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Peter's Your Independent Grocer

127-1835 Gordon Dr Kelowna BC V1Y 3H4 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Peter's Your Independent Grocer has been inspected 7 times by Interior Health Authority since April 5, 2013. The most recent inspection, on December 19, 2024, found no infractions.

3 of 7 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, Cleaning and sanitizing 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 2 times across 2 separate inspections, most recently on May 12, 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 June 24, 2019. 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 January 24, 2018. For example: 5 - Are there handwashing stations available and properly supplied?

  • 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 March 3, 2015. For example: 2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?

  • 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 24, 2018. For example: 7 - Are written food handling procedures (Food Safety Plan) current and available on site?

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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • 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 food particles and debris beneath shelves in the dairy cooler.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): a) The mechanical juice processor in the produce department has accumulated stains on the food contact surfaces. b) The food handler does not have a clean produce brush to wash melons such as cantaloupe prior to cutting. Take corrective actions and contact the health officer by July 1, 2019.
      • 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): One of the walk in freezer doors has damaged door seals, accumulated ice and stains. Take corrective actions and contact the health officer by December 24, 2019.
      • 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

    2 infractions

    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): There is a single sink near the produce walk-in cooler. It would be helpful if that sink had handwash facilities as well.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety instructions need to be posted in the meat department for staff to refer to.
  5. Monitoring

    1 infraction

    • 9.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): *Some cut vegetables in the display cooler are at 8° C (food surface temperature). The operator took corrective actions during inspection. Corrected during inspection (CDI).
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

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