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Golden Chopsticks Restaurant

103-2459 Main St West Kelowna BC V4T 1K5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Golden Chopsticks Restaurant has been inspected 9 times by Interior Health Authority since April 8, 2013. The most recent inspection, on June 11, 2026, recorded 2 infractions.

None of the 9 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, Handwashing and staff hygiene and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 4 separate inspections, most recently on June 11, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 November 30, 2016. For example: 5 - Are there handwashing stations available and properly supplied?

  • 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 March 4, 2025. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 March 23, 2022. For example: 2 Are proper pest control measures in place on the premises?

  • 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 June 18, 2015. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

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

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Store mop and bucket in an area away from food preparation. 2. Clean and sanitize areas behind, under, and on equipment. Observed build up of debris and organic matter around the heater and spilled flour and other dry ingredient on the dry storage shelves. 3. Launder the curtains that separate the front and back of house.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator's certificate has expired and must retake a food safety training course.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Container of freshly cooked food was placed on the floor to cool. Directed operator to move the container to a higher surface to prevent contamination.
      • 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?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Frozen shrimp was being thawed under the sink. Operator was directed to move the shrimp to the walk in cooler to be thawed.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  3. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Uncovered items: -buckets of vegetables in the walk in cooler -sauces -raw chicken and/or meats in the cooler When not in use, ensure all foods, sauces, and liquids used to prepare food are covered to protect them from being contaminated. The buckets of vegetables were also placed on the walk in cooler floor. Ensure all food and food items, are stored at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Wiping clothes were not stored in a sanitary manner. When they are not being used, please store wiping clothes in a bucket with sanitizing solution such as bleach water with a concentration of at 100-200ppm. Confirm the concentration with test strips.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  4. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Evidence of fresh rodent droppings and gap at bottom of back door.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
  5. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Structural area around 3 compartment sink and dishwasher is deteriorated and needs repair or replacement.
      • 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.
  6. Monitoring

    1 infraction

    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Food should not be stored under paper towel dispenser, hand washing sink not easily accessible.
      • F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
  7. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - Mechanical dishwasher final rinse at 0 ppm with chlorine container empty, chlorine residual must be at least 50 ppm. Operator agreed to call for service and will add ounce of bleach per load.
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
  8. Monitoring

    1 infraction

    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): Raw chicken stored over produce and moved at the time of inspection.
      • 1 Observation, Moderate Severity of Consequences : Raw foods must be stored below cooked or ready-to-eat foods.
  9. Monitoring

    1 infraction

    • 13.4 - Are hand washing stations easily accessible?
      • 1 Observation, Moderate Severity of Consequences : The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and paper towels) in adequate number and location to ensure convenient access to all employees.

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