Basil and Mint Restaurant and Bar

3799 Lakeshore Rd Kelowna BC V1W 3G7 · Restaurant - Food Service

7 inspections

1. MonitoringApr 21, 2026

   5 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): The front prep fridge was not maintaining temperature. Temperature inside was measured at approximately 10°C.
   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): Food was measured at approximately 35°C in the hot holding unit. Staff indicated this had been moved from the fridge and placed directly in the hot holding units. Staff were instructed to reheat food prior to placing in the hot holding unit going forward.
     • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Iodine and quat test strips could not be located for the glasswasher and sanitizer. Ensure the facility is equipped with these.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Ensure entry point to the facility are sealed to prevent pest entry.
     • F2.2B The premises must be protected against entry of pests.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Staff were using the front prep area hand washing sink for thawing food. Ensure this sink is used exclusively for handwashing.
     • F2.7E Handwashing stations must remain accessible at all times.
2. MonitoringMay 21, 2025

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): -Scoops need to have handles and be stored properly to prevent contamination. *CDI* -There was a buildup of ice in the freezer which needed to be cleaned.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
3. MonitoringAug 6, 2024

   4 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Potentially hazardous food was being stored in a drawer cooler on the cookline which was not maintaining temperature below 4°C. The internal temperature of the food was measured at approximately 10°C. Operator indicated it had been inside the drawer cooler for greater than 2 hours and no temperature records were available. Food was discarded by operator. Operator was instructed to not use the drawer cooler for food storage until it could maintain temperature at or below 4°C.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1A: The facility needed new chlorine, quat, and iodine test strips. F2.B: Several fridges on the cook line required thermometers inside the, for temperature monitoring. Regular temperature logs also were not being kept for the fridges.
     • 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.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): The front bar handwashing sink needed a suitable dispenser for the liquid soap.
     • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
4. MonitoringDec 15, 2022

   2 infractions

   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): Requested information on current cooling practices. Approved methods of cooling were discussed.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Glass washer iodine measured at 0 ppm with multiple tests. Glasses must be washed through the kitchen dishwasher until the glass washer can sanitize at 12.5-25 ppm iodine. Iodine levels are to be monitored regularly with test strip.
5. MonitoringAug 22, 2019

   6 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Prep /grill counter refrigerator at 11° C. Food at 11° C. No temperature logs kept.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): Heating food in warming units.
     • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Provide probe thermometers for cooks to monitor internal food temperatures.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Food spillage on lower shelves of prep coolers and under the prep coolers, and grill in the cooking area. Clean and sanitize food contact surfaces, clean the backsplash areas in front of the preparation areas. In the back preparation area, food spillage in shelves,and the equipment and back splash areas, additional detailed cleaning. Leftover food stored overnight in original tin can container. Monitor containers used for storing knives.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): The lighting intensities in the front line grills need to to be increased for cleaning. There is no lighting provided that illuminates the area by the coolers. provide lighting. Burnt out light and missing covers require replacement. All the lights in areas where food is prepared or stored require shatterproof coverings. The ceiling in the preparation areas are dirty and need to be washed.
     • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
   • F3.6 Are the FOODSAFE training requirements being met?
     • Observation(s): To provide a copy of FOODSAFE certificates. FOODSAFE certificates without expiry dates are no longer valid.
     • 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.
6. MonitoringAug 30, 2016

   4 infractions

   • 3 - Are proper cooling procedures followed?
     • Observation(s): Require daily logs of coolers.
   • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): Reviewed the use of sanitizers, test strips and recording information on a log. Require 50 ppm of chlorine for bar glass washer. Spray bottles with quat sanitizer require 200 ppm of sanitizer. Better cleaning required in ice-cream/dessert cooler. Items left overnight on counter uncovered. Knives stored between work counters are not clean. Store in a manner to prevent contamination. Detailed cleaning needed under prep counters/coolers and oven.
   • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
   • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Need to have a checklist for cleaning food preparation area/grill area.
7. MonitoringJan 14, 2015

   0 infractions