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Spice Garden Asian Fusion

1030 Harvey Ave Kelowna BC V1Y 8S4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Spice Garden Asian Fusion has been inspected 7 times by Interior Health Authority since October 11, 2017. The most recent inspection, on August 6, 2026, recorded 2 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

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.

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

  • 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 4 times across 4 separate inspections, most recently on September 4, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 December 11, 2024. 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 August 6, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on September 4, 2025. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Pre mixed QUAT sanitizer bottle was higher than the detection limit of the test strip during time of inspection. QUAT sanitizer must be maintained between 200-400ppm. Above 400ppm, the sanitizer must be rinsed off food contact surfaces to prevent chemical contamination of food items. Sanitizer bottle was diluted to appropriate concentration during time of inspection. Operator to verify sanitizer is at an appropriate concentration prior to its use.
      • 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): Storage shelving in the walk-in freezer and back storage areas were too low to the ground. Storage of food items must be maintained at a minimum of 15 cm (6 in) off the floor to protect from contamination and pests. Operator to adjust height of bottom shelves.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  2. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed raw animal proteins (e.g., beef, shrimp, fish) stored above ready-to-eat foods (e.g., sauces, bean sprouts, cooked rice) in the walk-in cooler and sliding glass door fridge.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Observed that the butcher block near the staff bathroom requires resurfacing to maintain a smooth, easily cleanable surface. Operator will resurface the butcher block and notify the EHO once complete.
      • 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): Both handwashing sinks were obstructed by sanitizer buckets and stainless steel bins. Handwashing stations must remain accessible and unobstructed at all times to support proper hand hygiene.
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed several containers of sliced vegetables and cooked noodles stored on the countertop at temperatures above 4°C. The operator stated these items are kept there during the day for easy access. Potentially hazardous foods, such as sliced vegetables and cooked noodles, must be stored at 4°C or colder to prevent the growth of bacteria. The EHO advised the operator to store these items in the cooler until needed. If the operator chooses to leave them out during busy periods, the food must be discarded within two hours. Additionally, proper procedures must be implemented for using time as a public health control at ambient temperatures (e.g., using timers).
      • 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): F1.7A) Containers without handles were observed being used to scoop dry food products, with the scoops submerged directly into the food. Scoops must have handles and be stored in a way that prevents contact with the dry goods to reduce the risk of contamination from hands. The operator is to obtain scoops with handles. F1.7B) Observed raw meats stored above ready-to-eat foods in the walk-in cooler and walk-in freezer. This practice increases the risk of cross-contamination, as juices from raw meats could drip onto ready-to-eat foods. The operator is to re-organize both units, ensuring that ready-to-eat foods are stored above and separate from raw foods (e.g., raw meat).
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A) Observed QUAT test strips on-site to be expired. Expired test strips may no longer be accurate in assessing the concentration of the sanitizer. Obtain QUAT test strips that are within expiry. F2.1B) The refrigerators behind the service counter at the front of the facility are missing internal thermometers, which are necessary for accurately monitoring the storage temperature of potentially hazardous foods. Ensure thermometers are provided for these units by December 30, 2024.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed many food items to be uncovered throughout the facility, which can lead to contamination from environmental hazards, pests, bacteria, or cross-contamination with other items. A follow-up inspection will be conducted next week to ensure all food in storage are covered.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Observed a piece of packing foam being used as a cutting board, and another cutting board that was completely covered in tape. Food contact surfaces, such as cutting boards, must be made of smooth, non-absorbent materials to prevent food contamination.
      • 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): Observed the handwashing station in the back kitchen to have no hot water and very low water pressure. Handwashing stations must have hot and cold running water under adequate pressure to ensure proper hand hygiene practices. The EHO will follow up on Friday, December 13, 2024, to confirm the sink has been repaired.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  4. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): New scoops with handles have been purchased and stored outside of dry foods in a clean container. Ice machine still needs to be cleaned - mold removal
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometers needs to be placed as they are still reading incorrectly
  5. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Scoops stored in dry goods do not have handles and are submerged into the food. Ice machine has mold growing on the lid Food seasoning stored in restaurant was mixed with meat products but had pieces of meat left in container - discarded during time of inspection
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Some of the cooler thermometers are not functioning properly reading inaccurate temperatures.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Grease trap is malfunctioning and starting to leak throughout the floor of the cookline. Operator has stated that this had just happened this morning and is trying to fix the issue. Tools were observed being used during time of inspection. Meat Slicer has needs to be cleaned on the back side of the blade due to accumulation of meat observed
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand sink obstructed during time of inspection
  6. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Uncovered raw meat in walk-in cooler and cook-line cooler. Uncovered cut vegetables in cook-line cooler. Corrective Action: Cover all food products with lids or plastic wrap to protect from contamination.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips available onsite. Corrective Action: Obtain appropriate sanitizer test strips for your sanitizer solutions - Chlorine test strips to measure if sanitizer solution at 200 ppm.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): General sanitation unsatisfactory. Corrective Action: Clean hard to reach places, including under, around, and behind all cooking equipment, handles and ceiling tiles.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand sink access on cook line. Corrective Action: Use sink on cook line to wash hands. This sink must be free from obstruction, and easy to access at all times. ensure properly stocked with hot water, soap, and paper towel.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  7. Monitoring

    2 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): Reviewed cooling process at time of visit. Monitor to see if the food cools to 20 C or lower within 2 hours.
      • F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
      • F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
      • F1.3C - Accurate thermometer must be available to monitor process.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Reviewed plan provided and recommend that a check list be posted for staff. Provide test paper to monitor and check ppm of sanitizer.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.

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