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White Hats Food Trucks Co.

1195 Rio Dr S Kelowna BC V1V 2L3 · Mobile Vendor Type B – Food Service

Official record from Interior Health →

Inspection summary

White Hats Food Trucks Co. has been inspected 2 times by Interior Health Authority since July 1, 2024. The most recent inspection, on August 29, 2025, recorded 3 infractions.

None of the 2 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, Cleaning and sanitizing and Handwashing and staff hygiene.

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 29, 2025. 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 August 29, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 July 1, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on August 29, 2025. For example: 1 Does the facility have proper monitoring supplies?

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.

2 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed two cups of prepared popping boba stored in a fridge operating at 10–12°C. Ensure that once opened, popping boba is kept in a fridge at 4°C or less.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Observed the fridges and freezers to be missing internal thermometers. Please ensure all fridge and freezer units are equipped with a thermometer. 2) After discussions with staff, it was determined that temperature checks for the retail fridge and freezer are not being completed. Please implement a monitoring log to record fridge and freezer temperatures at least once daily and document any corrective actions taken if temperatures are out of range. 3) No chlorine test strips were available on site. Please obtain chlorine test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed a bleach mixture at a concentration greater than 200ppm. After discussions with the operator, it was determined that bleach was transferred from a larger bottle to the spray bottle without diluting it with water. Discussed that when bleach is above a concentration of 200ppm, it is no longer considered food-safe and requires a potable water rinse.
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Discarded Bars of Cheese that were measured to be at 4 C to 60C at time of inspection. In addition, these bars of cheese were "floppy". Also discarded open sauces. Operator told to keep all PHF's at 4C or less, or 60C or higher. Potentially Hazardous Foods must not be stored at a temperature between 4C to 60C.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing Sink does not have hot water - problem with the heater itself turning off. Overtime the water did become hot but then the heater would shut off. Staff said that this would be fixed prior to next event. Water is still available for handwashing.

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