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Brandt's Creek Pub

435 Glenmore Rd Kelowna BC V1V 1Z6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Brandt's Creek Pub has been inspected 8 times by Interior Health Authority since May 7, 2013. The most recent inspection, on April 20, 2026, recorded 2 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 4 separate inspections, most recently on March 18, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 April 20, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 2 times across 2 separate inspections, most recently on February 26, 2020. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 2 times across 2 separate inspections, most recently on February 7, 2018. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on March 18, 2024. For example: 5 Are the FOODSAFE training requirements being met?

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.

8 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please provide new test strips for testing quaternary ammonia hard surface sanitizer solutions and, provide dedicated test strips at the bar for verifying the glasswasher final rinse chlorine concentration daily.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Bar glasswasher was found with no measurable chlorine following testing of the final rinse cycle. Please repair this glasswasher and restore the final rinse concentration to 50-100ppm chlorine. Please complete additional cleaning underneath equipment, corners/along walls as discussed. Please also resurface/replace worn cutting boards as discussed.
  2. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): As discussed while onsite, please resurface or replace cutting boards observed with staining and knife grooves located on prep table refrigerators along the main cook line. Please complete additional cleaning in areas that include some floor to wall junctions/corners, under equipment, some storage shelving and inside the walk-in beer refrigerator. Please replace missing floor tiles at the end of the cook line heading towards the dry storage area to provide a tight fitting cleanable floor surface as discussed.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Foodsafe certification has expired for head chef and facility manager - please confirm recertification by April 08, 2024.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  4. Monitoring

    3 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Cooling of advance prepared wings not occurring to within the cooling standard.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
  5. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Shelving and flooring in both walk-in refrigerators not being maintained in a sanitary manner. Some areas of the kitchen in corners, floor underneath equipment, dry storage room, hot water tank/mop sink room and other hard to reach areas were observed with a build up of grease and organics, requiring more frequent and thorough cleaning.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Food containers stored on the floor within the walk-in cooler (floor is not impervious and not being maintained in a sanitary condition).
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Rusted metal shelving was observed within the main kitchen walk-in cooler and worn out and dirty shelving observed in the "beer cooler" where food for the restaurant was being stored. Flooring in both coolers were not being maintained in a sanitary manner and were observed as no longer impervious and absorbing grease/oils, etc.
  6. Monitoring

    3 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): Could not determine whether chicken wings are being cooked to 74deg.C on the initial cook step, partial cooking may be occurring followed by cooling, refrigeration and reheating/re-frying to order .
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Could not confirm ≥500ppm Hydrogen Peroxide for kitchen food contact surface sanitizer.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Beer/food storage cooler showing signs of debris/mould build-up on walls/ceiling and fan covers.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

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