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Kelowna Beer Institute Inc.

1346 Water St Kelowna BC V1Y 1J1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kelowna Beer Institute Inc. has been inspected 7 times by Interior Health Authority since December 19, 2016. The most recent inspection, on June 17, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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 December 4, 2025. 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 2 times across 2 separate inspections, most recently on October 30, 2024. 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 once on November 4, 2021. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 November 4, 2021. 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 3 times across 3 separate inspections, most recently on December 4, 2025. 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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Opened paper bag of sugar in the dry storage area. Close paper bag with clip and/or store in a container with a pest proof lid.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Temperature logs were available and maintained. Infraction: Chlorine and QUATS sanitizer test strips were water damaged and expired. Operator to acquire new test strips.
      • 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): Low temperature dishwasher, final rinse, chlorine concentration: 50ppm, in compliance. QUATS sanitizer spray bottle was measured to be at 100ppm. Sanitizer dispenser was also measured at 100ppm. Operator to have technician recalibrate the dispenser to dispense 200ppm, verify with sanitizer test strips. All staff to manually mix sanitizer to 200ppm. Verify with test strips.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): A crate of dishes, breadcrumbs, and boxes of canned food items were observed stored in the staff bathroom. Operator was directed to remove the dishes from the facility if they are not used. Store and keep food related deliveries in areas in the kitchen that would prevent contamination. Do not store food items in the bathroom.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  5. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cooler on cooking line across from deep fryers was measured at 7°C during inspection. Temperature logs indicated this unit has not consistently maintained temperature at or below 4°C. Chicken wings stored in this cooler measured an internal temperature of 6.5°C. Operator was instructed to relocate potentially hazardous foods to a cooler capable of maintaining temperature at or below 4°C and ensure the cooler is serviced by a technician. Pathogenic bacteria can grow to harmful levels when potentially hazardous foods stored above 4°C and below 60°C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Drinking glasses observed in tasting room handwashing sink. Discussed keeping all employee handwashing sinks unobstructed and easily accessible at all times. Frequent handwashing is an important step in preventing the transmission of communicable diseases.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Operating permit found posted in kitchen during inspection. Discussed with operator posting the permit in a location where it is clearly visible to customers.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer feeder line was not primed after changing sanitizer container, line primed and 50 ppm chlorine achieved
      • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan not available on site, please use the template attached to e-mail with this report
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.

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