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Gulfstream

5505 Airport Way Kelowna BC V1V 3C3 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.3 / 5 (8)

Opening hours

  • Friday6:30 AM–11 PM
  • Monday6:30 AM–11 PM
  • Saturday6:30 AM–11 PM
  • Sunday6:30 AM–11 PM
  • Thursday6:30 AM–11 PM
  • Tuesday6:30 AM–11 PM
  • Wednesday6:30 AM–11 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Gulfstream has been inspected 8 times by Interior Health Authority since March 27, 2014. The most recent inspection, on September 16, 2026, recorded 3 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 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 9 times across 7 separate inspections, most recently on September 16, 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 5 times across 4 separate inspections, most recently on February 1, 2023. 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 3 times across 3 separate inspections, most recently on February 1, 2023. 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 2 times across 2 separate inspections, most recently on February 1, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 September 16, 2026. For example: 2 Are proper pest control measures in place on the premises?

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.

8 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observed some broken thermometers inside refrigeration units along the main cook line. Please ensure that all refrigeration units are provided with functioning thermometers inside the unit. Please provide iodine test strips that were missing at the front bar area, for use in daily testing and verifying glasswasher sanitizer concentrations.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Please repair the gap observed in the bottom centre of the double doors at the back of kitchen to prevent the entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Please resurface or replace the cutting boards that were observed worn on the main cook line prep table refrigeration units.
  2. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed preparation of raw animal proteins on a counter in too close proximity to adjacent counters in use for preparation of ready to eat (RTE) food (ie. pineapple). Please ensure that raw animal proteins are handled/prepared separately from RTE foods by separating preparation times and/or by dedicated and adequately separated preparation spaces.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please replace expired chlorine test strips that were observed showing an unclear result at the time of inspection following testing of the main kitchen dishwasher.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Please repair/replace the one prep table refrigerator cover handle that was observed being held on with duct tape. Please repair base board trip along the main cook line that has pulled away from the FRP wall board and observed collecting food debris. Please ensure tight fitting rubberized baseboards. Please resurface/replace worn cutting boards on prep table refrigerators along the main cook line.
  3. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperatures of some PHF stored within upper inserts of prep table refrigeration units along the main grill line were measured at temperatures as high as 12 to 17deg.C, including pre-sliced deli meat (12deg.C) and dairy based dressings in squeeze bottles (17deg.C). Please take corrective actions, including servicing of equipment, changes to storage practices, enhanced temperature monitoring to ensure that PHF are stored & maintained at 4deg.C or less.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please ensure daily testing of dishwasher and hard surface sanitizer residuals and, provide new test strip containers/store in a manner that prevents fading of the chemical concentration scale on the side of test strip containers to ensure that concentrations can be easily discerned. Please ensure that thermometers are provided inside all refrigeration units and utilize a probe style thermometer to confirm temperatures of PHF stored within upper prep table inserts (add prep table insert temperature verification to daily temperature monitoring records).
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The main kitchen dishwasher was found with no measurable chlorine sanitizer following testing of the final rinse cycle. Hard surface sanitizer spray bottles were also found with less than the recommended concentration of "sink and surface cleaner sanitizer". Please confirm repair and restoration of the dishwasher chlorine and kitchen hard surface sanitizer solutions by Feb 2, 2023.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Please resurface most cutting boards on prep table refrigerators along the main grill line that are showing ware/deep cuts and no longer cleanable. Please repair the broken drawer noted on the one prep table refrigerator to enable better temperature control within this unit.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Please ensure that all hand washing sinks are provided with stocked liquid soap and paper towel dispensers, including the bar.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Please submit plans for the renovation currently underway at the back of the hotel that will include expansion to the Gulfstream kitchen food preparation, dishwashing and storage areas. Note that plan approval is required prior to starting construction or renovation of food premises.
  4. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Some potentially hazardous food (PHF) in upper sections of prep table refrigerators along the main grill line were measured at temperatures as high as 12deg.C (dressings/sauces in squeeze bottles).
    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed preparation of raw chicken happening at the same time and immediately beside preparation of ready to eat food.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips were not in use for testing of sanitizer solutions by staff (Quaternary Ammonia hard surface sanitizer and chlorine final rinse dishwasher sanitizer).
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed a spray bottle with less than 200ppm quaternary ammonia and cleaning cloths in continuous use left on counters.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Readily accessible food safety plan was not available onsite at the time of inspection and and it was not possible to properly assess procedures for the safe preparation of Sous Vide cooked animal proteins.
  5. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Some potentially hazardous food (PHF) temperatures inside prep table inserts along the main grill line were measured as high as 10deg.C.
    • F2.1 Does the facility have proper monitoring supplies?
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
    • F2.7 Are there handwashing stations available and properly supplied?
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A food safety plan could not be reviewed at the time of inspection.
  6. Monitoring

