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Kettle Valley Public on Main

100-5305 Main St Kelowna BC V1W 4V3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kettle Valley Public on Main has been inspected 5 times by Interior Health Authority since November 9, 2022. The most recent inspection, on May 14, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene 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.

  • 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 4 times across 4 separate inspections, most recently on May 14, 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 4 times across 4 separate inspections, most recently on May 14, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 3 times across 3 separate inspections, most recently on May 14, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on June 24, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on June 24, 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.

5 inspections

  1. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The bar glasswasher was not dispensing chlorine at the appropriate concentration. Ensure this is addressed and not used until it is properly functioning. The main dishwasher temperature gauges were not functioning and should be repaired to allow staff to monitor the sanitizing rinse temperature.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The bar ice scoop needed to be better stored to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The rear handwashing sink was not equipped with paper towel. Ensure this is equipped with the appropriate product.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The rear standing stainless steel fridge was measured at approximately 11°C. Potentially hazardous food was relocated from this fridge and operator was instructed to ensure this fridge can maintain temperature before storing food in it.
      • 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): F2.1B: Ensure each fridge is equipped with a working thermometer inside. Ensure expired test strips are replaced.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The front bar glasswasher sanitizer pump was broken. Operator was instructed to use main dishwasher until the glasswasher could be repaired.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): The sanitizer dispenser hose end rests in the mop sink when not in use. Operator was instructed to ensure this hose is modified to prevent it from contacting the mop sink basin.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The rear handwashing sink had items in it. Ensure this sink is kept unobstructed and used exclusively for handwashing.
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No chlorine was measured in the front glasswasher after running. The liquid did not appear to be moving through the line while the machine was running. Operator was instructor to use other the other dishwasher until this machine could be addressed.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5C: Wiping cloths were noted to be left out on surface between uses. Ensure cloths are either single use or kept in sanitizer between uses. F2.5K: Knives were noted being stored in a gap between the counter and the food prep cooler. Operator was instructed to discontinue this and store knives properly.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The handwashing sink in the dishwashing area needed hand soap and paper towel
      • 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.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): No staff onsite could provide valid food safe at the time of inspection.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Hot holding unit with soups and cooked onions at 52C. Operator turned up the heat setting. *Operator reminded of minimum holding temperature and to use probe thermometer to double check temperatures. *Operator reminded of maximum time allowed for holding potentially hazardous foods in the danger zone (4-60C). *Discussed reheating procedures.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quats dispenser at correct concentration, glass washer with correct Iodine concentration, and high temp dishwasher at correct temperature. 2 Quats spray bottles found below effective concentration. *Discussed how Quats spray bottles are refilled. Observed confusion with regards to: which bottle/chemical is the sanitizer, what is the correct concentration, frequency of refills, which surfaces to apply on. Food contact surfaces at cook/assembly line were not being sanitized between use. *Instructed on sanitization step on in-use utensils and cutting board. Please keep spray bottles close to work stations. Operator to decide on the approach for sanitizing food contact surfaces during uses, and put the decision on the Sanitation Plan. Options were given during inspection.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Facility is clean, organized, and uncluttered. Wiping cloths were found left on cutting boards. *Discussed the contamination risk from used wiping cloths to in-use cutting boards and knives. Provided methods for sanitization of food contact surfaces.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand wash sink close to cook line (left hand wash sink) not stocked with soap and paper towels. The other hand wash sink is stocked.
      • 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.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan shown to the health officer may not be the most up-to-date plan. It did not include the food contact surface sanitizer concentration and testing frequencies, and dishwasher requirements. Please ensure pest control methods are in the Sanitation Plan, i.e. fly strips, replacement, and monitoring of activity etc. Please ensure the Sanitation Plan is maintained up-to-date and available for view, and food handlers are trained in using it.
  5. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer concentrations were found adequate. Please obtain test strips of Quats and Iodine to verify the concentrations are effective for sanitizing food contact surfaces.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.

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