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Pritchard Dining Hall

1255 International Mews, 1st Floor Kelowna BC V1V 1V8 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Pritchard Dining Hall has been inspected 4 times by Interior Health Authority since November 2, 2021. The most recent inspection, on February 25, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 2 times across 2 separate inspections, most recently on October 23, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 February 25, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 23, 2023. 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 once on November 2, 2021. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on November 2, 2021. For example: 3 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

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ensure sanitizer solution is regularly tested and replaced if below required concentration
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed a prep station for handling raw animal proteins in too close proximity to prep areas where ready to eat foods were being handled.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Two hand washing sinks were found only supplying cold water. Please assess faucets and hot water supply at the two affected sinks, including set points on mixing valves underneath the sink, to ensure that warm water is supplied at all hand washing sinks.
  4. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Some potentially hazardous food items stored on ice in the front service area were measured at temperatures between 7 to 20deg.C including sandwiches, dairy based dressing and salad ingredients. Some of these items were discarded or relocated at the time of inspection.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Two of the 3 main kitchen hand washing sinks were not supplied with liquid soap and it was unclear whether adequate handwashing practices were being practiced by kitchen staff.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Cooling of advanced prepared food to within cooling standards could not be clearly determined at the time of inspection. Some PHF items observed in storage within walk-in refrigerators were observed in storage for prolonged periods (ie. beyond recommended storage times).

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