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Cedar Creek Out of School Care

5160 Chute Lake Rd Kelowna BC V1W 4L6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Cedar Creek Out of School Care has been inspected 5 times by Interior Health Authority since April 15, 2016. The most recent inspection, on October 11, 2024, recorded 2 infractions.

1 of 5 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: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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.

  • 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 October 31, 2018. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 October 11, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 7, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 3 separate inspections, most recently on October 11, 2024. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 October 31, 2018. For example: 6 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.

5 inspections

  1. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The artificial lighting above the kitchen appeared to be glass bulbs. Ensure this lighting is equipped with shatterproof bulbs or covers.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Written food handling procedures are required for any potentially hazardous food served at the facility.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Foods in fridge measured at 16C. Operator voluntarily discarded PHFs (milk, cheese).
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometers in freezer and fridge are displaying inaccurate temperatures. Replacement needed.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  3. Monitoring

    0 infractions

  4. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Require a probe thermometer to monitor food temperature and test strips to monitor the ppm of the sanitizer.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Three step dishwashing process reviewed and the required sanitizer and ppm. Sanitizer in spray bottle at site greater than 400 ppm. No bleach at the site. Reviewed alternate types of sanitizers. .
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Keep a plan at the site with the required cooking and reheating temperatures, and refrigerator temperature. Note on the log the corrective actions..
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): To provide an updated FOODSAFE certificate
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): No test strips at the site for staff to use to check the ppm for the sanitizers.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No label on a container that was containing a quat sanitizer, " Orderly " Bleach at the site for sanitizing. Keep information (name ) and type of sanitizer information at the site. and label containers used for chemicals.

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