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Karis Support Society

550 Rowcliffe Ave Kelowna BC V1Y 5Y9 · Community Kitchen - Food Processing

Official record from Interior Health →

Inspection summary

Karis Support Society has been inspected 5 times by Interior Health Authority since November 16, 2015. The most recent inspection, on February 12, 2025, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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 once on November 24, 2022. For example: 7 Are foods protected from contamination?

  • 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 April 23, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 April 27, 2017. For example: 1 - Are proper cooking and reheating procedures followed?

  • 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 November 24, 2022. For example: 3 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 February 12, 2025. 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.

5 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No QUAT test strips were observed for measuring the sanitizer concentration of food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Ensure QUAT test strips are available and accessible to staff onsite.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  2. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed some bags of dry foods stored on the floor at time of inspection. All food products must be maintained a minimum of 6 inches above the floor to protect from contamination and facilitate proper cleaning procedures. Operator relocated these products immediately. Main cooler and freezer require some reorganization to ensure there is adequate separation between raw and ready to eat products. Please provide EHO with a picture of the coolers once they have been reorganized, to confirm foods are provided adequate protection from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer tests strips were expired at time of inspection. Expired tests trips may not provide an accurate measurement of sanitizer concentrations. To resolve this infraction provide EHO with a picture of new test strips once they are acquired.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator was unable to locate written food safety plan during inspection. Provide EHO with a copy of the food safety plan to resolve this infraction.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • 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): Quat measured to be too high; this was corrected at the time of inspection.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    3 infractions

    • F1.1 - Are proper cooking and reheating procedures followed?
      • F1.1C - Accurate thermometer must be available to monitor process.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): EHO will provide templates for use.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): EHO will provide templates for use. Cleaning the inside of the fridges should be added to the schedule as well.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  5. Monitoring

    2 infractions

    • 11 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): This was an initial inspection to provide approval to operate.
      • 11.1 - Operator must have a valid permit to operate or approval to operate.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.

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