Ubox Trading
1765 Harvey Ave Kelowna BC V1Y 6G4 · Food Retailer - Food Store
4 inspections
- Monitoring
3 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): - frozen meat was not labeled with source, product type, best before/package dates - meats are delivered to facility wholesale and repackaged into smaller amounts on site. additional food permit would be required to gain approval as a food handler. original tags from wholesale are kept onsite.
- F1.6A All foods on the premises must be from an approved source.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): outstanding infraction: Observed the flooring in the main retail area to be made of unsealed wood. Please replace the floors with a material that is smooth, durable, non-absorbent, and easily cleanable to ensure the ongoing sanitary maintenance of the facility.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): outstanding infraction: Operator has approval to operate as a food store, not a food processor or food service establishment. Operator is to cease all other operations beyond selling low risk foods and prepackaged potentially hazardous foods. Operator must apply as a food service establishment with the necessary documents and equipment prior to serving and/or processing potentially hazardous food (PHFs) if they desire to process or prepackage PHFs.
- F3.1B Operator must have health approval to operate.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): After discussions with staff, it was determined that temperature checks for fridges and freezers are not being completed daily. Record the temperature of each fridge and freezer at least once per day, and document any corrective actions taken if temperatures are out of range. Please send November’s temperature log to the EHO on December 1, 2025.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1) Observed several shelves used for food storage to be covered with cardboard. Cardboard is not an acceptable material for food contact surfaces as it is absorbent and not easily cleanable. Remove all cardboard from the shelves. 2) Observed the flooring in the main retail area to be made of unsealed wood. Please replace the floors with a material that is smooth, durable, non-absorbent, and easily cleanable to ensure the ongoing sanitary maintenance of the facility.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): After discussions with the operator, it was determined that pork blood is being offered as a bulk product to customers. Products like pork blood are not suitable for customers to serve themselves and the premises is not equipped to repackage this item for customers. Additionally, the facility repackages a number of dry products and slices watermelon onsite. Operator has approval to operate as a food store only, not as a food processor or food service establishment. As a result, the facility may offer for sale prepackaged items and whole uncut/unprocessed fruits and vegetables only. Approval for the sale/handling of higher risk foods would require facility improvements including the installation of a commercial dishwashing area and a dedicated handwashing sink. Handling unpackaged potentially hazardous foods, cutting raw fruits and vegetables, and repackaging products without the proper sanitation equipment and procedures may result in contaminated products which could cause foodborne illness. Operator must cease offering for sale the pork blood product and other products which undergo further processing or repackaging in the facility. Operator was instructed to remove any equipment related to food handling/repackaging including, but not limited to, the vacuum packer, knives, food repackaging materials, and cutting boards. Operator must apply for approval as a food service establishment with the necessary documents prior to serving and/or repackaging/processing potentially hazardous foods. This is a REPEAT infraction, previously noted on October 11, 2023 and September 4, 2024. Future non-compliance will result in further enforcement action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
7 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Outstanding infraction: This facility must only offer for sale prepackaged items and whole uncut/unprocessed fruits and vegetables, approval for the sale/handling of higher risk foods would require facility improvements including the installation of a commercial dishwashing area. Handling unpackaged potentially hazardous foods, cutting raw vegetables, and repackaging products without the proper sanitation equipment and procedures may result in contaminated products which could cause foodborne illness. Operator must cease offering for sale the pork blood product and other products which undergo further processing or repackaging in the facility.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Temperature logs and thermometers were not observed in use. Temperatures are to be recorded at least once daily.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Outstanding infraction: EHO observed the rear entrance to the store left open at time of inspection. the back door must be kept closed, or a screen door with a properly fitted door sweep, must be installed to prevent pest access.
- 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): EHO observed staff cutting vegetables and re-packaging them in the back room on top of a chest freezer. Hot holding unit was located in the front by the cashier. Staff established that the hot holder is used to provide samples for customers. The facility is currently not approved as a food service establishment or for processing any food on site. Operator was directed to cease cutting the vegetables and repacking potentially hazardous foods. No adequate dishwashing equipment or sanitizer was available on site. Until dishwashing equipment and other required equipment is approved and installed, DO NOT process any foods on site.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Flooring to be replaced. All floors must be kept clean and in good repair.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): See dishwashing infraction for more details. Utensils like knives and cutting boards were being washed in the staff's washroom hand sink.
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Operator has approval to operate as a food store, not a food processor or food service establishment. Operator is to cease all other operations beyond selling low risk foods and prepackaged potentially hazardous foods. Operator must apply as a food service establishment with the necessary documents and equipment prior to serving and/or processing potentially hazardous food (PHFs) if they desire to process or prepackage PHFs.
- F3.1B Operator must have health approval to operate.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): EHO measured the temperature of potentially hazardous products in all three refrigeration units all products were found to exceed the required cold holding temperature of 4°C or less. Temperatures in refrigeration units measured between 7°C and 14°C. Internal temperature of potentially hazardous food from the multi door display cooler was measured to be 7.5°C. Open display cooler temperatures measured between 10°C and 14°C, EHO observed eggs stored in this cooler with a surface temperature of 12°C. There is no suitable equipment at the premises for products requiring refrigeration to be relocated to. Operator was instructed that the eggs and all products labeled as requiring refrigeration (tofu, soy milk, sausages etc.) are no longer suitable for sale and must be discarded. Operator must not store or offer for sale any foods requiring refrigeration in these refrigeration units until they have been serviced to maintain proper cold holding temperatures. Provide EHO with a copy of the service report once the coolers have been returned to proper function to resolve this infraction.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All fridges and freezers must be equipped with a thermometer for monitoring storage temperatures. Temperatures of each unit should be recoded in a daily log sheet and kept available for EHO to review during future inspections. Temperatures for coolers and freezers should be measured from the warmest part of the unit.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): EHO observed the rear entrance to the store left open at time of inspection. the back door must be kept closed, or a screen door with a properly fitted door sweep, must be installed to prevent pest access.
- F2.2B The premises must be protected against entry of pests.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Refrigeration equipment onsite is not adequate to support the ongoing operations. Operator must have the equipment serviced to ensure the temperature of the contents are maintained at or below 4°C as required under Division 3 Section 14(2) of the Food Premises Regulation. If refrigeration units can not maintain appropriate cold holding temperatures they must be replaced.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?