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Rutland Senior Secondary Voodoo Cafe

705 Rutland Rd N Kelowna BC V1X 3B6 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Rutland Senior Secondary Voodoo Cafe has been inspected 7 times by Interior Health Authority since February 17, 2015. The most recent inspection, on September 15, 2025, found no infractions.

5 of 7 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: Food temperature control.

The last 3 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.

  • 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 2 times across 2 separate inspections, most recently on April 3, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 January 24, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 24, 2017. For example: 8 - Are the sanitation procedures (Sanitation Plan) current and available on site?

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

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Creamers noted to be refrigerated temped at 16 degrees C with a probe thermometer. Operator stated it had been out since 8am. These were voluntarily discarded at the time of inspection. New creamers submerged in ice were on display. Probe thermometer noted creamer holding at 4 degrees C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Beverage cooler is 5.8 °C. Milk is being stored but expires and will be disposed. Walk-in is slightly higher than 4 °C
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Please ensure that scoops are being stored in a manner that avoids cross contamination. Some neglected areas have some debris such as under the shelves in the dry storage area and under equipment in the kitchen
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please include the type of sanitizer and concentration for food contact surfaces, the required rinse temperature for the high temperature dishwasher and the pest management plan that is in place
  7. Monitoring

    0 infractions

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