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Skogies Auto Spa

1830 Underhill St Kelowna BC V1X 5P8 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Skogies Auto Spa has been inspected 5 times by Interior Health Authority since October 30, 2013. The most recent inspection, on April 11, 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: 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 April 12, 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 2 times across 2 separate inspections, most recently on April 12, 2022. 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 July 6, 2018. For example: 7 Are foods protected from contamination?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on April 12, 2022. For example: 1 Does the facility have proper monitoring supplies?

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

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. Creamers are stored at room temperature measured at 15C at time of inspection. Instructed staff to keep creamers in the nearby sandwich cooler operating at <4C going forward; creamers at room temperature were discarded at time of inspection. 2. Temperatures for cold holding units holding potentially hazardous foods (e.g. dairy cooler) must be monitored twice daily to ensure foods are stored at 4C or less. Staff included this on their AM/PM tasks.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. Operator must obtain chlorine test strips to monitor bleach concentration of their sanitizer. Bleach concentration must be prepared between 100-200 ppm.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. Coffee pots and other equipment are not being sanitized. Directed staff to 3-compartment sinks method of wash, rinse and sanitize; and a solution was created to 200 ppm at the time of inspection. Sanitation may be done with 100-200 ppm bleach solution. See comments above regarding test strips to monitor bleach concentration.
  3. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Pepperonie sticks are stored in a plastic container. Tongs are required to remove product from the container.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
  4. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): *Temperature records are not maintained. The staff printed the templates during the inspection.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): *The cappuccino machine has accumulated debris around the nozzles and surfaces inside the unit. Cleaning records are not maintained.
  5. Monitoring

    0 infractions

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