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T-Bone's Fresh Meal Market

105-1889 Spall Rd Kelowna BC V1W 4G2 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

T-Bone's Fresh Meal Market has been inspected 6 times by Interior Health Authority since March 4, 2015. The most recent inspection, on August 7, 2025, found no infractions.

5 of 6 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: Food temperature control and Protecting food from contamination.

The last 4 inspections in a row found no infractions. 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.

  • 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 once on July 19, 2017. For example: 3 - Are proper cooling procedures followed?

  • 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 19, 2017. For example: 4 - Are foods handled in a sanitary manner and protected from 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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): a) The food temperature log shows that the cooked foods did not cooled to 20 degree Celsius within 2 hours multiple times. Proper cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. During extended cooling, potentially hazardous foods are subject to the growth of a variety of foodborne pathogens, which may grow to a sufficient number to cause illness. If the cooking step prior to cooling is adequate and there is no recontamination, all vegetative forms of microorganisms should be killed or inactivated; however, heat-resistant spore-formers such as Clostridium perfringens could survive in the food. However, under poorly monitored conditions or through environmental contamination, other pathogens such as Salmonella and Listeria may be reintroduced. Thus, cooling requirements have been based on growth characteristics of organisms that grow rapidly under temperature abuse conditions. Cooling after cooking of large food items such as roasts, turkeys and large containers of rice, take longer to cool down because of the mass and volume from which heat must be removed. b) No corrective actions are taken and recorded when the improper cooling cooked foods were observed. Operators must prioritize their resources to ensure higher risk procedures, including improper cooling, advance preparation, contamination by infected workers, inadequate reheating for hot holding, improper hot holding, cross-contamination, and improper cooking, are addressed by the Food Safety Plan.
      • F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Cans of paints are stored right next to opened single use food packaging materials in the food shelves in the front food serving area.
      • F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
  6. Monitoring

    0 infractions

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