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Purdy's Chocolates

2271 Harvey Ave Kelowna BC V1Y 6H2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Purdy's Chocolates has been inspected 8 times by Interior Health Authority since March 27, 2014. The most recent inspection, on December 17, 2025, found no infractions.

5 of 8 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: Handwashing and staff hygiene and Cleaning and sanitizing.

The last 4 inspections in a row found no infractions. 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.

  • 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 2 times across 2 separate inspections, most recently on August 15, 2018. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 2 times across 2 separate inspections, most recently on August 15, 2018. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 19, 2022. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on January 19, 2022. For example: 6 Are the FOODSAFE training requirements being met?

  • 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 March 14, 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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Ensure the 2022 decal is posted on the Operating Permit. If 2022 operating permit fees were paid but a decal has not been received, please contact our Kelowna office location for one to be re-mailed: https://www.interiorhealth.ca/sites/default/files/PDFS/health-protection-offices-contacts.pdf.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): No staff on site had valid Food Safe Level 1 (or equivalent) training. A minimum of one staff per shift must hold a valid Food Safe Level 1 certificate (or equivalent). Ensure staff have adequate training and send to me a copy of their valid FSL1 certificate; staff that have an expired FSL1 certificate will need to be re-trained and complete the course by Feb 1 2022. You may view course options here: http://www.foodsafe.ca/courses/level-1.html A list of equivalent training programs are provided here: http://www.bccdc.ca/resource-gallery/Documents/Guidelines%20and%20Forms/Guidelines%20and%20Manuals/EH/FPS/Food/Food_Handlers_Training_Courses_Equivalent_to_BC_FOODSAFE_Level_1.pdf.
  6. Monitoring

    2 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): The food staff did not wash hands prior to handling food equipment and food during the inspection. Effective handwashing by food handlers protects them and others against a number of communicable diseases. A thorough hand washing includes vigorously rubbing together the surfaces of the hands and exposed arms with soap for at least 20 seconds followed by a thorough rinsing with warm potable running water. As well, particular attention should be given to the tips of the fingers and between all fingers.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The staff said that the ice cream scoop dipper well in the food premises is cleaned with baking soda, vinegar and hot water and without the required cleaning with detergent and sanitizing with an approved chemical sanitizer. Cleaning processes for all food contact surfaces must effectively remove food residues and debris. Cleaning should involve: i) removing gross debris from surfaces; ii) applying a detergent solution to loosen soil and hold it in solution and suspension; iii) rinsing with clean potable water to remove loosened soil and residues of detergent; and iv) sanitizing using an approved sanitizer (e.g. diluted bleach, a quaternary ammonium compound solution, etc.). Dipper wells must have continuously running cold water during the premises operating hours and at a rate of flow that will provide sufficient rinsing of the scoop. At the end of each day the dipper well must be drained and sanitized; scoops must also be cleaned and sanitized.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
  7. Monitoring

    3 infractions

    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): The food handler must remove any jewelleries (e.g. ring) on their hands while handling foods and during hand washing. The food handler must wash hands prior to putting the gloves. The manager agreed to remove the rings during the food preparation.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The food contact surfaces (e.g. serving utensils, the dipper well for the ice cream) are not being sanitized as required. The requirements were reviewed during the inspections.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - The spray bottle for the sanitizing step has too high concentration of the chlorine. The requirements were reviewed during the inspection.
  8. Monitoring

    0 infractions

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