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Starbucks Coffee Canada - Rutland Crossing

100-135 Rutland Rd N Kelowna BC V1X 1X7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Starbucks Coffee Canada - Rutland Crossing has been inspected 7 times by Interior Health Authority since February 20, 2017. The most recent inspection, on October 28, 2025, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 October 28, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 September 26, 2023. 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 once on May 6, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on March 1, 2018. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary 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

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Corrected at time of inspection Handsink was not fully stocked with soap (dispenser was empty) and was inaccessible due to storage infront of and below the sink. Operator made the sink accessible and refilled the soap. Please ensure staff are using this sink as needed and that it is available to allow for proper handwashing.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7E Handwashing stations must remain accessible at all times.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Accumulation of food debris by the front cooler near the reheating ovens were observed during the inspection A) Operator stated that they were aware of the food debris along the front cooler and were planning to clean this area 2) Clean cloths were separated from soiled and used cloths; operator stated that their cloths are maintained by Cintas - in compliance. Corrective Action: 1) To ensure the safe handling of foods, it is essential to maintain the cleanliness in the premises. Regularly remove food debris from the area near the reheating ovens and the front cooler
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer tray near the drive-thru window noted at 50 ppm QUATs. An hour timer to change sanitizer is situated close to the sanitizer tray. Sanitizer was changed at the time of inspection. 200ppm QUATs noted. Dishwasher temperature at 76.2 degrees C.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  6. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Accumulation of food debris noted on floor near the back wall of the premise in front of kitchen doorway entrance. Overflow of materials- recycling bags and cardboard boxes seen stored on the floor adjacent to food storage areas.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F3.4E - Equipment or materials not required for food related operations must be removed from the premises.
  7. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Floors under the dry storage shelving have a build up of debris and spillage.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.

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