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Old Spaghetti Factory

1755 Capri St Kelowna BC V1Y 9W2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Old Spaghetti Factory has been inspected 10 times by Interior Health Authority since January 31, 2013. The most recent inspection, on August 19, 2026, recorded 2 infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 6 times across 6 separate inspections, most recently on August 19, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 6 times across 5 separate inspections, most recently on February 23, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 4 times across 4 separate inspections, most recently on August 19, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on February 23, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 8, 2024. For example: 2 Are proper pest control measures in place on the premises?

About this data

These results come from Interior Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

10 inspections

  1. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): A kitchen knife was found to be stored in between a kitchen work table and the wall. Please store your kitchen equipment in designated storage units which are regularly cleaned and sanitized.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The bar sink did not have paper towel available for the handwashing sink. Please ensure each preparation area has a fully stocked handwashing station.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Dipper well was observed used for storing scoops to serve frozen dairy products. The dipper well tap was observed broken and scoops were stored in a static/unclean water. This may lead to the growth of pathogens, resulting in cross-contamination. Operator was instructed to store scoops in a clean container inside the freezer until the dipper well tap is fixed. Please note: Dipper wells must have continuously running cold water during the premises operating hours and at a rate of flow that will provide sufficient rinsing of the scoop. At the end of each day the dipper well must be drained and sanitized; scoops must also be cleaned and sanitized.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No liquid soap and paper towel were observed at the handwashing station in the bar. Supply the liquid soap and paper towel in a dispenser at the handwashing sink in the bar to ensure proper handwashing and convenient access to all employees.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  3. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Open bag of breadcrumbs observed in the dry storage area. Potential for harborage of pests. Ensure all dry goods are stored in pest proof containers.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5C - Wiping cloths observed stored on cutting boards, food contact surfaces, and under glasses. Wet wiping cloths can accumulate food debris and may allow the growth of pathogens which can cross-contaminate the surfaces. Ensure wiping cloths are stored in an adequate sanitizing solution. F2.5K - Utensils such as tongs observed stored in a water, and temperature of water was measured at 18°C. Operator mentioned tongs were stored in an ice water, but this method is not feasible as the container was kept close to the grill. Utensils stored in water between 4°C and 60°C can promote the growth of pathogens and cross-contaminate the food. Ensure tongs are stored in a safe manner to prevent contamination of food.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): No Interior Health permit was observed posted at front of the restaurant. Locate and post the permit in a conspicuous location.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Prep cooler beside the stovetop was was measured at 8°C at time of inspection. Operator agreed to ensure products that had been in this cooler for less than 2 hours are moved to another properly functioning cooler, and products which have been in this cooler for longer than 2 hours are discarded. Provide EHO with a copy of the service report once the cooler has been repaired to resolve this infraction. Observed an insert of lemon wedges stored within an insert of ice on the counter, temperature was measured above 4°C. Staff indicated that the insert of lemon wedges is routinely stored in this way throughout operating hours. Cut lemons stored in this way should not be returned to the cooler and used the following day if they have been stored on the counter for longer than 2 hours. Cut lemons stored over ice that are not used within 4 hours should be discarded if the storage temperature has exceeded 4°C.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Facility requires new test strips for monitoring quaternary ammonia sanitizer concentrations.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Concentration of sanitizer in some buckets was measured below 200ppm. quaternary ammonia sanitizers must be maintained between 200-400ppm to ensure adequate sanitizing action. Concentration of fresh batches of sanitizer were measured at 200ppm. Sanitizer for buckets should be dispensed at a concentration around 300ppm to ensure the sanitizer concentration does not fall below 200ppm before a fresh batch is prepared. To resolve this infraction provide EHO with a copy of the service report once the dispenser has been adjusted, or a picture of test strips indicating sanitizer is dispensed at an adequate concentration.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ice cream scoops were stored in a dipper well that was not operating, dipper wells must be supplied with constant running water. Staff removed the scoops to be cleaned/sanitized and turned on the dipper well at time of inspection. Fan guards on the walk-in cooler recirculation fan have accumulated dust and require cleaning to protect foods from contamination. Dust, debris, and broken glass were found beneath the shelves in the keg cooler, more effective routine cleaning is required to prevent the development of unsanitary conditions. Please ensure that regular cleaning procedures do not neglect hard to reach areas (beneath/behind shelving and equipment). Provide EHO with pictures of the identified areas once cleaning has been completed to resolve this infraction.
  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2: Garlic Butter was being left out in dry storage until being portioned, butter was time stamped and operator immediately put it in temperature control to bring it down to 4°C Ensure all potentially hazardous foods are stored at or below 4°C
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: Hood vent was due to be serviced in April 2021 Corrective Action: • Have hood vent serviced, and continue to according to their maintenance schedule F2.5C: A few wiping cloth buckets were below 200ppm QUATs and wiping cloths were sitting outside of wiping cloth buckets. CORRECTED DURING INSPECTION
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  6. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): a) The internal temperature of the tomato sauce in the refrigerated prep table was at 30 degree Celsius measured by the operator using a food probe thermometer during this inspection. The operator took immediate corrective actions during this inspection. b) The internal temperature of the raw meats in the refrigerated drawer under the cooking unit was at 10 degree Celsius using a food probe thermometer during this inspection. The operator took immediate corrective actions during this inspection.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): a) The two storage units storing cleaned dishes next to the large refrigerated food prep table has accumulated debris. b) The glass storage unit in the bar area has an ice build up. c) Some food utensils and some non-food utensils are being kept together in the same drawers in the back food preparation area and the drawers have accumulated debris. The food utensils in these drawers are not stored in a sanitary manner and not protected from contamination. d) The large refrigerated food prep table has accumulated debris in the gap along the edges of the long sealed wooden food prep surface. The gap is not easy to clean. e) The used wiping clothes are stored on the refrigerated food prep table and not in a sanitizing solution. f) The plastic cutting board on the refrigerated food prep table near the walk in coolers has deep cut and black stains. g) The plastic cutting board on the refrigerated food prep table next to the cooking equipment has deep cut and black stains. h) The ventilation hood and the wall next to the area where the noodles are handled have accumulated debris and black stains. i) The rubber seals for the refrigerated drawers near the walk in coolers are damaged and have accumulated debris. j) The rubber seals for the upright refrigerator in the food preparation area are damaged and have accumulated debris. k) Some of the corners of the food metal strainer in the back food preparation area are bent and have sharp edges. l) Some packaged foods in the dry food storage room are stored directly on the floor. m) Some ceiling tiles in the food preparation area are missing. Take corrective actions for the above-mentioned deficiencies and follow up with the Environmental Health Officer by Nov. 20, 2018. n) The manual food can opener had accumulated debris on the food contact surface and the operator took immediate corrective actions during this inspection. o) The plastic container storing the cleaned utensils for customers in the dining area had accumulated debris and the operator took immediate corrective actions during this inspection. p) The plastic container storing the cleaned utensils for customers near the dishwashing area had accumulated debris and the operator took immediate corrective actions during this inspection. q) Some cleaned glasses in the glass storage unit in the bar area were covered with ice build up and the operator took immediate corrective actions during inspection.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): The staff washrooms are located near the ice machine and the washroom doors are not kept closed during this inspection. Take corrective actions (e.g. self-closing hardware on the doors, etc.) to keep the washroom doors closed as much as possible and follow up with the Environmental Health Officer by Dec. 4, 2018.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): a) The handwashing station in the back food preparation area had a large plastic bin on the sink and was not accessible; and the operator took immediate corrective actions during this inspection. b) The handwashing station in the back food preparation area does not have paper towel in the dispenser. Take corrective actions to ensure that paper towel is available for this handwashing station at all times.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7E Handwashing stations must remain accessible at all times.
  7. Monitoring

