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Urban Fare #7638

45-3155 Lakeshore Rd Kelowna BC V1W 2S9 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Urban Fare #7638 has been inspected 7 times by Interior Health Authority since January 7, 2014. The most recent inspection, on April 16, 2026, found no infractions.

3 of 7 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: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 3 times across 3 separate inspections, most recently on March 23, 2022. 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 2 times across 2 separate inspections, most recently on July 12, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 October 9, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on October 9, 2019. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 across 2 separate inspections, most recently on October 9, 2019. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1) Display cooler located by a self-served hot holding units measured to be between 5C to 11C. Internal temperature of the following items were measured to be between 8-10C and were discarded: 6x "kitchen beef samosas 2pk", 2x "UF pakora w/ mango", "meat cabbage rolls 520g", 3x "sausage rolls chicken 3x105g", "UF chicken pot pie". 2) A portion of a display cooler by northern the entry measured to be 8-10C. Internal temperature of one chicken caesar salad and two caesar salads were measured to be 10C and discarded. Corrective Action: 1) Have the above noted coolers serviced in a manner that displayed items are held at temperature of 4C or below. 2) While the coolers are getting serviced, rearrange displayed items in a manner that potentially hazardous foods are displayed in colder side of coolers.
  4. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing sink in a cheese area not working.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  5. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Fish display cooler in store area at 9.8 C , thermometer not attached requires repair. Meat display cooler thermometer not working on outside of unit. Logs not kept in bakery area for the refrigerator units. Staff not recording the temperatures of the refrigerator units that are not on the computer system.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Staff water bottles stored on work surfaces.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Require test strips to check the wash solution concentration for proper amount of Victory.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): In produce area the counters, work surface areas need to be sanitized. Check and monitor the sanitizer, Monitor the wash solution for the vegetables and fruit. ( Victory)
      • 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)?
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Staff not monitoring or recording the sanitizer ppm. No test strips provided in produce area to check the wash solution for the vegetables. ( Victory)
  6. Monitoring

    2 infractions

    • F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): There has been some alternations, the addition of the sushi area and the making of fruit drinks added to the store. These areas have the required sinks and hand basins installed. No plans provided. Provide a sketch of the food service areas .
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Meat station needed paper towels
  7. Monitoring

    0 infractions

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