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Pioneer Gourmet Coffee

1980 Windsor Rd Kelowna BC V1Y 4R5 · Food Manufacturing - Food Processing

Official record from Interior Health →

Inspection summary

Pioneer Gourmet Coffee has been inspected 4 times by Interior Health Authority since January 7, 2016. The most recent inspection, on February 27, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 January 23, 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 23, 2019. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 23, 2019. 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 2 times across 2 separate inspections, most recently on July 30, 2024. 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.

4 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure that staff have sanitizer test strips to monitor for sanitizer concentration.
  3. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer test strips are required to verify the concentration of the sanitizing solution prepared for sanitizing food contact surface. Take immediate corrective actions and contact the health officer by Jan. 30, 2019.
      • 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): The operator said that the food contact surfaces are being sanitized with a vinegar solution. The health officer reviewed the cleaning and the sanitizing requirements with the operator during this inspection. Review the documents for approved chemical sanitizers: <http://foodsafe.ca/docs/Common_Sanitizing_Solutions.pdf> and <https://www.interiorhealth.ca/YourEnvironment/FoodSafety/Documents/Food%20Contact%20Surfaces.pdf>. Take immediate corrective actions including getting the approved chemical sanitizer and contact the health officer by Jan. 30, 2019.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures 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): The food handling area is equipped with a two-compartments sink with no a designated hand washing station. The hand washing station must be separate from the washroom sink. Designate one of the compartments as the handwashing station in the food handling area and equip it with liquid soap and paper towel for adequate hand washing.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The written cleaning requirements for the food equipment from the manufacturer are not available on site. Contact the manufacturer and keep a copy of the written cleaning requirements on site for the food staff by Feb. 20, 2019.
  4. Monitoring

    0 infractions

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