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The Parkinson Senior Society

1700 Parkinson Way Kelowna BC V1Y 8T7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Parkinson Senior Society has been inspected 5 times by Interior Health Authority since October 2, 2015. The most recent inspection, on January 21, 2025, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

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 3 times across 3 separate inspections, most recently on January 21, 2025. For example: 7 Are foods protected from 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 once on February 16, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on February 8, 2022. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 4 times across 3 separate inspections, most recently on January 21, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 3 times across 3 separate inspections, most recently on January 21, 2025. 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

  1. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed raw animal proteins stored in close proximity to/inadequately separated from ready to eat (RTE) foods inside refrigerators - this is in part created by over crowded/limited refrigeration space relative to the volume of food prepared/served and stored within the Parkinson Activity Centre kitchen. Please also ensure that raw animal proteins are stored within containers inside refrigerators to ensure that any leaks from packages are contained. Also as discussed, based on space limitations and the variety of both RTE food and raw animal proteins that are handled, please define a counter space that is dedicated for preparation of raw meat only. A divider may be required where this is established on a long counter top as discussed. Please provide additional refrigeration space within the Parkinson Activity Centre kitchen to enable adequate separation of raw and RTE foods and, to provide for dedicated refrigeration space when the kitchen is leased out for temporary food events.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please provide test strips (ie. chlorine test papers) for verifying "no rinse required" hard surface sanitizer solutions and ensure that daily temperature monitoring records are being maintained for refrigerators & freezers. Please provide properly labelled sanitizer solutions located safely near each food preparation area. Please also provide an industry standard accredited (ie. NSF) thermometer for use in verifying final cook/hot holding temperatures and for tracking cooling processes.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please re-submit a food safety plan for the Parkinson Senior Society food service, including details on storage and handling of raw animal proteins, cooling of advance prepared food, final cook temperatures and temperature verification, etc.
  2. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed containers of soup cooling adjacent to cleaning brushes and sinks that required cleaning prior to use for cooling processes. Please confirm use of cooling wands as indicated, to simplify cooling processes for advance prepared soup; ensure that cooling wands are stored in a sanitary manner (ie. within a clean container inside freezers). Also ensure that cooling of advance prepared food occurs in a safe/sanitary location no matter what cooling method is being implemented.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please provide test strips (ie. chlorine test papers) for verifying "no rinse required" hard surface sanitizer solutions and ensure that daily temperature monitoring records are being maintained.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Please ensure that the main kitchen hand washing sink remains uncluttered/available at all times during operation for ease of access. Please relocate/do not store the moveable cart in front of the hand washing sink.
  3. Monitoring

    3 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Observed a warm pot of soup cooling with the lid on inside the refrigerator.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed raw animal proteins (ground beef) stored inside a refrigerator and freezer above and in too close proximity to ready to eat foods.
    • F2.1 Does the facility have proper monitoring supplies?
  4. Monitoring

    2 infractions

    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please ensure that a written Food Safety Plan is available onsite that includes procedures for food storage, thawing, cooking (including final cook temperatures for roast beef, chicken pieces and whole poultry), cooling and reheating.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please ensure that a written Sanitation Plan is available onsite that includes daily/weekly cleaning activities and, ensure that a properly mixed sanitizer solution is being used on hard surfaces like counter tops; examples include 100-200ppm chlorine bleach, 200-300ppm Quaternary Ammonia, 500-1000ppm Hydrogen Peroxide. Please also provide test strips for verifying proper sanitizer concentration.
  5. Monitoring

    1 infraction

    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?

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