Norman's Diner
110-235 Hollywood Rd N Kelowna BC V1X 0A3 · Restaurant - Food Service
Inspection summary
Norman's Diner has been inspected 2 times by Interior Health Authority since July 9, 2024. The most recent inspection, on January 27, 2026, found no infractions.
1 of 2 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.
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 9, 2024. For example:
2 Are proper temperature controls maintained to ensure safe storage and display of foods?
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.
2 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Corrected at Time of Inspection Line fridge inserts were at elevated temperature (internal) of various PHFs - 8C to 10C. These were moved from working coolers to the inserts to be held overnight (inserts in working cooler at 4C or less). This was potentially due to the hot area behind the line in addition to the higher ambient temperature (unconfirmed). Operator had just moved these products (less than 3 minutes) so they moved everything back to a working cooler. Informed operator to not stock until the morning of and also to stock less product to increase turnover. Any product in the dangerzone between 4C-60C for 2 hours or more must be discarded. Operator must also ensure all refrigeration units are properly set and maintained to ensure potentially hazardous foods are kept below 4C/40F at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
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