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Central Okanagan Hospice House

2035 Ethel St Kelowna BC V1Y 2Z5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Central Okanagan Hospice House has been inspected 5 times by Interior Health Authority since July 25, 2017. The most recent inspection, on May 25, 2026, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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 September 30, 2019. 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 2 times across 2 separate inspections, most recently on May 25, 2026. 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.

5 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observed no thermometer in upright cooler, located in right-side kitchen and noted staff used to measure cooler temperature setting number. Ensure a thermometer is available in the cooler to monitor temperature. No dishwashing temperature logs observed for residential dishwasher in both kitchens and right-side kitchen staff was not aware of test strips or dishwasher thermometer used to measure maximum temperature at plate level. Dishwasher temperature must reach at least 71°C at the plate level and 82°C at manifold for adequate sanitizing of utensils. Ensure to monitor maximum temperature of dishwasher during final rinse cycle and record on a log sheet.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Expired QUAT test strips were observed used for measuring the concentration of food contact surface sanitizer at one of the sanitizer dispenser. CDI- operator was instructed to use valid QUAT test strips present on site to measure sanitizer concentration.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Kitchen on west side of building uses oxivir to sanitizer counters; oxivir not used in the other kitchen. Unsure if sanitizer is being used in the back receiving/storage kitchen space. **Confirm what is used at both kitchens and in the back receiving/storage kitchen space. **Confirm what concentration of a food-grade sanitizer is being used.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  5. Monitoring

    0 infractions

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