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Erica Jane Restaurant

2-1187 Sunset Dr Kelowna BC V1Y 9W7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Erica Jane Restaurant has been inspected 4 times by Interior Health Authority since March 7, 2023. The most recent inspection, on September 28, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 August 14, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 August 14, 2025. 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 once on September 28, 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 28, 2026. For example: 7 Are there handwashing stations available and properly supplied?

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

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1) Observed a squeeze bottle of fresh herbs in oil sitting out at room temperature by the garnish station. Operator advised that the bottle is frequently used during service and is put into the fridge between uses. Advised operator to limit time bottle is left out above 4°C as fresh herbs in oil is considered a potentially hazardous food. Corrected during inspection: bottle was moved to the fridge. 2) Observed a full squeeze bottle of egg whites at the bar sitting on a bed of ice. The surface temperature of the bottle not in contact with the ice was measured above 4°C. Having the egg white bottle on ice is okay for temporary storage during busy periods of drink preparation but should be moved to the fridge during times of non-use. Corrected during inspection: bottle was moved to the fridge.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash sink by walk-in cooler out of paper towel at time of inspection. Ensure all handwashing stations are equipped with hot and cold water, liquid soap and single use items for hand drying. Corrected during inspection: operator replaced paper towel with a new roll.
  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed that the glasswasher was not maintaining an adequate bleach concentration to properly sanitizing dishes. Operator is to contact a service company and notify EHO once the dishwasher has been repaired. In the meantime, all glasses must be washed using the other dishwasher.
      • F2.3A Mechanical dishwasher/glasswasher 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): Observed raw animal proteins stored above ready-to-eat foods (e.g., frozen fruit) in the freezer near the entrance to the kitchen. Please reorganize the unit, ensuring that ready-to-eat foods are stored above and separately from raw foods to prevent cross-contamination.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Knives were observed stored in the gap between the coolers. This may contaminate the knives, leading to food contamination. CDI - Operator washed and sanitized the knives. Ensure to store the knives in a holder or container.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  4. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed trays of live herbs in the cooler stored above raw meats. Growth media for live herbs could be blown around by the recirculation fan and contaminate other products if adequate separation and proper coverings are not maintained. Please ensure adequate separation is maintained between trays of live herbs and raw proteins/ready to eat foods to protect against contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Operator indicated that the under counter sanitizer is a high temperature sanitizer. High temperature sanitizing dishwashers must achieve a temperature of 71°C at the dish level to ensure proper sanitizing action. The maximum temperature measured during the inspection was 57.9°C. Please have this dishwasher serviced and respond back with confirmation once proper sanitizing temperature is achieved. Operator indicated this dishwasher is routinely used for washing glassware, please run glasses through the main dishwasher until proper function has been confirmed for the below counter dishwasher. Provide EHO with a copy of the service report from the technician to confirm the below counter dishwasher has been returned to proper function to resolve this infraction.

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