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CRAFT Beer Market - Paramount

257 Bernard Ave Kelowna BC V1Y 6N2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

CRAFT Beer Market - Paramount has been inspected 4 times by Interior Health Authority since June 5, 2018. The most recent inspection, on April 11, 2025, recorded 3 infractions.

None of the 4 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, Pests and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 April 11, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on April 11, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 2 times across 2 separate inspections, most recently on April 11, 2025. 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 2 times across 2 separate inspections, most recently on April 30, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 June 5, 2018. 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.

4 inspections

  1. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Fruit flies noted in the front bar area. Keep all surfaces cleaned and sanitized to prevent attracting pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): QUATS in sanitizer buckets were below 200ppm. Low temperature dishwasher and glasswasher, chlorine final rinse concentration: 50ppm, in compliance.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Scoops were stored in the dry ingredients bins.
  2. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Gaps were observed under the main back door and the emergency exit door in the kitchen. Exterior openings of the premises must be protected against the entry of pests. Install new door sweeps or weather stripping to seal the gaps under both doors.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B - Accumulation of food and debris was observed under deep fryers in the kitchen and under shelving in the walk-in cooler. Food, dust, and debris can contribute to harbourage of pests. Routinely conduct deep cleaning under and around equipment and shelving. F2.5C - Sanitizer solution containing wiping cloths measured below 150 ppm Quats. To prevent growth of pathogens on wiping cloths and limit transfer to food contact surfaces, Quats concentration must be maintained at 200 ppm. Store wiping cloths for continuous use in 200 ppm Quats and change the solution every 2 hours or as needed. F2.5K - Scoops used for dry goods were found to be stored with handles submerged in food product. To prevent contamination of food, handles for scoops must remain upright and outside of food product. Ensure that handles for scoops are not submerged in food product.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7B - No soap was available for the handwashing sink towards the front of the kitchen near the black reach-in cooler. Handwashing sinks must be supplied with liquid soap in a dispenser to ensure that food handlers are able to practice proper hand hygiene. Supply handwashing sink with liquid soap in a dispenser F2.7E - A large bottle of multi-purpose cleaner was placed in the handwashing sink near the dishwasher. Handwashing sinks must remain clear and accessible at all times to ensure that food handlers are able to practice proper hand hygiene. Ensure that handwashing sinks remain unobstructed.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): -Utensils stored in sanitizer buckets to be stored in hot water bath or ice bath to avoid chemical contaminations. Change the water every 2-4 hours, and/or when visibly soil. Utensils should also be changed/swapped out regularly. -Dishwasher in the kitchen had no chlorine residual tested at plate level. Sanitizer bucket was empty. Staffed changed the sanitizer, and rewashed the dishes once sanitizer was tested at 50ppm after changing the solution. Please ensure to monitor the dishwasher sanitizer concentration regularly to ensure that dishes are properly sanitized. Change the sanitizer bucket when empty. -Sanitizer solution in spray bottle were tested at 50ppm Quats. The solution at the dispenser was tested and it was close to 200ppm but may need adjustment. Operator to adjust and monitor the solution at dispenser to ensure that it can achieve a 200ppm Quats at all time. When refilling sanitizer solution at the dispenser, staff should flush out the old solution in the line by running it for about 10 sec before filling the bottle to ensure they are getting the new solution with proper concentration.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): -Door gasket for walk in cooler does not support tightly enclosure. May not allow proper temperature maintenance in the cooler. -Door sweep on back receiving door is falling off. May potentially allow pest entering the facility. -General sanitation is satisfactory, however, more attention needed to be taken when cleaning hard to reach areas such as underneath and behind coolers, cooking equipment, bar area, as well as ice machine surfaces, shelfing surfaces at bar. (on going)
  4. Monitoring

    2 infractions

    • F2.7 Are there handwashing stations available and properly supplied?
      • 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?
      • Observation(s): First floor approved,
      • F3.1B Operator must have health approval to operate.

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