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Ki-Low-Na Friendship Society

442 Leon Ave Kelowna BC V1Y 6J3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Ki-Low-Na Friendship Society has been inspected 7 times by Interior Health Authority since October 17, 2013. The most recent inspection, on March 13, 2025, found no infractions.

5 of 7 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.

The last 3 inspections in a row found no infractions. 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.

  • 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 on November 20, 2014. For example: 2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?

  • 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 May 17, 2016. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 once on November 20, 2014. For example: 1 - Is the food service establishment in compliance with all Trans Fats requirements of the Public Health Impediments Regulation?

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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Foods are kept off the ground, however, the type of structure used to hold the foods prevents cleaning from possible accidental food spillage. Operator stated a fix will be coming; the structure will be replaced by something that will allow accessibility to clean the floors.
  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • 12.1 - Is the food service establishment in compliance with all Trans Fats requirements of the Public Health Impediments Regulation?
      • Observation(s): Box of lard in walk in cooler has no nutritional label on box, manager agreed to remove for premise. Please see the following link for more information http://www.restricttransfat.ca/animal_fats.html
      • 1 Observation, Low Severity of Consequences : The food service establishment must have appropriate documentation.
      • 1 Observation, Low Severity of Consequences : All spreadable margarines and oils must meet the restriction of 2% Trans Fat or less of total fat content.
    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Spray bottle with QUAT sanitizer did not look like the solution was properly diluted with water. Follow directions on label and use 5 ml QUAT sanitizer per 1 litre of water in a labelled spray bottle.
      • 1 Observation, Moderate Severity of Consequences : Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Soap added to bleach solution in bucket for wiping cloths, read the label of chemical products, never mix bleach with other chemicals.
      • 1 Observation, Moderate Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
  7. Monitoring

    0 infractions

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