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Roots Sustainable Eats

3623 Glencoe Rd West Kelowna BC V4T 1L8 · Mobile Vendor Type C – Food Service

Official record from Interior Health →

Inspection summary

Roots Sustainable Eats has been inspected 4 times by Interior Health Authority since July 18, 2019. The most recent inspection, on September 16, 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, Food temperature control and Handwashing and staff hygiene.

The last 2 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.

  • 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 July 13, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 July 18, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 July 18, 2019. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 July 18, 2019. For example: FMV1.2 Is the mobile food premises unit, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 once on July 13, 2023. 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

    0 infractions

  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please acquire sanitizer test strips for quats and chlorine.
      • 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): Quats sanitizer was measured at 200ppm (in compliance). Bleach water sanitizer was measured to be over 200ppm. Food contact surfaces are to be rinsed if ≥200 ppm. Please ensure that the concentration is between 100-200ppm to be considered no-rinse.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Ready to eat chicken in container over ice at 10 C, to use ice effectively food in container needs to be in direct contact with ice and the ice level above the food level ("nested" into the ice. Ready to eat gravy on stove below 50 Celsius, needs to be kept piping hot (double boiler, electric hot holding unit, etc.)
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2C Potentially hazardous foods must be transported at a temperature of 60 °C (140 °F) or hotter.
    • FMV1.2 Is the mobile food premises unit, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Potable water hoses should be drained and stored in a sanitary manner between use (e.g. "capping/plugging" ends, flushing with potable water before use. Please do not store on the ground especially considering nearby live stock.
      • FMV1.2C Hoses or water lines used to fill the potable water tank must be designed for potable water use and stored in such a manner as to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Water pump works but needs to be manually switched on and off.
      • F2.7A Handwashing station must be supplied with hot and cold running water.

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