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CCS - Southern Interior Rotary Lodge

330 Strathcona Ave Kelowna BC V1Y 5K7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

CCS - Southern Interior Rotary Lodge has been inspected 7 times by Interior Health Authority since June 11, 2013. The most recent inspection, on May 26, 2026, found no infractions.

5 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: Food temperature control.

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.

  • 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 June 15, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 December 30, 2024. 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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Salad cooler located in front of the kitchen was observed not working, and the operator is noted holding potentially hazardous foods over the containers filled with ice while serving. Repair/replace the salad cooler to meet the facility needs and to ensure potentially hazardous foods are stored below 4°C.
      • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
  3. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The temperature of the products in the salad cooler at the front food service area were measured above 4°C during the inspection. All potentially hazardous foods must be maintained at or below 4°C to prevent the growth/development of pathogens or toxins which could lead to foodborne illness. EHO was unable to confirm how long the products had been held without proper temperature control, staff indicated that it may have been held in this cooler for longer than 2 hours. The salad cooler temperature should be monitored regularly to ensure the cooler maintains proper function, if the cooler is unable to maintain the temperature of its contents for the duration of the service period repairs or replacement may be necessary. Potentially hazardous foods (PHF) that are held without proper temperature control must be returned to a cooler maintaining a temperature of 4°C or less within a 2 hour period. PHF that are held without proper temperature control for longer than 2 hours must not be returned to the cooler and must be discarded once 4 hours without proper temperature control has elapsed.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

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