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Brandt's Creek Mews

2081 Cross Rd Kelowna BC V1V 2G2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Brandt's Creek Mews has been inspected 3 times by Interior Health Authority since July 29, 2021. The most recent inspection, on September 9, 2025, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on September 9, 2025. For example: 7 Are foods protected from contamination?

  • 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 September 9, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on September 9, 2025. 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.

3 inspections

  1. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw animal proteins were observed thawing under running water within a sink located immediately beside where trays of muffins were being cooling on the adjacent counter. As discussed, please ensure that raw animal proteins are handled and processed in a location and time separate from ready to eat food. Please define a dedicated location for preparation of raw animal proteins that ensures the prevention of cross-contamination with ready to eat food.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please install thermometers that were missing from inside both the walk-in refrigerator and freezer. Please provide test strips onsite for daily testing of kitchen hard surface sanitizer solutions. Please review sanitation procedures and post instructions for mixing and testing "no rinse" required hard surface sanitizer solutions.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No pre-mixed sanitizer solutions were available within the kitchen (ie. no sanitizer buckets or spray bottles) & food preparation was occurring, including handling/processing of raw animal proteins. Please ensure that sanitizer solutions are mixed at the start of shift, maintained in a safe location at each work station and changed at a frequency that maintains appropriate sanitizer residuals. It was also noted that different hard surface sanitizer chemical products are being used in the main kitchen vs, servery kitchens. As discussed, it is recommended that you simplify chemical use (ie. mixing and testing) within the facility by selecting the same hard surface sanitizer product for the main kitchen and servery kitchens. Although testing of the main kitchen dishwasher resulted in a temperature of >71deg.C "at the dish" following testing of the final rinse cycle, the final rinse gauge did not register above 82deg.C "at the manifold" as required and identified on the dishwasher data plate. Please repair/calibrate or replace the main dishwasher final rinse gauge to ensure that the required final rinse temperature is displayed accurately on the gauge.
  2. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed raw meat in storage on a second/middle shelf inside the walk-in cooler - this shelf is situated above other lower adjacent shelfs that are used to store RTE foods. Please ensure that raw animal proteins are stored on bottom shelves and adequately separated from ready to eat foods to prevent possible cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please repair/replace the main kitchen dishwasher final rinse temperature gauge to ensure that 180deg.F or greater is observed on the gauge itself (per the data sheet located on top of the dishwasher). When recording dishwasher temperatures on log sheets, please ensure that gauge temperatures are recorded accurately. Note that an internal dishwasher temperature measurement taken "at the dish" was found to be acceptable at the time of inspection (ie. >160deg.C "at the dish").
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Please ensure that sanitizer solutions are mixed at the beginning of each shift, changed regularly and available at all times during operation for sanitizing food contact surfaces and equipment. Please obtain non-expired/new test strips for daily testing of sanitizer concentrations (ie. quaternary ammonia "no rinse" required concentration should be 200-300ppm).
  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

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