Skip to content
Loading map…

Shoppers Drug Mart #2267

100-1972 Kane Rd Kelowna BC V1V 2E5 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Shoppers Drug Mart #2267 has been inspected 7 times by Interior Health Authority since January 3, 2013. The most recent inspection, on August 19, 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: Protecting food from contamination, 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.

  • 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 2 times across 2 separate inspections, most recently on November 2, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 November 2, 2023. 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 November 2, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

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

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Milk and other dairy products (cottage cheese, yoghurt, and sour cream) were found on a cart, and were measured at a temperature of 9.2C at the time of inspection. These products were being transported from the walk-in cooler to the front display cooler. The staff indicated that these products have been on the cart for approximately 45 minutes. A) Staff were instructed to transfer the dairy products into the display coolers immediately. Corrective Action: Operator and staff are to ensure that all PHFs (potentially hazardous foods) are transported and displayed immediately from the back cooler into the display cooler to ensure that PHFs are kept at a temperature of 4C or below. --- All refrigeration and freezer units were in compliance during the inspection. Open display cooler was 0.8C at the time of inspection. Milk cooler was 3.3C at the time of inspection. Upright freezer units were -20C at the time of inspection. Back walk-in cooler was 0.1C at the time of inspection. Back walk-in freezer was -22C at the time of inspection.
      • F1.2D Potentially hazardous foods must be transported at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) The facility had a QUATS dispenser that was measured at 400 ppm at the time of inspection- in compliance. 2) It was observed that the facility uses 99% alcohol in spray bottles as their sanitizer. The operator was informed that 99% alcohol evaporates rapidly, preventing it from having sufficient contact time to effectively penetrate and eliminate bacteria or other pathogens on surfaces. A) The operator was advised to switch from using 99% alcohol to QUATS-based sanitizer instead. Corrective Action: 2) Operator is to continue to use QUATS sanitizer at a concentration between 200-400 ppm which will provide effective sanitization instead of 99% alcohol.
      • 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): 1) The store front of the facility is clean and maintained- in compliance. 2) The general sanitation of the back storage area and receiving area needs to be improved: A) Underneath the shelves where food items are kept in the storage area has accumulated dust and food debris Corrective Action: Operator is to ensure that staff are regularly cleaning the area in the back to prevent contamination of food items while in storage.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website