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Okanagan Boys & Girls Club - Rutland Centre

355 Hartman Rd Kelowna BC V1X 2M9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Okanagan Boys & Girls Club - Rutland Centre has been inspected 7 times by Interior Health Authority since July 9, 2015. The most recent inspection, on April 7, 2025, found no infractions.

4 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Food source, labelling and allergens.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on January 24, 2019. 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 2 times on January 24, 2017. For example: 1 - Are proper cooking and reheating procedures followed?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on July 9, 2015. For example: 10 - Are foods from approved sources?

  • 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 24, 2019. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on July 9, 2015. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher noted at 78 degrees C on the first run. Sanitizer bottle on site tested. 400 ppm QUATs noted.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan not available on site. Sanitizer appears to have changed since last inspection. Please update sanitation plan accordingly. Resources will be supplied to the operator.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  5. Monitoring

    0 infractions

  6. Monitoring

    4 infractions

    • F1.1 - Are proper cooking and reheating procedures followed?
      • Observation(s): A probe thermometer is required to monitor cooking temperatures
      • F1.1C - Accurate thermometer must be available to monitor process.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Frozen soup was being thawed at room temperature in the sink. The soup surface temperature measured 5 degrees Celsius and was placed in the fridge. Please ensure to thaw product in the fridge or under cold running water.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Some of the shelving in the cupboards has a build-up of debris.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): This was discussed with the operator to provide in a recipe format from receiving to serving. EHO will provide a template.
  7. Monitoring

    4 infractions

    • 10 - Are foods from approved sources?
      • Observation(s): Some frozen soups are obtain from a church organization, more info is needed.
      • 10.1 - All foods on the premises must be from an approved source.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Walk-in cooler was left open while taking food for preparation and measured to be 8°C at the time of inspection. Remind kitchen staff to keep the walk-in cooler door closed as much as possible, as it is an old unit. Monitor the temperature over the next 2 hours. The unit may need to be adjusted.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): This was not discussed at the time of inspection; food prep is basic. It would be a good idea to post an easy-to-follow Food Safety Plan, for staff and children to follow.
      • 17.3 - Food safety management procedures must identify all critical control points.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): This was not discussed at the time of inspection; cleaning is done with each kitchen use. It would be a good idea to post easy-to-follow sanitation procedures, for staff and children to follow.

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