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Yum Yum Tree

153-1835 Gordon Dr Kelowna BC V1Y 3H4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Yum Yum Tree has been inspected 2 times by Interior Health Authority since July 22, 2025. The most recent inspection, on August 26, 2026, recorded 5 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. 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 once on August 26, 2026. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 26, 2026. 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 August 26, 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 August 26, 2026. For example: 1 Are proper cooking procedures followed?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on August 26, 2026. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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

    5 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): A thermometer was not available in the kitchen for verifying internal temperatures after cooking. Measurement and adherence to internal temperature standards ensures that the pathogens in food are inactivated to levels safe for public consumption. A probe thermometer was provided and moved closer to designated cooking areas.
      • F1.1B Internal cooked food temperatures must be verified by the operator.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Cooked meat was found at room temperature during their cooling process. High-risk food items such as meat must be monitored to limit the time they spend in the 4°C-60°C temperature danger zone. Bacteria in this zone can double in number in as little time as 20 minutes. As the meat had been in the temperature danger zone for less than 2 hours, the operator immediately stored the food item in the walk-in cooler.
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solution was not available in the front or back of house. Mixing soap and bleach can reduce the effective sanitizer concentration. Sanitizer solution with a chlorine concentration of 100-200ppm is required. Sanitizing regularly helps mitigate pathogen growth, especially on food contact surfaces.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): The facility was using the exterior faces of cardboard food boxes to collect grease splashes from the nearby cooking equipment. All surfaces in a food facility must be free from sources of contamination to prevent food contamination hazards. Alternate options were discussed at time of inspection.
      • 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.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): There was no hand soap available in the front and back of house. Proper handwashing is a key measure to mitigate bacterial cross-contamination in food facilities. Please ensure one compartment of the 3-compartment sink is clear and available for handwashing. Please send a photo to your area EHO when a soap dispenser has been provided in the front of house and affixed at the back of house.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7E Handwashing stations must remain accessible at all times.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips observed not working and expiry date is unknown. Ensure valid chlorine test strips are available on site.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.

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