Habibi Tapas Grill

1886 Dayton St Kelowna BC V1Y 7W6 · Restaurant - Food Service

4 inspections

1. MonitoringJul 29, 2026

   2 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Expired quats test strips were observed for measuring the concentration of food contact surface sanitizer. Ensure valid quats test strips are available and accessible to staff onsite.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): No paper towel observed at the handwashing station in the kitchen.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
2. MonitoringJul 16, 2025

   1 infraction

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Sanitizer bottle in the kitchen was measured at 0 ppm quats concentration. CDI- Operator was instructed to replace the sanitizer solution and use quats test strips to ensure a 200 ppm concentration is measured in the sanitizer bottles. Automatic sanitizer dispenser was measured above 400 ppm quats concentration. Operator was instructed to repair/replace the dispenser and use quats test strips to ensure a 200 ppm concentration is measured at the sanitizer dispenser.
     • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
3. MonitoringNov 29, 2024

   6 infractions

   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): Potentially hazardous foods observed to be reheated in a hot holding unit at hot-holding temperatures. This practice of reheating the foods may put the foods in danger zone (4°C - 60°C) for longer periods, resulting in food contamination. Ensure potentially hazardous foods are re-heated rapidly in a stove or oven to an internal temperature of ≥74°C prior to transfer to a hot-holding unit. Turn on hot-holding unit ahead of time to ensure potentially hazardous foods are stored above 60°C.
     • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Expired QUAT test strips were observed for measuring the concentration of food contact surface sanitizer. Ensure QUAT test strips are available and accessible to staff onsite.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Gap observed under the rear exit door screen of the facility. This is a potential point of entry for pests. Repair/replace the door sweep and ensure a full seal when the door is closed.
     • F2.2B The premises must be protected against entry of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): No prepared sanitizer solution was observed for sanitizing food contact surfaces. CDI - Ensure the sanitizer dispenser is properly dispensing sanitizer into spray bottles. Use QUAT test strips to ensure a minimum of 200 ppm concentration is measured in the sanitizer solution. Ensure to sanitize the food contact surfaces prior to food preparation. Detergent jug appeared to be empty in front dishwasher. This may lead to inadequate washing of utensils in the dishwasher. CDI- Ensure to regularly check and re-fill dishwashing liquids.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
     • 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): Wooden spatula observed to be used for food handling procedures and two spatula appeared to be degrading. CDI - Ensure to regularly inspect the utensils/equipment and use a smooth, durable, and easy to clean utensils. Dishwasher located in the kitchen noted to be not working. Operator is using two-compartment sink and front dishwasher for cleaning utensils as an interim solution. Ensure to fix the dishwasher located in the kitchen. Wiping cloths observed to be stored on food contact surfaces. Wet wiping cloths can accumulate food debris and may allow the growth of pathogens, which can cross-contaminate the surfaces. Ensure wiping cloths are stored in an adequate sanitizing solution or establish a system in place to replace wiping clothes after use or as needed. Ensure to label the chemical bottles, especially the sanitizer solution. Chemicals must be stored separately from food handling areas. Meat slicer and dough roller sheeter were noted not to be used for food related operations. Remove this equipment from the premises and re-organise the kitchen equipment. Ensure to clean and sanitize the containers regularly where clean utensils are stored.
     • 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.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
     • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): No paper towel was observed at the handwashing station located in the kitchen. This may lead to inadequate handwashing of food handlers. Ensure all handwash stations are accessible at all times, are equipped with soap/ paper towel, and ONLY designated for handwashing.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
     • F2.7E Handwashing stations must remain accessible at all times.
4. MonitoringJul 18, 2023

   3 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Sanitizer solution measured below the required concentration at time of inspection. Sanitizer directly from the dispensing unit was also measured below the 200ppm. Quaternary ammonia sanitizers must be maintained between 200-400ppm to ensure adequate sanitizing action. Operator prepared a chlorine/bleach sanitizer solution to use in place of the quaternary ammonia sanitizer until a technician adjusts the sanitizer mixing/dispensing unit to the correct concentration. Provide EHO with a copy of the service report from the technician or pictures of test strip results to confirm the mixing/dispensing unit has been returned to proper function.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Main kitchen dishwasher not working at time of inspection. Operator indicated that manual ware-washing has been implemented, also the front of house dishwasher is being used as an interim solution until the malfunctioning dishwasher can be repaired or replaced. Provide EHO with an update by July 31st indicating a reasonable anticipated timeline for resolving the issue.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Front of house handwashing sink was full of used glasses and partially obstructed at time of inspection. Handwashing stations must remain easily accessible at all times and should not be used for other purposes. Operator emptied the sink, and cleared access to the handwashing station immediately.