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Kettle River Brewing

731 Baillie Ave Kelowna BC V1Y 7E9 · Tasting Room - Food Service

Official record from Interior Health →

Inspection summary

Kettle River Brewing has been inspected 7 times by Interior Health Authority since August 18, 2017. The most recent inspection, on March 14, 2025, recorded 4 infractions.

2 of 7 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: Pests, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 March 14, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 March 26, 2021. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 July 23, 2019. 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 3 times across 2 separate inspections, most recently on March 14, 2025. For example: 1 Are proper cooking procedures followed?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on March 14, 2025. For example: 6 Are the premises designed and equipped to ensure safe 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.

7 inspections

  1. Monitoring

    4 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): Discussed the facility's preparation steps for sous vide foods. According to the operator, chicken is equilibrated to 77°C and held for 90 minutes. Beef is equilibrated to either 50°C and held for 12-16 hours or 69°C and held for 90 minutes. The minimum acceptable sous vide cooking temperature is 55°C for all meats except poultry, which must be cooked to at least 60°C. Please ensure beef products reach a minimum of 55°C and are held for at least 89 minutes. Refer to BCCDC's 'Guidelines for Restaurant Sous Vide Cooking Safety in British Columbia' for additional internal temperature holding times.
      • F1.1A Potentially hazardous food must be cooked to appropriate internal temperature.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Observed gaps in the weather strip at the back receiving door. Weather stripping or other physical barriers are necessary at all entrances to prevent against the entry of pests, which may carry pathogenic organisms that can contaminate food and food contact surfaces. Please repair or replace the weather strip and send a photo to EHO once complete.
      • F2.2B The premises must be protected against entry of pests.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Observed unfinished wood used as a backsplash in the bar area. Please paint/seal wood so that it is smooth, non-absorbent, and easy to clean and send a photo to EHO once complete.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please add processes for sous vide foods and homemade hot sauce to the facility's Food Safety Plan.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Corrected During Inspection - QUATS sanitizer used for Food Contact Surfaces was found to exceed 400 ppm. Required concentration for food contact surfaces would be within 200ppm to 400ppm. Operator made a chlorine solution of 200 ppm at time of inspection
  4. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Used malts stored in fruit bins at back, dispose or store used malt in a manner to prevent pest from harbouring. Store construction debri in a manner to prevent harbouring of pests. Construction items mixed with the processing equipment, organize and separate material, store food processing items separate from construction material.
      • 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): Organize and separate construction material from processing area. Keep area around the sink and floor grate clear of items so that the sinks and drain can be used. Debri on the floor in service area, the floor requires better cleaning.
  5. Monitoring

    1 infraction

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Provide a food safety plan indicating the types of proposed food items, only approved for low risk items. Keep list and plan at the site. Meat and vegan pie are not low risk.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Lower portion of the walls in the washrooms must be impervious. Require resurfacing

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