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World Gym Fitness Centre II

101-1195 Industrial Rd West Kelowna BC V1Z 1G4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

World Gym Fitness Centre II has been inspected 5 times by Interior Health Authority since March 17, 2016. The most recent inspection, on March 6, 2025, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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 3 times across 3 separate inspections, most recently on March 6, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 February 26, 2019. 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 17, 2016. For example: 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 3 times across 3 separate inspections, most recently on March 6, 2025. For example: 5 Are the FOODSAFE training requirements being met?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on March 6, 2025. For example: 6 Are the premises designed and equipped to ensure safe 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.

5 inspections

  1. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer was made at time of inspection for surfaces, this was corrected during inspection with a bleach solution of 200ppm Operator informed to ensure that there is a spray sanitizer at all times for surfaces In addition, operator was not sanitizing dishes due to not being aware this is a step in the 3 step manual warewashing process. 1. Wash dishes with soap 2. Rinse Soap Off 3. Sanitize dishes with 100 to 200 ppm bleach solution or 200 ppm to 400 ppm QUATs solution 4. Airdry Operator was educated and is now aware of proper process.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Move juice gun to an area away from the warewashing.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): No staff onsite with food safe training -- this is a requirement to operate the juice bar. Please ensure there is at least one staff onsite responsible for food safety when in operation.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Staff present were not aware of proper manual warewashing procedure. After education staff was able to demonstrate proper procedure after education - please ensure all staff are following this method: 1st sink: Wash with Soap 2nd sink: Rinse Soap off 3rd sink: Submerge into sanitizer Air Dry Blender jugs must be rinsed inbetween with a full 3 step wash every 1 hour and 45 minutes.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Staff member was unsure if he had valid food safe certification in the last 5 years Operator must ensure that premise is staffed by at least one person with a valid FoodSafeBC or equivalent at all times. In order to ensure this requirement is met, please SCHEDULE a course for the appropriate staff needing this course by November 30th. Courses must be completed by Jan 30th.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Obtain test strips to test the general chemical disinfectant and chlorine sanitizer for warewashing at the smoothie area.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Smoothie centre: Faucet at the hand sink is loose - tighten/fix. Tanning services: - Build-up observed at the overhead vent/fan - Cleaning required. Inside walls to be wiped down with low level disinfectant; overhead vent to be cleaned - Reusable goggles are not adequately disinfected; and are stored in a drawer with other items. Goggles must be disinfected with a high level disinfectant after each use (When choosing a high-level disinfectant, make sure the manufacturer’s label has a: • DIN • Disinfectant claim • “TB” claim and specifically states “high-level disinfectant” or “chemical sterilant” or “sporicidal”). Store clean/disinfected goggles in a separate clean container. - Tanning must be restricted to anyone under the age of 18. - Signage must be posted at the door - obtain from: https://www2.gov.bc.ca/assets/gov/health/keeping-bc-healthy-safe/pses/tanning-equipment-poster.pdf
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Final step after manually washing dishes/utensils with soap and rinsing with water, is to sanitize using the hard surface sanitizer pre-mix solution provided. This required process was discussed with staff on site.
  5. Monitoring

    4 infractions

    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): A food staff did not wash hands prior handling food and food equipment during the inspection. The health inspector discussed with the staff and the manager. More info is available at <https://www.interiorhealth.ca/YourEnvironment/FoodSafety/Pages/Resources.aspx>.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Test kit for the sanitizer is not available on site.
    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): More info is available at <http://foodsafe.ca/>.
      • 16.1 - Operator must have valid FOODSAFE certificate or equivalent training.
      • 16.2 - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Food contact surfaces (e.g. the plastic blender container, the serving utensils, the beverage tap) must be cleaned and sanitized; and a written procedure must be available for the staff. More info is available at <https://www.interiorhealth.ca/YourEnvironment/FoodSafety/Pages/Resources.aspx>.

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