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Avonlea House

1658 Blondeaux Cres Kelowna BC V1Y 4J7 · Institutional - Food Service

Official record from Interior Health →View on Google Maps →

Details

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1.0 / 5 (2)

Contact details, hours and reviews from Google Maps

Inspection summary

Avonlea House has been inspected 7 times by Interior Health Authority since October 2, 2013. The most recent inspection, on December 1, 2025, found no infractions.

1 of 7 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: Protecting food from contamination and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 3 times across 3 separate inspections, most recently on March 6, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 April 5, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 January 29, 2019. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on February 8, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on March 6, 2024. For example: 5 Are the FOODSAFE training requirements being met?

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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Please clean shelving and fan covers within the walk-in refrigerator and glass front refrigerator that were observed with some build up of organics (shelving) and mould (fan covers). Please provide a plan to repair or replace kitchen flooring that was observed with tile edges lifted and no longer tight fitting after the recent kitchen water leak event.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Lead chef indicated his foodsafe certification has recently expired and will be re-certifying. Please confirm foodsafe recertification to level 1 by the middle of April 2024.
  3. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed raw meat immediately beside ready to eat food and possible meat juices on a day cooler stored below the meat.
    • F2.1 Does the facility have proper monitoring supplies?
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No measurable hydrogen peroxide found in a disinfectant bottle indicated for use within the kitchen.
  4. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): A build up of mould was noted in the walk-in refrigerator on walls, refrigeration fan/equipment and circulating within the refrigeration air space.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Some shelving within refrigeration equipment (walk-in refrigerator & double door refrigerator) was rusted, worn and requiring cleaning or replacement/resurfacing.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  5. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
  6. Monitoring

    2 infractions

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Please provide a probe style thermometer for verifying proper final cook temperatures of items like turkey, chicken, as well as, proper reheating to ≥74deg.C. Please also provide test strips for verifying proper sanitizer concentration and differentiate between proper sanitizing vs disinfecting concentrations where necessary.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): As discussed, please formalize a food safety plan for the Avonlea House kitchen including thawing practices, final cook temperatures and cooling of items like turkey, chicken breasts, sauces, etc.
  7. Monitoring

    1 infraction

    • 10.1 - Are foods on premises from approved food sources?
      • Observation(s): Apple sauce found in the walk-in cooler was made off site (not in a commercial kitchen) and brought in. This is not considered an approved source and was labeled as "do not serve".

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