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barBurrito - Kelowna - Glenmore

108-1940 Kane Rd Kelowna BC V1V 2J9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

barBurrito - Kelowna - Glenmore has been inspected once by Interior Health Authority, on May 29, 2026. The most recent inspection, on May 29, 2026, recorded 4 infractions.

In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Food temperature control.

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 on May 29, 2026. For example: 7 Are foods protected from contamination?

  • 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 May 29, 2026. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 May 29, 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.

1 inspection

  1. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Knives with broken blades were observed on the knife storage rack in the back kitchen area. Please ensure that cutting knives are discarded when broken and ensure that knife/equipment integrity is maintained so that pieces do not break off and contaminate food. A cooling wand was observed being stored directly on top of a box inside the upright freezer. Please ensure that cooling wands are stored in a sanitary manner/within a clean storage container. Cooling wands are placed directly into food and need to be maintained clean/sanitary.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The probe style thermometer onsite did not have NSF certification and showed inaccuracy when compared to two different NSF certified thermometers brought onsite and used to verify the temperatures of food stored within the front prep table refrigerator. Please provide NSF certified thermometers on site for more accurate verification of potentially hazardous food temperatures.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Two packages of precooked frozen pork were observed being thawed in a sink of warm water. This pork was intended for use at a later date (to be reheated and hot held at a later date) and was going to be placed back into one of the back upright refrigerators following opening of the package and mixing with BBQ sauce (without a cook step). Staff indicated that the pork had only been thawing for about an hour using this method and it was determined that instead of discarding the packages, the packages of pork were opened, sauce added and placed into the oven to be cooked to an internal temperature of 165deg.F. Please ensure that staff are re trained on industry standard food safe thawing practices, for example, thawed under refrigeration at 4°C (40°F) or less in advance;
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): As requested at the time of last inspection, please complete additional cleaning underneath equipment (refrigerators, fryers, storage shelving, counters, etc) where there was an observed build-up of black organic filth. Please unclutter/remove personal effect (couch, black plastic garbage bags filled with linens, etc) from the back electrical/storage room).

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