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MNP Place

4105 Gordon Dr Kelowna BC V1W 4Z1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

MNP Place has been inspected 8 times by Interior Health Authority since November 15, 2013. The most recent inspection, on February 6, 2026, recorded 1 infraction.

2 of 8 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 Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 5 separate inspections, most recently on February 6, 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 4 times across 3 separate inspections, most recently on January 17, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on January 17, 2025. For example: 7 Are foods protected from 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 4 times across 3 separate inspections, most recently on January 17, 2025. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on November 7, 2023. For example: 5 Are the FOODSAFE training requirements being met?

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.

8 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): Ensure staff are properly washing dishes using the 3 sink method.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
  2. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The hot dogs on the roller were measured at approximately 38°C at time of inspection. Operator indicated these had been on the rollers for approximately 3 hours. Machine was on at its lowest setting. Operator was instructed to ensure potentially hazardous foods are hot held at 60°C or hotter at all times.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Operator stated refrigerated hot dogs are placed on the rollers for heating. Operator was instructed that hot dogs should be reheated to 74°C prior to being placed in hot holding.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F1.7 Are foods protected from contamination?
      • Observation(s): A residue which appeared to be mold was noted on the mixer of the slurpee machine. Operator was instructed to discard the slurpee machine contents and then clean and sanitize the machine. Manager instructed to send sanitation procedure for slurpee machine.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The facility did not have test strips for their quat sanitizer solution.
      • 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): There was no sanitizer solution available at time of inspection. Operator was instructed to keep a sanitizer solution available at all times.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): The permit was missing the current decal.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  3. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Steel insert of single-service coffee creamers (PHF) stored at room temperature since start of shift was measured at 18C-20C, and was stored on top of ice that has melted. All creamers voluntarily discarded during inspection. Temperature abuse of PHF can lead to foodborne illness. Provided options for operator to store creamers safely. Hot dogs in hot holding unit measured at 40C. Operator instructed to turn up heat setting from 2 to 6. Hot dogs measured at 61C within 10 minutes. Operator reminded of proper hot holding temperature and to check heat setting before usage, and to confirm setting is adequate by checking food with the on site thermometer.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • 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.
    • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Popcorn scoop stored inside popcorn machine with handle in direct contact with popcorn. This can result in cross contamination to food during handling. Wearing gloves does not replace hand washing, and operator should try to minimize chances of cross contamination through proper storage of in-use utensils. Wiping cloth for food contact surfaces is left on counter and wiping only with water. Instructed operator on proper way of cloth storage to prevent re-contamination from cloth to surfaces. Provided options for wiping food contact surfaces.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature monitoring logs unavailable upon request. General food safe practices among staff appears to be lacking, with no resources for staff to follow.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan unavailable upon request. Handwashing signs are posted.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator involved in food handling does not have FoodSafe training.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  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): No temperature logs kept. Record temperature of refrigerators and freezers daily on a log.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The quat sanitizing solution in spray bottle not at 200 ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  6. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometer for two of the Pepsi coolers (one containing milk and the other is blacked out) is missing
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): FOODSAFE certification expired. Operator indicated that staff will be trained in the upcoming weeks.
  7. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer at time of visit.
    • 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): To get information on the ingredient list for the donuts.
      • 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.
      • 19.2 - All spreadable margarines and oils must meet the restrictions of 2% trans fat or less of total fat content.
      • 19.3 - All other foods must meet the restriction of 5% trans fat or less of total fat content.
  8. Monitoring

    0 infractions

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