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Salsa & Sabor Restaurant

540 Hollywood Rd S Kelowna BC V1X 3T3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Salsa & Sabor Restaurant has been inspected 4 times by Interior Health Authority since March 17, 2023. The most recent inspection, on August 13, 2026, found no infractions.

1 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: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 March 11, 2025. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 March 11, 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 once on March 11, 2025. 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 once on March 17, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 August 27, 2024. For example: 3 Are written food handling procedures (Food Safety 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.

4 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Cooked gravies were observed being cooled in large containers and cooling temperature logs were not available at time of inspection. It was noted that food temperatures are measured by Infrared thermometer, used for measuring food surface temperature. During cooling of cooked gravies, food surface temperature is usually less than the internal temperature of foods, potentially leading to inaccurate temperature monitoring. Improper cooling is the leading cause of foodborne illnesses. This monitoring method may put the foods in danger zone (4°C - 60°C) for longer periods, resulting in food contamination. Corrective actions: • Measure the internal temperature of foods being cooled down for adequate temperature monitoring and ensure to use ice wands for rapid cooling of foods from 60°C - 20°C within 2 hours. • Portion food into smaller amounts and refrigerate in shallow containers. Do not fully cover containers during cooling and do not stack containers. • Maintain the cooling temperature logs. Please note: Internal temperature of foods being cooled down must be measured with a probe thermometer.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer bottle was measured at 0 ppm QUAT concentration. A minimum concentration of 200 ppm QUAT is required to allow for adequate sanitizing of food contact surfaces. CDI- Operator was instructed to prepare a fresh sanitizer solution daily at the opening of the facility, and ensure food contact surfaces are cleaned and sanitized before food preparation. Prepare a fresh sanitizer solution every 2 hours or as needed. Use QUAT test strips to ensure sanitizer spray bottles are maintained at 200-300 ppm concentration.
      • 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): Detergent dispenser pipe was observed to be submerged into dishwashing water, leading to potential backflow. Operator was instructed to ensure an air gap is maintained between the compartment sink and chemical dispensing pipes. Recommended to shorten the chemical dispensing pipes in length.
  3. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): It was noted that foods and gravy were being cooled in large containers and cooling temperature of foods were not monitored. This practice of cooling of foods may put the foods in danger zone (4°C - 60°C) for longer periods, resulting in food contamination. Corrective action: • Ensure to follow the approved methods for cooling of foods. • Use Ice water baths or ice paddles to cool the foods from 60°C - 20°C within 2 hours. • Portion food into smaller amounts and refrigerate in shallow pans. • Do not fully cover pans during cooling and do not stack pans.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No temperature logs observed for coolers/freezers and cooling of foods. Ensure to monitor the temperatures (i.e., coolers, freezers) twice a day, and maintain the temperature log. Maintain cooling log for the foods being cooled down. Print the Food safety plan and ensure it is easily accessible to food handlers.
  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Concentrated QUAT mixed with 1 to 1 ratio when typically only 5 ml. QUAT concentrate per 1 litre of water in a labelled spray bottle is required.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Faucet spout unstable and may soon fail.

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