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École de l'Anse-au-sable

675 Lequime Rd Kelowna BC V1W 1A3 · Institutional - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.1 / 5 (8)

Contact details, hours and reviews from Google Maps

Inspection summary

École de l'Anse-au-sable has been inspected 5 times by Interior Health Authority since February 5, 2019. The most recent inspection, on April 15, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 November 21, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 February 5, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 8 times across 4 separate inspections, most recently on April 15, 2026. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 3 times across 3 separate inspections, most recently on October 7, 2024. 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

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Ensure records are kept for the refrigeration equipment temperatures and final cooking temperatures.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Ensure written cleaning procedures are kept for staff
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The quat sanitizer test strips were expired. Ensure the facility is equipped with valid test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Ensure a food safety plan is kept on site. A guide was provided to operator.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Ensure a sanitation plan is kept on site which contains cleaning procedures and agents used.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  3. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Right-side fridge measured at 8C. Eggs were moved to the middle fridge, which is maintaining <4C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator needs to have dishwasher test strips to monitor the dishwasher.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Operator to be contacted to pay for operating fee.
  5. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips seen at time of visit.
      • 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): Using scented bleach.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Provide a tentative food menu and a detailed food safety plan for 3 items.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Provide test papers for the sanitizer. If using chlorine require chlorine test papers that can test 100 ppm.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Olivia Harbeck

    Excellent school. My 10 year old has gone here since Kindergarten and my 5 year old just started. Very nurturing environment. My 10 year old spoke very little French when she started at the school and is now fluent in French.

  • Faithe Picault

    My daughter is attending this school. The teachers and support staff have made her school experience very positive. My daughter really likes chef Luke who provides the meals. It has been a great experience for her so far.

  • Angie Liane Smith

    Wonderful little school. Very happy there. Kids feel safe, happy, and teachers have been amazing.

  • Angie Aalders

    I drive a school bus to this school 5 days a week twice a day.I drop off in the morning and return to pick up in the afternoon.Kids are good,staff is friendly and helpful.Principal is just a caring,helpful and all around just a great lady!

  • Gage Bryan

    Horrible I hate this school and anyone that sees this that goes to are school Idc cuz this place sucks anyways and doesn't provide a good education for people with different job interests

  • Olivia Harbeck

    Excellent school. My 10 year old has gone here since Kindergarten and my 5 year old just started. Very nurturing environment. My 10 year old spoke very little French when she started at the school and is now fluent in French.

  • Faithe Picault

    My daughter is attending this school. The teachers and support staff have made her school experience very positive. My daughter really likes chef Luke who provides the meals. It has been a great experience for her so far.

  • Angie Liane Smith

    Wonderful little school. Very happy there. Kids feel safe, happy, and teachers have been amazing.

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