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Urban Harvest Organic Delivery

A-806 Crowley Ave Kelowna BC V1Y 7G7 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Urban Harvest Organic Delivery has been inspected 4 times by Interior Health Authority since September 22, 2015. The most recent inspection, on August 19, 2025, recorded 4 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 August 19, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on August 19, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 December 7, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 September 22, 2015. For example: 7 - Is the premises free from a pest infestation?

  • 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 22, 2015. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

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

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): After discussions with the operator, it was confirmed that potentially hazardous fruits and vegetables (e.g., salad mix, microgreens) are not transported at 4°C or colder. Products are stored in the fridge until packaging, then placed on an unrefrigerated delivery truck for several hours. All potentially hazardous foods must be transported under temperature control and monitored with thermometers to ensure they remain at 4°C or colder. Operator is to contact the EHO once a process to achieve this has been established.
      • F1.2D Potentially hazardous foods must be transported at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) No chlorine test strips were available on-site for verifying the surface sanitizer concentration. Please send a photo of the chlorine test strips to the EHO once they have been obtained. 2) The walk-in cooler and walk-in freezer are missing internal storage thermometers. Please ensure both units are equipped with an internal storage thermometer (not a probe thermometer).
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observed that handwashing is being done in the staff bathroom and at the two-compartment sink. Operator was instructed to dedicate the sink in the staff room for handwashing only and ensure all staff dishes are washed at the two-compartment sink.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator does not have a valid FOODSAFE certificate. Operator must renew their FOODSAFE certification and provide the EHO with a copy.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer test strips are expired and must be replaced. Expired tests trips may not provide an accurate measurement of sanitizer concentrations. Sanitizer concentration should be measured each time a new batch is prepared to confirm that the sanitizer concentration is adequate to ensure proper sanitizing action (100-200ppm for Chlorine/Bleach Sanitizers). Provide EHO with picture confirming new test strips have been acquired to resolve this infraction.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Some cleaning required in the walk-in coolers. An accumulation of dust was observed on the ceiling around the recirculation fans and on the fan guards. Please clean the ceilings and fan guards to prevent dust from being blown around and potentially contaminating foods stored in the coolers. Regularly scheduled cleaning procedures should address hard to reach areas (cooler ceilings, fan guards, space beneath shelving and behind equipment) often enough to prevent the accumulation of debris and residue which may lead to the development of unsanitary conditions. Provide EHO with picture confirming the cleaning has been completed to resolve this infraction.
  3. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Common hand towel not acceptable for hand drying.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  4. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): No temperature records of the walk-in-coolers.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 7 - Is the premises free from a pest infestation?
      • Observation(s): Fruit flies in warehouse.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Presently using vinegar and/or tea tree for cleaning / sanitizing. These are not approved for sanitizing. Food contact surfaces , cooler door handles, knives and tubs require cleaning and sanitizing.

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