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King Taps - Liquor Primary

1352 Water St Kelowna BC V1Y 9P4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

King Taps - Liquor Primary has been inspected 4 times by Interior Health Authority since May 25, 2022. The most recent inspection, on July 31, 2025, recorded 6 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 3 times across 3 separate inspections, most recently on July 31, 2025. 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 3 times across 3 separate inspections, most recently on July 31, 2025. 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 July 31, 2025. 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 2 times on July 31, 2025. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 July 31, 2025. For example: 2 Are proper pest control measures in place on the premises?

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.

4 inspections

  1. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Potentially hazardous foods (PHFs) by the cook line holding foods such as pastas, sauces were measured between 6-8C. PHFs were removed from service and are to be discarded.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Flies were observed around the dishwashing area on the main floor and on the second floor by the janitorial room on walls and ceilings. Operator to wash and sanitize all surfaces that the flies have come into contact with such as the walls and ceilings. Using degreaser was also recommended. Ensure that all used mop heads are washed with detergent and a disinfectant is used before storage. Discard old mop heads and acquire new mop heads.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): ECOLAD sink and surface sanitizer was below the recommended concentration for all tested sanitizer buckets that held wiping clothes, spray bottles, and at the dispenser itself. Operator is to have the sanitizer dispenser serviced to the correct concentration. Staff are to manually add in the sanitizer to the correct level until the dispenser is serviced. Use test strips to verify the concentration before use.
      • 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): Wiping clothes were: - observed sitting on top of a cutting board that was being used to cut/process raw chicken. - kept in staffs' pockets or aprons to wipe hands while handing food. - when not in use, were left on counter tops. Do not use wiping cloths to wipe cutting boards when handling PHFs like raw chicken. Used wiping cloths that have been soiled must be washed in soapy water, rinsed, and sit in sanitizer buckets. Wiping clothes must be kept in sanitizer buckets when not in use. Staff are not to keep wiping cloths on their person. Wiping your hands on wiping clothes while handling food repeatedly, instead of washing your hands properly can result in cross contamination that can lead to foodborne illnesses. Staff are to practice proper hand hygiene.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • 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): Paper towels were missing at one of the handwashing stations. New roll of paper towels were installed.
  2. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Food items in prep line cooler inserts measured at 10 °C. To prevent the growth of pathogens, potentially hazardous foods must be maintained at 4 °C or below. Place lids on inserts to ensure that food is maintained at 4 °C or below.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Flies were observed near the dishwashing area, around used dishes and around garbage bins. Flies may carry pathogens and contaminate food or surfaces. Implement control measures to reduce fly populations.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The final rinse temperature of the high-temperature dishwasher measured at 65 °C at the dish surface. The final rinse temperature must measure at a minimum of 71 °C to adequately sanitize dishes. Repair dishwasher and verify that a temperature of 71 °C is reached at the dish surface.
      • 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): Containers without handles were observed to be stored in dry goods. Utensils used to scoop dry products must be equipped with a handle to prevent microbial contamination of food. Utilize scoops with a handle to portion dry products.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Two glasswashers (one in the bar on the top floor, and one in the main kitchen) measured to have 0ppm of chlorine. The glasswashers were re-primed and 50ppm of chlorine was detected using test strips. Staff are to ensure that all dishwashers and glass washers are dispensing adequate concentrations of sanitizer before running dishes and glasses through the washers by using test strips. High temperature dishwasher: over 71C (in compliance).
      • 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): Two containers of raw chicken were observed stored on the floor in the walk in cooler. Please store all food at least 6 inches off the ground.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): New dual sanitizer has test strips, accuracy of colour indication may very as to type of lighting when testing, racy must be confirmed as per manufacturer

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