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Wrapzone Restaurant

104-3320 Richter St Kelowna BC V1W 5J9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Wrapzone Restaurant has been inspected 4 times by Interior Health Authority since August 31, 2022. The most recent inspection, on September 21, 2026, recorded 5 infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 2 times across 2 separate inspections, most recently on September 21, 2026. 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 once on September 21, 2026. 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 once on September 21, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on September 21, 2026. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 September 21, 2026. 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.

4 inspections

  1. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Black mini fridge in the front bar appeared to be off. Thermometer within the fridge displayed the temperature was above 20C. All PHFs (potentially hazardous foods) were discarded. Staff were directed to not use the fridge to store milk and other PHFs until they can confirm the internal temperature of the fridge is 4C or below.
      • 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. Temperature logs must be maintained and recorded at least x2 daily. Temperatures have not been monitored or recorded this month. 2. Facility is currently using chlorine as sanitizer, but no test strips were available on site. Operator must have test strips available.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. Both sanitizer buckets were not at the correct concentration, tested below 50ppm for chlorine. Staff were directed not to premix the concentrated chlorine with water stored in a squeeze bottle before adding the mixed solution to more water. Follow the instructions on the manufacturer's label. Chlorine based sanitizer concentration must be between 100-200ppm. 2. High temperature dishwasher, temperature at the plate level: 71C, in compliance.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand sink near the entrance to the back prep area does not have cold water supply. Repair the sink to ensure an adequate supply of both hot and cold running water is available at all times.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Permit to Operate was located, please post the permit in a visible area.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Accumulation of biofilms observed inside of an ice machine. As per the operator, new ice machine will be installed on the week of sept 5.

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