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David Lloyd Jones Care Facility

934 Bernard Ave Kelowna BC V1Y 6P8 · Institutional - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.0 / 5 (7)

Contact details, hours and reviews from Google Maps

Inspection summary

David Lloyd Jones Care Facility has been inspected 8 times by Interior Health Authority since October 28, 2013. The most recent inspection, on October 6, 2026, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 3 times across 2 separate inspections, most recently on September 4, 2025. For example: 7 Are foods protected from contamination?

  • 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 3, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on September 4, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 March 29, 2016. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 March 29, 2016. For example: 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?

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

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quat sanitizer strips in the kitchen were past expiry date. Corrected during inspection: operator replaced quat strips with new roll.
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed a scoop stored in a dry oatmeal bin with the handle submerged in the food. Scoops must be stored to prevent hands and hand-contact surfaces from contaminating the oatmeal.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observed a bar of soap at the handwashing station. Bars of soap are not permitted as they can harbour and transfer bacteria between users.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  4. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed a container without a handle being used to scoop dry food products. Scoops must have handles and be stored to prevent contact with dry goods, reducing the risk of contamination from hands.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed the artificial lighting fixture above the stainless steel preparation table across from the handwashing sink to be missing a protective cover. Protective covers are necessary to prevent broken glass or debris from contaminating food or surfaces in the event the light bulb shatters. Operator is to send a picture of the protective cover once it has been replaced.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): For QUAT sanitizer, observed soaking cotton cloths used in sanitizer buckets, the test strip result was lower than 150 ppm. There is an ionic bond with QUAT sanitizers and organic material that makes the QUAT sanitizer ineffective after only 10 minutes (see information attached to the e-mail of this report).
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): One unit without a thermometer.
    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): Keep copies of FOODSAFE certificates at facility.
  8. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Sanitizer solution adjacent to food prep area found to be low in measurable sanitizer. Please ensure that sanitizer solutions in buckets are changed routinely (frequency can be determined by using test strips) and please store wiping cloths that are in continuous use within the sanitizer buckets. Please also note that the main kitchen dishwasher at the time of measurements (approx. 3:00pm) took three cycles to reach the minimum required temperature of 71deg.C, measured "at the dish".

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Reviews

Reviews provided by Google Maps
  • W M B

    Friendly little care home. Staff are very busy, yet they find time to listen and give a shoulder to lean on. The groundskeeper, janitors, care-aides, LPNs, RNs, doctors and management are supportive & empathetic. Your loved one is in a safe, clean, and compassionate place.

  • Richard W.

    Has improved over the years. Nicer now than before. Located near downtown Kelowna.

  • Terrie Lamarsh
  • ken edmunds
  • W M B

    Friendly little care home. Staff are very busy, yet they find time to listen and give a shoulder to lean on. The groundskeeper, janitors, care-aides, LPNs, RNs, doctors and management are supportive & empathetic. Your loved one is in a safe, clean, and compassionate place.

  • Richard W.

    Has improved over the years. Nicer now than before. Located near downtown Kelowna.

  • Terrie Lamarsh
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