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Rocky Mountain Chocolate Factory

400-2271 Harvey Ave Kelowna BC V1Y 6H2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Rocky Mountain Chocolate Factory has been inspected 7 times by Interior Health Authority since March 24, 2014. The most recent inspection, on December 17, 2025, recorded 1 infraction.

3 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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 3 times across 3 separate inspections, most recently on December 17, 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 2 times across 2 separate inspections, most recently on January 19, 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 2 times across 2 separate inspections, most recently on October 10, 2018. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 5 times across 3 separate inspections, most recently 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 October 10, 2018. For example: 6 Are the FOODSAFE training requirements being met?

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

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) food contact surfaces, including cutting boards, placed on the floor 2) utensils such as knives, are placed over the microwave for drying 3) scoop handle is touching food products, and not stored in a separate container 4) food products stored next to chemicals 5) obvious dirt and debris behind equipment and on top of storage containers
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Facility is missing Interior Health Operating Permit. A reprint can be obtained from our offices. Contact for the Kelowna office location may be found here: https://www.interiorhealth.ca/sites/default/files/PDFS/health-protection-offices-contacts.pdf.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  5. Monitoring

    8 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 has bandages on her hand and is handling food equipment without wearing single use gloves. Personnel with cuts and/or bandages must wear vinyl gloves or refrain from handling foods entirely. The Environmental Health Officer reviewed the requirements including the proper hand washing techniques with the food staff during this inspection. Strict hygienic controls must be followed during any process involving melting and remolding of chocolates to avoid introducing potential contamination into the melted chocolate, and the operators should be educated that pathogens such as Salmonella and E. coli, once introduced into melted chocolate products, may survive for a year or longer.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): a) The staff does not know about the sanitizer test strips. b) A thermometer is not available in the ice cream storage unit. Take immediate corrective actions and contact the Environmental Health Officer by Oct. 17, 2018.
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): a) The staff says that some food utensils are washed with soapy water then rinsed prior to use and some food contact surfaces are only rinsed with hot water prior to use. 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. b) A ready to use sanitizer is not available in the food premises. Take immediate corrective actions and contact the Environmental Health Officer by Oct. 17, 2018.
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): a) A plastic food utensil in the food handling area is damaged. b) The containers storing cleaned utensils have accumulated debris. c) Some of the food molding plastics are damaged. Take immediate corrective actions and contact the Environmental Health Officer by Oct. 17, 2018.
      • 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.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): The permit issued from Interior Health with a valid decal is not posted. Take corrective actions and contact the Environmental Health Officer by Nov. 7, 2018.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): The staff does not know about the plan. Take immediate corrective actions and contact the Environmental Health Officer by Oct. 17, 2018.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The staff does not know about the plan. Take immediate corrective actions and contact the Environmental Health Officer by Oct. 17, 2018.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Only one staff is working in the food premises and she does not have the valid FOODSAFE certificate or equivalent training. Take immediate corrective actions and contact the Environmental Health Officer by Oct. 17, 2018.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  6. 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 did not wash hands after handling money/credit card and prior to handling foods during the inspection. Hand washing is required prior to putting the gloves. The manager must train and monitor the food staff to ensure that adequate hand washing is done.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - Immediate correction actions are required by the operator: The food contact surfaces including the dipper well for the ice cream are not being sanitized. No sanitizer is available on site. The health inspector advised the food staff to obtain the sanitizer today and use it after the washing and rinsing steps. - Immediate correction actions are required by the operator: Dipper wells do not have continuously running cold water at a rate of flow that will provide sufficient rinsing of the scoop.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): More info is available at <https://www.interiorhealth.ca/YourEnvironment/FoodSafety/Pages/Resources.aspx>.
  7. Monitoring

    0 infractions

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