The House
1-240 Lougheed Rd Kelowna BC V1V 2M1 · Restaurant - Food Service
Inspection summary
The House has been inspected 5 times by Interior Health Authority since March 13, 2018. The most recent inspection, on August 18, 2026, recorded 2 infractions.
None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene 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.
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 3 times across 3 separate inspections, most recently on August 18, 2026. For example:
3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
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 August 18, 2026. For example:
7 Are there handwashing stations available and properly supplied?
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 March 6, 2023. For example:
6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
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 March 6, 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.
5 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Infraction remaining from previous inspection: Domestic style dishwasher still installed in The House kitchen for washing food containers and re-usable dishware/utensils. Please ensure that a commercial dishwasher is included in future plans for kitchen improvements.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Infraction remaining from previous inspection: Although there is a 2-compartment sink and separate dishwasher, a dedicated hand washing sink has not been provided in The House kitchen. Please ensure that a dedicated hand washing sink is included in future plans for kitchen improvements.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): A new domestic style dishwasher has been installed in The House kitchen for washing food containers and re-usable dishware/utensils. As noted, instructions were observed on the machine to operate at the longer sanitizing cycle (3hour cycle time). Please ensure that a commercial dishwasher it included in plans for the new kitchen and coffee service area.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Although there is a 2-compartment sink and separate dishwasher, a dedicated hand washing sink has not been provided in The House kitchen. Please ensure that a dedicated hand washing sink is included in plans for each new/distinct food preparation space (ie, coffee service area and separate prep kitchen).
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- 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): Staff indicated that soups prepared at members home kitchens are brought onsite, reheated and sold within The House kitchen. Please discontinue preparation of food in private/home kitchens and instead, prepare only within The House kitchen &/or purchased as a commercially sourced product/soup and re-heated onsite.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please ensure that all refrigerators are provided with thermometers inside the unit (thermometer could not be located in the one upright refrigerator) and, restart daily temperature monitoring records. Please also provide test strips onsite for verifying the concentration of a "no rinse" required sanitizer for use in the kitchen. Note that the chemical disinfectant cleaner observed onsite, though it may indicate suitability for use on food equipment, requires that surfaces are rinsed following use. The concentration of this disinfectant cleaner could also not be confirmed while onsite. Please discontinue use of this product on food contact surfaces and food equipment without rinsing, and instead, provide a "no rinse" required sanitizer solution for use within The House kitchen.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): No measurable sanitizer within hard surface sanitizer spray bottle at the time of inspection.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
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