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Westside Youth Centre

2466 Main St West Kelowna BC V4T 1Z1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Westside Youth Centre has been inspected 10 times by Interior Health Authority since June 10, 2013. The most recent inspection, on March 10, 2026, recorded 2 infractions.

2 of 10 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, Pests and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 7 times across 7 separate inspections, most recently on March 10, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 November 10, 2023. For example: 2 Are proper pest control measures in place on the premises?

  • 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 November 18, 2019. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 9, 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 4 times across 4 separate inspections, most recently on March 10, 2026. 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.

10 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • 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): Ensure that each (3) color-coded tubing system is connected to the correct chemical containers. Sanitizer tube was in the container for detergent. Detergent tube was not connected.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine sanitizer test strips for the dishwasher are to be acquired. QUATS (quaternary ammonium compound) sanitizer test strips also to be used to ensure that the concentration of the hard surface sanitizer is at the appropriate level.
      • 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): 1.Chlorine for dishwasher: 0ppm. Minimum of 50ppm chlorine required for low temperature dishwashers. Staff to contact maintenance/technician to service the dishwasher. Dishwasher may be used to wash dishware and utensils, but must be manually sanitized in a bleach water solution at a concentration of 100-200ppm. Staff to follow up on Monday Dec 9. 2.QUATs sanitizer spray bottle: 200ppm, in compliance.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Obtain chlorine test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Observed mice droppings in the cupboard to store pans. Clean the cupboard and pans with soap and warm water, rinse, and sanitize with 200ppm of bleach water solution. Recommended the operator to contact the pest control company/technician to install a door sweep on the kitchen door to prevent the entry of rodents. Operator is to monitor for new pest activity.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Low temperature dishwasher final rinse cycle, chlorine concentration: 10ppm (not in compliance) Operator is to have the dishwasher serviced. In the meantime, the facility has access to a large container that may act as a third sink for manual dish washing. Ensure that the concentration of the sanitizer for manual dishwashing is 100-200ppm. Verify using test strips.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please acquire sanitizer strips for testing chlorine sanitizer concentration. Follow up with EHO with photo once received.
      • 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): No sanitizer residual observed at plate level in the dishwasher after final rinse during inspection on Oct 7, 2022. Manual washing will be in place. The tubes connecting the solutions and the dishwasher were old and worn out, operator advised they will order new ones. Do no use dishwasher until it can achieve a sanitizer level of 50ppm chlorine after final rinse.
  5. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Low temperature mechanical dishwasher at 0 ppm chlorine when at least 50 ppm required and monitored with test strips.
      • 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): Large crack on right side of sink is not easily cleanable and shows signs of water damage. Food preparation surfaces should be smooth, non-absorbent easily cleanable and durable.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  6. Monitoring

    1 infraction

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

    0 infractions

  8. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Mechanical dishwasher has 0 ppm chlorine when at least 50 ppm required
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Operator agreed to purchase spray bottle and use approved sanitizer.
      • Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.

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