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Spud Stix and Squeezin N' Freezin

2898 Salish Rd West Kelowna BC V4T 2V9 · Mobile Vendor Type B – Food Service

Official record from Interior Health →

Inspection summary

Spud Stix and Squeezin N' Freezin has been inspected 3 times by Interior Health Authority since July 5, 2017. The most recent inspection, on July 19, 2025, recorded 1 infraction.

1 of 3 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: Protecting food from contamination and Handwashing and staff hygiene.

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 once on July 5, 2017. For example: 4 - Are foods handled in a sanitary manner and protected from contamination?

  • 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 July 5, 2017. For example: 5 - Are there handwashing stations available and properly supplied?

  • 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 3 times across 2 separate inspections, most recently on July 19, 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.

3 inspections

  1. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): The operator is to have connected plumbing, hot and cold running water for accessible ware washing and hand washing within the mobile. Reinstall faucet, sink handles, etc. to use sinks in the mobile.
  2. Monitoring

    0 infractions

  3. Monitoring

    4 infractions

    • Does the base of operations meet the requirements of the Mobile Food Premises Guidelines?
      • Observation(s): Base of operation may have changed and requires updated approval.
      • Base of operation area must be approved for the intended use by Environmental Health Officer.
    • Is the mobile food premises unit a vehicle, cart or other self-contained movable structure?
      • Observation(s): There has been recent changes to the BC Mobile Food Premises Guidelines requiring mobile food premises units to be a permanently assembled/affixed/built facility. The tables-under-canopy set-up adjacent to the Spud Stix trailer must be addressed.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): The food handler processing lemons should not handle cash without handwashing first. Ensure that there is a designated 'cash-handling' person for Saturdays' July 8th market.
      • F2.4C - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Water supply in the Spud Stix fixed trailer is almost out of water. Temporary hand wash set up in the lemonade section require improvements.
      • F3.5A - Handwashing station must be supplied with hot and cold running water.
      • F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.

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