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The Clubhouse Childcare Center

839 Sutherland Ave Kelowna BC V1Y 5X4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Clubhouse Childcare Center has been inspected 8 times by Interior Health Authority since September 19, 2013. The most recent inspection, on May 26, 2026, recorded 2 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on January 24, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on June 12, 2019. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on May 26, 2026. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on April 14, 2016. For example: 13 - Is the premises construction and layout unchanged and in accordance with approved plans?

  • 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 4 times across 4 separate inspections, most recently on May 26, 2026. 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.

8 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): PENDING INFRACTION: No chlorine test strips observed for measuring the sanitizer concentration of low temperature dishwasher and expired accelerated hydrogen peroxide test strips observed for food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Ensure valid appropriate 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.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No sanitation logs observed. Ensure to monitor the dishwasher and food contact surface sanitizer concentration daily and record on a log sheet. Email a copy to the EHO for verification.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips and probe thermometer were observed for measuring the sanitizer concentration of low temperature dishwasher and internal temperature of food items. Ensure chlorine test strips and probe thermometer are available and accessible to staff onsite.
      • 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.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips for monitoring dishwasher sanitizer levels were available onsite at time of inspection.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed an accumulation of residue and standing water in the domestic fridge used for storage of staff foods and apples. This fridge requires cleaning and servicing to protect contents from contamination. Provide EHO with pictures confirming the cleaning/servicing of the domestic fridge has been completed to resolve this infraction. Operator has proposed renting the kitchen space out to another business on the weekends, currently refrigeration capacity is not considered adequate to support the child care facility kitchen operations and a food manufacturing business. To accommodate another food business this facility would need to provide adequate commercial refrigeration space to facilitate proper cooling procedures and storage. Currently one fridge is a domestic model which is not considered adequate to support the cooling procedures for commercial food processing operations, the other fridge is primarily used for the storage of foods for the child care facility kitchen operations and may not provide adequate capacity for both cold storage and proper cooling procedures. Please look into replacing the domestic fridge and/or acquiring additional commercial refrigeration equipment to facilitate the approval of additional kitchen operations at your facility. Contact EHO to discuss options for additional refrigeration.
  4. Monitoring

    2 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Raw fruits and vegetables should be thoroughly washed in running water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for consumption in ready-to-eat form.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Staff/operator couldn't find test strips during the inspection. Ensure that test strips for both mechanical dishwasher and surface sanitizer are accessible. Verify the sanitizer level on the dishwasher weekly. Keep records.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Oven and hood ventilation to be installed, per discussed plans.
  7. Monitoring

    1 infraction

    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Update food safety plan to include changes to food services. Timeline is flexible and can coincide with approval of the new kitchen.
  8. Monitoring

    0 infractions

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