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Morning Star Bible Camp

3031 McIver Rd West Kelowna BC V4T 1C4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Morning Star Bible Camp has been inspected 6 times by Interior Health Authority since July 3, 2015. The most recent inspection, on July 20, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 July 3, 2015. For example: 4 - Are proper refrigeration, freezing and thawing 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 July 3, 2015. For example: 15 - Are there handwashing stations available and properly supplied?

  • 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 once on July 24, 2017. For example: 2 - Is the contact information the same?

  • 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 July 17, 2024. 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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. New reach in refrigerators and a chest freezer did not have thermometers inside, however the temperatures were found to be acceptable. Walk in cooler had a broken thermometer and working thermometer inside. Staff removed the broken thermometer. Each temperature controlled unit is to have a thermometer inside the unit. 2. Temperature recording should also be performed for the high temperature dishwasher to ensure that it is able to reach a minimum of 71C to sanitizer utensils and equipment. It is recommended to be performed at least once daily when the facility is in operation before the dishwasher is used to wash and sanitize food contact surfaces ie. food processing equipment, tools , utensils, etc.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F3.2 - Is the contact information the same?
  6. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Walk in cooler at 10 C / 50 F, cooler log from yesterday states 4 C, thermometers in cooler read 10 Celsius and large volumes of potentially hazardous foods such as ham and dairy ranged from 8 to 10 Celsius. Manager cooperated by moving food to a working cooler at 4 C, called for service and will not use cooler until verified as capable of keeping food at or below 4 C.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 15 - Are there handwashing stations available and properly supplied?
      • 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.

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