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Yellow Star Snack House

3-1717 Harvey Ave Kelowna BC V1Y 6G3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Yellow Star Snack House has been inspected 4 times by Interior Health Authority since July 8, 2022. The most recent inspection, on March 2, 2026, found no infractions.

1 of 4 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: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 March 7, 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 3 times across 2 separate inspections, most recently on July 10, 2024. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 July 10, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 2 separate inspections, most recently on March 7, 2025. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • 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 2 times across 2 separate inspections, most recently on July 10, 2024. 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

    0 infractions

  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): Chlorine sanitizer concentration was measured at 0 ppm in the final rinse cycle of low temperature dishwasher. A minimum concentration of 50 ppm chlorine is required to allow for adequate sanitizing of utensils. Operator was instructed to sanitize the utensils in a compartment sink after being washed in the dishwasher. Ensure to maintain a minimum of 50 ppm chlorine in the final rinse cycle of the dishwasher, and test the sanitizer concentration twice a day with chlorine test strips. QUAT sanitizer concentration was measured above 400 ppm in the sanitizer bottle, and this may lead to chemical contamination of foods. A concentration of 200 ppm QUAT is required to allow for adequate sanitizing of food contact surfaces. CDI -Use QUAT test strips to ensure a 200 ppm concentration is measured in the sanitizer spray bottles.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No sanitation logs maintained, and it was noted that dishwasher and food contact surface sanitizer concentration is not monitored regularly. Maintain sanitation logs and monitor sanitizer concentration twice a day.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  3. Monitoring

    4 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Rice packed in closed plastic containers were observed cooling at room temperature. This practice of cooling of foods may put the foods in danger zone (4°C - 60°C) for longer periods and may promote the growth of pathogens, resulting in consumer illnesses. Operator cooked the rice less than a hour ago, so the food was not discarded. Operator was instructed to follow the approved methods for cooling of foods before the food is being packaged. Use ice water bath to cool the foods from 60°C - 20°C within 2 hours. Cool the food in shallow containers while refrigerating. Do not fully cover pans during cooling and do not stack pans.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Expired QUAT sanitizer test strips were observed for the food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Ensure appropriate sanitizer testing strips are accessible and available to staff onsite.
      • 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): No chlorine sanitizer concentration was measured in the final rinse cycle of low temperature dishwasher. A minimum concentration of 50 ppm chlorine is required to allow for adequate sanitizing of utensils. Operator was instructed to sanitize the utensils in a compartment sink after being washed in the dishwasher. Ensure to maintain a minimum of 50 ppm chlorine in the final rinse cycle of the dishwasher, and test the sanitizer concentration daily with chlorine test strips.
      • F2.3A Mechanical dishwasher/glasswasher 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): Broken plastic buckets observed used for handling food items. This may lead to physical contamination of food. CDI - Discard broken plastic buckets and ensure equipment are maintained in good working order. Note: Ensure to store wiping clothes in a sanitizing solution. If using sanitizer bottles, wash and sanitize the wiping clothes regularly.
      • 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.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  4. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed eggs, rice noodles, and spring rolls stored on the counter top with no temperature control. Kitchen staff would not provide information about how long these items would be held at room temperature. Improper temperature control can lead to foodborne illness.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): No cooling procedures in place. Observed cooked noodles stored in a pail on the counter, staff indicated that the noodles would be held at room temperature throughout the food service period.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips on site. Test strips should be used to confirm sanitizers are maintained at the required concentrations. No temperature logs available for review during the inspection. Fridge and freezer temperatures should be measured daily and recorded in a temperature log.
      • 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): Dishwasher sanitizer concentration measured at 10ppm during the inspection. Chlorine bleach in the dishwasher must be maintained at a minimum of 50ppm to ensure adequate sanitizing action.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No food safety plan available for review at time of inspection.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No sanitation plan available for review at time of inspection.

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