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Double J Restaurant

101-1180 Sunset Dr Kelowna BC V1Y 9V8 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.4 / 5 (8)

Opening hours

  • Friday12–3 PM, 5–9 PM
  • Monday12–3 PM, 5–9 PM
  • Saturday12–3 PM, 5–9 PM
  • Sunday12–3 PM, 5–9 PM
  • Thursday12–3 PM, 5–9 PM
  • Tuesday12–3 PM, 5–9 PM
  • Wednesday12–3 PM, 5–9 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Double J Restaurant has been inspected 4 times by Interior Health Authority since December 2, 2024. The most recent inspection, on October 8, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction 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 4 times across 2 separate inspections, most recently on May 20, 2025. For example: 7 Are foods protected from 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 3 times across 3 separate inspections, most recently on November 21, 2025. 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 2 times across 2 separate inspections, most recently on May 20, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on May 20, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 December 2, 2024. 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.

4 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed several potentially hazardous foods (e.g., curry sauce, cooked noodles, garlic-based sauces) stored at room temperature, with ambient temperatures ranging from 13°C to 40°C. Potentially hazardous foods must be stored below 4°C or above 60°C when not in use. The operator was instructed to: - Reheat the curry sauce to 74°C and keep it hot held at 60°C throughout the day. - Store cooked noodles in the cooler throughout the day, removing only what is needed. - Heavily used sauces (e.g., garlic-based sauces) may be stored at room temperature for a maximum of two hours during the lunch rush and a maximum of two hours during the dinner rush, then return them to the cooler. Timers must be used to track when these items need to be moved back into the fridge.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  3. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed raw eggs stored above vegetables. Raw eggs can carry bacteria like Salmonella, which can contaminate vegetables if not stored properly increasing the risk of cross-contamination leading to foodborne illness. The operator to move eggs below the vegetables.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): It was observed the Quats sanitizer concentration was above 500ppm. High sanitizer concentration may lead to chemical contamination of the food. Operator to dilute the sanitizer to the required minimum concentration of 200ppm and test with Quats sanitizer test strips to verify the concentration before use. Also follow manufacturer's instruction for dilution ratios.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Observed the operator thawing meat at room temperature. Thawing meat on the counter at room temperature allows conditions for bacteria to grow rapidly and or to potentially releasing their toxins. Discussed with operator the proper thawing procedures. Please observe proper thawing procedures such as place it in the refrigerator 4°C or below, use cold running water, or microwave it, ensuring the meat is cooked immediately after thawing.
      • 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): Observed the top of the dishwasher is accumulated with food debris. Dirt and debris provide a breeding ground for harmful bacteria which can contaminant food and utensils leading to foodborne illness. Please clean the top of the dishwasher.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observed containers in the handwashing sink and the soap sensor is not working. Handwashing sink must be unobstructed and supplied with soap for proper handwashing practices. Please get the soap sensor fixed.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  4. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed a bowl containing several raw egg yolks sitting on the counter with an internal temperature of 15.3C. As per the operator, the raw egg yolks had been stored on the counter for two hours. Potentially hazardous foods stored above 4C for more than two hours can support the growth of harmful bacteria.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A) Observed raw meats stored above ready-to-eat foods in the deep freezer and stand-up freezer in the back kitchen area. This practice increases the risk of cross-contamination, as juices from raw meats could drip onto ready-to-eat foods. Operator to re-organize both units, ensuring that ready-to-eat foods are stored above and separate from raw foods (e.g., raw meat). F1.7B) Observed raw chicken stored in a garbage bag in the refrigerator. The use of garbage bags is not acceptable for food storage because they are not food-grade plastic.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • 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): Observed QUAT test strips on-site to be expired. Expired test strips may no longer be accurate in assessing the concentration of the sanitizer. Obtain QUAT test strips that are within expiry.
      • 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): Observed clean knives and other utensils stored between equipment. Utensils must not be stored between equipment, as this area is difficult to clean and could lead to cross-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): Observed counter above grill area to be covered with aluminum foil and cardboard, which were visibly dirty and covered in grease and food debris. Aluminum foil and cardboard are not acceptable materials for food contact surfaces as they are absorbent and are not easily cleanable materials and can lead to cross-contamination of foods. Ensure aluminum foil and cardboard is removed from the counter above the grill area.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7D) Observed handwashing station in the back kitchen area to be spraying water when turned on, rendering it unusable. A functional handwashing station is necessary for maintaining proper hand hygiene and preventing contamination of foods, equipment, and utensils. Ensure handwashing station is maintained in working condition. F2.7E) Observed handwashing station to be obstructed with several boxes. Handwashing stations must remain accessible at all times to support effective and frequent handwashing. Ensure handwashing station is accessible and unobstructed at all times.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Kelvin Lau

    We came here during a short trip (5 days / 4 nights), and this place ended up being one of the highlights. I’m from Vancouver and my girlfriend is from Hong Kong, and honestly we were both quite shocked by the quality of the food. We actually ended up chatting with the owner Jack and his wife Joyce, and learned that the chef/owner, Jack, has over 40 years of experience and has worked in many countries before settling here. You can really feel that level of care and standard in the food. He mentioned that all the sauces are made in-house and everything is freshly prepared — and it shows. This is definitely not “fast food” quality. The garlic mixed vegetables were excellent — simple dish but done extremely well. My girlfriend immediately noticed something was different (even the subtle flavours), and when we asked, Jack explained that the sauce is his own blend, not store-bought. The curry was also very authentic Hong Kong style. The chicken was very tender and I really liked that it came with a generous amount of vegetables, not just meat. The HK-style lemon tea was great as well — super refreshing and well balanced. Overall, this place is a gem. We liked it so much we came back for dinner twice during the trip. It’s definitely comfort food for Hong Kongers, but you can also see locals from all backgrounds enjoying it too. Highly recommend if you’re looking for real HK café quality.

