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Scandia Holdings

2898 Hwy 97 N Kelowna BC V1X 5C1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Scandia Holdings has been inspected 6 times by Interior Health Authority since September 13, 2013. The most recent inspection, on April 2, 2026, recorded 2 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 April 2, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 December 9, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on December 9, 2024. For example: 6 Are the premises designed and equipped to ensure safe 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 October 31, 2018. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • 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 31, 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.

6 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No quats test strips were observed for measuring the sanitizer concentration of food contact surface sanitizer.
      • 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): No sanitizer solution observed for sanitizing food contact surfaces. Sanitizer concentration at the dispenser was measured over 400 ppm quats. A 200 ppm quats concentration is required for adequate sanitizing of food contact surfaces, and use quats test strips to measure the concentration. Fix the sanitizer dispenser or educate all staff to manually prepare the sanitizer solution.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No QUAT test strips were observed for the food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Ensure QUAT test strips are accessible and available to staff onsite.
      • 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): Sanitizer bottle and dispenser were measured over 400 ppm QUAT concentration. A 200 ppm QUAT is required to allow for adequate sanitizing of food contact surfaces. Fix the sanitizer dispenser, and ensure the sanitizer dispenser is properly dispensing sanitizer into spray bottles. Use QUAT test strips to ensure a 200 ppm concentration is measured in the sanitizer spray bottles.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Bare wood exposed on the shelves of the dry storage area. Wood is an absorbent material and cannot be properly cleaned and sanitized. Refinish, repair, or replace the wood and ensure a non-absorbent, easy to clean material is used.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Soap dispenser was not conveniently located in close proximity to the handwashing station. Lack of easy access to soap may lead to infrequent and inadequate handwashing of food handlers. Place a liquid soap in a dispenser above the sink and ensure easy access by staff.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  3. Monitoring

    2 infractions

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Current hand washing sink location is >15' walking distance to some areas of the front food service and includes a partition that obstructs ease of access. Please define a hand washing sink location in the requested layout plan for review/approval prior to continuing with renovations.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Kitchen/food service changes to layout and equipment that are currently being implemented have not been reviewed and approved by Interior Health. Please provide the following information as discussed: 1.) A copy of your revised/new menu and, 2.) A kitchen/food service layout plan that identifies the location of equipment and sinks. Please note the minimum requirements for sinks in food service establishments as follows: you will need to provide a minimum of one hand washing sink (unobstructed & easily accessible to food handlers) and a separate 2-compartment sink for warewashing. Note that sink and equipment requirements are based in part on the extent and style of food service being proposed. Please identify equipment and sink locations on your layout plan; layout plans are required to be submitted for review and approval by Interior Health for any food premises prior to construction or renovations. Also note that any food equipment located on the front counter area as a possible option being considered, will need to be supported with details on food shield/sneeze guards.
  4. Monitoring

    3 infractions

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): The paint on the shelving that stores the beverage pitchers is worn
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A sanitation plan is required. A template was provided via email.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): As of July 29, 2013, all FOODSAFE Level 1 certificates issued in British Columbia have a five-year expiry date. FOODSAFE Level 1 certificates issued prior to July 29, 2013 are valid until July 29, 2018. To help FOODSAFE Level 1 certificate holders keep their food safety knowledge up to date, a short FOODSAFE Level 1 Refresher course is offered online
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

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