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The Coop Wicked Chicken

274 Bernard Ave Kelowna BC V1Y 6N4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Coop Wicked Chicken has been inspected 3 times by Interior Health Authority since March 21, 2024. The most recent inspection, on July 9, 2026, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Cleaning and sanitizing.

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.

  • 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 on July 9, 2026. For example: 7 Are foods protected from contamination?

  • 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 July 9, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 2 times across 2 separate inspections, most recently on March 25, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 March 25, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on July 9, 2026. 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

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Do not store raw meats above ready to eat foods like cheese and avocados. Reorganize refrigerated drawers and fridges so that RTE foods are above raw meats.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Temperature logs must be maintained x2 daily.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Rat and mice droppings were observed in the back room with the water heater and dry storage area respectively. 1. Back door's door sweep to be replaced. 2. Staff/operator must clean and sanitizer all affected areas by rodent droppings (ie. dry storage area and back room with water heater. 3. Pest technician to provide service 4. Monitor for new activity 5. Do not leave food open or exposed (ie. lard and croutons in the cardboard boxes). All foods must be kept in pest proof containers with lids. 6. Remove cardboard and other materials that are not required for operations from the facility. 7. Install screens, mesh, or cover any exposed holes and openings where possible.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • 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): Observed build up of biofilm in the interior of the ice machine. Clean and sanitize the ice machine routinely. Recommended to clean and sanitize at least once a month.
      • 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.
  2. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Mice droppings were observed in the dry storage area at the back and under the front bar hand washing sink. Clean and sanitize all affected areas. Prevent entry by installing new door sweep for back door and close any openings to prevent rodents from entering. Contact pest control and submit report to the health inspector.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. QUATS sanitizer in the spray bottles were above 400ppm. Operator and staff diluted sanitizer solution to 200ppm. 2. High temperature dishwasher, final rinse temperature: 78.4C, in compliance.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ensure staff understand the difference between detergent and sanitizer. Detergent was mistaken as sanitizer and was wrongly connected to the dispensers (corrected during inspection). Sanitizer bottle and sanitizer bucket for wash clothes, quats: 0ppm. Corrected during inspection to 200ppm. High temperature dishwasher, final rinse at plate level: 71.8C (in compliance)
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • F2.7E Handwashing stations must remain accessible at all times.

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