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Pulp Fiction Coffee House

1598 Pandosy St Kelowna BC V1Y 1P4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pulp Fiction Coffee House has been inspected 8 times by Interior Health Authority since May 28, 2013. The most recent inspection, on November 25, 2025, recorded 1 infraction.

None of the 8 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 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 8 times across 7 separate inspections, most recently on May 7, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 6 times across 6 separate inspections, most recently on November 25, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 3 times across 3 separate inspections, most recently on August 4, 2022. 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 3 times across 3 separate inspections, most recently on November 10, 2020. For example: 7 Are there handwashing stations available and properly supplied?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 4, 2022. For example: 2 Are proper pest control measures in place on the premises?

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.

8 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - pine sol still being used as surface sanitizer which is not approved as a sanitizer - please switch to chlorine bleach @200ppm as used in back of house
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - ensure temperature records are recorded daily
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - pine sol still used as surface sanitizer. not an approved sanitizer - operator agreed to switch to the use of hydrogen peroxide
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): White cooler located in the kitchen measured to be 8-12C. Cooler was measured to be 4C or below during non-busy hours as per the operator .
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips available. Some chlorine test strips provided to the operator.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Small number of fruit flies observed in the kitchen area.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Pine sol solution was being used as a food contact sanitizer. Note that pine sol is not an approved food contact sanitizer.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Food/burnt debris scattered around and underneath a sandwich grill and a chest freezer, and hard-to-reach area around a grease trap.
  4. Monitoring

    7 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3B: Soups and chili are cooled by placing the large pot directly into the fridge at the end of the night. This method has not been tested by taking the internal temperature of the food products as they cool CORRECTIVE ACTIONS: • Ensure that food is cooled in a manner that meets the requirements of the cooling curve: 60°C (140°F) - 20°C (68°F) in no more than 2 hours and 20°C (68°F) - 4°C (40°F) in no more than 4 hours. • Appropriate methods of cooling include one or more of the following: -Separating food into smaller, shallow containers -Using an ice wand -Placing the container into an ice bath, occasionally stirring then placing • Monitor internal temperature with a probe thermometer to ensure the cooling method meets the cooling curve requirements and record F1.3C: Soups and chili are reheated by placing them on the hot holder at a medium temperature CORRECTIVE ACTION • Reheat foods to 74°C (165°F) within 2hrs then hot hold above 60°C (140°F) • Verify temperature with a probe thermometer NOTE: Ensure that leftovers are only reheated once, throw out any remaining leftovers at the end of the day. Do not mix new food product and leftovers together
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Chlorine Test strips were not available CORRECTIVE ACTIONS: • Purchase chlorine test strips to measure the bleach solution used for disinfecting food contact surfaces
      • 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): F2.3D: Bleach solution used to disinfect food contact surfaces was measured to have 0ppm chlorine CORRECTIVE ACTION: • Re-fill bottle with bleach solution to have a concentration of 200ppm • Monitor solution daily to ensure the concentration is 200ppm, if the concentration drops below 200ppm, replace solution NOTE: Vinegar can not be used as a disinfectant, use a bleach solution with 200ppm concentration or a disinfectant with a DIN number and instructions that say explicitly that it can be used on food contact surfaces
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): F2.4B: Operator stated that meat is thawed partially on the counter prior to cooking CORRECTIVE ACTIONS: • Eliminate thawing meats on the counter and use one or a combination of the following methods: • Thaw in the cooler at or below 4°C • Under cold running water • As part of the cooking process (but only when thawing is taken into consideration in determining cooking time) • By microwaving and immediately transferring to cooking equipment for cooking
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5C: Wiping cloths were being stored on the counter and reused CORRECTIVE ACTIONs: • Store wiping cloths in a bucket of 200ppm bleach solution in between uses • Replace solution when murky, debris is present or when the concentration drops below 200ppm (check concentration every ~2hrs) OR • Use single use cloths/paper towel for wiping down food contact surfaces F2.5D: Cleaning chemicals were being stored on the same shelf as food products CORRECTIVE ACTION: • Store chemicals separately from food products
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7: Handwash station in the back cutting room was inaccessible as there was a hose attached to the tap CORRECTIVE ACTION: • Keep the handwash sink available for use at all times by removing the hose when not filling up the mop bucket
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): F3.6A: Operator does not have a valid FoodSafe certificate/training CORRECTIVE ACTION: • Operator to obtain FoodSafe (or equivalent) certificate, link to FoodSafe Level 1 provided in email
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Small under counter "milk" cooler at 10 Celsius when in use.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F3.2 - Is the contact information the same?
  6. Monitoring

    5 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Large container of cream cheese and other lunch items stored out at room temperature and 22 Celsius when under 4 Celsius required for potentially hazardous food, use smaller quantities that get used up in 4 hours, put container on ice, or keep refrigerated.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Food contact surfaces sprayed with one to ten solution of bleach and water when only 5 ml. / 1 tsp regular bleach required per 1 litre / 4.5 cups of water in a labelled spray bottle. Broken spray bottle needs replacing
      • F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Hand washing station not easily accessible because utensils are in the way.
      • F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
  7. Monitoring

    6 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): - Coolers do not have an accurate thermometer for monitoring temperatures - Under counter cooler at 8 Celsius and requires defrosting - Front display cooler has excessive ice build up and requires defrosting
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Operator will review hair control with staff.
      • 5.4 - Employees involved in food preparation must ensure food is not contaminated by hair.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Wiping clothes should be used with an approved sanitizer on food contact surfaces.
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Bakery items displayed at front counter not covered to protect food from customer contaminations (e.g. no sneeze guard). Operator plans to put sneeze guard in place and will use plastic wrap in the short term.
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
  8. Monitoring

    1 infraction

    • 11.1 - Are potentially hazardous foods stored so food is maintained 4°C or colder?
      • Observation(s): Front display cooler was too warm, this was adjusted to 40°F at time of inspection. Monitor.

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