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Sunshine Market Deli

105-4600 Lakeshore Rd Kelowna BC V1W 1K7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sunshine Market Deli has been inspected 5 times by Interior Health Authority since November 7, 2023. The most recent inspection, on October 15, 2026, recorded 7 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Pests.

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.

  • 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 4 times across 4 separate inspections, most recently on October 15, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 4 times across 4 separate inspections, most recently on October 15, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on October 15, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 2 times across 2 separate inspections, most recently on June 4, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 November 5, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

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

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Several containers of lasagna and other food items were being improperly hot held at the front hot holding unit. Food was measured at approximately 42°C at time of inspection. Staff indicated this had been in the unit since the morning. The deli hot holding unit was turned off and left open at time of inspection with multiple food items including large trays of butter chicken and rice left in it. Food in trays were measured at approximately 33°C. Staff were reminded that food must be stored or displayed at 60°C at all times and equipment should not be turned off if food is being stored in them. This is a repeat observation. Hot holding practices in the store must immediately be improved to ensure food is being safely and properly stored.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer test strips were unavailable at time of inspection. Operator must ensure test strips are available for both the surface sanitizer and the chemical dishwasher. The deli hot holding unit thermometer was broken at time of inspection. Operator must ensure a working thermometer is kept in the hot holding unit to enable proper temperature monitoring.
      • 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.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): The rear door had a large gap in it and was observed being left open at time of inspection. Staff were instructed to ensure this door remains closed to prevent pest entry.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The area underneath the cooking equipment and dishwashing equipment in the food service area had a significant buildup of grease, dirt, and debris. Operator was requested to move this equipment and clean under it.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): A can of insecticide was noted in the rear storage area. Staff were reminded that pesticides must not be used in commercial food establishments and were instructed to remove the can.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature logs were not being maintained for the various refrigeration and hot holding units for the facility. Staff were reminded that all refrigeration and hot holding unit temperatures must be monitored and recorded at least daily. A significant amount of catering equipment was noted in the rear facility and staff indicated this was for deliveries to other facilities. Operator is not currently approved as a caterer and must provide details on this process.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Staff indicated that they did not have valid food safety training at time of inspection.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The prep fridge for the food service area was measured at approximately 11°C and appeared to be unable to maintain temperature below 4°C. Operator relocated food to the walk-in cooler and stated they would address the fridge prior to putting food back into it.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please ensure the facility is equipped with quat test strips for the sanitizer solution and chlorine test strips for the dishwasher. Please ensure a thermometer is kept inside the hot holding unit for temperature monitoring
      • 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.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): The rear door had a gap in it and needed to sealed to prevent pest entry
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The area underneath the cooking equipment in the food service area had a significant buildup of dirt and debris. Operator was requested to move this equipment and clean under it. Ensure all lighting above food prep areas is equipped with shatter proof bulbs or covers.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  3. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): A breakfast sandwich was being left at ambient temperature at the front display unit. This has been a repeat observation. All potentially hazardous food such as this needs to be hot held at 60°C or the proper controls are implemented to allow for room temperature storage. Operator instructed to implement a solution for ensuring this food does not pose a risk.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: The shelving and utensil storage drawer need to be refinished to seal the surface and allow for cleaning. F2.5B: The meat slicer had a buildup on it and needed to be cleaned and sanitized. F2.5K: -There was a piece of insulation being stored in the gap between the bakery table and wall. Ensure this is removed to prevent food contamination. -The ice cream scoops should be cleaned and sanitized after each use or multiple clean scoops stored in a clean container in the freezer to prevent contamination.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The handwashing sink had several items in it and was blocked by a door. Ensure this kept unobstructed and regularly used by employees.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): The meat cutting area had been moved and a new wall was being installed. The meat cutting area plumbing had temporarily been disconnected due to this renovation. Operator was instructed to moved the meat cutting to a more appropriate area until the plumbing could be reinstalled.
  4. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Two containers of soup was being held at approximately 40°C at the front hot holding display unit. The operator indicated this soup had been out for greater than two hours. Soup was voluntarily discarded by operator and they were instructed to ensure warm foods are hot held at 60°C or the proper controls are implemented to allow for room temperature storage.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure each fridge is equipped with a thermometer to monitor the temperature.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The mechanical dishwasher was not measuring any chlorine after its cycle. The operator replaced the sanitizer with a new bottle of chlorine. Chlorine was measured in cycle after replacement.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5C: Cleaning cloths were being left out in between uses. operator was instructed to ensure cloths are single use or kept in sanitizer between uses if reused.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Ensure temperature logs are kept for the fridge's, freezers, and hot holding units in the food service area. A guide was provided to the operator.
  5. Monitoring

    2 infractions

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Please do not store non-food items and non-food preparation-related items (e.g. employee personal items) inside sandwich bar top cooler and on top of cutting board. This creates a risk for contamination on to food.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand wash sink in bakery plugged and unable for use. Instructed ways to avoid re-contaminating hands after hand washing.
      • F2.7E Handwashing stations must remain accessible at all times.

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