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Arby's

16-2070 Harvey Ave Kelowna BC V1Y 8P8 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.0 / 5

Contact details, hours and reviews from Google Maps

Inspection summary

Arby's has been inspected 6 times by Interior Health Authority since April 1, 2014. The most recent inspection, on March 14, 2025, recorded 3 infractions.

2 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination and Food temperature control.

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.

  • 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 March 30, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 March 30, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on March 14, 2025. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

  • 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 once on March 14, 2025. For example: 3 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 once on May 26, 2015. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary 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.

6 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please ensure that test strips are used daily to verify the concentration of hard surface sanitizer solutions. Please ensure that sanitizer buckets are pre-mixed and located safety at each food preparation area (at the time of inspection, the sanitizer bucket was missing/not in use at the front cookline/assembly area). Please ensure that temperature verification of hot held roast beef on the roast beef slicer hot holding unit forms part of routine temperature verification & recording on daily temperature log sheets.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Renovations were completed without submission of plans to Interior Health. A request for a floor plan submission to Interior Health has not been satisfied by owner/operator. Renovations included the front dining area and minor renovations to the kitchen area. A review of facility layout and equipment at the time of inspection revealed no concerns with the Arby's floorplan.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan details could not be located at the time of inspection. Although temperature monitoring records were available, the critical limit/final cook temperature for Arby's roast beef was unknown by facility staff at the time of inspection. Please ensure that the expected final cook & hot holding temperature standards are defined on daily log sheets for the those items where daily testing is identified (ie. roast beef). Please locate a copy of the Arby's corporate food safety plan and maintain a copy onsite for staff to reference. Please ensure that all managers (& staff) are familiar with standards outlined in this plan.
  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperatures of PHF (precooked sliced turkey, dairy based dressings, cheese) stored within the main prep table refrigerator were measured at temperatures as high as 54deg.C. Some of these food ingredients were observed loaded above insert & unit load levels. The age/design of this unit where food inserts are flush mount with the counter surface and without a standard prep table flip top cover may also contribute to temperature control challenges observed with this unit. As an interim measure, manager was requested to time stamp PHF with temperatures above 4deg.C stored within this prep table refrigerator, to be discarded following 2hours. Please confirm repair or replacement of this prep table refrigerator to ensure maintenance of PHF temperatures at 4deg.C or less. Please confirm FSP procedures for storage of pre-cooked bacon at the main burger/food assembly line. Observed roast beef on the slicer (with a heat lamp located above) at a temperature of 109deg.F. The timer used for timing a 30 minute countdown prior to a single allowable reheating (per food safety details noted by manager) was not in use at the time of site visit. Please confirm food safety plan details that identify practices for cooking, hot holding, use of a timer and any subsequent reheating steps for roast beef. Please revise roast beef holding practices that are in line with accepted food safe standards as documented in the Arby's Food Safety Plan.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Please complete additional cleaning of some shelving inside the walk-in refrigerator/freezer as discussed, as well as, refrigeration fans/covers in both of these units and, address the freezer condensation drainage issue that is resulting in a build up of ice on the floor. Please clean/replace the knife storage rack located on the side of the back kitchen prep table and clean the ceiling in this section of the kitchen also.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Please provide layout/equipment plans for the upcoming Arby's renovation to Interior Health for a required plan review and approval prior to comensing kitchen/restaurant renovations.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Gap can be observed at bottom of back door. Please install a door sweep to prevent pest entry.
      • 14.12 - The premises must be protected against entry of pests.
  6. Monitoring

    0 infractions

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