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Kelowna Yacht Club

1370 Water St Kelowna BC V1Y 1J1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kelowna Yacht Club has been inspected 10 times by Interior Health Authority since May 5, 2016. The most recent inspection, on September 23, 2026, recorded 1 infraction.

2 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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 3 times across 3 separate inspections, most recently on September 23, 2026. 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 3 times across 3 separate inspections, most recently on June 5, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 February 20, 2020. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 June 5, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 6 times across 4 separate inspections, most recently on September 21, 2023. For example: 4 Are written sanitation procedures (Sanitation 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.

10 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No QUATs sanitizer test strips were observed on-site for measuring food contact surface sanitizer concentration. Additionally, iodine test strips for the glasswasher were not available. These test strips are required to ensure appropriate sanitizing levels are maintained. Ensure that QUATS and iodine test strips are readily accessible and available to staff at all times.
      • 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): Observed scoop handles submerged in the bulk containers containing rice. Some scoops lacked handles. Submerging scoop handles in food containers could contaminate food by transferring bacteria from the scoop handle to the food especially when the scoops are not cleaned well from previous use. The operator removed the scoops from the bulk containers at the time of inspections. Operator to use scoops with handles.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The handwashing sink located near the food preparation area was observed to lack liquid soap. While paper towel was available, it was positioned on the highest shelf of the cabinet, making it inaccessible for proper hand hygiene. Liquid soap and paper towel must be supplied for proper hand washing practices. The operator replenished the liquid soap at the time of inspection. The operator to keep the paper towel at an area that is easily accessible to all employees for proper hand washing practices.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  3. Monitoring

    1 infraction

    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator is to update the sanitation plan to include steps and procedures for cleaning and sanitizing, that is in line with the Provincial Policy on Pet Dogs on Outdoor Dining Areas. Please submit by email a digital copy to the inspector for approval. The points below should also be addressed in the plans: a. All surfaces of the indoor dining area where pet dogs are allowed must be made of materials that are smooth, impervious and easy-to-clean. b. Surfaces contaminated by animal waste (e.g. feces, urine or vomit) or other animal by-product must be cleaned and sanitized immediately by staff of the facility. Equipment used for cleaning and sanitation in these instances must be single-use or washed in the facility’s janitorial sink. Such re-usable equipment must not be re-used on or stored near any food or food contact surfaces, equipment or utensils. The method of cleaning and sanitation, including chemical type and concentration, must be specified by the operator in their sanitation plan. c. Employees who come into contact with a pet dog, its accessories, pet-wares or animal waste must adequately wash their hands before undertaking any of their regular work duties. An employee’s hygiene instructions must address hand washing after handling or dealing with a pet. Additionally, employee clothing must be free of dog dander, fur or body fluids. d. Pet dogs are not to eat or drink from any re-usable dishware, glassware or utensils intended for customer use. Pet-wares must be cleaned in the janitorial sink, and stored separately from any food and food contact surfaces, equipment or utensils intended for customer use.
  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Small bar fridge at 7 C and iced up in the back. Small line cooler across from fryers at 7 C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Final rinse temperature at 68 C when at least 71 expected on the rack. Staff where instructed to turn machine off due to operating defect to address sensors not working. Typically mechanical dishwasher continuously on
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  6. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Small bar fridge at 9 C with cubed cheese. Low risk condiments (citrus, pickles, berries) ok in short term or put on ice or move to working cooler
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Souse vide style cooking of pork, please see attached example in e-mail of this report for modification and adoption
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
  7. Monitoring

    0 infractions

  8. Monitoring

    4 infractions

    • F3.2 - Is the contact information the same?
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towel dispenser for some handwashing stations
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No plan available, please use template provided in e-mail of this report. Additional plan for sous vide as discussed and outlined in guidelines provided.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No plan available, please use template provided.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  9. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Vacuum packaged salmon thawed in plastic that is not oxygen permeable
      • F1.4D - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F3.2 - Is the contact information the same?
  10. Monitoring

    4 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Wiping cloths were seen left out on food contact surfaces. Ensure wiping cloths for food contact surfaces must be in sanitizer solution when not in use to reduce the risk of cross contamination
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash station by dry storage and walk in fridge and cooler did not have soap. A temporary soap bottle was in place until it can be stocked again. This was corrected during inspection. Single use towels were not seen by the handwash station by the dishwasher. Operator verbally agreed to put in paper towels right away.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Ensure food safety plan is current and on site at all times
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Ensure sanitation plan is current and on site at all times

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