Skip to content
Loading map…

TNT Comfort Foods

3599 Lakeshore Rd Kelowna BC V1W 3K1 · Mobile Vendor Type B – Food Service

Official record from Interior Health →

Inspection summary

TNT Comfort Foods has been inspected 4 times by Interior Health Authority since July 1, 2022. The most recent inspection, on April 8, 2026, recorded 5 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 6 times across 4 separate inspections, most recently on April 8, 2026. For example: 7 Are foods protected from 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 once on April 8, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 1, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 across 2 separate inspections, most recently on April 8, 2026. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on July 1, 2022. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

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.

4 inspections

  1. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw eggs were being stored over ready to eat food. Operator was reminded to keep them stored separately.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: -A general cleaning of the unit is required with attention given to the rear dishwashing area, the interior of the fridges and rear hand sink area. Going forward these areas need to be kept clean, free of garbage, and organized. -a cutting board in the unit had signs of significant wear and needed to be resurfaced or replaced. F2.5J: A lighting cover needed to be replaced in the unit
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing sink was obstructed and needs to remain accessible
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature logs need to be maintained for the refrigeration units in the mobile. Temperatures should be checked and recorded before and after transport. Food safety plans need to be provided for the new menu items including hot sauce and smoked bacon.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Written sanitation procedures need to be maintained in the unit.
  2. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Regular cleaning of fan and its parts are required as they are stationed above 3 compartment sink and clean dishes. Debris from fan can contaminate dishes especially when there's active air circulation.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please ensure the FSP is available on site and can be used by staff.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Housekeeping should be improved
  4. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Line cooler and stand-up cooler near back of the mobile operating at 10 C at time of inspection. Line-cooler was able to maintain temperature after a short period of time at <4C, however the stand up cooler is overpacked with food, making air circulation difficult to maintain temperatures of 4C or below.
    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Facility does not have power during transportation to maintain cold-holding units. Facility operates within the Kelowna area, and cold-holding units are not verified to maintain temperatures of 4C or below before beginning operations.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Food must be stored off the floor by 6". This was corrected at time of inspection.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chemical sanitizer test strips to verify sanitizer concentration.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): There is build up of debris and other contaminants throughout the mobile that requires cleaning and sanitation. Cutting boards are discolored with etching which makes it difficult for adequate cleaning and sanitation of the food contact surfaces.

Nearby inspected facilities

Own this business? Add a badge to your website