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Keg Restaurant and Bar

1825 Underhill St Kelowna BC V1X 5P8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Keg Restaurant and Bar has been inspected 4 times by Interior Health Authority since June 20, 2017. The most recent inspection, on April 11, 2025, found no infractions.

1 of 4 inspections on record found no infractions at all. 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 2 times across 2 separate inspections, most recently on May 30, 2022. 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 once on May 30, 2022. 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 June 4, 2019. For example: 7 Are there handwashing stations available and properly supplied?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on June 20, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on May 30, 2022. For example: 1 Does the facility have proper monitoring supplies?

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

    0 infractions

  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Chlorine sanitizer solution prepared to 100 ppm at time of inspection, as lactic acid Sink and Surface Sanitizer was measured to be elevated at 3010 ppm lactic acid. No chlorine test strips available at time of inspection. A number of test strips were provided to operator until the lactic acid sanitizer dispenser can be repaired.
      • 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): 1) Glass dishwasher in bar area uses iodine. Test strips unable to measure any concentration of iodine at time of inspection. Operator has an alternate glass dishwasher in the main kitchen that can be used. 2) Lactic acid sink and surface sanitizer measured at 3010 ppm, which is elevated above 704-1875 ppm range. Chlorine solution made at time of inspection to 100 ppm as interim solution.
      • 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): 1) Scoops stored directly in a) dry storage bin in food prep area and b) in ice bin in bar area. Scoops must be stored in a separate clean and dry container, and not directly touching the food product. Operator took corrective action. 2) In-use utensils stored directly in sanitizer solution, which is not a recommended practice. Refer to instructions provided in the attached document. Operator took corrective action at time of inspection.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): a) The sanitizer test strips are not available for the chemical sanitizer used at the premises. b) The sanitizer test kit for the mechanical glass washer is expired as per the label.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The rubber seal for the walk in cooler door in the front food preparation area is damaged.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The handwashing station next to the dishwashing area is not supplied with hot running water.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  4. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): a) The soda drink dispensing unit has accumulated debris around the spigots. b) The coffee dispensing unit has accumulated debris around the spigots. c) The plastic container storing cleaned utensils have accumulated debris. d) The test kit for the chemical sanitizing solution being used in the food preparation is not available. e) The test kit for the mechanical glass washing unit is missing the sampling tube for proper testing. f) The record for the chemical sanitizer level for the mechanical glass washing unit is not maintained.
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.

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