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Imperial Banquet Restaurant

233 Rutland Rd N Kelowna BC V1X 3B1 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
3.9 / 5 (8)

Opening hours

  • Friday11 AM–8:30 PM
  • MondayClosed
  • Saturday11 AM–8:30 PM
  • Sunday11 AM–8:30 PM
  • Thursday11 AM–8:30 PM
  • Tuesday11 AM–8:30 PM
  • Wednesday11 AM–8:30 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Imperial Banquet Restaurant has been inspected 8 times by Interior Health Authority since January 15, 2014. The most recent inspection, on December 3, 2025, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Food temperature control.

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.

  • 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 5 times across 5 separate inspections, most recently on November 2, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 3 separate inspections, most recently on February 12, 2020. For example: 7 Are foods protected from contamination?

  • 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 3 times across 3 separate inspections, most recently on March 14, 2019. 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 once on March 14, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on June 6, 2018. For example: 4 Are written sanitation procedures (Sanitation 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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing sink is excessively difficult to get to due to chest freezer adjacent to it blocking the path. Need to side step. In addition, no soap or paper towel here. Operator has been using the 2 compartment dish sink to wash their hands. Operator must reorganize the facility to ensure sink is accessible, and then must fully stock it and use this sink specifically for food preparation handwashing.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Containers of food are being stacked on top of uncovered food products. Foods are uncovered in the walk in cooler.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ice machine has residue build-up and is in need of a thorough cleaning and sanitizing.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash station at the front of the premise did not have paper towels. This was corrected at the time of inspection.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Fridge and coolers below 4 degrees C. Hot holding units for rice ( x3) all above 60 degrees C. Large amounts of noodles, cut vegetables had been taken out for start of dinner service. This was placed back in the walk in cooler and corrected during inspection. Garlic in oil seen out at room temperature. This was placed on ice and corrected during inspection.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher chlorine stock bottle empty and replaced. No chlorine sanitizer detected.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Hose with no vacuum breaker directly connected to a prep sink tap and submerged in a food container used for thawing pork. This was removed and corrected during inspection.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): *Reoccurring infraction. Paper towels not available at the hand sink adjacent to dishwasher. This was corrected during inspection.
  5. Monitoring

    6 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): No cooling log to verify cooling procedures for fried chicken balls and fried pork. Resources will be supplied to operator.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Metal can of tomato sauce in walk in cooler is uncovered.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Probe thermometer not available at the time of inspection.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Staff bathroom is extremely cluttered leading to difficulty accessing the handwash sink. Maintain premise in good condition by removing items not needed for food operations out of the premise.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): New handwash station did not have paper towels by the station. Please install a paper towel dispenser or another equivalent method.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Not available at the time of inspection. Resources will be given to the operator.
  6. Monitoring

    5 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Frozen meats seen thawing on top of the freezer in the kitchen. This has been observed multiple times on the premise. Walk in cooler at 3.4 degrees C.
      • F1.4D - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Tubs of noodles seen to be stacked on top of each other.
      • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1) Cardboard soaked with grease noted being used on site. 2) Numerous empty oil jugs in their plastic holding containers seen being stacked and stored in the kitchen. Operator will call recycling for pick up. 3) Knife seen being stored in a visibly dirty space between prep tables- This was corrected during inspection.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Staff washroom did not have paper towels or soap. Sink was blocked with boxes. This was corrected at the time of inspection.
      • F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan not on site at the time of inspection.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Ali G

    We were frequent customers, but this last order will be our last. They have online ordering, which is nice, but I got confirmation that our food was ready 10 minutes after we ordered, which worried me because my mom had the same issue and her food was awful. Sure enough, our food was not fresh, it was dry and overcooked. Really disappointing. Your food is expensive, I expect it to be great quality.

  • F Davis

    I ordered skip last night to deliver to a lounge and this food was by far the best Chinese food I ever had! The pork fried rice was moist and flavourful. The almond chicken we received one big chicken patty we thought it was hilarious but it was actually delicious with no greasy parts. And the absolute star of the show was the beef and vegetable by far that was the best beef and vegtables I ever had everything was tender soft and had a absolutely Delicious gravy and tender fall apart beef. Everytime I come to kelowna this will be my go to spot for lunch ♡♡♡

  • Erin Haberlin

    We just ordered today, food was fresh flavourful and delicious. Service was great. Very friendly and kind when we picked up.

  • Jesse Ord

    Years ago I rated this restaurant 5 stars as it was around the corner from my house and I ate there often and really enjoyed it. I recently decided to try it again and had a very different experience. I called to ask if they could substitute the beef in a specific dish for a vegetarian option and was told in no uncertain terms that the kitchen did not make substitutions. No discussion of extra cost or options for me to try be accommodating. I wish the owners and staff the best, but sadly it seems I will have to find another option.

  • Christina Jones

    I’m disappointed. I ordered based on a customer review, but our order was not what I expected. The sesame chicken was very tough, as was the ginger beef. It was as if it had been leftovers that were reheated. Almost inedible. The chicken chow mien was okay. My first time ordering and definitely my last.

  • Ali G

    We were frequent customers, but this last order will be our last. They have online ordering, which is nice, but I got confirmation that our food was ready 10 minutes after we ordered, which worried me because my mom had the same issue and …

  • F Davis

    I ordered skip last night to deliver to a lounge and this food was by far the best Chinese food I ever had! The pork fried rice was moist and flavourful. The almond chicken we received one big chicken patty we thought it was hilarious but …

  • Erin Haberlin

    We just ordered today, food was fresh flavourful and delicious. Service was great. Very friendly and kind when we picked up.

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