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Jade Buffet West Kelowna

A-1655 Westgate Rd West Kelowna BC V1Z 3P1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Jade Buffet West Kelowna has been inspected 2 times by Interior Health Authority since October 29, 2025. The most recent inspection, on September 28, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 September 28, 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 once on September 28, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on October 29, 2025. For example: 7 Are foods protected from contamination?

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.

2 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Soup hot held at 50C. Soup was discarded and operator to determine why this was the case. Operator increased the temperature -- Corrected at time of inspection Operator to organize cold food better so as to ensure ice surrounds the plate and food is kept at 4C or less at all times Operator to obtain additional cold holding to keep food to be fried at cold temperatures at the cooking line as discussed. This food can not be stored at room temperature for extended periods of time (operator stated this was stored for maximum of one hour, however a refrigeration unit must be obtained for any storage of potentially hazardous foods) All other food being hot held was above 60C. Operator stated soup had been heated above 74C prior to hot holding.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Operator to keep towels in sanibuckets. Sanibuckets were at the appropriate concentration but had no towel in them
  2. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Multiple RTE foods were observed beneath raw meat products. Discarded case of Tomatoes that case of tomatoes that were in contact with the bottom of a tray of marinated raw meat. Operator informed to review all foods, not just those highlighted, and ensure the operation and its staff are organizing raw beneath ready to eat foods to reduce the likelihood of cross contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.

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