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J-Wok Express

6-3818 Gordon Dr Kelowna BC V1W 3Y3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

J-Wok Express has been inspected 11 times by Interior Health Authority since March 21, 2014. The most recent inspection, on August 18, 2026, recorded 4 infractions.

1 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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 11 times across 7 separate inspections, most recently on August 18, 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 9 times across 6 separate inspections, most recently on August 18, 2026. 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 5 times across 5 separate inspections, most recently on August 18, 2026. 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 3 times across 3 separate inspections, most recently on March 26, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 5 times across 5 separate inspections, most recently on August 18, 2026. 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.

11 inspections

  1. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cooked rice was being held at approximately 24°C prior to frying. Operator was remined that potentially food needs to be maintained either below 4C or above 60C at all times.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • 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): Chlorine sanitizer weak when tested. Ensure sanitizer solution is maintained and tested regularly.
      • 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): Ensure bins of food are stored off the cooler floor.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Ensure refrigerator temperatures are monitored and recorded at least daily.
  2. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Freshly cut garlic in oil was being left out a room temperature on the grill line. Operator was instructed to keep only small portions on the grill line so it will be used up quicker and keep the rest in the fridge.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Ready to eat food must be stored separately or above raw meats.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: A square cutting board in the rear part of the kitchen was heavily discolored and needs to be replaced or resurfaced. F2.5C: Ensure cleaning cloths are kept in sanitizer between uses or only single use. F2.5G: Food needs to be stored off the floor in the cooler. F2.5K: Knives were being stored in gaps between equipment. Operator was instructed to store the knives properly. Operator was instructed to ensure scoops have handles and are stored properly to prevent contamination.
      • 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.
      • F2.5G 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 rear handwashing sink needed to be equipped with soap.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature logs were not being maintained. Ensure daily temperature logs are maintained going forward for all fridges.
  3. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Raw meat was marinating in sauce at room temperature. Food was relocated to a cooler as it had been out for less than 1 hour. The operator was instructed to ensure potentially hazardous foods are kept refrigerated.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Ready to eat food must be stored separately or above raw meats.
      • 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?
      • Observation(s): The chlorine test strips were expired. Ensure each cooler is equipped with a working thermometer. *CDI*
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5C: Ensure cleaning cloths are kept in sanitizer between uses or only single use. F2.5E: Ensure employee personal items are stored separate from food handling areas F2.5K: Ensure scoops have handles and are stored properly to prevent contamination.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Ensure the employee washroom door is kept closed at all times.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Ensure the current decal is placed on the permit and it is placed in a publicly viewable space.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.5 Are the FOODSAFE training requirements being met?
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Foods found stored on the ground in the walk in cooler. *Ensure all foods are stored at least 15cm above the ground to prevent contamination.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ensure mechanical dishwasher is producing 50 - 200 ppm chlorine residual, as verified using test strip. Temporary solution provided. Sanitizer bucket was made during inspection. Sanitizer for food contact surfaces must be made and available during restaurant operating hours *Service the dishwasher *Have adequate sanitizer buckets in the kitchen for staff to access easily and allow for staff workflow that minimizes contamination
      • 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): Scoops observed to be stored in dry foods such as sugar, flour and salt. Scoops appear contaminated. *Replace spoons and scoops as often as necessary *Cover dry spices when they are not in use for long periods
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • 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): Handwash station by kitchen entrance had hot water turned off. Reminder given on hot water requirements and importance of handwashing using hot water.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature monitoring logs not maintained. *Restart temperature logs to monitor critical limits of cold food storage.
  5. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Scoops observed to be stored in dry foods such as sugar, flour and salt One tray of raw foods such as meat stored above ready to eat foods in walk-in cooler
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Facility uses a 3 compartment sink method for cleaning and sanitizing. However, the third compartment was used for the washing of raw chicken breast. When asked, staff explained how all 3 compartments were used for cleaning and sanitizing utensils and dishware
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Staff washroom sink is leaking and is why the water was turned off
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand washing station in the staff washroom was not working during time of inspection as the water was turned off
  6. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw meat and raw eggs stored above ready to eat foods such as lettuce during time of inspection
  7. Monitoring

    4 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): Deep-fried Items cooling on baker racks, staff need to monitor temperature of items cooling. Food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours. Use appropriate /or approved methods.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): No recent temperature logs of the refrigeration temperatures.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher rinse no sanitizer. Large white cutting board requires sanitizing.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Ceiling tiles above grill are dirty and require cleaning. These tiles need routine cleaning and should be included in a cleaning schedule.
  8. Monitoring

    2 infractions

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): Sauces being heated in warmer. Sauces must be heated quickly to 74 C then hot held.
      • F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): No recent temperature logs of the refrigeration temperatures. Cut garlic stored in oil at room temperature. Do not store large portions at room temperature , take out portions that will be used up quickly.
  9. Monitoring

    3 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): Rice at 90 F after two hours.
      • 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
      • 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Cooler across from grill at 45 F Daily logs not being kept of coolers and freezers. Require thermometer for all food coolers and freezers, and daily records be recorded on a log.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
      • 4.3 - Potentially hazardous frozen food must be maintained at -18°C or colder.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The outside of the of large bins used for floor, rice etc. require cleaning. Cutting boards and chopping block, meat slicer must be cleaned then sanitized.
  10. Monitoring

    0 infractions

  11. Monitoring

    1 infraction

    • 9.4 - Are the staff washing hands as often as necessary to prevent contamination of food?
      • Observation(s): Cutting board over top of handsink

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