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Village at Smith Creek

2425 Orlin Rd West Kelowna BC V4T 3C7 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Village at Smith Creek has been inspected 5 times by Interior Health Authority since June 25, 2019. The most recent inspection, on August 17, 2026, found no infractions.

1 of 5 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, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 3 times across 3 separate inspections, most recently on July 28, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 2 times across 2 separate inspections, most recently on September 17, 2024. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 December 2, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 July 28, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on September 17, 2024. 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

    0 infractions

  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Small amounts of cream and milk at one of the coffee stations was held in ice and water however there was not enough surface contact with the containers for the food to maintain a temperature of 4C or below. Staff are to be reminded that if PHFs (potentially hazardous foods) are to be held in ice water, ensure that the food is levelled with the ice and water mixture. As the ice melts, drain some of the water and add more ice to maintain temperature. Cream and milk were discarded.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. Please ensure that QUATS sanitizer buckets are at 200ppm at all times. Increase the frequency of refreshing the buckets with new solution if wiping clothes have been heavily used and/or in contact with food debris and organic matter. Sanitizer buckets were refilled with new solution. Sanitizer dispensers were measured at 200ppm, in compliance. 2. Main Kitchen - High temperature dishwasher, final rinse at the plate level temperature: 74.6C, in compliance. AL/service area high temperature dishwasher, final rinse at the plate level temperature: 71C, in compliance.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    3 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Observed staff manually washing dishes using gloves. Using the same pair of gloves without changing the gloves and washing their hands, they handled clean plates that came out of the dishwasher. Operator to ensure that staff understand and follow proper hand hygiene to prevent cross contamination such as when handling dirty and clean plates.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator to use a dishwasher thermometer/ waterproof thermometer to check that the final rinse/sanitizing cycle of the dishwasher meets the minimum requirement of 71C. Temperatures of the dishwasher using an accurate thermometer are to be documented on a log, at minimum once a day.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1.Bucket holding wiping clothe was measured at 50ppm for quats. Directed staff to refill the bucket with new sanitizer solution. Corrected during inspection, quats measured at 200ppm. 2. High temperature dishwasher final rinse temperature maximum was measured at 54.2C with a waterproof probe thermometer. Was tested again with operator's thermometer that was calibrated during inspection reached only 40-41C. Wash and rinse gauges on the dishwasher was observed to be inaccurate. Dishwasher was unable to reach a minimum temperature of 71C for the final rinse, sanitizing cycle. All dishware that went through the dishwasher are to be sanitized manually using quats. Operator switched to using the 3rd compartment sink to manually sanitize food contact surfaces like tableware, kitchen utensils, etc. until the dishwasher is fixed by a technician. Technician must also verify using a thermometer that the water reaches 71C at the plate level during the final rinse cycle. Note: Temperature for the dishwasher was also an issue when the facility was inspected in December 2022. Temperature was unable to reach 71C and facility was directed to manually sanitize utensils and equipment until it was fixed.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temp dishwasher was not reaching to a min. 71C at plate level after final rinse. Manual sanitize in Quats solutions to fully submerge all utensils and equipment after washing for 2 min. until dishwasher is back to good working condition. Recommend to test the temperature of dishwasher before each use to ensure all dishes can be sufficiently sanitized.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): -Knife holder at the back is grooved. Please resurface/maintain as needed so the surface can be smooth for proper cleaning and sanitizing. -Cooing wands to be stored in a tray so they are not directly touching the rack to be potentially contaminated. Ensure all areas of the wands are properly cleaned and sanitized before and after each use. (Corrected during inspection)
  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): Mechanical dishwasher on "Paynter" community leaking onto floor under door when going through cycle creating a potential slipping hazard
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.

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