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The Bridge Youth & Family Services - Gray Road

265 Gray Rd Kelowna BC V1X 1W8 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

The Bridge Youth & Family Services - Gray Road has been inspected 7 times by Interior Health Authority since January 11, 2016. The most recent inspection, on May 13, 2026, found no infractions.

1 of 7 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 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.

  • 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 5 times across 5 separate inspections, most recently on June 11, 2025. 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 2 separate inspections, most recently on March 6, 2020. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 21, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 November 21, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 5 times across 3 separate inspections, most recently on November 21, 2024. 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.

7 inspections

  1. Monitoring

    0 infractions

  2. 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.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): One staff was noted using bleach solution for sanitizing food contact surfaces. Sanitizer (i.e., chlorine) concentration was measured at 0 ppm. Sanitizer (i.e., chlorine or quats) concentration of 200 ppm is required to allow for adequate sanitizing of food contact surfaces.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    4 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Rear exit and screen door was observed open during the inspection. Ensure to keep the rear exit door and/or screen door closed at all times.
      • F2.2B The premises must be protected against entry of pests.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towel was observed at the handwashing station in the kitchen. This may lead to inadequate handwashing of food handlers. Install a paper towel dispenser and ensure handwashing station must be supplied with paper towel for drying hands.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Email a copy of the facility's Food Safety plan for review.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Email a copy of the facility's Sanitation plan for review.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): QUAT sanitizer in spray bottle 0 ppm when typically 200 ppm required. Automatic QUAT sanitizer dispenser had about 400 ppm when typically 200 ppm is required, please follow label and ensure sanitizer is used at proper concentration.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  5. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometer located in dining area fridge observed at 10°C,, internal reading of 4°C was observed. Please ensure thermometer is replaced or recalibrated. Thermometer must be accurate within 1°C Operator unable to provide test strips for bleach solution or A.I.O NPE FREE product used on-site. Ensure test strips are available for each sanitizer to be used on-site.
      • 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): High temperature dishwasher full cycle temperature of 67.7°C observed with disc thermometer. Ensure a plate temperature of 74°C is achieved by providing a wash cycle of 60°C and rinse cycle of 82°C. As per operator, there have been previous issues with dishwasher. Ensure dishwasher is serviced to ensure proper temperature requirements are being met.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Full frozen chickens and bag of frozen vegetables observed thawing on counter at time of inspection. Temperature of food observed at 2°C. Ensure potentially hazardous food is thawed in an appropriate manner. Operator was notified and food items were moved to fridge at time of inspection.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  6. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Staff using 1/3 bleach per 2/3 water used in spray bottle.
      • F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Use Word document provided with e-mail of this report, once completed e-mail back copy along with keeping copy onsite.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Use Word document provided with e-mail of this report, once completed e-mail back copy along with keeping copy onsite.
  7. Monitoring

    4 infractions

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): *Hot holding temperature records are not maintained.
    • 3 - Are proper cooling procedures followed?
      • Observation(s): *Cooling records are not maintained. The record template is available at <http://foodsafe.ca/foodsafe_level2_resources>.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): *Accumulated food debris is observed on the deli slicer. The inspector reviewed the cleaning instructions with the food staff.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): *Cold storage temperature records for November and December 2015 were not maintained. *Transportation temperature records are not maintained. Some prepared foods are transported regularly to another facility.

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