Skip to content
Loading map…

Sandalwood Retirement Resort

580 Yates Rd Kelowna BC V1V 2M3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sandalwood Retirement Resort has been inspected 3 times by Interior Health Authority since January 25, 2022. The most recent inspection, on July 7, 2025, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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 3 times across 2 separate inspections, most recently on July 7, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 January 25, 2022. 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 January 25, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 once on January 25, 2022. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 2 times across 2 separate inspections, most recently on November 27, 2023. 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.

3 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: -There was a square hole in the wall in the rear area of the kitchen which needs to be adequately covered. -The insulation around a duct above the entrance of the kitchen was visibly damaged and needed to be repaired or refinished. Ensure this is repaired to protect food handled below. F2.5K: Ensure scoops are properly stored to protect food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  2. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Please provide storage of chemicals (ie. powder cleaners) in a location away from food prep areas or storage areas where food containers or equipment are located.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Expired test strips were observed for quaternary ammonia and accordingly, test strips were not in use for verifying sanitizer concentrations. Some refrigeration units were not provided with thermometers inside the unit. Please provide thermometers inside refrigeration units and utilize test strips (within expiry period) daily to confirm quaternary ammonia sanitizer solutions at 200-300ppm.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Please repair/replace both the wash and rinse temperature gauges on the main kitchen dishwasher to enable operators to discern whether the dishwasher is functioning in accordance with temperature standards indicated on the data plate. As discussed, please complete additional cleaning of floors underneath the dishwasher, as well as, shelving within the walk-in refrigerator, and some shelving below prep counters.
  3. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Some PHF in the upper section of a line cooler were measured as high as 11deg.C; these items were observed loaded higher than insert load levels (including cheese and sandwiches).
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips were not in use for verifying sanitizer concentrations. Some refrigeration units were not provided with thermometers inside.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer dispenser was not working at the time of inspection and no measurable sanitizer was found in a spray bottle that was checked.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?

Nearby inspected facilities

Own this business? Add a badge to your website