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Kelowna Curling Club

551 Recreation Ave Kelowna BC V1Y 7V5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kelowna Curling Club has been inspected 11 times by Interior Health Authority since October 2, 2013. The most recent inspection, on March 19, 2026, recorded 2 infractions.

2 of 11 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 7 times across 6 separate inspections, most recently on March 19, 2026. 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 5 times across 4 separate inspections, most recently on July 28, 2023. 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 2 times across 2 separate inspections, most recently on May 28, 2015. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 once on March 19, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on March 16, 2022. For example: 6 Are the FOODSAFE training requirements being met?

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.

11 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 light in the walk-in freezer off the downstairs dry storage area to be missing a protective cover. Operator must replace the cover.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 1) Discussed with the operator that a handwashing sink must be designated and/or installed in the lower kitchen. The current set up includes a two-compartment sink, both of which were being used for food preparation and/or dishwashing at the time of inspection. According to staff, the majority of food preparation takes place in the lower kitchen. Operator has proposed installing an additional sink to be designated as a handwashing sink. Please note that the sink must be equipped with hot and cold running water under pressure, liquid soap, and paper towel in a dispenser. 2) Discussed that the sink located next to the glasswasher behind the bar is not suitable as a designated handwashing sink, as it is also being used for disposing of drinks. Operator will designate the other sink behind the bar exclusively for handwashing. This sink must be supplied with liquid soap and paper towels in a dispenser.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
  2. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed raw animal proteins stored above vegetables and other ready-to-eat items in the walk-in freezer. This practice increases the risk of cross-contamination, as juices from raw animal proteins could drip onto ready-to-eat foods. Operator to re-organize both units by April 4, 2025, 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.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A) No QUAT test strips were available on site for the surface sanitizer, which are necessary for ensuring that sanitizer concentrations are at safe and effective levels. Please obtain QUAT test strips by April 22, 2025. F2.1B) Several fridges and freezers are missing internal thermometers, which are necessary for accurately monitoring the temperature of potentially hazardous foods. Ensure thermometers are provided for all cold storage units by April 22, 2025.
      • 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Observed raw/unsealed wood surfaces throughout the downstairs kitchen and in the dumbwaiter. Food storage and food handling areas must be constructed of materials, which are smooth, durable, non-absorbent, and easily cleanable to ensure the ongoing sanitary maintenance of the facility. All exposed wood surfaces in the kitchen and food handling/food storage areas must be sealed/painted, resurfaced, or replaced. Please develop a plan/timeline to resolve the affected areas and notify the EHO once established.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed an insert of frozen products stored in an ice bath beside the deep fryer at time of inspection. Operator indicated that these inserts are routinely used up within a few hours. EHO instructed the staff to return the insert to the freezer and indicated that the ice bath storage method should only be used during busy service periods. Products that are stored in this manner must not be returned to the freezer afterwards as they may have begun to thaw.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): observed an accumulation of food residue and debris on the wall mounted fry cutter. The fry cutter should not be left dirty after use, please ensure that food handling equipment is cleaned and put away after use.
  4. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Upstairs freezer (under-counter model) not maintaining adequate temperature. Operator has indicated that service technician has already been contacted to repair this unit.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed an insert of raw fish stored above ready to eat products. Staff moved this insert to a bottom shelf immediately.
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Storage Room/Prep Space Adjacent to the Downstairs Kitchen: a) Cluttered and requires reorganization, Items not required for food related operations (Bikes) must not be stored in this area. b) Unfinished, exposed raw wood and unsealed drywall are absorbent surfaces which can not be properly sanitized. Downstairs Kitchen: c) Wall/backsplash behind kitchen sink and dishwasher in downstairs kitchen is in disrepair and requires maintenance, surfaces must be smooth durable and easily cleanable to facilitate sanitary operation. d) Cupboards and drawers in the downstairs kitchen are worn out and unsuitable for commercial kitchen operations. Paint is chipping and peeling off on the exterior surfaces, interior surfaces are unsealed wood which is porous and can not be properly cleaned/sanitized. e) Wall mounted fry cutter had accumulated food particles and requires cleaning and sanitation. Upstairs Kitchen/Bar Area: f) Back area of upstairs kitchen has exposed unsealed wooden surfaces which can not be properly cleaned and sanitized. g) Cutting board on upstairs prep cooler is worn/grooved and can bot be properly sanitized any longer. h) Door on the ice machine behind the bar upstairs is cracked and requires repair. the interior panel of the door was visibly dirty at time of inspection and requires cleaning/sanitizing.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Unfinished areas are not suitable for kitchen use/food handling practices
      • F3.2B Facility must be constructed to the specification of the approved plans.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): FOODSAFE certificates for kitchen staff expired in 2019. Operator must ensure that there is at least one staff member with valid FOODSAFE training onsite whenever the facility is operating.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Large prep cooler upstairs is not working. No foods are being stored in the cooler.
  6. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Two sets of lights in the kitchen are missing light covers. Upstairs flooring adjacent to grill area by the wall is worn and needs to be repaired. Downstairs wall and baseboards behind the dishwasher and along that side of the kitchen including the walls behind the cabinets are in disrepair and needs to be repaired and/or replaced.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  7. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Upstairs cooler was 12 °C but was not being used. Thermometer is required in the upstairs fruit and cream cooler
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Downstairs wall, upstairs flooring and shelving are exposed porous materials. Please change to smooth, non-porous, easy to clean
    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): FOODSAFE certificate is not available at the time of inspection
  8. Monitoring

    0 infractions

  9. Monitoring

    5 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): *Cooking temperature records should be maintained. The operator proposes to maintain temperature records for each food events.
    • 3 - Are proper cooling procedures followed?
      • Observation(s): *Cooling charts are not maintained.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): *A metal food basket in the grill area is damaged. *Recent records for the sanitizer concentration are missing actual readings. *After handling raw meats, the food preparation tables must be cleaned and sanitized. *The deli slicer has accumulated debris. *Wiping cloths for food contact surface must be stored in sanitizing solution.
    • 12 - Is the contact information the same?
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): *The blade for the deli slicer is damaged. *Some food equipment (e.g. a deli slicer) are stored without adequate protection in dining areas.
  10. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): The staff says that the sanitizing solution is not used for maintaining the ice maker machine in the bar. Reviewed the manufacturer's cleaning instruction with the staff during the inspection. The staff agrees to follow the instruction including the use of the sanitizing solution.
  11. Monitoring

    0 infractions

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