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Grins and Giggles Child Care

1905 Springfield Rd Kelowna BC V1Y 7V7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Grins and Giggles Child Care has been inspected 8 times by Interior Health Authority since September 17, 2013. The most recent inspection, on September 1, 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: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 3 times across 2 separate inspections, most recently on January 2, 2018. For example: 1 - Are proper cooking and reheating procedures followed?

  • 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 September 9, 2019. 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 once on September 9, 2019. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 2, 2018. For example: 5 - Are foods from approved sources?

  • 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 5 times across 3 separate inspections, most recently on September 9, 2024. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips were available for checking the concentration of the chlorine sanitizer used for manual dishwashing. Please obtain chlorine test strips and notify the EHO once complete.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure you obtain quat sanitizer 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 daily temperature log of the fridge is kept
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  4. Monitoring

    0 infractions

  5. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The sanitizer test kit is not available. Take immediate corrective actions and contact the health officer by Sep. 10, 2019.
      • 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): Sanitizing solution is not available and kept at the correct levels for adequate sanitizing action. The manufacturer's label for the chemical sanitizer says it is expired in Feb. 2008. Take immediate corrective actions and contact the health officer by Sep. 10, 2019.
      • 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): The cleaned utensils are stored in containers that have accumulated debris and hair. Take immediate corrective actions and contact the health officer by Sep. 10, 2019.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  6. Monitoring

    6 infractions

    • F1.1 - Are proper cooking and reheating procedures followed?
      • Observation(s): A probe thermometer is needed for this kitchen in order to check cooking temperatures of the protein foods, like chicken.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Fridge was at 5C and needs to be 4C or colder. Staff turned the thermostat down during this inspection.
    • F2.5 - Are foods from approved sources?
      • Observation(s): A salad dressing was just past its Best Before date. Please check this on a regular basis.
      • F2.5A - All foods on the premises must be from an approved source.
    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): A FoodSafe certified person is required in this kitchen whenever food is prepared or served.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Staff not able to locate.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Staff not able to located at the time of this inspection.
  7. Monitoring

    2 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): *A food probe thermometer is not available to verify the cooking temperatures.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): *Please see attached info for the temperature requirements and the plan template.
  8. Monitoring

    0 infractions

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