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YMCA of Okanagan - Little Scholars Childcare & Preschool

D-1000 K. L. O. Rd Kelowna BC V1Y 4X3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

YMCA of Okanagan - Little Scholars Childcare & Preschool has been inspected 6 times by Interior Health Authority since November 13, 2013. The most recent inspection, on November 26, 2025, found no infractions.

2 of 6 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 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 April 23, 2018. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 once on April 7, 2016. For example: 15 - Are there handwashing stations available and properly supplied?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on April 23, 2018. For example: 7 - Are written food handling procedures (Food Safety Plan) current and available on site?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on April 12, 2018. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 July 27, 2022. 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

    0 infractions

  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Obtain a chlorine test strip that can measure up to 200 ppm. A pile of chlorine test strips provided.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  3. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Facility has a NSF domestic dishwasher. Remind staff not to use the 'quick wash' cycle; only the 'sanitize' cycle has been verified to sufficiently sanitize dishes.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): EHO will provide templates.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): EHO will provide templates.
  4. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1) The mechanical sanitizer only reached the required high temperatures on the 3rd consecutive run. Ensure that staff are aware that the machine needs to be run at least twice prior to running wares through. 2) Spray bottle with 200ppm hydrogen peroxide is required in the kitchen. Residual was not detected in the bottle located at the diaper change area nor at the pre-mixer in the janitorial room. Obtain test strips; and check for a minimum of 100 ppm.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The mini fridge for storing children's insulated lunch packs is not able to keep food at 4°C or colder. Strongly recommend that parents are advised to include an ice pack into their child's insulated lunch pack.
  5. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer residual detected from on newly washed dishes. The Dishwasher may not be suitable for this setting. Provide manufacturer specifications on the dishwasher to verify that dishes can be adequately washed and sanitized. A plan may need to be in place for installation of a more suitable dishwasher.
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 14.13 Drainage appears a little blocked - The left side of the 2-compartment sink and the small hand washing sink requires plumbing services. 14.3 The Dishwasher may not be suitable for this setting. Provide manufacturer specifications on the dishwasher to verify that dishes can be adequately washed and sanitized. A plan may need to be in place for installation of a more suitable dishwasher (this may happen at a later (agreeable) date).
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • 14.13 - Warewashing equipment must be of the type and capacity to meet the needs of the premises.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Keep non-food related washing (i.e. arts/crafts) out of the hand washing sink. This sink must be made available for food handler use.
      • 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
  6. Monitoring

    0 infractions

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