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Canadian Mental Health Association

1055 Ellis St Kelowna BC V1Y 1Z3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Canadian Mental Health Association has been inspected 3 times by Interior Health Authority since November 23, 2023. The most recent inspection, on October 7, 2025, recorded 3 infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on October 7, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on October 7, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 February 12, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 October 7, 2025. 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.

3 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Observed the test strips used to check the concentration of the chemical sanitizers onsite to be expired. Obtain QUAT test strips that are within their expiry date. 2) Observed several coolers and freezers to be missing internal thermometers. Each unit must be equipped with a thermometer. EHO recommended using NSF-certified thermometers that can be attached to the wall or shelving to prevent misplacement.
      • 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 multiple ice wands stored directly on the freezer shelf. Ice wands must be stored in clean, designated containers to prevent cross-contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observed that the handwashing sink was obstructed by containers of chemicals and a laundry bag containing dirty rags. Handwashing sinks must remain accessible and unobstructed at all times to promote proper handwashing. This is a REPEAT infraction. Operator must find a permanent storage location for these items.
      • F2.7E Handwashing stations must remain accessible at all times.
  2. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed scoops to be stored directly in dry good bins, with the scoop handles submerged into the food. Scoops must be stored in a manner that prevents hands and hand contact surfaces from contaminating dry products in storage.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed no sanitizer solution available on-site. Please have a bottle or bucket of surface sanitizer (e.g., QUAT) prepared before the start of each business day to ensure easy access for proper sanitation.
      • 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): Observed that the handwashing sink was obstructed by containers of chemicals and a laundry bag for dirty rags. Handwashing sinks must be kept accessible and unobstructed at all times to promote proper handwashing practices.
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    0 infractions

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