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Dakoda's Pub

1574 Harvey Ave Kelowna BC V1Y 6G2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Dakoda's Pub has been inspected 6 times by Interior Health Authority since September 23, 2013. The most recent inspection, on November 6, 2023, recorded 3 infractions.

1 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 4 times across 4 separate inspections, most recently on September 17, 2018. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 17, 2018. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 November 6, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 6 times across 4 separate inspections, most recently on September 17, 2018. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 August 15, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary 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

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometers were missing from inside most refrigeration units and temperature monitoring records were not available at the time of inspection. Please provide NSF standard refrigeration thermometers inside all refrigeration units and ensure that temperature monitoring records are maintained onsite for refrigeration units and hot holding equipment. Please ensure that test strips are used daily to test quaternary ammonia based hard surface sanitizers (ie. 200ppm), dishwasher and glasswasher final rinse chlorine (ie. 50-100ppm). Please discontinue diluting hard surface sanitizer solutions and use as dispensed - tested at 200ppm directly from the dispenser at the time of inspection. Please also ensure that sanitizer buckets/spray bottles are properly labelled as such.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Please improved the condition of the walk-in refrigerator, including cleaning of mould/debris build-up on the ceiling, refrigeration fan unit and fan covers. Please also clean all walk-in refrigerator shelving and replace/re-surface the walk-in refrigerator floor where the galvanized coating has worn off and is now rusted. Please repaint shelving in the dry storage room and walk-in freezer. Please also improve the condition of the walk-in freezer, including addressing ice build-up and water dripping from the freezer unit. The walk-in freezer temperature was also found to be higher that normal, observed operating at -5 to -7deg.C which may be contributing to the build-up of ice. Note that freezers generally operate at a temperature of -18deg.C. Please clean/resurface cutting boards on prep table refrigerators along the main grill line. Please repair the broken drywall/paint flaking surrounding the prep counter next to the walk-in refrigerator. Please provide a protective wall covering such as FRP wall board in this prep area. Please also replace the old domestic refrigerator that is broken in some areas, repaired with tape and used to store raw animal proteins.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Owner and kitchen staff with expired Foodsafe certification at the time of inspection. Please enrole in an upcoming food safety training course and complete re-certification by Dec 1, 2023.
  2. Monitoring

    6 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Wings prepared in advance are being cooled in utility totes/bus bins on the floor of the walk-in cooler.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips were not available for Quats (kitchen) or chlorine (ie. bar glasswasher) sanitizer verification.
    • 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)?
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  3. Monitoring

    5 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The sandwich cooler on the right side was found to be operating at 13C due to constant usage during rush hour. Operator stated that the cooler was operating at <4C before the rush hour.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The hard-to-reach areas of the meat slicer was found to have accumulation of grease and food debris.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Batches of cooked chicken wings were being stored in black garbage bags in the walk-in freezer.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The light covers above the cook line and inside the walk-in freezer were found missing.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No temperature log sheet was available for review at time of inspection.
  4. Monitoring

    3 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): The internal food temperatures when cooling cooked foods are not monitored and recorded.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The cleaned food slicer has accumulated debris between the blade and the main body. The manufacturer's manual for cleaning and sanitizing the food equipment is not available.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The sanitation procedures for food contact surfaces (e.g. cutting board, etc.) is not available in the existing plan.
  5. Monitoring

    5 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Prep table cooler on left hand side found at termperture of 6 deg.C and may have required adjusting thermostat as corrective action. Operator to initiate daily temperature monitoring records for coolers and hot holding to ensure PHF are stored at <4°C (ie. coolers) or >60°C (ie. hot holding)
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): As discussed, more cleaning is required inside coolers (ie. walk-in cooler), underneath equipment/sinks (ie. bar) and shelving (ie. dry storage room). Please also ensure proper cleaning of soda gun and holder at bar.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): As discussed, please install additional lighting within the walk-in cooler to ensure that the back half of the cooler is properly lit for ease of cleaning, etc. Ensure that foods are properly covered within coolers (ie. sauce/dressing containers) Please install the proper air gap on the bar ice sink drain pipe. Please ensure that worn shelving within kitchen are re-surfaced in 2015 (ie. dry storage room and freezer shelves)
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please complete a food safety plan including identifying proper standards of practice for cooking, cooling, reheating and storage of food. Please also initiate daily temperature monitoring records
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please formalize and implement a daily, weekly and monthly sanitation plan for the Dakoda's Pub kitchen and bar food storage, preparation and service areas.
  6. Monitoring

    0 infractions

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