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Otter Co-op - Rutland Gas Bar

2115 Rutland Rd N Kelowna BC V1X 4Z9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Otter Co-op - Rutland Gas Bar has been inspected 2 times by Interior Health Authority since December 17, 2024. The most recent inspection, on April 13, 2026, recorded 4 infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Handwashing and staff hygiene.

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.

  • 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 April 13, 2026. 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 once on April 13, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on April 13, 2026. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on April 13, 2026. For example: 1 Does the facility have proper monitoring supplies?

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.

2 inspections

  1. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperature of cream cooler was measured at a wide range (3-15°C), having a colder temperature at bottom and higher temperature at the top. Internal temperature of creamer at the top was measured at 13.0 °C, while internal temperature of creamer at the bottom was measured below 4°C. Operator discarded the creamers at the top of cooler and was instructed to monitor the temperature of the cream cooler twice daily. Do not stock creamers in this cooler overnight and fill creamers in a minimal quantity during operations if the cooler temperature is maintained below 4°C. Alternatively, use another cooler maintained below 4°C to store creamers.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No thermometer observed in cream cooler to monitor temperatures.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towel observed at the handwashing station located near the food service (hot dog serving) area.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No procedures observed in the Sanitation plan stating cleaning and sanitation procedures of tongs and scoops used by customers for hot dog and condiments . Operator was instructed to add these procedures to the Sanitation plan, and ensure tongs and scoops used by customers must be cleaned and sanitized at least every 2 hours.
  2. Monitoring

    0 infractions

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