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K.L.O. Middle School-Cafeteria/Store

3130 Gordon Dr Kelowna BC V1Y 4X6 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

K.L.O. Middle School-Cafeteria/Store has been inspected 4 times by Interior Health Authority since October 24, 2016. The most recent inspection, on November 13, 2024, found no infractions.

1 of 4 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: 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.

  • 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 2 times across 2 separate inspections, most recently on March 1, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 October 24, 2016. For example: Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 10, 2018. For example: 4 - 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 2 times across 2 separate inspections, most recently on March 1, 2022. 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.

4 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Upright white cooler measured to be 6-7C. This cooler is mainly used for storing non-potentially hazardous food. Yogurt requiring refrigeration moved to a working cooler.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  3. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Ready-to-eat food delivered for the lunch program should be put away quickly into the fridge, if not ready for service. This was corrected during the inspection.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Sanitizer concentration was too high. At these higher levels, it may become toxic if ingested. Dilute & inform students and staff who are involved in food preparation.
      • F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
  4. Monitoring

    3 infractions

    • Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Follow-up required to discuss what food items are prepared on site and requirements for the FSP.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • Are the sanitation procedures (Sanitation Plan) current and available on site?
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
    • Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): Some items are purchased from the grocery store, all items served to students must meet trans fat requirements. This will be discussed on the scheduled follow-up inspection.
      • 19.3 - All other foods must meet the restriction of 5% trans fat or less of total fat content.

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