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The Salvation Army Community Life Centre

200 Rutland Rd S Kelowna BC V1X 2Z5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Salvation Army Community Life Centre has been inspected 6 times by Interior Health Authority since March 22, 2013. The most recent inspection, on October 13, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Food source, labelling and allergens.

The last 2 inspections in a row found no infractions. 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.

  • 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 2 times across 2 separate inspections, most recently on May 12, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 June 28, 2018. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 28, 2018. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 28, 2018. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times on May 12, 2022. For example: 1 Does the operator have a valid operating permit or approval to operate?

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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Facility must obtain chlorine test strips for food contact surface sanitizer and when using the 3-compartment sink method for dishwashing. Test strips were provided to the operator to use in the interim, but operator will need to obtain test strips for ongoing monitoring.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Food contact surfaces must be sanitized for a food safe sanitizer that does not require a rinse step. Hydrogen Peroxide is not considered a food safe sanitizer. Chlorine bleach available on site for use. 2) High temperature dishwasher manifold read 180F at time of inspection, but <160F at plate level. Dishwasher eventually reached correct plate level temperature of 160F.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): 1) Operating permit does not show proper decal sticker for operating year 2023. Discussed with operator about decal.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) Temperature logs for food storage outside the main kitchen area is not being checked daily. Discussed monitoring requirements with operator.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 1) Sanitation Plan must be updated to reflect the following: - Dishwasher temperature must now be checked at the plate level to reach 160F/71C. Obtain a dishwasher safe thermometer to monitor the dishwasher. This should be monitored daily at the beginning of the day, prior to use. - Sanitizer for all food contact surfaces (and 3-comp sink) must be food safe. Chlorine bleach solution of 100-200 ppm is acceptable, or quats solution of 200-400 ppm. Depending on which type of sanitizer solution is made, the corresponding test strips must be available to monitor the concentration. Hydrogen Peroxide is not considered food safe.
  4. Monitoring

    5 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): a) The temperature records say that soup was cooled to 29 degree Celsius at the 2nd hour of the cooling. This did not meet the cooling requirements. The food must be cooled to 20 degree Celsius within two hours and then to 4 degree Celsius within four hours. If not, the food must be discarded and not be served to public. b) The internal temperature of food is not monitored after the 2nd hour of the cooling to verify that the food is cooled to 4 degree Celsius within four hours. The staff says that the food is transported to another location for serving without being cooled to 4 degree Celsius in this food premises. Proper cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. During extended cooling, potentially hazardous foods are subject to the growth of a variety of foodborne pathogens, which may grow to a sufficient number to cause illness. If the cooking step prior to cooling is adequate and there is no recontamination, all vegetative forms of microorganisms should be killed or inactivated; however, heat-resistant spore-formers such asClostridium perfringens could survive in the food. However, under poorly monitored conditions or through environmental contamination, other pathogens such as Salmonella and Listeria may be reintroduced. Thus, cooling requirements have been based on growth characteristics of organisms that grow rapidly under temperature abuse conditions. Cooling after cooking of large food items such as roasts, turkeys and large containers of rice, take longer to cool down because of the mass and volume from which heat must be removed. By reducing the volume of the food into shallow containers, the rate of cooling is dramatically increased and the opportunity for pathogen growth is minimized. Commercial refrigeration equipment is designed to hold cold food temperatures, not cool large masses of food. TO PREVENT PROBLEMS. . . a) Place the food in shallow pans (food no deeper than 2") and put the pans in the cooler. When the food is cooling, do not tightly cover. This only seals in the heat. b) Do not stack the shallow cooling pans (during the cooling step). This will defeat the purpose of shallow panning by preventing cold air from reaching the food. You may need to add more shelves to your cooler. c) Cut large cuts of meat or whole poultry into smaller or thinner portions. Then place these portions into shallow pans for cooling. d) Use cooling wands or cooling sticks to cool foods quickly. e) Use rapid cooling equipment such as walk-in coolers with wire shelving and good airflow. Home-style refrigerators or reach-ins do not cool food well. f) Stir the food in a container placed in an ice water bath. g) Use containers that help heat transfer, such as stainless steel or aluminium. Plastic does not transfer heat well. h) Use ice as an ingredient (e.g. stews or soups). i) For large pots of cooked desserts (e.g. custard) divide it up into serving sizes and then cool. When cooling cooked foods, cool down the food at the required cooling rate using the cooling techniques as shown above. Monitor and record the internal temperature of the food in the cooling record until it reaches 4 degree Celsius or colder. Cool the food to 4 degree Celsius first then transport the food to another location OR keep the hot food hot above 60 degree Celsius during transportation. Keep the temperature records for the food transportation. Provide a copy of the completed cooling log to the Environmental Health Officer by JUL 5, 2018.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • 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): The staff says that wild game meats from donation are stored and used in the food premises. Most of the meats are stored for the clients only and some meats are used for the food operation in the food premises. All meat derived from these culls must be processed by approved facilities and must be donated to individuals or families for their personal consumption only, or to food bank intermediaries. Game meat must NOT be donated to soup kitchens, charitable organizations or any facility in which compliance with the Food Premises Regulation is required. This food premises is the facility in which compliance with the Regulation is required. The use of wild game meats is contrary to the Food Premises Regulation, which requires that foods come from an “approved source” (meat must be slaughtered in a federally or provincially inspected facility). Review Standards for the Donation of Culled Game Meat: <http://www.bccdc.ca/resource-gallery/Documents/Guidelines%20and%20Forms/Guidelines%20and%20Manuals/EH/FPS/Meat/StandardsfortheDonationofCulledGameMeatsFINALDec2012.pdf>. Provide a written detailed description of the wild meat use and storage in the food premises to the Environmental Health Officer for review by JUL 5, 2018.
      • F1.6A All foods on the premises must be from an approved source.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Accelerated Hydrogen Peroxide is the available sanitizer in the food premises. The staff says that the required concentration for the sanitizer is 250 parts per million. The concentration in the spray bottle is at 100 parts per million measured using the test kit. IMMEDIATELY: 1) Refer to the manufacturer's instruction for the required concentration for sanitizing food contact surface and the correct dilution method. 2) Adjust the sanitizer solution dispenser if needed. Contact the Environmental Health Officer by JUL. 12, 2018 for follow up.
      • 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): Water is leaking on the floor from the walk in freezer door. Cloth towel is in place to remove the moisture. Find out the cause of the water leak. Hire a professional if needed. Fix the walk in freezer by a professional if need. Contact the Environmental Health Officer by JUL. 26, 2018 for follow up.
      • 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): The walk in freezer is overstocked with foods and some foods are stored on the floor in the food equipment. Avoid overstocking the walk in freezer and the walk in refrigerator to maintain even distribution of cold air inside. Provide additional food storage space or equipment OR reduce the food being stored in the freezer to ensure that foods are not stored directly on the ground. Contact the Environmental Health Officer by JUL. 26, 2018 for follow up.
      • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
  5. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): *Above 500 parts per million hydrogen peroxide is observed for the chemical sanitizer in a spray bottle in the food preparation area,
  6. Monitoring

    0 infractions

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