Glenmore Lodge
325 Drysdale Blvd Kelowna BC V1V 1P5 · Institutional - Food Service
5 inspections
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Two of three servery kitchen dishwashers that were assessed at the time of inspection were observed not meeting minimum temperature standards - temperatures of <180deg.F were noted on final rinse gauges and temperatures <160deg.F were measured using an internal thermometer to reflect "at the dish". Please ensure that broken dishwashers are not used until repaired - all warewashing in these servery kitchens will need to be directed to the main kitchen dishwasher. Please follow-up on completion of assessment and servicing of all servery kitchen dishwashers by an independent 3rd party professional dishwasher repair company and provide a report to Interior Health on completion of necessary servicing/repairs by Nov 4, 2025.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): A decline in facility sanitation was observed at the time of inspection, including an observable build-up of organics in the main kitchen and servery kitchens, including some equipment and walls, floor to wall junctions, underneath/behind equipment and storage shelving. Please complete a thorough cleaning of the main kitchen and servery kitchens and ensure more frequent routine cleaning to prevent organic build-up and to maintain minimum sanitation standards for a long-term care facility.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please review sanitation procedures with cleaning staff to ensure that minimum sanitation standards are maintained for the Glenmore Lodge long-term care facility. Please follow-up on revised and improved deep cleaning procedures.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): As discussed, please complete a thorough cleaning of wire shelving in the main walk-in refrigerator.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): It was noted that a detailed food safety plan was available for review at the time of inspection, including easily viewable recipe cards accessible on a tablet mounted along the main cook line. In reviewing the recipe card for Roast Turkey, a final cook temperature of 162deg.F was specified. Please review and revise the critical limit specified for cooking turkey in accordance with referenced/acceptable industry standards. As per appendix B of the Canadian Food Retail and Food Safety Code, please note that the final cook temperature requirement specified for turkey pieces is 165deg.F & whole turkey at 180deg.F.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- F2.1 Does the facility have proper monitoring supplies?
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hot water not available at the handwashing sink next to the kitchen office.
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No measurable sanitizer was found in the kitchen sanitizer bucket at the time of inspection - the pre-mix sanitizer station was found to have a leak and not dispensing Quats sanitizer.
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitizer buckets/solutions in the main kitchen with no measurable sanitizer.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?