Skip to content
Loading map…

Mid-Town Station Kitchen & Drink

200-1615 Dickson Ave Kelowna BC V1Y 7W6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Mid-Town Station Kitchen & Drink has been inspected 3 times by Interior Health Authority since May 9, 2022. The most recent inspection, on October 16, 2025, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 3 separate inspections, most recently on October 16, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 October 16, 2025. 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 May 9, 2022. For example: 4 Are proper freezing and thawing procedures followed?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on May 9, 2022. For example: 6 Are the premises designed and equipped to ensure safe 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 May 9, 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.

3 inspections

  1. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer bucket placed in the food prep area near the hand sink was measured at <200ppm. Please increase the frequency of replacing the sanitizer solution or develop an adequate system in place to ensure quats sanitizer concentration is maintained at 200 ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): It was noted earlier to repair/resurfacing of the downstairs dishwashing/prep kitchen floor that was observed worn/missing sections of the epoxy floor finish, impacting the cleanability of the floor. Operator stated they want to watch the drainage this winter and would complete resurfacing of floor early spring. Follow-up by: March 30, 2026.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Significant biofilm formed on the inside of the ice machine. Biofilm can promote the growth of bacteria that can contaminate the consumed ice. Turn off the ice machine and discontinue its use until it has been emptied, deep cleaned, and sanitized. Ensure routine cleaning and sanitizing of the ice machine to prevent build up of biofilm. Wiping cloths observed stored on cutting boards. The build up of food debris and moisture can allow the growth of pathogens which can cross-contaminate the food contact surfaces. CDI- Ensure wiping cloths are stored in an adequate sanitizing solution.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  3. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Fries stored on trays in the walk-in cooler were left uncovered. Uncovered products in the cooler can become contaminated by dust and debris blown around by recirculation fans. Observed scoops improperly stored within containers of dry goods, scoops must be stored in a manner that prevents contamination. products can become contaminated by hands if food handlers have to dig into the product to retrieve scoops.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator was unable to locate test strips for sanitizers during the inspection. Recent temperature logs also unavailable at time of inspection.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Observed frozen product thawing on the counter at room temperature. Product was still frozen, operator moved it to the cooler immediately to thaw under refrigeration. Through discussion the operator displayed a good understanding of proper thawing requirements.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed an accumulation of food particles, debris and grease around the footings of shelves and equipment on the cooking line. Cleaning must be conducted often enough to prevent the accumulation of food residue, particles, and debris. Observed accumulation of dust and debris on the recirculation fans in the walk-in cooler. Dust and debris on recirculation fans can be blown around and contaminate foods stored within the refrigeration unit.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Lights on the cooking line are not equipped with shatterproof coverings. No sanitizer buckets were available for staff in the downstairs kitchen prep area at time of inspection.

Nearby inspected facilities

Own this business? Add a badge to your website