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May Bennett Wellness Centre - IHA

135 Davie Rd Kelowna BC V1X 1Y8 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

May Bennett Wellness Centre - IHA has been inspected 6 times by Interior Health Authority since October 15, 2014. The most recent inspection, on May 13, 2026, recorded 1 infraction.

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

  • 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 once on May 13, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 November 29, 2017. For example: 2 - Are proper hot holding procedures followed?

  • 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 29, 2017. For example: 5 - Are there handwashing stations available and properly supplied?

  • 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 February 27, 2020. 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

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quats sanitizer concentration was measured above 400 ppm at sanitizer dispenser and noted to be recorded at 500 ppm on a log sheet. A concentration of 200-300 ppm quats is required to allow for adequate sanitizing of food contact surfaces. Ensure the dispenser is adequately dispensing sanitizer into the buckets and use quats test strips to measure sanitizer concentration.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Policy on the proper cooling of food was unable to be located at time of inspection. Ensure temperature logs for the proper cooling of foods are available for the proper monitoring practises.
  5. Monitoring

    2 infractions

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): Most foods are held 60C or warmer. There is a pot of soup on the stove that is less than 60C. This was corrected during the inspection.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): It took an unusually long time for the Cold water tap only, to become cool enough to not burn my hands. This can restrict hand washing during busy periods, if this is able to be repaired then please do so. In the meantime place a liquid soap container and paper towels at the sink in the centre prep table.
  6. Monitoring

    0 infractions

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