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Happy Valley Day Lodge - Restaurant

505 Happy Valley Rd Kelowna BC V1P 1P3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Happy Valley Day Lodge - Restaurant has been inspected 8 times by Interior Health Authority since February 19, 2013. The most recent inspection, on December 15, 2025, 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, Handwashing and staff hygiene and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 3 times across 3 separate inspections, most recently on December 19, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 3 times across 3 separate inspections, most recently on March 5, 2019. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 3 separate inspections, most recently on March 3, 2016. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 March 5, 2019. For example: 7 Are foods protected from 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 3 times across 3 separate inspections, most recently on March 5, 2019. 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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No detectable levels of lactic acid & DDBSA were measured in two spray bottles by a coffee station. The sanitizer solution was observed to be expired. Operator to check expiry date of solutions from previous season and actively use chemical test strips to ensure adequate concentration.
  4. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): RTE foods stored below raw product - i.e. raw oysters, meat. Review storage practices with all staff
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Heat for high temperature mechanical dishwasher was too low, contact service tech to ensure that 71°C is reached at the plate.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): The self-serve display cooler in the front is not capable of maintaining 4°C or colder. Chef is minimizing temperature abuse of sandwiches by moving the product to another fridge overnight. **If not sold, all food that has been maintained above 4°C during the day must be discarded at the end of the night. **Look into options for the display cooler prior to next season. Replacement may be required.
      • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Liquid soap is provided at the 2-comp sink but is not readily available. Provide a holder for/or attach the liquid soap as discussed.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  5. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): FEB 17th: (1) Both prep coolers in the Cafeteria section are not able to maintain 4°C or colder during the day. Immediately use ice to help cool foods in the coolers. Service is required; new coolers may be needed. (2) Large pass through prep cooler is not able to maintain 4°C or colder during the day. Immediately use ice to help cool foods in the coolers. Service is required; new coolers may be required.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): This is an outstanding issue: A section of the cafeteria has been converted into kitchen space. A hand wash sink is required. Hand washing is currently being done in the main kitchen from the 2-comp. prep sink.
      • 13.1 - Changes to the premises must only be made with approval of plans and specifications by the health officer.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): FEB 17th: (1) Both prep coolers in the Cafeteria section are not able to maintain 4°C or colder during the day. Immediately use ice to help cool foods in the coolers. Service is required; new coolers required. (2) Large pass through prep cooler is not able to maintain 4°C or colder during the day. Immediately use ice to help cool foods in the coolers. Service is required; new coolers required. **This kitchen is extremely busy, equipment must meet the needs of all dining areas.**
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • 14.10 - Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): This is an outstanding issue: A section of the cafeteria has been converted into kitchen space. A hand wash sink is required. Hand washing is currently being done in the main kitchen from the 2-comp. prep sink.
      • 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
  6. Monitoring

    7 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): (1) Both prep coolers in the Cafeteria section are not able to maintain 4°C or colder during the day. Immediately use ice to help cool foods in the coolers. Service is required; new coolers may be required. (2) Large pass through prep cooler is not able to maintain 4°C or colder during the day. Immediately use ice to help cool foods in the coolers. Service is required; new coolers may be required.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 8.1 - Sanitizing temperature for mechanical dishwasher is a little low; service required- rinse dial must reach 82°C 8.8 - Ice wands must be kept in a sanitary manner when not in use.
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
      • 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Re-organize the coolers to ensure that raw meats are stored separately from and/or below ready-to-eat foods/veggies, seafood...etc.
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
      • 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
    • 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): This is an outstanding issue: A section of the cafeteria has been converted into kitchen space. A hand wash sink is required. Hand washing is currently being done in the main kitchen from the 2-comp. prep sink. **A handwash sink in this area is required prior to operating next season.**
      • 13.1 - Changes to the premises must only be made with approval of plans and specifications by the health officer.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): (1) Both prep coolers in the Cafeteria section are not able to maintain 4°C or colder during the day. Immediately use ice to help cool foods in the coolers. Service is required; new coolers required. (2) Large pass through prep cooler is not able to maintain 4°C or colder during the day. Immediately use ice to help cool foods in the coolers. Service is required; new coolers required. **This kitchen is extremely busy, equipment must meet the needs of all dining areas.**
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • 14.10 - Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): This is an outstanding issue: A section of the cafeteria has been converted into kitchen space. A hand wash sink is required. Hand washing is currently being done in the main kitchen from the 2-comp. prep sink. **A hand wash sink in the area is required prior to operating next season.**
      • 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): If temperature checks show that fridges are above 4°C corrective actions must be followed to ensure food is kept out of the danger zone; adjust cooler temperatures then recheck temperatures in 2 hours to ensure that fridges are responding.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
  7. Monitoring

    0 infractions

  8. Monitoring

    2 infractions

    • 1.2 - Is the contact information the same?
      • Observation(s): Go tupdated during inspection
    • 13.5 - Are foods stored or displayed at proper temperatures?
      • Observation(s): The under broiler cooler drawer.
      • Potentially hazardous foods must be stored or displayed at a temperature of 4°C or colder.

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