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Hampton Inn and Suites by Hilton Kelowna Airport

1665 Innovation Dr Kelowna BC V1V 2Y9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Hampton Inn and Suites by Hilton Kelowna Airport has been inspected 4 times by Interior Health Authority since June 8, 2022. The most recent inspection, on June 4, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and 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.

  • 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 2 times across 2 separate inspections, most recently on November 5, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 on June 8, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 June 4, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 5, 2024. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 June 8, 2022. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

4 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please discard expired test strips and provide new quaternary ammonia test strips onsite for daily use.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quaternary ammonia hard surface sanitizer solutions were measured at <200ppm at the time of inspection. Please re-calibrate the wall mounted chemical dispenser and confirm dispensing of quaternary ammonia at 200-300ppm.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please ensure that temperature records include monitoring of food served in the breakfast area, including hot holding units. Please ensure that test strips are provided onsite for testing quaternary ammonia hard surface sanitizer. Please clearly label spray bottles used for sanitize & other chemicals.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Please complete additional cleaning of the walk-in refrigerator/freezer interior (ie. shelving & floor in corners/underneath shelving).
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A food safety plan was not available at the Hampton Inn at the time of inspection. Please formalize a written food safety plan that identifies breakfast preparation and service (cooking, reheating & hot holding temperatures), as well as, small batch preparation of sandwiches and pre-made lunch/dinner trays intended for airline food service. Please include temperature standards, temperature monitoring and, details on transport of food offsite to ensure maintenance of PHF temperatures at 4deg.C or less.
  3. Monitoring

    0 infractions

  4. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Ingredients used to make advance prepared wraps/sandwiches (for airline meal service) observed left out at room temperature for an extended period during preparation - ingredients including various sliced cheese were measured at a temperature as high as 14deg.C.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Observed chicken at a temperature of 20deg.C (recently cooked) being used as an ingredient in wraps prepared in advance for airline meal service.
    • F2.1 Does the facility have proper monitoring supplies?
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Advance food/meal preparation to support airline meal services at the Kelowna Airport has been added without notifying Interior Health and without developing a food safety plan or providing additional equipment/space to support this additional food service activity. Additional food safety plan details are required in order to review the Hampton Inn food service expansion proposal.

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