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Mission Villas

4433 Gordon Dr Kelowna BC V1W 1S9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Mission Villas has been inspected 9 times by Interior Health Authority since March 11, 2015. The most recent inspection, on March 30, 2026, recorded 2 infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, 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.

  • 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 3 times across 3 separate inspections, most recently on September 19, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 October 13, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 September 19, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 January 3, 2020. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 7 times across 4 separate inspections, most recently on March 30, 2026. 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.

9 inspections

  1. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan unavailable at time of inspection
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan unavailable at time of inspection
  2. Monitoring

    0 infractions

  3. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure facility has valid quat test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5C: Ensure wiping cloths are stored in sanitizer between uses or are single use and discarded after use F2.5G: Ensure food is stored off the floor in the cooler.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Ensure the handwashing sink is equipped with soap and the area under the paper towel is kept clear
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan needed more detail
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Written sanitation procedures need more detail for how some equipment was cleaned and what cleaning chemicals are used in the facility.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Coffee bar cooler with coffee creamers found at 10C. Operator was requested to add this cooler to the temperature monitoring logs for temperature checks. Monitoring cooler temperatures at regular intervals can alert the operator if perishable foods are left at above 4C and for how long, to apply the appropriate corrective action to prevent foodborne illness.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Walk in cooler bottom shelf observed with packaged RTE meat stored between packaged raw meats. Operator was requested to move RTE foods above raw foods to prevent cross contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
  6. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Reviewed method of recording temperatures. Various sauces stored on upper shelve in kitchen at room temperature.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F2.1 Does the facility have proper monitoring supplies?
      • 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): The knife storage container and used apron stored on the food counter.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The wall area around the electrical box and a portion of the wall in the dishwasher room are damaged, and require resurfacing.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Floor area under and around the deep fryer has food spillage. The various oil containers and the cookie sheets below the prep counter has food spillage.
  7. Monitoring

    0 infractions

  8. Monitoring

    5 infractions

    • 12 - Is the contact information the same?
      • Observation(s): Updates needed.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Detailed cleaning needed around knife storage rack. Feb 25 Ceiling above microwave- 3 ceiling tiles require cleaning, Feb 25. If the tiles are not cleanable the 3 ceiling tiles and and the damaged grate covering to be replaced by April 20, 2016 Baseboard by 2 compartment pot sink requires repair by April 20. 2016
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Require a detailed HACCP for 3 menu items, one no cook, one cook and serve, and the other item made in advance, cooled and reheated.
      • 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Did not see a plan at time of inspection.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
    • 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): No information at the site. Staff unaware of requirements.
      • 19.1 - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
      • 19.3 - All other foods must meet the restriction of 5% trans fat or less of total fat content.
  9. Monitoring

    0 infractions

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