    3 infractions

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Sanitizer bottles were not labelled.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1.) Gaps larger than 1/4 inch were observed under the back entrance door. 2.) The door of the employee bathroom, which is close to the ice machine, was opened at time of inspection.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No log is kept for the low temperature mechanical dishwasher and glasswasher.
  7. Monitoring

    7 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): Ice wands used for cooling food observed being stored in an unsanitary manner within walk-in freezer. Large portions of sauce are cooled without portioning into smaller containers - it is unclear whether current cooling practices cool food within the cooling standard.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Some refrigerators not provided with functioning thermometers and improper temperature monitoring of prep table inserts. Some PHF items within prep table inserts measured as high as 14 deg.C where improperly stored.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Could not confirm proper iodine sanitizer concentration at front bar glass-washer. Buckets of sanitizer in kitchen used generically for cutting knives without proper washing step beforehand - knives brought out from solution are still visibly dirty when brought out of solution and subsequently wiped onto a cloth (knife observed being wiped on cloth attached to food handlers apron at the time of inspection) - this is not a sanitary practice. Dirty cleaning cloths in continuous use observed throughout kitchen.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Raw meat inside refrigeration units observed not properly separated from ready to eat food.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan not available at the time of inspection
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan not available at the time of inspection
  8. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Kathleen Russell

    Had dinner with my family here. Very welcoming staff and nice vibe. Casual dining with hearty menu. Their cocktail menu was nice too. We had the passion fruit gin sour and it was made very nicely. The heirloom salad with strip loin was the perfect dish with lots of micro greens. We also ordered the beef dip and that was a hit too. The portions are generous with friendly service. There's also outdoor seating for a nice afternoon happy hour with friends and family.

  • J Smith

    The Gulfstream is a really good alternative to heading into Kelowna, especially if you need to be at the airport for whatever reason. The lounge is where we ate. Being a hotel close to the airport with means parking is at a premium do you must register your vehicle with restaurant to get 2hrs of free parking. After waiting to get seated, waiting because a server has double duty, we were seated closest to the hotel entrance in a booth. Waiter for this section should have been in roller skates. Basically, they were understaffed. However, when we got the attention of the server he was wonderful and very helpful with the menu. The lounge was 85-90% full and even though we were in a booth it was difficult to have a conversation. Between the tv and the lounge chatter at the bar it was very "busy". The food was delicious and very reasonably priced. The Morrocan Lamb Burger was a homerun. It was the waiter who helped me decide on it.

  • S H

    I was very off put by my experience here. We waited in line for quite a bit before a hostess who was in a awful mood greeted us. The wait staff seemed confused as we had two different waiters take our order? Not a very well oiled machine. Food was quick and really good! It’s a shame the service isn’t better:/

  • Tammy Slauenwhite

    Exceptional customer service. From start to finish, this was such a positive and memorable experience. I was truly touched by the kindness and care shown by everyone during our visit. I ordered the smoked salmon benedict, and when I took my first bite, I noticed that while the salmon was meant to be cool, the eggs and sauce were cooler than expected. When I mentioned this to our waitress, she immediately apologized with such sincerity and took my plate back to have it remade. I honestly felt bad saying anything, but the way it was handled made all the difference. Shortly after, the manager came over to personally apologize and check in with us. Her approach was genuine, warm, and thoughtful, and it was clear she truly wanted us to have a great experience. That intention came through in every interaction. The new plate was absolutely perfect, and I would also love to extend a thank you to the cook for such a delicious meal, even though I did not get the chance to say so in person. The entire team went above and beyond, from the waitstaff to the manager and kitchen. If only more restaurants treated their guests with this level of care and respect. They have truly set the bar high. We will definitely be back the next time we are in town. And as a lovely bonus, the coffee was excellent too. Highly recommend.

  • Kris Klemchuk

    Delicious food and great staff. We had both dinner and breakfast here (hotel guests), and were happy with both meals as well as the service. Food was hot with decent portions. Restaurant was clean and maintained. For breakfast, there was a mix-up with our order, but it was quickly rectified.

  • Kathleen Russell

    Had dinner with my family here. Very welcoming staff and nice vibe. Casual dining with hearty menu. Their cocktail menu was nice too. We had the passion fruit gin sour and it was made very nicely. The heirloom salad with strip loin was the …

  • J Smith

    The Gulfstream is a really good alternative to heading into Kelowna, especially if you need to be at the airport for whatever reason. The lounge is where we ate. Being a hotel close to the airport with means parking is at a premium do you …

  • S H

    I was very off put by my experience here. We waited in line for quite a bit before a hostess who was in a awful mood greeted us. The wait staff seemed confused as we had two different waiters take our order? Not a very well oiled machine. Food was quick and really good! It’s a shame the service isn’t better:/

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