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Dilworth Motor Lodge

1755 Dilworth Dr Kelowna BC V1Y 8R1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Dilworth Motor Lodge has been inspected 8 times by Interior Health Authority since February 4, 2015. The most recent inspection, on June 17, 2026, recorded 2 infractions.

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

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 4 times across 4 separate inspections, most recently on June 17, 2026. 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 3 times across 3 separate inspections, most recently on June 17, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 January 24, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 April 29, 2025. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

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

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Facility has no means to washing dishes/utensils properly due to no hot water. Operator has been informed to only provide single use utensils/plates for customers. No food preparation allowed on-site. Only cereal, yogurt, pre-packaged foods allowed to be served.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand washing station currently still not fixed. However, the facility is not preparing food at this time.
  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Facility has no means to washing dishes/utensils properly due to no hot water. Operator has been informed to only provide single use utensils/plates for customers. No food preparation allowed on-site. Only cereal, yogurt, pre-packaged foods allowed to be served.
  3. Monitoring

    2 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Observed that the tap in the two compartment sink has no hot water. Hot water with sufficient temperature must be available in the food service establishment to facilitate adequate cleaning and sanitizing of utensils. Failure to provide hot water can compromise food safety by not adequately removing harmful pathogens from utensils, increasing the risk of foodborne illness. Operator to ensure that the two-compartment sink has access to hot water with sufficient temperature. For the meantime, the operator should refrain from conducting any food preparation in the kitchen and should use single-use utensils until the hot water issue is resolved.
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observed clean coffee pots being air dried in the handwashing sink. Hand washing sink must be accessible at all times to facilitate proper hand washing. Operator to remove the utensils from the hand washing sink and ensure it is accessible at all times.
      • F2.7E Handwashing stations must remain accessible at all times.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Hand sink is currently used for cleaning and sanitizing utensils and dishware - see F2.5
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The 2 compartment sink could not provide hot water during time of inspection. When asked, staff stated that they use the hand washing station for cleaning and sanitizing dishes and utensil. Note that the hand sink is to be used for hand washing purposes only. The 2 compartment sink must be fixed so that one compartment can be used for washing and the other compartment for sanitizing as this was the approved setup
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towels out of stock during time of inspection. Ensure that hand washing stations are fully stocked with liquid soap, paper towels, hot and cold running water as per the BC Regulations
  7. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
  8. Monitoring

    0 infractions

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