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The Okanagan Sikh Temple & Cultural Society

1111 Rutland Rd N Kelowna BC V1X 4T7 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

The Okanagan Sikh Temple & Cultural Society has been inspected once by Interior Health Authority, on June 17, 2025. The most recent inspection, on June 17, 2025, recorded 3 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

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 once on June 17, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 June 17, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 June 17, 2025. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

1 inspection

  1. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quats sanitizer concentration was measured above 400 ppm in the sanitizer bottle. A concentration of 200 -300 ppm quats is required to allow for adequate sanitizing of food contact surfaces. Use quats test strips to ensure a 200 ppm concentration is measured in the sanitizer spray bottles. - Air Dry method is to be used for drying the utensils after sanitizing.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A Wooden spatulas used for stirring soup were observed degrading. This may result in physical contamination of food. Operator was instructed to replace the wooden spatulas with smooth, durable, non-absorbent, and easy to clean material. F2.5B- Grease buildup observed behind the cooking equipment located at the back of the kitchen. Lids storage container and some of the kitchen cupboards observed unclean. F2.5K- Cleaning equipment (broom) observed stored beside cleaned lids. Ensure cleaning supplies are stored separately from food and cleaned utensils.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Unclean cardboards observed kept under Immersion Blender and on the dry storage shelves, preventing adequate cleaning and sanitizing. Replace the cardboard with a smooth, durable and easy to clean material.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.

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