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The Wellness Development Centre

504 Sutherland Ave Kelowna BC V1Y 5X1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Wellness Development Centre has been inspected 6 times by Interior Health Authority since March 26, 2014. The most recent inspection, on May 28, 2026, found no infractions.

2 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: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 30, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 November 30, 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 October 18, 2016. For example: Are proper cooling procedures followed?

  • 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 October 18, 2016. For example: Is the premises free from a pest infestation?

  • 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 September 11, 2018. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

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

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Expired QUAT test strips were observed for the food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Ensure QUAT test strips are available to staff prior to any food preparation on site.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No tests trips for measuring sanitizer concentration available onsite at time of inspection.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher had not been turned on at the time of inspection and was not assessed. Operator indicated that a technician would be by in the next few days. Please provide EHO with a copy of the service report to confirm that the dishwasher is functioning properly and achieving sanitizing temperature (71°C).
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The kitchen was cluttered, disorganized, and items not related to food handling operations were stored in the kitchen at the time of inspection. Please complete a deep clean/reorganization of the kitchen facility, and remove items which are not related to food handling operations from the kitchen space. Provide EHO with pictures confirming that cleaning and reorganization have been completed to resolve this infraction.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
  4. Monitoring

    1 infraction

    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Forward plans for renovations to EHO; re-inspection prior to re-opening.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
      • F3.2B Facility must be constructed to the specification of the approved plans.
  5. Monitoring

    3 infractions

    • Are proper cooling procedures followed?
      • Observation(s): Cooling process should be improved: - When cooling food in the fridge, ensure that covers are loose enough to allow steam to escape. - Portion large batches of soups, sauces, and pasta into smaller containers for storage/cooling in the coldest part of the fridge. - There is one ice wand available for cooling purposes; strongly recommend purchasing a small ice machine to help improve cooling process.
      • 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
    • Is the premises free from a pest infestation?
      • Observation(s): Pest activity noted in the dry storage cupboard. Follow-up required: - Clean the pest droppings using the method discussed. Discard the items that are not in sealable containers (i.e. coffee filters, straws). - Increase the cleaning frequency of the kitchen over the next couple of months until pest issues are resolved. Clean underneath equipment in the kitchen area and the chemical storage room; re-organise to ensure that items are stored off the floor to facilitate cleaning and to monitor pest activity. - PCO is on contract; ensure that reports are shared with food staff. Food staff to monitor this area and provide feedback to the facility manager.
      • 7.1 - The premises must be maintained free of pests.
    • Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Some raw meat packages were observed to be stored on various shelves in the fridge. Re-organize the fridge to ensure that raw meat is stored separated from other food items to prevent the potential of cross contamination.
      • 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
  6. Monitoring

    0 infractions

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