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Orchard Gardens Housing Society

295 Gerstmar Rd Kelowna BC V1X 7W9 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Orchard Gardens Housing Society has been inspected 6 times by Interior Health Authority since December 3, 2019. The most recent inspection, on October 8, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Pests.

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.

  • 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 6 times across 4 separate inspections, most recently on March 5, 2026. For example: 7 Are foods protected from 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 across 2 separate inspections, most recently on November 18, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 November 18, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 3, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on April 14, 2025. For example: 1 Does the facility have proper monitoring supplies?

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

    0 infractions

  2. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed ice scoop stored on an unclean surface, i.e., over the ice bin where non-food items were stored. This practice creates a risk of contaminating the ice with potential pathogens transferred from an unclean surface. Operator was instructed to store ice scoop in a clean container or holder and do not store non-food items / personal items over the ice bin. CDI
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • 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): Unlabeled sanitizer bottles and buckets were observed throughout the kitchen. CDI
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No QUAT test strips were observed for measuring the sanitizer concentration of food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Ensure QUAT test strips are available and accessible to staff onsite.
      • 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): Tongs/utensils and food storage containers were observed unclean. Ensure to wash, rinse and sanitize storage containers regularly.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Butter packs and creamers observed kept at room temperature without time-temperature control. Potentially hazardous food stored between 4-60°C can promote the growth of pathogens and may result in consumer illnesses. Develop a system in place such as using digital timer or log sheet to monitor the time and temperature of butter packs and creamers. Use ice bath to maintain temperature of creamers below 4°C and replace ice every hour or as required.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw meat was observed stored on top of ready-to-eat food products in walk-in cooler. There is risk of direct contamination of raw meat juice containing disease-causing bacteria to food that will not undergo a cooking step. Ensure all raw meat is stored below/away from ready-to-eat food. Reorganize the walk-in cooler and ensure staff follow food safe procedures. Cleaning scrub was observed used to peel the skin of beet root. This may result in contamination of food. CDI - Ensure to use a food grade material for food storage/handling procedures.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Unsanitary conditions observed under the cook line and on the ventilation equipment. This conditions may contaminate food or attract pests into the facility. Deep clean the entire premises. Ensure routine cleaning of all hard-to-reach areas. Open bags of dry goods such as flour and sugar observed in the dry storage area. Potential for harborage of pests. Ensure all dry goods are stored in pest proof containers.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Dirty wiping cloths observed stored on food contact surfaces. Wet wiping cloths can accumulate food debris and may allow the growth of pathogens, which can cross-contaminate the surfaces. CDI - Ensure wiping cloths are stored in an adequate sanitizing solution or establish a system in place to replace wiping clothes after use or as needed. Please ensure equipment, utensils and surfaces are stored and maintained in a sanitary manner, including but not limited to, ice machine, kitchen ceiling, lights, tongs/utensils containers, knife holder, meat slicer, and ice wands. Please ensure food preparation and storage area is separated from chemical/cleaning supplies. Do not store chemicals on top of ice machine and ensure to store the cleaning supplies away from the prep sink. Ensure to label the sanitizer bottles.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Keep daily temperature logs for the refrigerator in the serving area ,the deep freezers in the dry storage room and the hot holding unit in the kitchen.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher rinse temperature at 61°C, 64°C, 68°C at the plate. The rinse temperature needs to meet the requirements and the gauge adjusted or replaced.
      • 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): Damaged walls by knife rack and meat slicer.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.

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