Skip to content
Loading map…

One Stop KLO #504

2786 K. L. O. Rd Kelowna BC V1W 4A5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

One Stop KLO #504 has been inspected 3 times by Interior Health Authority since August 16, 2024. The most recent inspection, on May 13, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food source, labelling and allergens and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on May 13, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on April 10, 2025. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 2 times across 2 separate inspections, most recently on April 10, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on May 13, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on April 10, 2025. For example: 7 Are foods protected from contamination?

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.

3 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): A package of taquitos were being left out at room temperature prior to cooking for an extended period. Operator stated these were being left out to eb cooked to refill the hot holding unit if they ran low. Operator was instructed to discard food and not store food without temperature control for extended periods of time.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The handwashing sink for the kitchen was not equipped with soap or paper towel
      • 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.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Staff onsite did not have valid food safety training. Ensure at least one food handler onsite has valid food safety training
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    4 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Containers of unlabeled chicken, samosas, and cheeses pretzels were observed during inspection. Staff indicated these were from an approved source but could not specify where. Operator is to send the health inspector a list of their suppliers.
      • F1.6A All foods on the premises must be from an approved source.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A: A freezer in the kitchen was disorganized and overloaded. Containers of raw chicken in the freezer were being stored on top of cheese pretzels and a container of ready to eat donuts. Containers of Frozen muffins were also being stored alongside the containers of raw chicken. Operator needs to organize the freezer and ensure ready to eat food is kept separated from raw proteins. F1.7D: The wall mounted potato cutting tool was visibly unclean and had not been recently used. Ensure this is cleaned and sanitized.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B: The 3 compartment sink did not have sanitizer available during inspection. The staff additionally indicated that they do not always use sanitizer during dishwashing. Staff located a new bottle of sanitizer during inspection and were instructed to ensure this is used for all dishwashing. F2.3D: No sanitizer was available in the kitchen for surface and equipment cleaning during inspection. Staff were instructed how make a sanitizer solution and keep it available in the kitchen at all times.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7B: The handwashing sink in the kitchen did not have soap. Staff were instructed ensure this sink equipped with soap. F2.7C: The washroom sink did not have paper towel available. Ensure this sink has paper towel available.
      • 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.
  3. Monitoring

    7 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): "Beef samosa" was written on a white label and sharpie. Staff said the supplier forgot to put the label on the food item. Other items like cheese pretzel bread and confectionary were also found unlabeled. Operator said they are all from "Nana's Kitchen." Operator is to send the health inspector a list of their suppliers.
    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer was available on site, only disinfectant wipes, which had a concentration of over 500ppm (quats). Provide an approved sanitizer for sure at the appropriate concentration.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Operator to send an updated floor plan due to current changes.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator was not on site. Current staff are not FOODSAFE trained.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.

Nearby inspected facilities

Own this business? Add a badge to your website