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Grand 10 Cinemas

110-948 McCurdy Rd Kelowna BC V1X 2P7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Grand 10 Cinemas has been inspected 8 times by Interior Health Authority since January 3, 2013. The most recent inspection, on August 18, 2026, found no infractions.

3 of 8 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: 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.

  • 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 May 23, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 March 19, 2019. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 January 13, 2017. For example: 7 - 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 June 3, 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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): QUAT sanitizer concentration was measured above 400 ppm in the sanitizer bottle used for sanitizing food contact surfaces. QUAT concentration is to be maintained at 200 ppm for adequate sanitizing of food contact surfaces. Use QUAT test strips to ensure a 200 ppm concentration is measured in the sanitizer spray bottles.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Temperature recording for cook/hot holding of hot dogs/smokies was not being recorded per temperature log sheets observed.
  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): An industry standard faucet was not provide on the 3-compartment sink (at the time of install) for ease of filling the wash and sanitize compartments - instead staff must hold the trigger for an extended duration on a rinse arm in order to fill sinks and are in close proximity during the mixing of chemicals.
  6. Monitoring

    1 infraction

    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • Is the operator the same?

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