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KO DAK Chicken

104-3957 Lakeshore Rd Kelowna BC V1W 1V3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

KO DAK Chicken has been inspected 3 times by Interior Health Authority since July 15, 2024. The most recent inspection, on November 26, 2025, recorded 5 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Protecting food from contamination.

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.

  • 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 4 times across 3 separate inspections, most recently on November 26, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 3 times across 3 separate inspections, most recently on November 26, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 November 26, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 January 8, 2025. 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 4 times across 3 separate inspections, most recently on November 26, 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.

3 inspections

  1. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Potentially hazardous food sauces were being improperly hot held at approximately 45°C. This is a repeat observation. Operator turned up hot holding unit during inspection. Operator was instructed to ensure the hot holding unit maintains sauce temperatures above 60°C and this is maintained going forward. A potentially hazardous food sauce bottle with storage instructions stating "refrigeration" was observed to be opened and left out at room temperature. Operator discarded this sauce bottle during inspection. Operator was instructed to ensure sauces are properly stored according to their label.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • 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): A significant number of mouse droppings were observed behind the front bar area and a mousetrap in the kitchen had a capture. Operator was instructed to reset the mousetraps in the kitchen and address the mouse infestation in the restaurant.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Frozen chicken was being thawed at room temperature in the dishwashing sink. Operator was instructed to thaw chicken using approved methods. This is a repeat observation. Chicken must be thawed under cold running water in the sink or overnight in the refrigerator. Chicken thawed in the sink under water must be monitored while using this method.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: The sanitation of the kitchen needs to be improved. A thorough cleaning of the kitchen surfaces is required with special attention paid to the shelves, floors, under the fridges, under and around the cooking equipment. The kitchen and refrigeration equipment needs to be moved and the areas underneath thoroughly cleaned to remove all buildup of filth, dirt, and debris. Operator was instructed to ensure the above areas are cleaned and kept in good condition going forward.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature logs of the refrigeration equipment needed to be maintained at least daily.
  2. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Potentially hazardous food sauces were being improperly hot held and measured at approximately 16°C. Operator indicated these had been recently cooled. They were instructed to immediately reheat the sauces and ensure it is maintained at 60°C or hotter at all times.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B: The rear door sweeps needed repair to prevent easy access for pests from outside. F2.2C: There were a significant number of mouse droppings behind the front standing freezer. The operator was instructed to monitor for pests, implement pest control measures
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: A general cleaning of the kitchen was required with special attention paid to the shelves, floors, under the fridges, under and around the cooking equipment. Operator was instructed to ensure the areas are cleaned and kept in good condition going forward. F2.5K: Scoops need to have handles and be properly stored to prevent food contamination. Operator was instructed to be more diligent in properly storing food scoops.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • 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 soap needed to be to kept available and in a suitable dispenser.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature logs of the refrigeration equipment needed to be maintained at least daily.
  3. Monitoring

    8 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2A: The food storage and prep fridge in the facility were measured at approximately 15.8°C and the secondary fridge in the kitchen was measured at approximately 14.9°C . The operator indicated that the food inside had been inside for greater than 2 hours. The operator discarded the food and was instructed by the EHO to not use the fridges until they could consistently maintain food at 4°C or colder. The operator was instructed to keep regular temperature logs of the fridges going forward. F1.2B: Potentially hazardous food sauce was being improperly hot held at approximately 31.8°C. The operator was instructed to discard the sauce and ensure potentially hazardous foods are hot held above 60°C or keep cold below 4°C at all times.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • 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): The test strips for the chlorine sanitizer solution were expired. The operator was instructed to obtain valid chlorine sanitizer test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B: The front and rear door sweeps needed repair to prevent easy access for pests from outside. F2.2C: There were a significant number of mouse droppings in the rear corner of the kitchen by the rear chest freezer. The operator was instructed to monitor for pests, implement pest control measures, and contact a pest control company.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: A general cleaning of the kitchen was required with special attention paid to the shelves, floors, under and inside the fridges, the exhaust hood, under and around the cooking equipment and around the ceiling vent of the kitchen. Operator was instructed to ensure the areas are cleaned and kept in good condition going forward. F2.5E: There was a can of rodenticide in the facility. The operator was instructed to remove this from the facility.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6F: The operator has placed cardboard on the floor under dry good storage and in a bin containing food debris from the deep fryer. The operator was instructed to remove the cardboard and the ensure all surfaces in the kitchen were non-absorbent and easy to clean.
      • 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): The facility did not have an organized or detailed enough food safety plan. The operator was instructed by the EHO on what they should include in a food safety plan and were provided a template for designed an acceptable food plan.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The facility did not have an organized or detailed enough written sanitation plan. The operator was instructed by the EHO on what they should include in a written sanitation plan and were provided a template for designed an acceptable sanitation plan.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): The operator could not provide a copy of their food safety training. The operator was instructed to keep a copy of their food safety training onsite and provide a copy to the EHO.

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