Skip to content
Loading map…

Kelly O'Bryan's Neighborhood Restaurant

262 Bernard Ave Kelowna BC V1Y 6N4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kelly O'Bryan's Neighborhood Restaurant has been inspected 8 times by Interior Health Authority since May 15, 2014. The most recent inspection, on August 11, 2026, recorded 3 infractions.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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 4 times across 4 separate inspections, most recently on August 11, 2026. For example: 7 Are foods protected from contamination?

  • 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 August 11, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 November 14, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on November 14, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 May 15, 2014. For example: 2 - Are there handwashing stations available?

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

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Covered containers of raw chicken and raw shrimp were found in the walk-in cooler above covered ready-to-eat gravy. Operator rearranged the refrigerator immediately with raw foods below ready to eat foods and with adequate spacing.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips were not available for monitoring dishwasher sanitizer concentration. Unknown test strips were used with a repurposed bottle without the test strip's appropriate colour chart. Bleach test strips were ordered with its receipt provided by the front-end manager.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Iodine glasswashers were initially found to have no detectable sanitizer solution. After priming, the machine dispensed the required iodine concentration.
  2. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Fruit flies were observed around the second floor's soda guns Ensure all soda guns are cleaned in soap and water, rinsed, and sanitized. Wrap the heads when not in active use.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Outstanding: x1 door handle for the bar cooler missing. New handle to be installed.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Operator to locate the Permit to Operate. Re-issues are available by contacting Interior Health.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Bar cooler was observed to be at 6C. Carton of milk was discarded. Cooler not to be used to cold hold potentially hazardous foods such as milk, unless it is able to maintain a temperature of 4C or below. Ensure the cooler's air circulation is not impeded by over stocking the cooler with product.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Observed fruit flies around the second floor bar. Ensure all food contact surfaces are cleaned with soap and water, rinsed, and sanitized. Store wiping cloths in sanitizer solution.
      • F2.2C The premises must be maintained free of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 2 door handles for the bar cooler were missing. Door latch to the walk in cooler was also missing. Operator to ensure equipment is in good working order. Ensure handles, locks, and latches are in place to create a good working seal so that the equipment may maintain a temperature of 4C or below.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Main front bar cooler was measured to be at 6.9C. All potentially hazardous foods (ie. dairy) are to be stored in a working cold unit until the cooler is able to maintain a temperature of 4C (40F) or below. Staff may consider storing milk and creamers in an ice bath to maintain 4C or below. Contact a technician to ensure that the cooler is working as intended. A jug of milk and cream were discarded
      • 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): Broken thermometer was observed in the front main bar cooler. Acquire a new working thermometer to monitor and record temperatures.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Mechanical bar glass washer with iodophor sanitizer seemed weak.
  6. Monitoring

    1 infraction

    • F3.2 - Is the contact information the same?
  7. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Food cooler and garnish tray close to the wall opposite of the dishwasher was observed to be between 7 to 11 degrees Celsius
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Ensure wiping cloths are kept in a sanitary manner by being submerged in sanitizer solution when not in use Ensure non food items are kept away from food contact surfaces at all times
  8. Monitoring

    2 infractions

    • 8.2 - Are there handwashing stations available?
      • Observation(s): At the time of inspection, the handwashing sink in the upstairs bar area did not have soap and paper towels. Staff stocked the handwashing sink with soap and paper towels during the inspection.
    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): At the time of inspection, ice scoop was stored in the ice, in the ice sink at the upstairs bar area. Operator moved the ice scoop to clean and sanitary container. Please ensure that the ice scoop is stored in clean and sanitary container when not in use to prevent possible cross contamination. Foods stored in prep coolers are covered when not in use. Foods in coolers are covered with lids or saran wrap.

Nearby inspected facilities

Own this business? Add a badge to your website