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Westside Alliance Church

2011 Daimler Dr West Kelowna BC V1Z 3H6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Westside Alliance Church has been inspected 6 times by Interior Health Authority since December 9, 2014. The most recent inspection, on October 30, 2025, recorded 2 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 October 30, 2025. 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 April 19, 2016. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 17, 2017. For example: 2 - Is the contact information the same?

  • 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 2 times across 2 separate inspections, most recently on October 30, 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.

6 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator must obtain chlorine test strips to verify their bleach water sanitizer solution is at an adequate concentration.
      • 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): Chlorine sanitizer spray bottle was measured to be below 50ppm. Solution to be remade, concentration must be between 100-200ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator must obtain chlorine test strips to verify their bleach water sanitizer solution is at an adequate concentration, between 100-200ppm. Do not use pool test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F3.2 - Is the contact information the same?
  5. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Temperature was taken of the black fridge in the kitchen with an IR thermometer, read 7 degrees C. Manual thermometer in the fridge read 8 degrees C. Hazardous foods should be kept at 4 degrees C or below at all times. Operator stated the dial was adjusted recently, will readjust back to 4 degrees C or below and monitor.
  6. Monitoring

    0 infractions

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