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Pandosy Food Basket

1953 Pandosy St Kelowna BC V1Y 1R9 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Pandosy Food Basket has been inspected 6 times by Interior Health Authority since February 27, 2014. The most recent inspection, on February 6, 2025, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on February 6, 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?

  • 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 2 times across 2 separate inspections, most recently on September 29, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on September 29, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 February 15, 2018. For example: 5 - Are there handwashing stations available and properly supplied?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 4, 2016. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

6 inspections

  1. Monitoring

    1 infraction

    • 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): Unlabelled samosas observed for sale in the freezer. Operator indicated that samosas are purchased from an approved restaurant; however, no receipt was provided at time of inspection. Please provide invoice/receipt for the purchased samosas and ensure samosa packaging meets CFIA labeling requirements.
      • F1.6A All foods on the premises must be from an approved source.
  2. Monitoring

    3 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): Observed unlabeled Samosas for sale out of the freezer. All food products must be obtained from an approved source. Please provide EHO with a purchase order to confirm that Samosas are acquired from an approved source. Please ensure that Samosas are equipped with a label indicating; packaged date, best before date, and product description. Please provide EHO with an example of the product label for samosas to resolve this infraction.
      • F1.6A All foods on the premises must be from an approved source.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed an accumulation of residue on the handles and dispenser nozzles for icy drink dispensers. Reviewed cleaning procedures for icy drink dispensers with staff. Cleaning and sanitizing of dispenser components should occur each time a new batch is made, dispenser nozzles must be cleaned and sanitized each night to prevent the development of unsanitary conditions that could contaminate products when dispensed.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed an accumulation of mold, dust, and debris on the ceiling and recirculation fans in the walk-in cooler. Cleaning must be conducted often enough to prevent the development of unsanitary conditions which may lead to contamination of products.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Cleaning of hot drink machine needed - provide sanitizer.
      • 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.
  4. Monitoring

    1 infraction

    • F3.5 - Are there handwashing stations available and properly supplied?
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
  5. Monitoring

    2 infractions

    • 10 - Are foods from approved sources?
      • Observation(s): Unsure about samosa source - info needed.
      • 10.1 - All foods on the premises must be from an approved source.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Staff was unsure about cleaning of machines - info needed.
  6. Monitoring

    0 infractions

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