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Okanagan College Campus - Cafeteria

1000 K. L. O. Rd Kelowna BC V1Y 4X8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Okanagan College Campus - Cafeteria has been inspected 4 times by Interior Health Authority since November 19, 2013. The most recent inspection, on September 27, 2024, found no infractions.

2 of 4 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: Food temperature control and Cleaning and sanitizing.

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.

  • 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 across 2 separate inspections, most recently on November 8, 2021. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 October 20, 2016. For example: Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times on October 20, 2016. For example: Are written food handling procedures (Food Safety Plan) current and available on site?

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.

4 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Line cooler underneath cash till measured to be 9-10C. Cream packets requiring refrigeration was stored in the cooler for few days and were discarded by the operator.
  3. Monitoring

    4 infractions

    • Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1) The sandwich prep cooler at the front cafeteria sandwich station was accidentally left ajar, food was measured to be between 10°C to 14°C. The cooler door was then properly closed during the inspection. Monitor the cooler temperature over the next hour. 2) Temperature records are not maintained. Highly recommend that students are made responsible for recording temperatures of their stations for the day.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): No residual was detected from the chemical sanitizer/dishwasher (used for glasses). Service is required, ensure that 50 ppm chlorine residual can be detected on dishes after each cycle.
      • 8.2 - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A Food Safety Plan for the cafeteria and Infusions restaurant are required. Numerous higher risk processes/techniques are taught to the students (i.e. meat tenderization, sous vide). Strongly recommend that with each new term, students develop a Food Safety Plan for cafeteria and Infusions restaurant food items. Food safety management procedures for: (1) no-cook food items; (2) cook-serve food items; and (3) cook-chill-reheat food items, need to be developed. Students should identify critical control points, critical limits, monitoring steps and corrective actions, for each category.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A sanitation plan for the cafeteria and Infusions restaurant are required. Currently all cleaning and sanitizing procedures are 'signed off' by their culinary instructors, but written procedures need to be documented as well. Strongly recommend that with each new term, students develop a sanitation plan that includes: - Expectations of cleaning and sanitizing the various food contact surfaces within their stations. - Steps required to clean and sanitize all varied types of equipment used in the program (i.e. mixers, soup kettles, meat slicer, meat tenderizer...etc). Some of these equipment are clean-in-place and require thorough manual cleaning and sanitizing action to remove contamination.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  4. Monitoring

    0 infractions

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