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Frankie We Salute You

6-1717 Harvey Ave Kelowna BC V1Y 6G3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Frankie We Salute You has been inspected 4 times by Interior Health Authority since June 15, 2023. The most recent inspection, on September 25, 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 Cleaning and sanitizing.

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 3 times across 2 separate inspections, most recently on January 2, 2025. 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 2 times across 2 separate inspections, most recently on January 2, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 January 2, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on January 2, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on April 7, 2026. For example: 1 Does the facility have proper monitoring supplies?

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

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Expired chlorine and quats test strips were observed for measuring the sanitizer concentration of low temperature dishwasher and food contact surface sanitizer.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  3. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cut lime, lemons and pickles were observed stored over the ice containers. Internal temperature of cut lime and cut lemon were measured at 11.8 °C and 12.2 °C. Potentially hazardous food stored between 4-60°C can promote the growth of pathogens and may result in consumer illnesses. CDI- Operator was instructed to discard the foods stored above 4°C for more than 2 hours. Ensure potentially hazardous foods are stored in the cooler maintained below 4 °C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Open bags of flour observed in the dry storage area. Potential for harborage of pests. Ensure all open dry goods are stored in pest proof containers.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Operator was observed using non-food safe sanitizer solution for sanitizing food contact surfaces. Sanitizing solution with accurate concentration is required for adequate sanitizing of food contact surfaces. Ensure a food safe sanitizer solution (e.g., using bleach (chlorine) or QUAT @200 ppm) is available for adequate sanitizing of food contact surfaces.
      • 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): Significant biofilm formed on the inside of the ice machine, located in front of the kitchen. Biofilm can promote the growth of bacteria that can contaminate the consumed ice. Turn off the ice machine and discontinue its use until it has been emptied, deep cleaned, and sanitized (e.g., using chlorine or QUAT @200 ppm). Operator was instructed to use the other ice machine as an interim measure. Ensure routine cleaning and sanitizing of the ice machine to prevent build up of biofilm. One of the spatula was observed degrading. This may lead to physical contamination of food. CDI - Operator discarded the degrading spatula. Inspect equipment/utensils regularly to ensure they are in good working order. Note: • Ensure to store knives in a sanitary manner, such as on a knife holder or on a cleaned and sanitized surface. • Ensure buckets with soap water are properly labelled. • Ensure regular cleaning of utensil storage racks.
      • 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.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  4. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperature of the walk-in cooler observed at 7°C at time of inspection. Temperature display continued to fluctuate during the inspection and was not observed to drop below 5°C. Internal temperature of products in the cooler were measured at 5.5°C. All potentially hazardous foods must be maintained at a temperature of 4°C or less to prevent contamination. The walk-in cooler must be set to a temperature that is capable of maintaining the contents of the cooler at or below 4°C at all times. EHO instructed operator to monitor the cooler temperature closely and provide a picture of the temperature display by 4:00pm to determine whether further action would be necessary to prevent temperature abuse of foods. Operator must contact a service technician to adjust the cooler temperature, provide EHO with confirmation of service appointment by Friday June 16th 2023. Operator is to provide EHO with a copy of the service report confirming that the cooler has been returned to proper function to resolve this infraction.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed handless scoops stored within bins of dry food products. Dry foods can become contaminated from hands and hand contact surfaces when scoops are stored in this manner. Please confirm with EHO when the new scoops have been acquired.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Facility is not equipped with test strips for monitoring sanitizer concentrations for food contact surfaces. Facility must be equipped with tests trips for measuring sanitizer and routine testing of the sanitizer concentration should be conducted to ensure it is being dispensed and maintained at the required concentration. Provide EHO with a picture of the new test strips once they have been acquired to resolve this infraction.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer was measured at approximately 150ppm, quaternary ammonia sanitizers must be maintained between 200-400ppm to ensure adequate sanitizing action. Sanitizer directly from the dispensing/mixing unit was also measured below the required concentration. Routine testing of sanitizer concentrations should be conducted to ensure issues are identified and resolved as soon as they arise.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed an accumulation of dust and debris on the guards of the recirculation fan and the ceiling in the walk-in cooler. Regularly scheduled cleaning procedures must not neglect hard to reach areas including ceilings, fan guards, and beneath/behind shelves. Provide EHO with a picture of the walk-in cooler fan guards once cleaning has been completed to resolve this infraction.

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