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Kelowna General Hospital

2268 Pandosy St Kelowna BC V1Y 1T2 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Kelowna General Hospital has been inspected 6 times by Interior Health Authority since October 22, 2013. The most recent inspection, on May 28, 2026, recorded 3 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, 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.

  • 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 3 times across 2 separate inspections, most recently on October 25, 2018. 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, 2026. 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 January 13, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 February 7, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 May 28, 2026. For example: 3 Are written food handling procedures (Food Safety 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.

6 inspections

  1. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quats sanitizer bucket placed in cafeteria was measured at 0 ppm. Operator was instructed to refill the sanitizer bucket and the concentration was measured at 200 ppm. Ensure that a system is in place to maintain sanitizer concentration at 200 ppm at all times.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No temperature logs observed for upright cooler located in cafeteria. Ensure temperature logs are maintained for all coolers.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Observed sanitation logs only have initials. Operator was advised to measure sanitizer concentration and write down the concentration measured on log sheet with initials.
  2. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No hot and cold water was available at the handwashing station in the cafeteria area. Operator has placed an order to fix the handwashing station and was instructed to use the other handwashing sink as an interim solution.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Many test strips for measuring sanitizer concentration were found to be past the expiry date. After the expiration date test strips may not provide accurate measurements of sanitizer concentrations. Please ensure that the facility is supplied with test strips at all sanitizer mixing stations to facilitate ongoing monitoring procedures and ensure sanitizer is prepared at the required concentration. Provide EHO a picture confirming new test strips have been acquired to resolve this infraction.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Some areas were identified which require more diligent cleaning procedures. Please ensure regular cleaning procedures do not neglect areas beneath/behind shelving, grease/dust accumulation on fan guards, and floors in the walk-in freezer. Cleaning procedures should be sufficient to prevent the accumulation of food particles/residue and dust/debris in all areas including hard to reach areas to ensure ongoing sanitary maintenance of the food handling facility. Provide EHO with pictures confirming the identified areas have been cleaned to resolve this infraction.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): See F1.4 above. All handwashing sinks must be supplied with adequate hot water to facilitate good hand hygiene procedures. Provide EHO with confirmation once the hot water supply issue has been addressed to resolve this infraction.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  4. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Stand-up cooler #3 in the cafeteria and the self-serve salad cooler (right side) both measured warm.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  5. Monitoring

    4 infractions

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): CAFETERIA: Pizza in the hot holding was measured to be 42°C. Temperature was increased at the time of inspection; staff informs that leftover pizza's are discarded.
      • 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): CAFETERIA: Food stored in the salad bar was measured to be between 10°C - 14°C. Food in the lower half of the inserts met the required cold holding temperatures, but not the top half. This was the same concern that was brought up on the previous inspection report. If this unit is unable to keep all foods at 4°C or less, time as a control or reduced portions can be utilized.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): All sections (servery/cafeteria, main kitchen, sandwich prep walk in coolers...etc) had wiping cloths stored in empty buckets. Sanitizer level measured directly from the dispensers were adequate and showed 400ppm Quat. Ensure that wiping cloths are stored in sanitizer solution.
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): CAFETERIA: Sneeze guards installed over the self-serve hot table beside the pizza holding unit is in an awkward position that does not seem to adequately protect food from accidental customer contamination. This needs to be repositioned.
  6. Monitoring

    0 infractions

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