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Glenmore Lodge

325 Drysdale Blvd Kelowna BC V1V 1P5 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Glenmore Lodge has been inspected 5 times by Interior Health Authority since March 22, 2017. The most recent inspection, on November 3, 2025, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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 November 3, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 4 separate inspections, most recently on November 3, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on February 9, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on November 3, 2025. For example: 4 Are written sanitation procedures (Sanitation 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 2 times across 2 separate inspections, most recently on February 9, 2022. 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

    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.
  2. 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.
  3. 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.
  4. 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.
  5. 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?

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