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Kelowna Buddhist Temple Hall

1089 Borden Ave Kelowna BC V1Y 7P2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kelowna Buddhist Temple Hall has been inspected 6 times by Interior Health Authority since November 4, 2013. The most recent inspection, on June 12, 2026, found no infractions.

3 of 6 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: Protecting food from contamination and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 January 30, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on January 30, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 on February 24, 2016. For example: 17 - 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 2 times across 2 separate inspections, most recently on January 30, 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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): It was noted that the operator switched to QUAT sanitizer for sanitizing food contact surfaces. No QUAT test strips were observed for measuring the sanitizer concentration. Ensure appropriate test strips are available and accessible to staff onsite. Broken thermometer observed in the upright cooler and no thermometers were observed in other coolers/freezers. Ensure all coolers/freezers are equipped with thermometer to monitor temperatures.
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): It was noted that unsealed wood covers are used to cover the food in wok. Wood is an absorbent material and cannot be properly cleaned and sanitized. Refinish, repair, or replace the wood and ensure a non-absorbent, durable, and easy to clean material is used.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No hand soap was observed at the handwashing station.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips for measuring sanitizer concentration available onsite.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Wok covers are made of unsealed raw wood. Raw wood is absorbent and can not be properly sanitized, these surfaces could become contaminated and lead to cross contamination.
  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • 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.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  6. Monitoring

    0 infractions

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