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Soul de Cuba Cafe

1169 Sunset Dr Kelowna BC V1Y 9W7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Soul de Cuba Cafe has been inspected 6 times by Interior Health Authority since March 7, 2023. The most recent inspection, on September 28, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 6 times across 4 separate inspections, most recently on September 28, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 5 times across 5 separate inspections, most recently on March 20, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 4 times across 3 separate inspections, most recently on March 20, 2026. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 March 20, 2026. 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 2 times on July 23, 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.

6 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Wooden spoons used for cooking showed signs of wear such as flaking and cracking. Operator to replace wooden utensils and monitor kitchen equipment, replacing as needed to prevent contamination of food from wear and tear of equipment.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  2. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed a sanitizer bottle in the kitchen and one behind the bar containing QUAT at a concentration of 0ppm. QUAT sanitizer must be maintained at 200-400ppm. Sanitizer solutions in spray bottles that are not used within the same day should be tested daily after preparation to ensure adequate concentrations are maintained. This is a REPEAT infraction, also observed on July 23, 2024, January 23, 2025, and September 16, 2025. Future infractions may result in enforcement action.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Observed soup thawing at room temperature. Ensure potentially hazardous foods are thawed using one of the following approved methods: 1) In the refrigerator. 2) In the microwave, if the food will be cooked immediately. 3) Under cold running water.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observed a milk frothing pitcher stored in the handwashing sink. Handwashing sinks must remain unobstructed and accessible at all times.
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed raw animal proteins (e.g., beef) stored above ready-to-eat products (e.g., muffins) in the walk-in freezer. This practice increases the risk of cross-contamination, as juices from raw foods could drip onto ready-to-eat foods.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed the sanitizer bottle behind the bar containing QUAT with a concentration of 0ppm. QUAT sanitizer must be maintained at 200ppm to ensure proper sanitization of food contact surfaces. Spray bottles containing sanitizer that are not fully used within a day should be checked daily to confirm adequate concentrations are maintained.
      • 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) Observed a buildup of dust and debris on the fans in the walk-in fridge. Any buildup present on the fans can be blown onto food products, potentially contaminating them. Please clean the fan and send a photo to the EHO once complete. Ensure the fan is cleaned regularly going forward to prevent dust and debris accumulation. 2) Observed multiple milk frothing pitchers stored directly in the ice bin. Items must not be stored directly in the ice bin to prevent contaminating the ice.
  4. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed two containers of hollandaise sauce stored on the counter with internal temperatures of 24°C and 25°C. As per operator, the sauce is stored this way for easy access and had been removed from the stovetop approximately 30 minutes prior. Hollandaise is a potentially hazardous food and must be stored below 4°C or above 60°C to prevent the growth of bacteria.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed raw animal proteins stored above ready-to-eat products (e.g., ice cream, popsicles, bread) in the walk-in fridge and freezer. This practice increases the risk of cross-contamination, as juices from raw foods could drip onto ready-to-eat foods. Operator to re-organize both units, ensuring that ready-to-eat foods are stored above and separate from raw foods.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A) Observed the high-temperature dishwasher reach a rinse temperature of less than 71ºC at the plate level during its first and second cycle. After running the dishwasher a third time, the rinse temperature reached over 71ºC at the plate level. High-temperature dishwashers must reach a rinse temperature of 82ºC at the manifold or 71ºC at the plate level to ensure proper sanitization of dishes. Please run a few empty loads through the dishwasher at the start of each operating day before beginning to wash dishes. F2.3D) Observed two sanitizer bottles in the kitchen containing QUAT at a concentration of 0ppm. To ensure proper sanitization of food contact surfaces, QUAT sanitizer must be maintained at 200ppm. Sanitizer solution in spray bottles that are not used within a day should be measured each day after it has been prepared to ensure adequate concentrations are maintained for food contact surfaces.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • 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): F2.5A) Observed two plastic spatulas and one wooden spoon with extensive chipping/cracking. Once utensils begin to chip or crack, harmful bacteria can hide in the damaged areas, making them difficult to clean. F2.5K) Observed clean knives stored between the line fridge and stainless steel prep counter in the kitchen. Knives and other utensils must not be stored between equipment, as this area is difficult to clean and could lead to cross-contamination.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observed the handwashing station in the service area to be without paper towels. Paper towels or other single-service products for drying hands are necessary to ensure proper hand hygiene by providing a sanitary method for drying hands after washing.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  5. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No QUAT sanitizer 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 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. Ensure the sanitizer dispenser is properly dispensing sanitizer into spray bottles. Use QUAT test strips to ensure a minimum of 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No temperature logs observed for coolers/freezers. Ensure daily (2x) logs of temperatures (i.e., coolers, freezers, cooling of food, etc.)
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation logs not maintained. Ensure daily log of sanitizer concentration and maximum temperature of dishwasher during the final rinse cycle.
  6. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed a plate of bacon stored at room temperature near the grill, staff indicated that bacon is routinely stored in this manner throughout the day. Potentially hazardous foods (PHF) stored at room temperature must follow strict procedures for using "time as a public health control at ambient temperatures" to protect against bacterial growth that could lead to foodborne illness. Ambient temperatures where PHF are stored without temperature control must not exceed 24°C. PHF stored at ambient temperatures for 2 hours or less can be returned to the cooler, however, PHF stored at ambient temperatures for longer than 2 hours must be discarded once they have been held without temperature control for 4 hours. Eggs must not be stored at room temperature for longer than 1 hour if they are to be returned to the cooler. Eggs that have been stored at room temperature for longer than 1 hour must be discarded once they have been held without temperature control for 2 hours. PHF stored at room temperature must be equipped with a time stamp indicating either when the product was removed from the cooler or the time at which the product must be discarded. To resolve this infraction provide EHO with an updated copy of the Food Safety Plan by March 17th. The updated Food Safety Plan should include well defined procedures for storing PHF at room temperature.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Observed pots of soup/sauce on the floor in the walk-in freezer, staff indicated that these pots had been placed there to cool. The temperatures of the product was measured at 32°C at time of inspection. Placing hot products into the freezer to accelerate the cooling process could interfere with the proper temperature maintenance of other products in the freezer. Please ensure that appropriate cooling procedures are employed To resolve this infraction please update the food safety plan to clearly define cooling procedures, and begin maintaining cooling logs to be reviewed during future inspections.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed an accumulation of debris and residue around the opening of the ice machine in the server station. Operator must ensure that cleaning and sanitation procedures are adequate to prevent the development of unsanitary conditions. Cleaning procedures must address equipment and hard to reach areas often enough to prevent the accumulation of dust, debris, and residues. Provide EHO with a picture of the inside of the ice machine once cleaning has been completed to resolve this infraction.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Products were observed stored on the floor below shelving at the back of the kitchen. Storing products on the floor can interfere with cleaning procedures required for sanitary maintenance of the facility. All storage in the kitchen should be maintained a minimum of 6 inches above the floor to facilitate ongoing sanitary maintenance of the facility. To resolve this infraction provide EHO with pictures confirming that storage has been reorganized and products are no longer stored on the floor in the kitchen.

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