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The Art of Fine Catering

7-3310 Appaloosa Rd Kelowna BC V1V 2W5 · Catering - Food Service

Official record from Interior Health →

Inspection summary

The Art of Fine Catering has been inspected 3 times by Interior Health Authority since March 9, 2018. The most recent inspection, on June 16, 2025, recorded 2 infractions.

1 of 3 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.

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 June 16, 2025. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 June 16, 2025. 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.

3 inspections

  1. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): At the time of inspection, a large bin/container of potato salad (approx. 35L) was observed being prepared for service at a later time (ie. advance preparation) that included combining warm potatoes with fresh herbs and cold dairy based dressing (no cook dressing) and to then be placed under refrigeration until required for the catered event. Operator was requested to immediately portion this potato salad into small containers and to quickly cool to 4deg.C or less in 30 minutes or less. As a corrective action while onsite, operator portioned this potato salad into several smaller containers and placed into freezers to ensure quick cooling. As discussed, please track cooling using a probe thermometer and cooling log to confirm cooling of this potato salad within 30 minutes or less, otherwise, please discard and remake this potato salad using industry standard food safe practices. Please confirm via emailed cooling log to Interior Health by end of day. Going forward, for advance prepared potentially hazardous foods, please ensure that cooked warm ingredients are cooled to 4deg.C or less prior to combining with herbs or other no-cook refrigerated potentially hazardous ingredients like dairy based dressings/mayonnaise. As requested, please also provide a food safety plan update that identifies food safe practices (CCPs & CL's) for preparation of advance prepared salads that include combining cooked ingredients (ie. potatoes, pasta) and no cook ingredients (fresh herbs, mayonnaise, dairy based dressings).
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): As requested at the time of last inspection, please restart temperature monitoring records for refrigerators, freezers and hot held food, including during transport to and storage of PHF at catered events. Please replace expired test strips for confirming the concentration of hard surface sanitizer solutions. While onsite, a spray bottle with quaternary ammonia was observed at a concentration of 500+ ppm sanitizer and was diluted in order to provide a solution at a "no rinse" required concentration (ie. quaternary ammonia sanitizer at 200-300ppm). Please ensure testing and mixing of quaternary ammonia per label instructions.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please restart temperature monitoring records for refrigerators, freezers and hot held food, including during transport to and storage at catered events. Please replace expired test strips for confirming hard surface sanitizer solutions at "no rinse" required concentrations (ie. quaternary ammonia sanitizer at 200-300ppm).
  3. Monitoring

    0 infractions

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