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Creekside Pub

3929 Lakeshore Rd Kelowna BC V1W 1V3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Creekside Pub has been inspected 6 times by Interior Health Authority since September 11, 2023. The most recent inspection, on September 24, 2026, recorded 3 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 5 times across 4 separate inspections, most recently on September 24, 2026. 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 3 times across 2 separate inspections, most recently on September 24, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on September 18, 2025. 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 3 times across 2 separate inspections, most recently on July 23, 2024. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 September 11, 2023. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

6 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): A significant quantity of cooked chicken, beef, and bacon was being left out in the rear of the facility at ambient temperature and was measured at approximately 23°C. Operator moved the cooked food to the cooler during inspection and was instructed to ensure food is not left out at room temperature for extended periods of time. Operator was advised to organize the cooling and prep role in the rear of the kitchen to ensure food is being handled in a timely manner and not left at ambient temperatures for extended periods of time.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Raw frozen chicken was being thawed at ambient temperatures in the rear of the facility. Operator was instructed to thaw food using approved methods/
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): A beer bottle was being stored in the ice well during inspection. Operator was instructed to ensure no glassware or utensils are stored in the ice.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  2. Monitoring

    3 infractions

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Two bins of frozen raw chicken were being thawed at room temperature.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: The meat slicer needed to be cleaned in the hard to reach areas. F2.5G: Foods in the beer cooler should be stored at least 6 inches off the floor. F2.5K: Bowls, glasses, and scoops should be stored in properly to prevent contamination of food. *CDI*
      • 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.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • 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): The handwashing sink didn't have paper towel during inspection.
  3. Monitoring

    0 infractions

  4. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Ready to eat food was being stored alongside raw meat in the cooler. Operator was instructed to keep ready to eat food separated from raw meat.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The rear fridge needed a thermometer inside and temperature logs maintained for all fridges.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: A soup pot being used on the grill line was in poor condition and needed to be replaced or repaired. *CDI* F2.5B: The walk in cooler walls and floor were damaged and in need of repair and refinishing. The ceiling of the grill line and the ceiling of a walk in cooler required cleaning F2.5D: Sanitizer bottles needed labels. F2.5K: Knives were being improperly stored in a gap between a fridge and countertop.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): The food safety plan needed more detail and to include all the foods on the menu
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A written sanitation plan was needed at the facility.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  5. Monitoring

    1 infraction

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan shown during inspection differs from the Plan received/reviewed by the health officer during approval. As discussed during inspection, kitchen manager to add additional pages to the Food Safety Plan and submit to the health officer for review. Please ensure the Food Safety Plan is maintained up to date and staff are trained in using it.
  6. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quats test strip unavailable at the kitchen. Chlorine test strip unavailable at the bar.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Well-organized food storage method. Foods are labelled. Walk in freezer requires increased cleaning. Food scoop with handle stored in contact with dry bulk food. This was corrected during inspection. In-use utensils (knives, tongs) in an unclean state are stored in inserts, soaked in Quats sanitizer. *Utensils must be properly cleaned and sanitized whenever there is a risk of cross contamination. Food debris on in-use utensils decreases the efficacy of sanitizer action, harbours microbial growth, along with being exposed to a warm kitchen setting.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Walk in freezer not sufficiently lit. Boxes of food stored on floor. Walk in cooler not sufficiently lit. Boxes of food stored on floor. Inadequate lighting is a repeated infraction from previous inspection. *Please ensure there is adequate lighting in food storage spaces to allow staff to maintain cleanliness and prevent potential cross contamination between foods, which can lead to foodborne illness.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.

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