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Hugo's Mexican Kitchen

124-3499 Lakeshore Rd Kelowna BC V1W 0A7 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.4 / 5 (8)

Opening hours

  • Friday12–9 PM
  • Monday12–8:30 PM
  • Saturday12–9 PM
  • Sunday12–8 PM
  • Thursday12–8:30 PM
  • Tuesday12–8:30 PM
  • Wednesday12–8:30 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Hugo's Mexican Kitchen has been inspected 4 times by Interior Health Authority since February 27, 2023. The most recent inspection, on August 11, 2025, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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 3 times across 3 separate inspections, most recently on August 11, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 6, 2025. 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 August 11, 2025. For example: 7 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 February 27, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 3 times across 3 separate inspections, most recently on August 11, 2025. For example: 3 Are written food handling procedures (Food Safety 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.

4 inspections

  1. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5G: Scoops need to have handles and be stored in a manner that prevents contamination. This has been a repeat observation. Operator needs to improve scoop storage and condition. F2.5K: Food storage in the facility needs to be better organized. Food needs to be stored off the floor and separate from other incompatible areas.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • 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): The handwashing sink was being used to thaw meat in it. Ensure the handwashing sink is kept unobstructed and is used exclusively for handwashing,
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temp logs need to be maintained daily and kept available on site. This is a repeat observation and needs to be improved going forward.
  2. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The chlorine sanitizer was too strong when measured. Operator was shown how to mix an appropriate chlorine and water sanitizer solution.
      • 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): The roof above the hot holding unit needed to be cleaned to remove dust and debris. Scoops need to have handles and be stored in a manner that prevents contamination.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temp logs need to be maintained daily and kept available on site.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: The facility did not have test strips for their chlorine sanitizer solutions. The operator was instructed to obtain chlorine test strips. F2.1B: Several of the fridges in the kitchen were not equipped with thermometers inside. The operator was instructed to make sure each fridge has an internal thermometer and to keep a daily temperature record onsite.
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The facility was using a vinegar solution for sanitizing their tables. The operator stated they would switch to chlorine sanitizer for their tables.
      • F2.3C Clean in place warewashing procedures 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): F2.5B: A ceiling panel was missing in the rear of the kitchen near the food cooler. The operator was instructed to ensure the panel was replaced. F2.5D: The sanitizer bottles were not labelled to indicate what solution was inside. The operator was instructed to label all sanitizer bottles to indicate their contents. F2.5G: Bottles of pop were being stored in a closet along with cleaning supplies. Operator stated they would be moved to a new display fridge. F2.5K: Scoops without handles were being stored in rice and flour storage bins. The operator was instructed to use scoops with handles and store them outside of food storage bins.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Left side bar cooler at 8-9C. Creamers stored inside were voluntarily discarded. Kitchen upright cooler (#1) at 6C. Reorganization and space management may allow for better air circulation. Ensure an external thermometer is supplied in this cooler.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please obtain chlorine test strips. Ensure all refrigeration units are equipped with an external thermometer.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Vinegar water solution used at the bar.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature monitoring logs not maintained. Food Safety Plan should include temperature monitoring procedures for critical limits. Please restart temperature monitoring logs and keep records for at least 3 months.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Chris V

    I had the privilege of putting one of the greatest things I've ever tasted into my face hole today, and it was from Hugo's. The Quesabirria Tacos is hands down the best Mexican dish I've had in my entire life, and Ive tried a TON. The flavor is out of this world and I genuinely can't describe in words how delicious it was.. I will absolutely be back, I'm officially addicted. Thank you very much!

  • Nichola Manning

    If it weren’t for the server (and if I could leave zero), I’d be giving this place zero stars. The soup arrived cold, and the food overall was mediocre at best. The restaurant itself was very dirty—we started on the patio but moved inside, only to find a booth with food splattered on the seats and walls. It’s clear they’re understaffed; the few servers working were doing their best but were completely overwhelmed. I’ve been here before when it first opened, and unfortunately, the quality has really gone downhill.

  • Jermaine

    Was visiting from Winnipeg and was trying every new place I could. I had the quesabrillas. So good.

  • Kimberley Mullen

    Super nice food. We got it very fast. The waiters/waitress are so nice. Can recommend the cactus taco

  • Jacky Tran

    Great food and large portions at a reasonable price with friendly service! They were able to accommodate our requests for certain dishes and there were a lot of protein options. We came to visit from Vancouver and the food here was great! The meat was juicy and the portions for all dishes had our group of guys full. Some highlights were the protein bowls, the Al Pastor Quesadillas, and the tacos. Definitely a lot of flavor and hits home for a good family Mexican spot!

  • Chris V

    I had the privilege of putting one of the greatest things I've ever tasted into my face hole today, and it was from Hugo's. The Quesabirria Tacos is hands down the best Mexican dish I've had in my entire life, and Ive tried a TON. The …

  • Nichola Manning

    If it weren’t for the server (and if I could leave zero), I’d be giving this place zero stars. The soup arrived cold, and the food overall was mediocre at best. The restaurant itself was very dirty—we started on the patio but moved inside, …

  • Jermaine

    Was visiting from Winnipeg and was trying every new place I could. I had the quesabrillas. So good.

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