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BNA Brewing Co.

1250 Ellis St Kelowna BC V1Y 1Z4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

BNA Brewing Co. has been inspected 9 times by Interior Health Authority since April 13, 2016. The most recent inspection, on April 16, 2025, found no infractions.

3 of 9 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: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 4 separate inspections, most recently on March 7, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 3 times across 3 separate inspections, most recently on March 7, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 8, 2022. 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 December 13, 2017. For example: 1 - Are proper cooking and reheating procedures followed?

  • 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 3 times across 3 separate inspections, most recently on March 7, 2024. For example: 1 Does the operator have a valid operating permit or approval to operate?

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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): QUAT sanitizer TAPROOM ACTION STEPS: - sanitizer solution measured at 50ppm at time of inspection. employee stated that the solution is diluted with water when refilled. this is not required as solution is at proper concentration at 200ppm from dispenser. Before filling bottles daily, let solution run from dispenser for a few seconds to ensure proper sanitizer concentration is dispensed
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): TAPROOM ACTION STEPS: - designated handwashing sink at taproom was blocked with drink garnish strainer at time of inspection. Handwashing sink must be unobstructed at all times and used exclusively for handwashing only to promote and not hinder effective handwashing. A container with strainer placed on top (slop bucket) can be used as an alternative suggestion.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): separate health permit required for BNA Burger/Taproom. Permitting approval will be completed once all appropriate documentation is submitted.
      • F3.1B Operator must have health approval to operate.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Minor accumulation of dust observed underneath the main kitchen dishwasher and beside a 1st floor bar dishwasher.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 2nd floor bar glass washer not in good working order
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • F3.1B Operator must have health approval to operate.
  7. Monitoring

    2 infractions

    • F1.1 - Are proper cooking and reheating procedures followed?
      • Observation(s): Sous Vide cooking requires following the guidelines found at the following link http://www.bccdc.ca/resourcegallery/ Documents/Guidelines%20and%20Forms/Guidelines%20and%20Manuals/EH/FPS/Food/SVstyleco okingrequirements_Sep2014.pdf which included monitoring and documenting temperature of cooked food and time
      • F1.1A - Potentially hazardous food must be cooked to appropriate internal temperature.
      • F1.1C - Accurate thermometer must be available to monitor process.
    • F3.2 - Is the contact information the same?
  8. 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): High temperature bar glass washer maximum 146 F / 63 C when at the manifold 180 F / 82 C is required. As a short term measure use 1 oz. / 30 ml. regular bleach per load
      • F2.3B - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  9. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Wooden shelf adjacent to warewashing area is unfinished and holds food equipment. Discussed with the operator about painting the wood shelf to make sure all surfaces on the premise are clean, smooth, and easily cleanable.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Hand wash station in the tasting room was not properly supplied with single serve product for drying hands. Employee stated that paper towels were being ordered and will be supplied soon. In the meantime, clean towels will be used for drying of hands then washed. Ensure all hand wash stations contain single use drying products.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan needs to be updated to reflect changes made to the sanitation plan. This includes the listing of new products (ozone cleaner, fly zapper), how it will be maintained, and the frequency of its use on what product as indicated on manufacturer's instructions.

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