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Kelowna Seventh-Day Adventist Church

1130 Springfield Rd Kelowna BC V1Y 8H5 · Community Kitchen - Food Processing

Official record from Interior Health →

Inspection summary

Kelowna Seventh-Day Adventist Church has been inspected 5 times by Interior Health Authority since December 3, 2014. The most recent inspection, on May 14, 2025, recorded 2 infractions.

2 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing 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.

  • 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 14, 2025. 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 once on November 30, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 May 14, 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

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Expired chlorine test strips were observed for measuring the sanitizer concentration of low temperature dishwasher and food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Ensure valid chlorine test strips are available and accessible to staff onsite. Ensure to monitor and record the sanitizer concentration of low temperature dishwasher with chlorine test strips prior to use.
      • 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): Observed non-food safe sanitizer was being used for sanitizing food contact surfaces. Operator was instructed to ensure food contact surfaces are adequately sanitized with a food safe sanitizer solution (e.g., using bleach (chlorine) @200 ppm).
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please resume monitoring and recording temperatures of coolers and freezers. Fridge and freezer temperatures should be recorded twice a day when the kitchen is in use and at least once a week otherwise. Temperature logs should be posted on the fridge door, and completed log sheets should be maintained in the food-safety binder. Operator should regularly monitor dishwasher sanitizer concentration to ensure proper function is maintained. Please record the results of dishwasher sanitizer concentrations in a log and maintain the results in the food-safety binder. Provide EHO with a copy of the temperature and sanitizer logs by January 6th to confirm facility is maintaining adequate monitoring records.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing sink was not supplied with paper towels at the time of the inspection. Handwashing sinks must be equipped with soap and single use product for drying hands at all times. Provide EHO with a picture confirming that the handwashing station has been supplied with paper towels to resolve this infraction.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The staff ran the mechanical low temperature dishwasher and no chemical sanitizer was detected at the dish surface. The health officer reviewed the written instructions for the dishwasher with the staff during this inspection and the staff found out that she forgot to have the plunger as indicated in the instruction. Once the plunger was in place, the adequate concentration of the chemical sanitizer was detected at the dish surface. Please ensure that all the food staff read and follow the written instructions for the dishwasher prior to using the equipment.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

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