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Kobau Bowling Center

8404 97th St Osoyoos BC V0H 1V5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kobau Bowling Center has been inspected 7 times by Interior Health Authority since December 11, 2017. The most recent inspection, on April 16, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions 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 4 times across 4 separate inspections, most recently on February 25, 2025. 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 2 times across 2 separate inspections, most recently on September 25, 2023. 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 once on April 11, 2018. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 2 times on July 26, 2019. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 April 11, 2018. For example: 3 - Is the premises construction and layout unchanged and in accordance with approved plans?

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

    0 infractions

  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): *Ensure the "mini coke" cooler that holds cream and milk has a thermometer for routine temperature monitoring.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwashing: Mechanical-Residential: Unit must be ran on the highest cycle (High Temp). Back of kitchen area: Two compartment sink: Manual- (wash & rinse in first sink, sanitize in second sink & air dry). Approved sanitizer must be used for sanitizing step (Chlorine, Quat etc.) PREVIOUS INSPECTION NOTE: Not in compliance: Sanitizing surfaces: Cleaning solution used. Approved Sanitizer (Chlorine, Quat (Lysol Wipes), Hydrogen Peroxide etc.) must be used to sanitize all food contact surfaces and frequently touched surfaces. -Ensure Sanitizing solution is prepared (Spray bottle or Sani bucket) and on site during all times of operation.
  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): Dishwashing: Mechanical-Residential: Unit must be ran on the highest cycle (High Temp). Back of kitchen area: Two compartment sink: Manual- (wash & rinse in first sink, sanitize in second sink & air dry). Approved sanitizer must be used for sanitizing step (Chlorine, Quat etc.) Sanitizing surfaces: Cleaing solution used. Approved Sanitizer (Chlorine, Quat (Lysol Wipes), Hydrogen Peroxide etc.) must be used to sanitize all food contact surfaces and frequently touched surfaces. -Ensure Sanitizing solution is prepared (Spray bottle or Sani bucket) and on site during all times of operation.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing station has liquid soap. -Ensure paper towel is provided for hand drying. Towels are not permitted.
  4. Monitoring

    0 infractions

  5. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): vitamix container is only rinse out and brought downstairs for dishwasher at the end of the day if it's used. vitamix container does need to be washed, rinsed and sanitized after each use to prevent the growth of bacteria
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  6. Monitoring

    5 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): cold storage unit temperatures were satisfactory however must be equipped with accurate thermometers.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizing agent must be classified as a disinfectant and suitable for food industry applications Residential dishwasher is not an acceptable choice of equipment for commercial food industry application.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Plan approval for reconstruction of facility was not obtained in advance.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): see comments re dishwasher.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Reusable common use hand towels are not suitable hand drying method for commercial kitchen applications. Install a paper towel dispenser.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
  7. Monitoring

    1 infraction

    • F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): The 2 compartment sink has not yet been installed - will be installed as of December 20th, 2017. Will follow-up afterwards

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