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Fairfield Inn & Suites

1655 Powick Rd Kelowna BC V1X 4L1 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.2 / 5 (5)

Contact details, hours and reviews from Google Maps

Inspection summary

Fairfield Inn & Suites has been inspected 7 times by Interior Health Authority since February 20, 2015. The most recent inspection, on March 2, 2026, found no infractions.

3 of 7 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: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

The last 3 inspections in a row found no infractions. 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.

  • 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 4 times across 3 separate inspections, most recently on March 6, 2020. 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 March 6, 2020. 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 2 times across 2 separate inspections, most recently on October 1, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 October 1, 2019. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 once on July 6, 2018. For example: 1 Does the operator have a valid operating permit or approval to operate?

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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Expired food observed on-site at time of inspection. Ensure all food items on-site are within expiry. Operator disposed of food at time of inspection.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No bleach test strips observed on-site. Ensure test strips are available for each sanitizer used at the premises.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer dispenser observed dispensing 50 ppm quaternary ammonium. Operator was able to demonstrate proper mixing of solution. Ensure dispenser is dispensing proper solution and solution is tested regularly. Sanitizer label observed expired. As per operator, bottle in manually refilled. If bottle is to be refilled, expiry of new product must be recorded.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  5. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The internal temperature of cut cantaloupe is stored in the refrigerator at 7.8°C (measured by the operator) for an unknown time. Corrected during inspection (CDI).
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Before cutting the melon including the cantaloupe, the food is not scrubbed with a produce brush.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The thermometer placed in one of the refrigerators is broken and does not provide accurate reading.
      • 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 sanitizer solution is at 400 parts per million QUAT (measured by the operator). Corrected during inspection (CDI).
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): a) The shelves in the food storage area next to the dishwashing area are not raised a minimum of 15 cm (6 inches) off the floor to allow for cleaning. Follow up by: Dec 31, 2019. b) Some of the food products are not stored on a shelf that is not raised a minimum of 15 cm (6 inches) off the floor to allow for cleaning. Follow up by: Dec 31, 2019.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): The food products for customers and staff are stored together in the refrigerator in the food preparation area.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
  6. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The cream cheese needs a system in place and in the food safety plan indicating time as a control or maintain the cream cheese at 4 degrees Celsius or lower.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometer in the "Dasani" fridge is reading 10 degrees Celsius.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): knives have a color film that is wearing off. Please replace.
      • 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.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Please move permit to a conspicuous area
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  7. Monitoring

    1 infraction

    • 13.1 - Are dishes, utensils and equipment in good condition?
      • Observation(s): *A small fridge in the food serving area is at 10° C (air temperature). No foods are stored in the unit. The operator adjusted the unit during inspection. The operator should monitor the temperature in the next 30 minutes to ensure that it maintains foods at 4°C or colder. Corrected during inspection (CDI).

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Tatiana Kholodna-Dikusar

    We would like to express our sincere gratitude to the entire team at Fairfield Inn & Suites Kelowna. A special thank you to Ilona for her warm welcome, kindness, and willingness to help with anything we needed. She was always happy to answer our questions and recommend places to visit. Thanks to her suggestions, we had many wonderful experiences and created great memories during our stay. We would also like to thank Alla for keeping the hotel so clean and well-maintained throughout our visit. Our children especially loved the water slide! We had a fantastic time enjoying the pool and hot tub with our friends. The whole stay was comfortable, fun, and relaxing. Thank you for helping make our vacation so special. We are heading home happy, refreshed, and with many wonderful memories. Highly recommended for families with children!

  • DaveBeddows

    Our room was clean and a personal touch was a welcome message on our TV. The location is central and the service was excellent. Our maid (Anna) was wonderful. She took extra care and time to make sure things were perfect for us. The hotel manager Tkachenko Ilona was polite and made sure we had a great stay and was quick to offer suggestions for places to visit in Kelowna.

  • Brittany Betts

    The Fairfield by Marriott in Kelowna offers a reliable and comfortable stay, perfect for those looking for a seamless hotel experience. Accommodations: The rooms are notably clean and well-maintained. The beds provide a high level of comfort, ensuring a restful night's sleep. Atmosphere: Unlike many hotels where hallway traffic or thin walls can be an issue, this location is impressively quiet, allowing for a peaceful environment. Amenities: The complimentary breakfast is a strong point, providing a good variety of quality options to start the day. Service: The front desk operations are efficient; both check-in and check-out are handled smoothly and quickly. Overall, it is a solid choice for travelers seeking a stress-free and quiet stay in the Okanagan.

  • V7583UGneilm

    The hotel was fine with clean rooms, and very good breakfast. The service became an issue after check out. We were in room 432 and left two rather expensive shirts in the closet. I called back the following day, 27 July, requesting a check be made to recoverf these shirts. I was promised a check would be made and I would be contacted. However i did not receive a response. The same day I had my sister-in-law physically go in and the response was negative as well. I had a nephew go in a few days later and the same negative response. "Less then helpfull"

  • Trip.com Member

    We had late check-in due to our flight coming in late. The girl at the front counter was very kind and helpful. We appreciated being able to get up in the morning and have great choices for breakfast! We've stayed here before, and we'll definitely stay here again!

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