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Coast Capri Hotel - Vintner's Poolside Grill

1171 Harvey Ave Kelowna BC V1Y 6E8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Coast Capri Hotel - Vintner's Poolside Grill has been inspected 7 times by Interior Health Authority since April 23, 2014. The most recent inspection, on August 10, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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 September 5, 2023. 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 October 25, 2021. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 October 25, 2021. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on October 25, 2021. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 once on October 25, 2021. 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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Concentration of sanitizer in the glasswasher measured below 50ppm.
  4. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed hollandaise sauce sitting at room temperature, through discussion with operator is was determined that it had been there for 4 hours. Sauce was immediately discarded. Discussed with operator the time restrictions on potentially hazardous foods being stored at ambient temperatures. Time labels should be used on containers storing potentially hazardous foods at room temperature to ensure these products are discarded before they exceed the time limits which may allow for pathogen growth when held at room temperature, as per Food Retail and Food Services Code.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed food debris on the meat slicer at time of inspection, Operator immediately disassembled it for cleaning and sanitizing. Observed food debris inside microwave at the time of inspection. Operator assigned staff to clean it immediately. To ensure future facility compliance operator should develop a log to confirm sanitation procedures are followed as frequently as outlined in the sanitation plan.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Front of house glassware dishwasher was out of sanitizer during the inspection, supply bottle was replaced and operator was instructed to cycle the dishwasher until chlorine sanitizer was measured at 50ppm at the dish level. All dishware that had previously been sanitized in this dishwasher were to be washed/sanitized again once the dishwasher achieved the required sanitizer level. Discussed with the operator creating a log for the glassware dishwasher to ensure sanitizer levels are assessed and confirmed twice daily. All equipment not in working order must be repaired or replaced. The walk in freezer at the back of the kitchen, walk in cooler and the microwave on the cooking line were all found to be in disrepair at the time of the inspection, and require maintenance or replacement.
      • 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Shelves in dry storage area are made of wood, some surfaces have become worn down and are no longer smooth and easily cleanable. Unsealed wood surfaces are porous, they can not be adequately cleaned and sanitized to prevent contamination. Raw wood surfaces should be resealed or replaced with a smooth, durable, easily cleaned material to ensure continued facility sanitation.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Operating permit readily available but not posted in a conspicuous location. Operator agreed to post the permit behind the bar where it is easily visible.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  5. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The thermometer installed in the refrigerator storing milk product shows above 4°C. Monitor and record the temperatures and take immediate corrective actions if the temperatures do not change to 4°C or colder. The operator agreed to take corrective actions during this inspection.
      • 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): The sanitizer test kit for the mechanical glass washer used in the premises is not available. Take immediate corrective actions and contact the health officer by Feb. 20, 2019.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The top rubber cover for the juice blender container has accumulated debris. Take immediate corrective actions to ensure that all the debris are removed prior to sanitizing. The operator agreed to take corrective actions during the inspection.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
  6. 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): - The food staff says that the white cutting board is washed with soapy water only. The facility has a two-compartments sink: the first sink is designated for the hand washing and the second sink is being used for the washing the cutting board and the serving utensils. The sink for the sanitizing step is not available. The bar is located close to the main kitchen where it has a working mechanical dishwasher. - The container storing clean utensils have accumulated food debris.
  7. Monitoring

    0 infractions

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