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Kelowna Actors Studio Inc.

1379 Ellis St Kelowna BC V1Y 1Z9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kelowna Actors Studio Inc. has been inspected 6 times by Interior Health Authority since September 26, 2013. The most recent inspection, on March 11, 2025, found no infractions.

3 of 6 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: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 2 times across 2 separate inspections, most recently on May 5, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 once on May 5, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 5, 2017. For example: 5 - Are there handwashing stations available and properly supplied?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on December 10, 2018. For example: 6 Are the FOODSAFE training requirements being met?

  • 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 2 times across 2 separate inspections, most recently on May 5, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips for the dishwasher are expired. Unable to locate iodine test strips for glass washer.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Please keep copies of a valid FOODSAFE certificate or equivalent on site for verification.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    4 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Cooler was found at 8.4 °C and was lowered during inspection to 6.4 °C. Please continue to monitor until follow-up inspection. Thermometer is not reading the temperature of the cooler properly. A thermometer is required in the bar fridge.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The glass washer was not turned on during the inspection. Operator was not able to turn it on for the inspection. A follow-up visit is arranged to check the glass washer Ice well needs to be sanitized after use. Please do not store products or scoop in the ice well. Please have a separate container for storage and ready to eat ice for drinks.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Ceiling tiles and area around the oven ventilation has a build up of debris and dust
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Access to handwashing or hand sanitizer for the serving staff is required.
  5. Monitoring

    5 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - The mechanical dishwasher is not working as per the manufacturer's instruction. A technician is coming in next Mon for servicing. - Please find out how to operate the mechanical glass-washer from the technician. - Please obtain correct test kits for the sanitizing solutions for the dishwasher, the glass-washer and the ready to use sanitizer in the spray bottle.
    • 12 - Is the contact information the same?
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - A ceiling tile is missing in the food preparation area. - Some of the ceiling lights do not have a shatterproof cover.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): More info is available at <https://www.interiorhealth.ca/YourEnvironment/FoodSafety/Pages/Resources.aspx>.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): More info is available at <https://www.interiorhealth.ca/YourEnvironment/FoodSafety/Pages/Resources.aspx>.
  6. Monitoring

    0 infractions

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