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TH1 Catering

1045 Sutherland Ave Kelowna BC V1Y 5Y1 · Catering - Food Service

Official record from Interior Health →

Inspection summary

TH1 Catering has been inspected 6 times by Interior Health Authority since September 13, 2018. The most recent inspection, on March 31, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 2 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.

  • 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 3 times across 3 separate inspections, most recently on July 11, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on September 13, 2018. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on July 11, 2024. For example: 1 Does the facility have proper monitoring supplies?

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

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Expired QUAT sanitizer test strips were observed for the food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Ensure appropriate sanitizer testing strips are available onsite.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Food residue observed on the meat-slicer. Inadequate washing and sanitizing of the meat-slicer can lead to the growth of disease-causing bacteria which can cross-contaminate food. Ensure to dismantle the removable parts while cleaning and follow the meat slicer cleaning manual procedures properly. Wash, rinse, and sanitize the meat slicer as per the Sanitation plan.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer test strips onsite are currently expired and need to be replaced to ensure that monitoring procedures provide accurate measurement of sanitizer concentrations. To resolve this infraction provide EHO with picture confirming new test strips have been acquired.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Concentration of quaternary ammonia (QUAT) sanitizer measured above 400ppm at time of inspection. QUAT sanitizers should be maintained between 200ppm and 400ppm, concentrations of QUAT sanitizers exceeding 400ppm are not considered safe for food contact surfaces. Provide EHO with a service report after the technician adjusts the dispenser concentrations to resolve this infraction.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  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): F2.3D: Sanitizer in a few spray bottles and the wiping cloth bucket was ~50-150ppm Corrective Action: • Re-fill sanitizer bottles and wiping cloth solution with 200ppm QUATs solution • Monitor sanitizer concentration in spray bottles and wiping cloth bucket to ensure at least 200ppm QUATs, change solution in bucket every ~2hrs or as needed when concentration drops below 200ppm
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  6. Monitoring

    1 infraction

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Menu is complex with advanced food prep, including sous vide cooking. Update the FSP to include sous vide.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.

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