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Maestro's Mediterranean Restaurant

3762 Lakeshore Rd Kelowna BC V1W 3L4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Maestro's Mediterranean Restaurant has been inspected 9 times by Interior Health Authority since March 1, 2013. The most recent inspection, on September 16, 2025, recorded 4 infractions.

4 of 9 inspections on record found no infractions at all. 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 Handwashing and staff hygiene.

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 September 16, 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 2 times across 2 separate inspections, most recently on September 16, 2025. For example: Does the facility have raw oyster warnings on menus or display cards?

  • 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 16, 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 once on September 14, 2023. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 3 times across 3 separate inspections, most recently on September 16, 2025. 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.

9 inspections

  1. Monitoring

    4 infractions

    • Does the facility have raw oyster warnings on menus or display cards?
      • Observation(s): Ensure a warning is provided for the consumption of raw oysters.
      • FRS1.6A - Operator must display a public health warning from the Medical Health Officer indicating that "The consumption of raw oysters poses an increased risk of foodborne illness. A cooking step is needed to eliminate potential bacterial or viral contamination."
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The bar glasswasher needs to be equipped with iodine test strips
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The sanitizer bottles and solution from the dispenser were weak when tested. Ensure the sanitizer is being kept at the appropriate concentration.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Ensure bar handwashing sink is equipped with paper towel
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The sanitizer and glasswasher test strips appeared to be expired. Ensure the facility is equipped with valid test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Knives and utensils should not be stored in gaps between equipment. Operator was instructed to store items in a manner that prevents contamination.
      • 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): High temperature mechanical dishwasher measured at 44 - 58C during several tests. 71C must be achieved for proper sanitization of dishware. 3 compartment sink, chlorine and chlorine test strips are available. *Instructed staff to perform manual dishware sanitization in the 3 compartment sink using a chemical sanitizer. Other short-term suggestions given for staff to meet clean dishware usage demands. *Must repair the mechanical dishwasher as soon as possible. Inadequately sanitized food contact surfaces (e.g. dishware) can lead to foodborne illness in the consumer. *Implement regular checks by staff on sanitizer concentration and dishwasher temperature.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Monitor the ppm of chlorine for glass washer/dishwashers. Need chlorine test papers.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher outside requires sanitizer. Dishwasher behind bar requires 100 ppm of chlorine.
  6. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Bar glass washer and platter dishwasher (banquet) did not have the required ppm of sanitizer.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Ensure that all the designated hand sinks, have a designated soap and paper towel dispenser. No paper towel dispenser or soap dispenser at bar hand sink. Require a hand soap dispenser for the sink in pizza making area.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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