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Parlour Okanagan Ice Cream

1571 Abbott St Kelowna BC V1Y 1A2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Parlour Okanagan Ice Cream has been inspected 5 times by Interior Health Authority since June 13, 2019. The most recent inspection, on January 15, 2025, recorded 2 infractions.

1 of 5 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: Protecting food from contamination and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on February 23, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 January 15, 2025. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 January 31, 2024. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 2 times across 2 separate inspections, most recently on January 15, 2025. 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.

5 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Recommended to keep temperature logs to monitor freezers and coolers.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.7 Are there handwashing stations available and properly supplied?
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Temperature logs are not being used. Operator is to provide staff with templates and log sheets to monitor temperatures of all temperature controlled units. Temperatures must be taken at least once a day.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  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): -Water and scoops in the dipper wells were clean -Staff was asked to explain how the dipper wells are currently maintained in the heater -Dipper well containers were measured with a probe thermometer: left 35C, right 40C -Explained the danger zone, (4C to 60C) temperature that pathogens can thrive and multiply rapidly, leading to foodborne illnesses -Advised staff to use hot water instead of cold water when refilling the containers to help maintain required temperatures
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Dipper well for ice cream extremely cloudy, off, and 34 C instead of the hot holding required of at least 60 C
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  5. Monitoring

    0 infractions

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