Skip to content
Loading map…

Freddy's Brew Pub

124-948 McCurdy Rd Kelowna BC V1X 2P7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Freddy's Brew Pub has been inspected 9 times by Interior Health Authority since March 4, 2013. The most recent inspection, on September 22, 2026, recorded 2 infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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 4 times across 4 separate inspections, most recently on September 22, 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 3 separate inspections, most recently on February 19, 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 September 22, 2026. 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 July 10, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on July 17, 2018. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

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.

9 inspections

  1. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chlorine sanitizer was measured at 0 ppm in the final rinse cycle of low temperature glasswasher. Operator was instructed to sanitize glasses in the kitchen dishwasher. Ensure to maintain a minimum of 50 ppm chlorine in the final rinse cycle of the glasswasher, and test the sanitizer concentration daily.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed deep cuts in the two rear cutting boards kept in the cook line. The deep cuts may allow for food to get stuck and prevent adequate cleaning/sanitizing. Repair/replace these cutting boards and ensure food contact surfaces are smooth and easily cleanable.
      • 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.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperature of under-counter cooler in bar was measured at 8 °C. Internal temperature of cut cucumber and lemon were measured at 6.3 and 8.4 °C, respectively. Operator was instructed to transfer the foods to other coolers maintained below 4°C and adjust the cooler temperature settings.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  4. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperature of walk-in cooler measured at 9-11 °C. Internal temperature of some of the foods measured between 4 -8°C. Operator maintained the temperature log, showing walk-in cooler was measured at 4°C in the morning. Potentially hazardous food stored between 4-60°C can promote the growth of pathogens and may result in consumer illnesses. Operator was instructed to transfer the food to freezer or other coolers. Do not store perishable food items in the walk-in cooler until the temperature is 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 rice, sugar and flour observed in the dry storage area. Potential for harborage of pests. Ensure all dry goods are stored in pest proof containers.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Broken sieve observed used for handling food items. This may lead to physical contamination of food. CDI - Discard broken sieve and ensure equipment is maintained in good working order.
      • 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.
  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): The food temperatures are not monitored and recorded when cooling cooked foods. More info is available at: <http://foodsafe.ca/docs/Food_Cooling_Chart.pdf>. Monitor and record the food temperatures when cooling cooked foods. Submit a copy of the time/temperature records to the Environmental Health Officer by JUL 24, 2018.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): a) Multiple food metal baskets being used in the fryers in the food preparation area are damaged. b) Multiple food plastic utensils stored in the food preparation area are damaged. Using damaged equipment, utensils and food contact surfaces may cause serious physical contamination to food. Do NOT use the damaged baskets immediately. c) The cleaned food slicer still has accumulated food debris on the areas between the blade and the main body of the food equipment. Clean and sanitize the food equipment as per the manufacturer's instructions immediately. Contact the Environmental Health Officer by JUL 24, 2018.
      • 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.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The cleaning requirements for the ice machine in the food preparation area were missing and the operator updated the plan during the inspection. Attach a copy of the manufacturer's instructions of the food equipment to the plan for reference.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  7. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Several floor tiles at the front kitchen have cracked.
  8. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): No measurable chlorine found when measuring the main kitchen dishwasher final rinse sanitizer concentration.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
  9. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website