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Cottonwoods Hospital

2255 Ethel St Kelowna BC V1Y 2Z9 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Cottonwoods Hospital has been inspected 8 times by Interior Health Authority since November 5, 2013. The most recent inspection, on September 22, 2026, found no infractions.

6 of 8 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 and Cleaning and sanitizing.

The last 5 inspections in a row found no infractions. 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 January 5, 2018. For example: 3 - Are proper cooling procedures followed?

  • 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 January 5, 2018. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 once on October 26, 2016. For example: Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary 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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): Shallow pans with hot soup are being covered from the beginning of the cooling process and placed immediately within the walk-in refrigerator; although this may cool to within the cooling standard, confirmation using a cooling log/probe thermometer has not been completed.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Cotton cloth covers were observed covering a storage rack with trays of raw chicken and another different rack with trays of ready to eat food; no extra cloth covers were available for changing out between different products and in general, this is not a practice otherwise seen in similar kitchens.
  7. Monitoring

    1 infraction

    • Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - One of the sanitizer bottles measured to show less than 200 ppm quat residual. Remind staff to refill the sanitizer bottles frequently. 200 ppm quat residual was measured to be dispensed from the sanitizer mixing unit. - Both mechanical dishwashers were in 'filing' mode and EHO was unable to verify rinse temperatures. Daily records are maintained for both units, and show that rinse temperatures meet sanitizing requirements.
  8. Monitoring

    0 infractions

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