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Valoroso Foods

1461 Sutherland Ave Kelowna BC V1Y 5Y4 · Food Manufacturing - Food Processing

Official record from Interior Health →

Inspection summary

Valoroso Foods has been inspected 6 times by Interior Health Authority since March 26, 2015. The most recent inspection, on August 10, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 7 times across 5 separate inspections, most recently on August 10, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 3 separate inspections, most recently on February 14, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

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

  • 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 February 2, 2022. For example: 2 Are proper pest control measures in place on the premises?

  • 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 March 26, 2015. For example: 15 - Are there handwashing stations available and properly supplied?

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.

6 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Observed walk-in freezer gasket and the area under the door was degraded. 2. Observed unclean shelves at the upright cooler with sliding door. 3.Observed walk-in cooler door locking mechanism was broken. Fix the walk-in cooler door locking mechanism and ensure the door close properly.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Two sanitizer bottles in the kitchen were measured at 0 ppm and >200 ppm chlorine concentration, respectively. A minimum concentration of 100-200 ppm chlorine is required to allow for adequate sanitizing of food contact surfaces. CDI - Operator was instructed to refill the sanitizer solution and monitor the sanitizer concentration regularly with chlorine test strips. - Ensure to label the sanitizer bottles/buckets with a sanitizer.
      • 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): 1. Bare wood exposed on the shelves of the dry storage area. Wood is an absorbent material and cannot be properly cleaned and sanitized. Refinish, repair, or replace the wood and ensure a non-absorbent, easy to clean material is used. 2. Walk-in freezer gasket and the door was observed degrading. Operator advised that they are in process of repairing the freezer door. 3. Walk-in cooler door locking mechanism was observed broken and the door was partially closing during use. Fix the walk-in cooler door locking mechanism and ensure the door is closing properly.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): A significantly dented large can of tomato sauce was observed at the dry storage area, specifically at the can's seam. Corrective Action: Corrected during inspection: the operator was advised to discard the can due to compromised packaging, as damage at the seam can potentially allow bacteria to enter the can.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The back storage shelving units have exposed, untreated wood surfaces. Corrective Action: Unsealed wood poses difficulties for effective cleaning and sanitation; therefore, operator was advised to apply paint or another smooth, durable material for better maintenance.
  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Display cooler for salads and sandwiches measured at 10°C on upper shelf, and 2°C at the bottom level. Potentially hazardous foods (PHF) on display must be held at or below 4°C, PHF held without proper temperature control must be returned to a cooler maintaining 4°C or less within 2 hours. PHF that are held at temperatures above 4°C and below 60°C for longer than 2 hours must be discarded after 4 hours. Pathogenic bacteria can grow rapidly on PHF which are held in the temperature danger zone (above 4°C and below 60°C) for longer than 4hours.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Light is easily visible at the bottom of the doors in the back receiving area. Pests can be detrimental to the sanitary operation of food establishments and can gain entry to facility through small gaps.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Door frames and seals for walk-in freezer and walk-in cooler are damaged and deteriorated. Raw wood has been used to shim up and brace the door frames for walk-in refrigeration units. Door panel for walk-in freezer is made of wood that is worn and chipping and stained, paint has flaked away exposing raw unsealed wood surface. Raw wood is absorbent and can not be adequately cleaned and sanitized. Seals and track for sliding door refrigeration unit in back kitchen area is damaged and requires repair or replacement. Raw unsealed wood observed on back storage shelving units, some counter space in back prep/storage area, and floors behind food service counter. Unsealed wood surfaces can not be properly cleaned/sanitized and should replaced or sealed with paint or other smooth, durable, easily cleanable material. Some accumulation of food particles and residue observed on the meat slicer in the back prep area. Meat slicers should be thoroughly cleaned and sanitized at the end of use and at least every 4 hours when in constant use. Observed accumulation of food particles and debris on the floor in the walk-in cooler. Operator should ensure that cleaning/sanitizing processes are conducted frequently enough to prevent the development of unsanitary conditions. Hard to reach areas beneath and behind shelving should be included in routine cleaning/sanitizing procedures.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Operating permit could not be located at time of inspection. Valid operating permit decal was posted on the wall.
  5. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): a) Some foods in the walk in freezer is covered with ice build up. b) Dented food cans are stored with other food cans in the food storage area. Take immediate corrective actions and contact the Environmental Health Officer by OCT. 3, 2018.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The food staff does not have a food probe thermometer to check internal food temperatures. Take immediate corrective actions and contact the Environmental Health Officer by OCT. 3, 2018.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The walk in freezer has accumulated ice building inside the unit. Take immediate corrective actions and contact the Environmental Health Officer by OCT. 3, 2018.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): a) The door seal for the walk in freezer is damaged. b) The light in the walk in refrigerator is missing a shatterproof cover. Take corrective actions and contact the Environmental Health Officer by OCT. 24, 2018.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): a) The dry food storage room does not have any light. b) The wooden shelves in the walk in freezer are not smooth, impervious to moisture and easy to clean. Take corrective actions and contact the Environmental Health Officer by OCT. 24, 2018.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
  6. Monitoring

    6 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): *A food probe thermometer is not available on site. *Cooking temperatures records should be maintained onsite.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): *Ready to use sanitizer is not available in the food preparation area. The inspector reviewed the required steps with the staff during inspection.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): *Significant amount of water is accumulated on the floor in the walk in cooler in the food preparation area. *The walk in coolers have accumulated debris on the wall and the floor.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): *Paper towel is not available at the hand sink in the food preparation area.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): *More info is available at <http://www.interiorhealth.ca/YourEnvironment/FoodSafety/Pages/Resources.aspx>.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): *More info is available at <http://www.interiorhealth.ca/YourEnvironment/FoodSafety/Pages/Resources.aspx>.

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