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Leopold's Tavern

279 Bernard Ave Kelowna BC V1Y 6N2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Leopold's Tavern has been inspected 4 times by Interior Health Authority since June 7, 2023. The most recent inspection, on April 17, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 3 separate inspections, most recently on April 17, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 October 9, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 October 9, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on April 17, 2026. For example: 1 Does the facility have proper monitoring supplies?

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

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine sanitizer test strips for the low temperature dishwasher in the kitchen was not available. Temperature logs must be maintained for any bar refrigeration units that hold potentially hazardous foods like milk and cream.
      • 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): Flies were observed around the front bar handsink. Clean and sanitize surface areas affected by flies. Keeping areas clean prevent attracting flies to the area. Ensure food scraps and spills are removed and cleaned to prevent attracting pests.
  2. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Flies were observed around the dishwashing area and the front bar. Please ensure food scraps, are removed to prevent attracting pests like flies. Clean and sanitize surface areas affected by flies.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2C The premises must be maintained free of pests.
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Hot holder: 64C, in compliance When using ice to cold hold food in containers, the containers must be placed within the ice, not on top of the ice. Use water to create an ice bath.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Gap was observed under the back door that would allow for the entry of pests like rodents. Operator to repair the seal to prevent the entry of pests. Flies observed in the front bar area by the glasswasher. Light trap was near the beer taps. Do not use traps above or near where food and drinks are prepared. Remove the trap and install it away from food and drink preparation areas. Flies also noted in the kitchen around the hand sink cook line and on the ceiling.
      • 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): Food splatters noted on the ceiling that requires cleaning. Clean and sanitize areas that have build up of debris, grease, and filth that are attracting flies. Operator to ensure that the seal on the walk in freezer is in good working order and to prevent ice build up constantly on the door seal, making it difficult to open and close the door properly to maintain freezer temperatures. Ensure the condenser is free of build up in the walk in cooler.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    0 infractions

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