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Friend's Neighbourhood Pub

2210 Boucherie Rd West Kelowna BC V1Z 2E5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Friend's Neighbourhood Pub has been inspected 7 times by Interior Health Authority since January 24, 2013. The most recent inspection, on July 20, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination 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.

  • 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 April 4, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times on March 12, 2019. For example: 7 Are foods protected from contamination?

  • 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 July 20, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 April 26, 2017. For example: 5 - Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on September 17, 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.

7 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No chlorine residual detected in dishwasher, operator to contact maintenance service provider to ensure this dishwasher is able to dispense chlorine sanitizer at 50-100ppm and that it is detectable after the cycle is completed.
  2. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Upstairs Walk In Fridge - Door does not close/seal properly - operator stated he had previously fixed this but the issue occurs again. Operator must contact maintenance professional to correct the seal along this door and ensure it closes appropriately Downstairs Walk In Freezer - Excessive amounts of ice / condensation build up observed. Operator told to have the door seal / freezer unit corrected to prevent this from happening. Please have Professional come in and assess and correct the problem. Ensure adequate lighting is in all areas of facility, this includes the walk in freezer and downstairs storage area. Contact EHO by October 4th with confirmation above has been fixed.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Soup left at room temperature at time of inspection for less than two hours. Informed operator that all potentially hazardous foods must be kept at either 4C or less or 60C or higher. Sauces left at room temperature for more than two hours discarded Corrected at time of inspection.
      • 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Doors to Walk in Cooler and Walk in Freezer need to be able to close and seal properly. Upstairs walk in cooler door does not close fully and downstairs door is impeded by ice build up. Temperature of units found to be 4C for walk in cooler and -18C for freezer. Operator to monitor temperature to ensure units are keeping foods cold.
      • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
  4. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Ice wand used for cooling foods are curretnly stored at the freezer door. Wrap with clean plastic wrap before storage to protect from contamination. **Other food storage practices are well maintained - labelling, raw protein and RTE food storage.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - Obtain sanitizer test strips (chlorine - for dishwasher; quats - for spray bottles) from your chemical supplier. - Ensure that all coolers have thermometers and use a stem thermometer to record internal meat temperature when cooked. **Temperature logging sheets will be provided.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - Keep up with the cleaning in the basement storage area. - Stand up freezer requires maintenance - i.e. seals worn, handle broken...etc; operator indicates replacement of the unit.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Current templates are not being maintained. Templates to be forwarded to help.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Current templates are not being maintained. Templates to be forwarded to help.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  5. Monitoring

    3 infractions

    • F1.1 - Are proper cooking and reheating procedures followed?
      • Observation(s): Do not partially cook chicken ahead of time for 'wing specials'. Remind all staff to fully pre-cook chicken wings, and just reheat to order.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): F3.4B - Some maintenance required throughout premises: - new seals for stand-up freezer - patch up any holes, re-tile. These should be planned over the next year. F3.4C - Cleaning needed: - Clean under hard to reach areas in the dry storage area; clean shelving in the walk in cooler. - Sanitizer solution used to wipe dining tables in the bar area did not show a residual, check and refill routinely.
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Ran out of paper towels at the handwashing sink. Re-stock.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • Is the contact information the same?
      • 1 Observation, Low Severity of Consequences : Updated contact information must be provided to the Environmental Health Officer.

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