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The Deli Don Concession

900 Lexington Dr Kelowna BC V1W 4M8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Deli Don Concession has been inspected 3 times by Interior Health Authority since May 26, 2023. The most recent inspection, on August 25, 2026, found no infractions.

2 of 3 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: Protecting food from contamination and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions.

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 May 26, 2023. For example: 7 Are foods protected from contamination?

  • 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 May 26, 2023. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times on May 26, 2023. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on May 26, 2023. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 May 26, 2023. 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

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    8 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): An opened metal can containing chipotle peppers was being stored in the cooler. Food items originating from metal cans must be stored in proper food grade containers. The operator voluntarily discarded the opened can of chipotle peppers.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Some of the coolers and freezers were missing internal thermometers. Thermometers must be provided within all refrigeration equipment to verify adequate temperatures for food safety. The operator informed the EHO that he would acquire more thermometers for all refrigeration equipment. Please also begin recording temperatures in a temperature log.
      • 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): Staff are not completing the sanitizing step while manually dishwashing. Manual dishwashing must include washing, rinsing, sanitizing and air drying to adequately reduce microbial loads to safe levels. The operator agreed to acquire bleach as well as chlorine test strips to verify that the concentration level of the bleach solution will provide adequate sanitizing action, but will also be safe for food contact surfaces (100 ppm). Please begin incorporating the sanitizing step when dishwashing.
      • F2.3B Manual dishwashing procedure 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): One of the coolers within the facility was broken. There was no food being stored in the cooler. The operator informed the EHO that they're already in the process of getting the cooler fixed. Please ensure that no potentially hazardous food is stored in the cooler before the cooler is fixed and capable of maintaining 4deg.C or colder. Equipment was observed in the facility that was not being used for The Deli Don Concession food related operations. Please ensure that the equipment that is not in use is removed from the facility to best ensure adequate cleaning and sanitation of the premises.
      • 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.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): The operator has paid the permit fee and has approval to operate, however the operating permit was not available on site. Please ensure that the operating permit along and the up-to-date decal is posted in a conspicuous location within the facility.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A copy of the Food Safety Plan was not available on site at time of inspection. Please ensure that a copy of the Food Safety Plan is current and available on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A copy of the Sanitation Plan was not available on site at time of inspection. Please ensure that a copy of the Sanitation Plan is current and available on site.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): FOODSAFE certificates were not available on site at time of inspection. Please ensure that FOODSAFE certificates are available on site.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.

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