Skip to content
Loading map…

YLW Tacos

15-565 Bernard Ave Kelowna BC V1Y 6P2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

YLW Tacos has been inspected 4 times by Interior Health Authority since November 18, 2021. The most recent inspection, on April 27, 2026, found no infractions.

2 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: 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.

  • 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 December 17, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 November 18, 2021. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on November 18, 2021. 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 November 18, 2021. 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

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): CORRECTED AT TIME OF INSPECTION Rice held using the keep warm setting of the rice cooker was found to be at 45-50C. Rice had been cooked 3-4 hours prior.
      • F1.2C Potentially hazardous foods must be transported at a temperature of 60 °C (140 °F) or hotter.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
  3. Monitoring

    0 infractions

  4. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips available during inspection. Facility should have test strips to measure and verify concentrations of each type of chemical sanitizer used in the facility to ensure adequate sanitizing action is occurring.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed uncooked fish stored in a cardboard box within a bus bin on the floor below uncooked ground meat. Requested that staff dispose of the cardboard and move the bus bin of raw fish to an open space on the bottom shelf. All foods should be stored at least 6 inches off of the floor to protect products from contamination. Storage of raw foods should ensure good separation of products to prevent cross contamination. Cardboard is absorbent and cannot be easily cleaned it should be not be used for the storage or defrosting of raw proteins.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Staff unable to produce operating permit at time of inspection, a reprint of the operating permit can be requested from Interior Health. The current decal for the operating permit is posted on a paper towel dispenser. The operating permit and the decal should be posted in a conspicuous location where it is easily visible to the public.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.

Nearby inspected facilities

Own this business? Add a badge to your website