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Soy

101-2900 Pandosy St Kelowna BC V1Y 1V9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Soy has been inspected 7 times by Interior Health Authority since May 26, 2014. The most recent inspection, on February 24, 2026, found no infractions.

3 of 7 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: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 3 times across 3 separate inspections, most recently on December 6, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 October 1, 2021. 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 2 times across 2 separate inspections, most recently on October 1, 2021. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 November 26, 2018. For example: FI1.1 Is the food service establishment following the Informed Dining requirements (voluntary program)?

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

    0 infractions

  3. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 1) Kitchen handwashing sink water supply observed to be shut off. 2) When hot water is turned on, water leaks from the supply line. 3) No paper towels available in the handwashing station. Corrective Action: Note that hand hygiene must be performed at a designated handwashing sink. 1) Fix the handwashing sink in a manner that adequate supply of hot and cold water is supplied using the basin handle rather than the valves on water supply lines. 2) Ensure that staffs actively practice good hand hygiene at the dedicated handwashing sink. 3) Ensure handwashing station is fully equipped with liquid soap and paper towels.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  4. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No detectable concentration of bleach solution observed in a bleach spray bottle used for kitchen food contact surfaces.
      • 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): Raw chicken was being thawed in room temperature. Surface temperature was measured to be 4C.
      • 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): Prep sink was being used for both food preparation and handwashing.
  5. Monitoring

    2 infractions

    • FI1.1 Is the food service establishment following the Informed Dining requirements (voluntary program)?
      • Observation(s): Operator has decided to opt out of the program - Contact the ministry. EHO to provide information.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Wiping cloths in the back kitchen are soaked in sanitizer solution at the end of the day. Provide sanitizer solution to soak wiping cloths during the day as well.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  6. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Meat should not be thawed at room temperature; thaw in the fridge.
      • F1.4D - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Refill the soap and paper towels in dispensers and/or change the batteries in the dispensers.
      • F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
  7. Monitoring

    0 infractions

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