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Triple O's - City Park

375 Harvey Ave Kelowna BC V1Y 6C3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Triple O's - City Park has been inspected 8 times by Interior Health Authority since November 3, 2014. The most recent inspection, on October 8, 2026, found no infractions.

4 of 8 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 and Handwashing and staff hygiene.

The last 4 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 August 3, 2021. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 March 10, 2017. For example: 5 - Are there handwashing stations available and properly supplied?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on August 3, 2021. For example: 6 Are the FOODSAFE training requirements being met?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on March 10, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary 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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed grease from the flat top grill grease catcher, spilled over and built up on floor and shelf beside grill, in addition to food debris build up on storage shelves in walk-in fridge. Pests are carriers of illness-causing microorganisms and can contaminate food and food contact surfaces with those microorganisms. The premises must be maintained in a clean and sanitary manner to prevent attracting pests to minimize the risk of contamination of food and food contact surfaces. Operator stated the grease buildup would be part of nightly cleaning and have it cleaned immediately. The shelves are already part of daily cleaning but would enforce that intermittent messes are cleaned as they appear. Additionally, the operator stated he would acquire a drip tray to prevent grease spillage in the future. To follow up with operator by August 10th that these areas have been cleaned and a drip tray has been acquired.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): During inspection, no staff member had FOODSAFE certification. Operator did have completed FOODSAFE certification and showed up during inspection. Operator must ensure that at least one staff member holds a valid FOODSAFE certificate when the operator is absent from the food premises as per Food Premises Regulation Section 10. Operator stated that he would have more staff acquire FOODSAFE certification to gain more food safety knowledge and prevent the facility from not meeting legislative requirement of having at least one staff member on shift with FOODSAFE certification. To follow up with operator by August 10th their plan for FOODSAFE certifications moving forward.
  6. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5C: Sanitizer residual in the buckets appeared low and could be due to storing too many wiping cloths in the buckets. **Provide 2 sani-buckets at the grill area - one for blue cloths and white cloths. F2.5G: Open box of tomatoes stored with some equipment; staff jackets stored with some bags/flats of bread. **Keep food in an area separated from other items. As discussed, switch storage locations between tomatoes and staff jackets. **Keep up with the cleaning and organising.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  7. Monitoring

    2 infractions

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Hand wash sink in the kitchen was plugged. Operator attended to this during the inspection. Confirm when this has been resolved.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towels require re-filling in the washroom. Confirm when this has been resolved.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
  8. Monitoring

    1 infraction

    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): All foods were in separate inserts; store raw meat in a separate cold drawer from cooked foods to minimize the potential for cross contamination.

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