Skip to content
Loading map…

Springfield Bulk Foods

133-1889 Springfield Rd Kelowna BC V1Y 5V5 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Springfield Bulk Foods has been inspected once by Interior Health Authority, on August 20, 2025. The most recent inspection, on August 20, 2025, recorded 5 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Protecting food from contamination.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 20, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 20, 2025. 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 August 20, 2025. 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 once on August 20, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 August 20, 2025. 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.

1 inspection

  1. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Observed the retail deep freezer to be missing an internal thermometer. Please ensure this unit is equipped with an thermometer. 2) After discussions with staff, it was determined that temperature checks for the retail fridge and freezer are not being completed. Please implement a monitoring log to record fridge and freezer temperatures at least once daily and document any corrective actions taken if temperatures are out of range.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Observed gaps in the weather stripping at the back receiving door. Please repair or replace the weather stripping and submit a photo to the EHO once the work is complete.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Observed vinegar being used as a sanitizer for food contact surfaces, which is not an approved sanitizer. Please use the QUAT available on site or obtain another sanitizer approved in Canada for use on food contact surfaces. 2) Observed a residential dishwasher on site. Operator must confirm that the dishwasher is NSF/ANSI Standard 184 certified. In the meantime, all dishes are to be washed using the two-compartment sink. 3) Observed that the QUAT test strips on-site are expired. Please obtain new test strips within their valid expiry date.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed that the artificial lighting fixtures in the upstairs storage area are missing protective covers. Please install protective covers or replace the bulbs with shatterproof ones.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observed no designated handwashing station in the food handling area. A handwashing sink with hot and cold running water under pressure must be installed. Confirm the final location of the hand sink before installation. Please establish a timeline to address this infraction and notify the EHO of the proposed timeline.
      • F2.7E Handwashing stations must remain accessible at all times.

Nearby inspected facilities

Own this business? Add a badge to your website