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Truck 59 Ciderhouse

3887 Brown Rd West Kelowna BC V4T 2J3 · Tasting Room - Food Service

Official record from Interior Health →

Inspection summary

Truck 59 Ciderhouse has been inspected 5 times by Interior Health Authority since April 25, 2022. The most recent inspection, on August 26, 2026, recorded 5 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 once on August 26, 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 once on September 24, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times on August 26, 2026. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on August 26, 2026. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 August 26, 2026. For example: 5 Are the FOODSAFE training requirements being met?

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.

5 inspections

  1. Monitoring

    5 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Rodent droppings were observed inside the staff washroom. Operator to clean and sanitize affected surfaces with 200ppm chlorine and seal off all rodent entry points.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): New station for food preparation is directly across the staff bathroom without adequate space or separation. Operator must relocate the food preparation activities to an area that provides appropriate separation from the washroom entrance. The location in front of the bathroom may expose food and food-contact surfaces to potential contamination from washroom traffic and airborne particles when the door is opened. Food preparation areas must be adequately separated from sources of contamination to protect food safety and maintain sanitary conditions.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Floor plan changes and menu changes must be reviewed and approval by the health officer.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
      • F3.2B Facility must be constructed to the specification of the approved plans.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Update the food safety plan and include all foods and drinks. Send the plans to the health officer for review.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
    • F3.5 Are the FOODSAFE training requirements being met?
      • 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.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Temperature logs must be used to record all temperature controlled units like prep cooler, freezer that hold potentially hazardous foods ie. hot dogs, sauces, toppings etc. Acquire thermometers for back chest freezer and front prep cooler.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  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): One of the quats based sanitizers was detected to have 0ppm of quats. Staff was directed to not use that bottle. Operator to make sure staff tests the sanitizer bottles routinely to make sure that it is at 200ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator to send the inspector the most updated copy of the sanitation plan.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

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