    5 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The large lid for the salad station condiment cooler top must be remedied so it is easy to cover and uncover. Temperature was above 4C.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Chemical sanitize dishwasher at start of day had no sanitizer reading. Technician was phoned and said he would be there within one hour. Bucket to store rags between used had no sanitizer reading, yet the automatic dispenser has correct level of sanitizer. Please investigate.
    • F3.2 - Is the contact information the same?
      • Observation(s): Kris is the main contact now.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Large lid to cover the salad cooler top is awkward to use, so doesn't get used during the day. Please fix this so the lid can be closed frequently.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): One handwash sink had stuff in it. Corrected during inspection. A handwash sink in the back of the kitchen had a handle that worked poorly. Operator a has new unit on hand that he will install today.
  8. Monitoring

    3 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): *Reheating record logs show sauces and clam chowder are occasionally being reheated to less than 74°C, with no corrective actions recorded. Manager mentioned that corrective actions are being done but not recorded. Please ensure all potentially hazardous foods are being reheated to ≥74°C and corrective actions are being recorded.
      • 1.2 - Potentially hazardous foods must be rapidly reheated to 74°C or hotter within 2 hours.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): *Container of sauce (6°C) was left uncovered on counter. All potentially hazardous foods must be kept ≤4°C; foods need to be moved from cooler directly to cold storage unit. This was corrected during the inspection. *Line cooler top cover cannot close properly and needs to be fixed. Potentially hazardous foods in line cooler top needs to be monitored and then removed if not being maintained at ≤4°C. *Cooler under grill area have old or missing seals that need to be replaced to ensure coolers maintain foods at ≤4°C. *Walk-in freezer door latch is broken and needs to be fixed.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): *Knives and other utensils are stored in containers with no sanitizer. Store all utensils in Quat/bleach sanitizer at 200ppm OR place sanitized knives and utensils back on clean knife rack or clean utensil storage area. *Spray bottles in kitchen and bar area are either at 0ppm or ≥800ppm (too high). Change daily and check that concentration of Quat/bleach sanitizer is at 200ppm.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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