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The Heritage Retirement Residence

3630 Brown Rd West Kelowna BC V4T 7Y9 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

The Heritage Retirement Residence has been inspected 10 times by Interior Health Authority since July 23, 2014. The most recent inspection, on June 11, 2026, recorded 1 infraction.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 3 separate inspections, most recently on November 5, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on November 5, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 5, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 1, 2016. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 June 11, 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.

10 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure that all foods are accurately labelled and dated. Discard food as per policies.
  2. Monitoring

    0 infractions

  3. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): A jug of milk and opened drinks were observed sitting above a container of ice at the coffee station. Operator was directed to ensure staff store milk and other potentially hazardous foods and drinks are placed INTO the ice or ice bath that includes cold water so that foods are cold held at an adequate temperature (4C or below). All coolers and freezers at an acceptable temperature. Hot holder: 76C, in compliance
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Acquire QUATS (quaternary ammonium compounds) test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Door sweep on the back door is worn, please replace the door sweep to prevent pests like rodents from entering the kitchen.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Dry storage room: observed grains and debris on the floor. Ensure dry storage room is kept clean, sweep when dry food products are spilled.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Staff aware "left" reach in cooler across form grill at 7 C, use of cooler currently restricted food holding during meal service.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  7. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Previously frozen salmon thawed under refrigeration in vacuum packaging, fish should only be kept frozen in vacuum packaging or break seal if wanting to thaw in package.
      • F1.4D - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  8. Monitoring

    2 infractions

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): A few food items in the coolers were left uncovered including a pan of fish as well as vegetables. Uncovered food, especially on shelves where food is placed directly above could be a possible source of contamination. Ensure all foods are covered if it is not immediately used.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The double doors in the back of the kitchen that leads to the outside has door sweeps that are worn. These gaps may be a possible entrance point for pests if they are not replaced. Ensure that both doors have adequate door sweeps that cover the entirety of the gap so that no visible gaps can be seen.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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