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Willow Park Church Food Service

439 Hwy 33 Kelowna BC V1X 1Y2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Willow Park Church Food Service has been inspected 8 times by Interior Health Authority since March 27, 2013. The most recent inspection, on March 31, 2026, recorded 1 infraction.

3 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 3 times across 2 separate inspections, most recently on October 19, 2018. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 February 10, 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 14, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on November 14, 2017. For example: 5 - Are foods from approved sources?

  • 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 November 14, 2017. For example: 5 - Are there handwashing stations available and properly supplied?

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

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Missing thermometers in two upright coolers. CDI - Operator is to educate volunteers to ensure thermometers are present in coolers to monitor temperatures and record on a log sheet.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Vent hood due for maintenance in May 2021 2) Water filter for coffee machine last changed in 2019. Note: coffee machine is currently broken, pending replacement.
  5. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): The time and the food temperatures are not monitored and recorded when cooling cooked foods. Take corrective actions and contact the Environmental Health Officer by Nov. 16, 2018.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): a) The sanitizer test strips are not available for verification. b) A food probe thermometer to measure internal temperatures when cooling cooked foods is not available in the food premises. Take corrective actions and contact the Environmental Health Officer by Oct. 26, 2018.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  6. Monitoring

    9 infractions

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): Foods held hot need to be heated quickly and kept at 60C or hotter. A Probe thermometer is needed to determine proper temperature.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Upstairs kitchen fridge requires a thermometer. A fridge temperature log is being kept.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher sanitizing rinse exceeds the required 82C. A dishwasher temperature log is being kept. Upstairs residential style dishwasher may not be NSF approved. Please verify, then if needed purchase one that is Approved.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Any perishable foods not in its original container must be labelled as to its contents and clearly dated.
    • F2.5 - Are foods from approved sources?
      • Observation(s): All perishable foods must be made in this kitchen or another Approved kitchen with a FoodSafe certified person in attendance. Watch Best Before dates, this is important in kitchens that is used by multiple people.
      • F2.5A - All foods on the premises must be from an approved source.
    • F3.2 - Is the contact information the same?
      • Observation(s): email address to be changed.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Liquid dish soap is at the main kitchen handwash station, liquid hand soap is needed at every handwash station.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): There is a Food Safety Plan, which was difficult to locate. Please post so any kitchen user can easily access this plan There are more details on Interior Health's website that could be printed and posted in the kitchen as well.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A copy of the Sanitation Plan needs to be kept available for kitchen staff to access easily. As the Sanitation Plan is lengthy, please post written instructions where needed. eg on the coolers about dates and labelling.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  7. Monitoring

    1 infraction

    • 13.1 - Are dishes, utensils and equipment in good condition?
      • Observation(s): Some utensils were damaged and the staff immediately discarded them. Corrected during inspection (CDI). Advised the staff that damaged knives (e.g. chipped blades) must be replaced immediately.
  8. Monitoring

    0 infractions

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