  • WF SL

    Great flavors with a unique fusion of cuisines. The Malaysian lachha paratha and the stir-fried lamb with peppercorn were especially delicious—both were packed with flavor and stood out among the dishes. They were so good that we packed the leftovers and enjoyed them later that night with a beer. Definitely worth ordering again!

  • ASHUTOSH JOSHI

    Ruined our evening - This is one of those experiences that stays with you long after you’ve left the restaurant. We walked in with about 90 minutes still remaining before closing time. The restaurant was nearly empty, with just one customer already seated. We politely asked for a window table and were immediately told they weren’t available because they were “not clean,” and were directed to a corner table instead. Before we had even settled in, we were told to order quickly because the restaurant was closing. The tone wasn’t welcoming it felt as though our presence was an inconvenience from the moment we arrived. I was uncomfortable enough that I wanted to leave, but my son felt it would be awkward to walk out after being seated, so he suggested we order a few starters instead. What happened next only added to our confusion. There were just six appetizers on the menu. My son selected two of them, and we were told that both were unavailable. Out of a menu of six appetizers, the only two he wanted could not be served. Given that the restaurant was almost empty and still open for another hour and a half, this seemed very unusual. Even after ordering an alternative dish, the questioning continued: “Who all are going to eat this one dish?” When we explained it was just for him, the server finally walked away. Then came the part that made the entire experience hard to ignore. About ten minutes later, a white gentleman walked in. Suddenly the atmosphere changed. He was greeted warmly, invited in with a smile, told that the restaurant was open, and treated with the kind of courtesy and hospitality we never received. The contrast was striking. I cannot say what was in the server’s mind, but as customers, we left feeling unwelcome, judged, and treated differently. Whether it was bias, indifference, or simply poor service, the result was the same: we did not feel valued as guests. The most disappointing part wasn’t the table, the unavailable dishes, or even being rushed. It was the feeling that our business and perhaps we ourselves were somehow less worthy of basic courtesy and respect. Every customer spends the same money. Every customer deserves the same welcome. Sadly, that was not our experience. What troubled me even more was reading other reviews afterward and finding several customers describing similar treatment. That doesn’t prove intent, but it does make it harder to dismiss our experience as a one-off bad day or a simple misunderstanding.

  • Jackson

    By far the best food I have ever tasted! Every single dish that came out was incredibly unique, thoughtfully prepared, and absolutely delicious. The flavors were perfectly balanced, beautifully presented, and memorable. Each bite felt special and showed true creativity and care in the cooking.

  • Fung Kathy

    隱世高質餐廳 As a visitor from Hong Kong on my first trip to Kelowna, I wasn't expecting one of the highlights of my trip to be a Hong Kong fusion restaurant—but Double J completely exceeded my expectations. By Day 3, I was craving hot, freshly cooked vegetables and comforting Chinese food. I found Double J by chance, and it was so good that I returned the very next day. The restaurant is spotless, bright, and welcoming, with large windows, plenty of natural light, and a surprisingly fresh atmosphere for a chinese restuarant. It feels comfortable, spacious, and homey. The food was outstanding. The Iced Lemon Tea was fragrant, refreshing, and perfectly balanced. The Garlic Mixed Vegetables were some of the best I've ever had—fresh, full of wok hei, and packed with flavour. After chatting with Chef Jack, I learned he uses a dried seafood-based stock to build depth in the dish, which explains why the broccoli was unbelievably sweet and delicious. The Curry Trio featured a rich, aromatic house-made curry sauce that was so good we ordered rice just to finish every drop. On my second visit, the Garlic Beef with Broccoli and Sweet & Sour Pork Chops were equally impressive—beautifully cooked, flavourful, and incredibly satisfying. What makes Double J truly special is Joyce and Jack. Despite running the restaurant as a small team, they're warm, professional, and genuinely care about their guests. Double J wasn't just a remedy for homesickness—it was one of the most memorable meals of my trip. A heartfelt thank you to Joyce and Jack. I'll definitely visit again the next time I'm in Kelowna.

  • Kelvin Lau

    We came here during a short trip (5 days / 4 nights), and this place ended up being one of the highlights. I’m from Vancouver and my girlfriend is from Hong Kong, and honestly we were both quite shocked by the quality of the food. …

  • WF SL

    Great flavors with a unique fusion of cuisines. The Malaysian lachha paratha and the stir-fried lamb with peppercorn were especially delicious—both were packed with flavor and stood out among the dishes. They were so good that we packed the leftovers and enjoyed them later that night with a beer. Definitely worth ordering again!

  • ASHUTOSH JOSHI

    Ruined our evening - This is one of those experiences that stays with you long after you’ve left the …

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