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Sun Valley Kettle Korn

372 Valley Rd N Kelowna BC V1V 2G1 · Mobile Vendor Type B – Food Service

Official record from Interior Health →

Inspection summary

Sun Valley Kettle Korn has been inspected 5 times by Interior Health Authority since July 13, 2015. The most recent inspection, on July 10, 2025, recorded 7 infractions.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 4 separate inspections, most recently on July 10, 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 2 times across 2 separate inspections, most recently on July 10, 2025. 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 June 13, 2023. 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 8 times across 5 separate inspections, most recently on July 10, 2025. For example: FMV1.3 Is the mobile food premises unit a self-contained movable structure?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 6 times across 3 separate inspections, most recently on July 10, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

5 inspections

  1. Monitoring

    7 infractions

    • FMV1.3 Is the mobile food premises unit a self-contained movable structure?
      • Observation(s): The mobile food premises unit is not permanently assembled/affixed/built, and therefore does not comply with the Mobile Food Premises Guidelines. Operator must provide a plan to ensure the unit is a fully self-contained, movable structure.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): According to the operator, chlorine test strips are not available for routine verification of chlorine sanitizer solutions. Please obtain chlorine test strips and notify the EHO once this has been addressed.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed a build-up of grease and organic debris on floors and other surfaces within the mobile food premises. Please clean and degrease the unit thoroughly, and implement a Sanitation Plan to maintain the premises in a sanitary condition before, during, and after use. Repaint or resurface areas where paint is worn and raw wood is exposed.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): At the present time, a hot water on demand unit functions to supply water for handwashing, with wastewater discharging into an open bucket stationed on a table beside the unit. A 2-compartment sink set up within the mobile trailer is not functional (no connected faucet). The sinks are connected to a potable water storage tank and a wastewater holding tank that do not appear to be of an adequate size for a Type B Mobile Food Premises unit. Additionally, the sinks have no access to hot water and are not permanently affixed/assembled within the mobile food premises. Both sinks are stationed on a rolling cart. The owner is requested to submit a plan to provide a permanently affixed, functional 2-compartment sink setup that includes hot and cold running water under pressure, in accordance with the BC Mobile Food Premises Guidelines. Please also note the minimum sink size requirements (25 cm x 25 cm x 14 cm deep), and the volume requirements for the potable water storage tank (36 L) and the wastewater holding tank (25% larger than the capacity of the potable water storage tank). Please provide a plan for sink repairs/upgrades that identifies the fixed location for the handwashing sink and the 2-compartment sink, 2-compartment sink sizes, details on the supply of hot and cold running water, and fresh water/grey water tank volumes and materials that will meet the BC Mobile Food Premises Guidelines by August 11, 2025. Once an approved plan has been issued, please complete upgrades to handwashing and warewashing prior to March 31, 2026 (before the next operating season).
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The current handwashing setup does not meet the requirements outlined in the BC Mobile Food Premises Guidelines. Please refer to Section F2.8 of this report for more details.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please complete and submit an up-to-date Food Safety Plan that includes a list of ingredients, storage practices for ingredients, and sanitary procedures for food handling and bagging.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please complete and submit an up-to-date Sanitation Plan that outlines the chemicals used, mixing instructions, cleaning procedures for equipment, and the frequency of cleaning.
  2. Monitoring

    8 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please provide test strips for routine verification of chlorine sanitizer solutions.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The indicated solution for use in sanitizing food contact surfaces and equipment was either a highly concentrated solution or contained a different chemical that did not register on a chlorine test strip at the time of inspection. Please ensure that sanitizer solutions are properly labelled as such and mixed at a "no rinse required" concentration (ie. 100-200ppm chlorine).
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed a build-up of grease/organics on floors and other surfaces within the Sun Valley Kettle Korn mobile. Please clean/degrease the Sun Valley Kettle Korn mobile food premises and implement a sanitation plan that will maintain this unit in a sanitary condition before, during and following use. Please re-paint/re-surface areas where it was noted paint is worn and raw wood is exposed.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): At the present time, a hot water on demand unit functions to supply water for handwashing such that water discharges into an open bucket stationed on a table beside the unit. A 2-compartment sink set up within the mobile trailer is not functional (no connected faucet). Owner is requested to submit a plan to provide an industry standard and functional 2-compartment sink set-up that provides hot and cold running water under pressure in accordance with the BC Mobile Food Premises Guidelines. Please also note the minimum sink size requirements (25 cm x 25 cm x 14 cm deep) and volume requirements for fresh water (36L) & grey water (25% larger than the capacity of the potable water tank). Please provide a plan for sink repairs/upgrades that identifies the fixed sink location, 2-comp. sink sizes, details on supply of hot & cold running water, details on fresh water/grey water tank volume/materials that will meet the BC Mobile Food Premises Guidelines by July 31, 2023. Once an approved plan has been issued, please complete upgrades to handwashing/warewashing prior to March 31, 2024 (prior to the next operating season).
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Current hand washing set-up does not meet the BC Mobile Food Premises Guidelines - a plan for sink set-up upgrades is identified under section F2.8 of this report.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please complete and submit an up to date food safety plan that lists ingredients, practices for ingredient storage and, sanitary food handling/bagging practices.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please complete and submit an up to date sanitation plan that identifies chemicals used, mixing instructions and instructions for cleaning of equipment and frequency of cleaning.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Please confirm current valid foodsafe certification. If expired, please confirm enrolement in an upcoming course.
  3. Monitoring

    6 infractions

    • FMV1.3 Is the mobile food premises unit a self-contained movable structure?
      • Observation(s): Handwashing sink is being maintained and used outside of mobile
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Premises does not allow for access sinks within the mobile and the handwashing sink is located outside
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Battery died on the hand washing unit. Currently using a shower head as a faucet where the water is not able to be collected in the bucket.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): not available at the time of inspection
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): not available at the time of inspection
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): not available at the time of inspection
  4. Monitoring

    4 infractions

    • 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Hand sink not able to provide warm/hot water at time of inspection. Operator to repair/replace heater.
    • 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Submit a plan showing sinks, and location of hand sink.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Extended counters require recovering. Flooring of unit requires a surface that is impervious and that can be cleaned.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Two sinks provided were covered and used for shelving. Hand sink unable to provide hot/warm water at time of visit.
  5. Monitoring

    2 infractions

    • 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Mobile food unit to be designed as a single, self-contained unit, able to operate without the use of detached tables and counters in place of operation. This operator presently sets up tables and has been notified of the requirement and to design mobile so that it can be self-contained. Operator to submit plans showing layout with sinks.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Present painted black plywood counter tops are damaged and require a smooth impervious finish. Recommend that countertops be designed so that detached tables are not required. Present counter tops in need of resurfacing.

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