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Okanagan Mission Community Hall

4409 Lakeshore Rd Kelowna BC V1W 1W7 · Community Kitchen - Food Processing

Official record from Interior Health →

Inspection summary

Okanagan Mission Community Hall has been inspected 10 times by Interior Health Authority since November 14, 2013. The most recent inspection, on December 3, 2025, found no infractions.

3 of 10 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: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 3 times across 3 separate inspections, most recently on October 24, 2024. 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 3 times across 3 separate inspections, most recently on August 18, 2016. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 once on October 24, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 18, 2016. For example: 7 - Is the premises free from a pest infestation?

  • 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 May 10, 2016. For example: 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Chlorine test strips were required for the log hall chemical dishwasher. F2.1B: The rear fridge in the main hall kitchen needed a thermometer inside
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The log hall chemical dishwasher was not equipped with chlorine at time of inspection. Ensure this dishwasher is properly equipped if kitchen is used or the main kitchen dishwasher is used for dishwashing.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The ice scoop in the main hall kitchen needs to be stored to prevent contamination
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  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): High temperature dishwasher, final rinse cycle: 68C/154F Ran multiple cycles and temperature did not reach a minimum of 71C/160F. Observed that the digital display read that the wash cycle did not reach 150F (66C) as recommended on manufacture's label. Operator is to have a technician service and/or re-calibrate the dishwasher to ensure that the display is accurately measuring the temperature. Meanwhile, operator is to let facility renters know to supply and bring their chemical sanitizing agents when in use to manually sanitize at the last step of dishwashing. They are also to use test strips to verify the sanitizer is at an adequate concentration.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Provide a container for the storage of the ice-scope.
  6. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): A log provided, however no temperatures recorded. To record the temperatures of the coolers on a log when the facility is being used. Recommend recording and checking temperature of coolers prior to renting.
    • 7 - Is the premises free from a pest infestation?
      • Observation(s): Operators had kitchen door open. flies noted in kitchen. Require operators to keep door close, or provide a screen door if left open.
      • 7.1 - The premises must be maintained free of pests.
  7. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Provide a thermometer in all refrigeration and freezing units. Monitor before renting.
    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Provide containers for ice-scoop and storage area for shovel for ice-machine. Label ice-scoop container, and storage space for the shovel for the ice-machine. Recommended additional hooks for renters personal items, hooks, under bar service area.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Provide renters a written procedure to start dishwasher.
  8. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Keep a log by refrigerators to record temperatures.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Pink ice shovel stored on pest box. A different scoop or shovel to be provided, and stored in a location to prevent cross-contamination.
  9. Monitoring

    1 infraction

    • 11.1 - Are dishes, utensils and equipment maintained in good condition?
      • Observation(s): Dishwasher repairman at location at time of inspection.
  10. Monitoring

    0 infractions

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