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Okanagan Boys & Girls Clubs-Martin Avenue Community Centre

1434 Graham St Kelowna BC V1Y 3A8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Okanagan Boys & Girls Clubs-Martin Avenue Community Centre has been inspected 6 times by Interior Health Authority since May 3, 2013. The most recent inspection, on December 4, 2025, recorded 2 infractions.

1 of 6 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, Cleaning and sanitizing and Food temperature control.

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 4 times across 3 separate inspections, most recently on December 4, 2025. For example: 7 Are foods protected from contamination?

  • 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 December 7, 2022. 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 once on March 11, 2016. For example: 4 - Are proper refrigeration, freezing and thawing 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 March 11, 2016. For example: 10 - Are foods from approved sources?

  • 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 March 11, 2016. 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.

6 inspections

  1. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed raw shell eggs stored above ready-to-eat foods (e.g., oranges) in one of the rec kitchen coolers.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed that two lighting fixtures in the daycare/aftercare/Aspire kitchen are missing protective covers. Please provide a protective cover for both fixtures or replace the current bulbs with shatterproof ones.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A) No chlorine test strips were available on-site for the food contact surface sanitizer. Chlorine test strips are necessary for ensuring that sanitizer concentrations are at safe and effective levels. Send a photo of the chlorine test strips to the EHO by December 23, 2024. F2.1B) One refrigerator/freezer combination unit was missing an internal thermometer, which is necessary for accurately monitoring the storage temperatures of potentially hazardous foods.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Two cutting boards were observed with extensive divots and discolouration. When cutting boards develop chips or cracks, harmful bacteria can accumulate in these damaged areas, making them difficult to clean effectively.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Could not confirm disinfectant Orderly (QUAT) by Maxim used for food contact surfaces is a no rinse sanitizer. Also, almost full bottle of the product has an expiry of Dec 2021 and may no longer be effective, see attached pictures in e-mail of this inspection report.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quat sanitizer greater than 500 ppm. Recommend test strips for the sanitizer.
      • 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): Counter top in child care kitchen is damaged. Needs repair .
  5. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The community kitchen refrigerator requires a log to record temperatures of the refrigerator unit.
    • 10 - Are foods from approved sources?
      • Observation(s): Homemade soup stored in freezer compartment in child care kitchen.. Staff indicated that this is for staff, not for the child care. Recommend a separate freezer, or items be stored in a separate kitchen that is not used in the child care program.
      • 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): The floor in the community kitchen is worn and will require replacement. The counter in the child care kitchen is lifting and will require repair and or replacement.
  6. Monitoring

    0 infractions

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