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East Kelowna Community Hall

2704 E Kelowna Rd Kelowna BC V1W 4A5 · Community Kitchen - Food Processing

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.5 / 5 (8)

Contact details, hours and reviews from Google Maps

Inspection summary

East Kelowna Community Hall has been inspected 11 times by Interior Health Authority since March 10, 2014. The most recent inspection, on September 29, 2026, recorded 3 infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and 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.

  • 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 5 times across 5 separate inspections, most recently on September 29, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on September 29, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 July 4, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 24, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 3 times across 3 separate inspections, most recently on November 8, 2019. 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.

11 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The facility did not have test strips for the quat sanitizer available.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Mouse droppings observed in cupboard. Operator instructed to implement pest control measures.
      • F2.2C The premises must be maintained free of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The dishwasher had a build up of food debris in it from previous tenants at time of inspection. Ensure the dishwasher is regularly cleaned.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: The facility did not have test strips for the bleach sanitizer solution. The operator was instructed to obtain test strips. F2.1B: The fridges were not equipped with thermometers inside their fridges. The operator was instructed to ensure each fridge is equipped with a thermometer inside.
      • 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): The facility was using undiluted bleach with fresh scent additive as a sanitizer solution. The operator was instructed to use ordinary household bleach with no additives and was shown by the EHO how to mix a 100ppm bleach sanitizer solution.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Mechanical dishwasher out of order - not being used.
  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Temperature logs must be documented and provided
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Refrigerator door handle requires repair The kitchen cupboards need to be replaced or repainted
  6. Monitoring

    3 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Log is posted, however the temperature is not recorded on the log. When hall is rented, the temperature of the refrigerators should be recorded on the log.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Provide a probe thermometer.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The refrigerator door handle is broken requires repair. The kitchen cupboards are in need of a resurfacing. ( painting), and the lower cabinets shelves require liners/ cleaning/ and or resurfacing. Operator to provide a date to EHO.
  7. Monitoring

    2 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): No logs posted to record temperatures in kitchen. Provide a log for the refrigerators and post this on the refrigerator so that operators can see or add temperatures. Temperature of the refrigerator units to be recorded on a monthly log.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The ceiling fans in the room that is adjacent to the hall, are dirty and in need of cleaning. The kitchen cupboards are in need of a cleaning, recommend resurfacing. ( painting) required to be done by August 15, 2018. One of the kitchen lights is not working, should be replaced. overdue still not replaced. June 14, 2018
  8. Monitoring

    2 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Requested that they keep a log, and record the refrigerator temperatures. Post a log, in the kitchen so that users and operators can note and record temperature of the refrigerators when they are being used. Keep records of the temperature log.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The ceiling fans in the room that is adjacent to the hall, are dirty and in need of cleaning. The kitchen cupboards are in need of a cleaning, recommend resurfacing. ( painting) August 15, 2018. One of the kitchen lights is not working, should be replaced. June 14, 2018
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  9. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Requested that they keep a log, and record the refrigerator temperatures.
    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): Window requires a screen.
      • F2.2A - The premises must be maintained free of pests.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

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Reviews

Reviews provided by Google Maps
  • Mark Daven

    East Kelowna Hall hosted our wedding reception. Everything was great from booking until the end. Denise went above and beyond with all the help I needed. The hall was spacious, the tables and chairs (though we brought our own) were convenient as well as the kitchen utensils, dining cutleries and wares, drinking and wine glasses provided. It was perfect for our event. Such iconic and lovely venue in East Kelowna!

  • Mikal Fusick

    My family was visiting from out of town, and I was finally able to make it to a Sunday Market. It did not disappoint. My relative was from the lower mainland, and agreed when we discussed it being the best market we have been to. All of the sellers were so thoughtful, and the venue is gorgeous. I cannot wait for more trips.

  • Becky B

    I grew up in East Kelowna so of course I was going to get married at the hall. Had a lot of fun using this space and the building manager was amazing. Would highly recommend as a wedding venue or special event.

  • kushanth Reddy

    A Beautiful and Versatile Event Space! I recently attended an event at the East Kelowna Community Hall, and it was a fantastic experience! The hall has a charming rustic feel, perfect for weddings, gatherings, and community events. The space is well-maintained, spacious, and offers great amenities, including a kitchen and a stage. The scenic surroundings add to its appeal, making it an excellent venue for special occasions.

  • Cheryl Bowkett

    Very busy which is wonderful but it made it very crowded, especially in the hall. This made it difficult to get up to some of the exhibitors. Bravo to the organizers and exhibitors! Maybe a large events tent at the back parking lot of the hall to spread the exhibitors out.

  • Mark Daven

    East Kelowna Hall hosted our wedding reception. Everything was great from booking until the end. Denise went above and beyond with all the help I needed. The hall was spacious, the tables and chairs (though we brought our own) were …

  • Mikal Fusick

    My family was visiting from out of town, and I was finally able to make it to a Sunday Market. It did not disappoint. …

  • Becky B

    I grew up in East Kelowna so of course I was going to get married at the hall. Had a lot of fun using this space and the building manager was amazing. Would highly recommend as a wedding venue or special event.

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