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Jaycee's Downtown Youth Centre

1633 Richter St Kelowna BC V1Y 7N3 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Jaycee's Downtown Youth Centre has been inspected 6 times by Interior Health Authority since September 1, 2015. The most recent inspection, on December 3, 2025, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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.

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

  • 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 November 2, 2022. 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 2 times across 2 separate inspections, most recently on December 3, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 December 5, 2024. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 once on June 28, 2018. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

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.

6 inspections

  1. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed the following areas needing to be cleaned: - Around and underneath of the two-compartment/handwashing sinks in the drop-in kitchen. - Inside the double-door fridge in the drop-in kitchen. Provide the EHO with a photo of these areas once cleaning has been completed to resolve this infraction.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 1) Observed the handwashing station in the shelter kitchen to have low water pressure. Additionally, the automatic soap dispenser was not functioning properly. Please contact a plumber to increase the water pressure at this fixture and replace the soap dispenser.
  2. Monitoring

    2 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Observed several jars of unlabeled pickled food items in re-purposed jars. Discussed with the operator the importance of ensuring all food products on-site are sourced from approved suppliers and the risk of foodborne illness, particularly botulism, associated with improperly canned or home-canned foods.
      • F1.6A All foods on the premises must be from an approved source.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed raw ground beef and raw eggs stored above ready-to-eat foods in the refrigerator in the upstairs kitchen. This practice increases the risk of cross-contamination, as juices from raw foods could drip onto ready-to-eat foods. Operator to re-organize both units, ensuring that ready-to-eat foods are stored above and separate from raw foods.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
  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): Sanitizer spray bottles not properly labeled and solution very strong
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Provide a probe thermometer that can read temperatures below 60 °C,and below 4 °C No test strips to check the ppm of sanitizer.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No information provided in lower kitchen on cleaning process. Dishes are being hand washed.
  5. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): In Shelter kitchen, not recording temperatures on a log. Record reading on the log.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Food spillage etc, in cupboards, require cleaning of all cupboards, under kitchen sink cabinet needs cleaning..
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The faucet is leaking and the fixture requires repair, on the kitchen sink. Repair faucet Main kitchen missing door on corner cabinet,(2019)
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Should be noting corrective actions on the various plans ..
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
  6. Monitoring

    1 infraction

    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Kitchen in lower level requires hand soap,.

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