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Kelowna Full Gospel Church Society

2100 Gordon Dr Kelowna BC V1Y 3J3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kelowna Full Gospel Church Society has been inspected 5 times by Interior Health Authority since April 14, 2016. The most recent inspection, on May 28, 2026, found no infractions.

1 of 5 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 Food temperature control.

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.

  • 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 December 2, 2024. 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 once on April 14, 2016. For example: 1 - Are proper cooking and reheating procedures followed?

  • 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 2 times across 2 separate inspections, most recently on November 16, 2022. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 14, 2016. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 once on April 14, 2016. For example: 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?

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

    0 infractions

  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Fluorescent lights without a shatterproof cover were observed in the kitchen. There is a potential for glass to fall onto food in the event that the bulb shatters. Install a shatterproof cover or sleeve around the fluorescent light.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips for measuring sanitizer concentrations onsite at time of inspection. To resolve this infraction provide EHO with a picture of test strips once they have been acquired. Please commence monitoring procedures for sanitizer solution, refrigerator temperatures, and dishwasher final rinse temperature. Cooler temperatures should be measured daily and recorded in a log sheet. Sanitizer solution should be measured with test strips each time a new sanitizer solution is mixed to confirm chlorine/bleach sanitizer solution is maintained at 100-200ppm. Final rinse temperature of the dishwasher should be measured at least monthly to confirm that adequate sanitizing temperature is achieved (71°C).
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Some facility updates are required to ensure ongoing safe food handling procedures. -Wood counter above dishwasher -Countertop beside dishwasher -Ventilation equipment above cooking surfaces Provide EHO with a facility update plan by January 16th 2022. Facility update plan should describe when the items listed will be replaced and materials that will be used in the renovation.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
      • F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
  4. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Some renovations are planned. Include work: - Silicone sink/wall joints - Patch walls, install light covers etc - Proper ventilation over stoves.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
  5. Monitoring

    3 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): Provide a probe/stem-style thermometer to monitor cook and reheat temperatures.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Some minor maintenance needed - paint shelves and sections of walls to ensure they are non-porous and easily cleanable. Provide covers for light fixtures.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Templates can be provided for use.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.

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