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Russian & Ukrainian Deli - Food Preparation

106-1960 Springfield Road Kelowna BC V1Y 5V7 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Russian & Ukrainian Deli - Food Preparation has been inspected 5 times by Interior Health Authority since October 22, 2014. The most recent inspection, on March 28, 2025, found no infractions.

2 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 3 separate inspections, most recently on June 21, 2022. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 June 21, 2022. 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 once on June 21, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 January 9, 2018. For example: 2 - Is the premises free from a pest infestation?

  • 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 June 21, 2022. 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.

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Large display cooler is operating at >4C. There is visible ice build-up along the top of the cooler that may be affecting air circulation and temperature control. The digital thermometer is not accurately displaying the temperature of the cooler. The cooler requires repair, and cannot be used until it is capable of operating at 4C or below. An additional calibrated thermometer should be placed in the cooler as an additional monitoring tool.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Food handler must wash hands prior to handling food. Gloves are not a replacement for proper hand washing.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator must obtain chlorine sanitizer test strips to monitor chlorine sanitizing solution.
      • 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): Chlorine sanitizing solution must be made to 100-200 ppm (5 ml or 1 tsp of household bleach added to 1 litre of water and mixed in a spray bottle). A fresh solution must be made daily to sanitize food contact surfaces. Food contact surfaces must be cleaned and sanitized at least once every 2 hours.
      • 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): Food handling is occurring at the front cashier/display area, but there is no handwashing station located here. This is a recurring infraction. --- There is a kitchen area in the back that is supplied with 3 sinks. As an INTERIM solution, food handling for packaging fish may occur here. Food handling is limited to packaging only, and must not include further processing, including, cutting or cooking: 1. Move the fish packing area to the back kitchen area. 2. Hands must be washed prior to handling fish. Gloves is not a replacement for hand washing. 3. A chlorine sanitizing solution of 100-200 ppm must be made to clean and sanitize the counter space either after every use, or at least every 2 hours. A fresh solution must be made daily, and monitored with the test strips. 4. There must be designated space for food handling in the kitchen area, that is separate from being used the area to make lunch or dinner. This area must be maintained in a clean and sanitary manner. In the meantime, food handling must cease until the above requirements are met. A follow-up inspection will be conducted on Thursday June 23 2022. --- As a LONGTERM solution: 1. A hand washing station must be installed in the front display/cashier area. Provide me with a timeline to have this completed by July 18 2022.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator must provide me with a valid FoodSafe Level 1 certificate (or equivalent) as the premise handles food.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The operator said that food is portioned in the front area of the facility and the area is not equipped with a handwashing station. The plastic containers used for portioning foods were being stored on the food display refrigerator in the front area and the operator moved the containers to the back food preparation area during this inspection. Do NOT prepare food (e.g. cutting, portioning, etc.) in the front area of the facility. Take corrective actions to ensure that only pre-packaged food is handled without opening its original packaging in the front area of the facility. You may cut and wrap food in the back food preparation area where a handwashing station is available.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  4. Monitoring

    3 infractions

    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Some foods that are portioned into a smaller quantity are handled without handwashing in the front area. The operator agrees to move the food handling to the back area where the sinks are available for hand washing and ware washing.
      • F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): Rodent dropping are present in the back room behind the chest freezers. More info about rodent control is available at: <https://www.healthlinkbc.ca/healthlinkbc-files/getting-rid-rodents>. The operator agrees to clean the area and monitor the premises including the dry food storage area for any pest activity. The operator agrees to contact me for follow up on Feb 9, 2018. More technical assistance, please contact a local pest control company.
      • F2.2A - The premises must be maintained free of pests.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): A food vacuumed packaging equipment is present in the premises. The operator says that it is used for personal use only.
      • F3.4E - Equipment or materials not required for food related operations must be removed from the premises.
  5. Monitoring

    0 infractions

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