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Memphis Blues BBQ House

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

Official record from Interior Health →

Inspection summary

Memphis Blues BBQ House has been inspected 9 times by Interior Health Authority since August 12, 2013. The most recent inspection, on December 9, 2025, recorded 4 infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Cleaning and sanitizing.

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.

  • 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 4 times across 4 separate inspections, most recently on December 9, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 December 9, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 October 30, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 3 times across 2 separate inspections, most recently on July 18, 2022. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 December 9, 2025. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Temperature logs are to be me maintained and recorded at least x2 a day for all temperature controlled units ie. walk in cooler, prep cooler etc.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Ouststanding: Rodent droppings were observed in one of the cabinets in the front bar area. Staff to remove the droppings and clean the affected area using soap and warm water, rinse with clean water, and sanitizer with a 200ppm bleach water solution
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Build up of oil and grease behind and under the cook line. Staff to deep clean the area. 2. Ice scoop not to be stored inside the ice machine. Use a separate container to hold the scoop.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Replace all burnt out lights in the dry storage area, near back door, and above dishwasher.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
  2. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Rodent droppings were observed in one of the cabinets in the front bar area. Staff to remove the droppings and clean the affected area using soap and warm water, rinse with clean water, and sanitizer with a 200ppm bleach water solution.
      • 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): High temperature dishwasher, final rinse temperature: 64.6C, not in compliance. Final rinse temperature must reach at least 71C on order to effectively sanitize food contact surfaces. Until the dishwasher is serviced and working properly all dishes being washed will need to undergo a final sanitizing step. Dishes and utensils can be submerged in a sink of 200 ppm bleach solution for a minimum of 10 seconds to achieve acceptable sanitizing action. All dishware must be sanitized in this manner until the dishwashing machine is repaired and operating properly. Sanitizer and a 2 compartment sink is available for use.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed a build up of grease and debris on kitchen equipment like the dishwasher and chemical containers, the floor inside the walk-in cooler, underneath/behind equipment and shelving, etc. Operator and staff to complete a cleaning of the kitchen and storage areas.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    0 infractions

  4. Monitoring

    6 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Temperatures of pulled pork and beef brisket were measured at 27-30 deg.C after 4hours of cooling. It was noted that meat/poultry are wrapped in plastic wrap during the cooling step and cooling trays (baking sheets) may have had too many items cooling on the same tray or, cooled at room temperature for too long to enable cooling to within the cooling standard.
    • F2.1 Does the facility have proper monitoring supplies?
    • F2.2 Are proper pest control measures in place on the premises?
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher final rinse temperature was measured at 66deg.C "at the dish" at the time of inspection. No measurable sanitizer was found in a kitchen sanitizer spray bottle - this solution was remixed and confirmed at 100-200ppm bleach.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Observed raw chicken thawing in warm water in both of the 2-compartment warewashing sinks (temperature measured at 30deg.C). Chicken was not required for immediate cooking and placed back under refrigeration. It was also noted that clean dishes were coming out of the dishwasher in close proximity to this chicken thawing process.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed a build up of grease/debris on some equipment, the floor inside the walk-in refrigerator, underneath/behind equipment, back storage area, garbage cans, etc. Broken bottom storage shelving on some shelving units is affecting ease of cleaning floors. One shelving unit in the walk-in refrigerator is also rusted and no longer cleanable.
  5. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips for monitoring sanitizer concentrations not available at time of inspection. Operator should obtain test strips from chemical supplier. Sanitizer must be kept at effective concentrations (Bleach solution 100 ppm, Quaternary Ammonia solution 200 ppm). Sanitizer concentrations in spray bottles should be measured when mixed to verify effective concentrations are maintained.
      • 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 only achieving 63.8°C at the plate level during time of inspection. dishwashers that sanitize using high heat must achieve a temperature of 71°C at the plate to effectively sanitize dishes and utensils. Until the dishwasher is serviced and working properly all dishes being washed will need to undergo a final sanitizing step. Dishes and utensils can be submerged in a sink of 100 ppm bleach solution for a minimum of 10 seconds to achieve acceptable sanitizing action. All dishware must be sanitized in this manner until the dishwashing machine is repaired and operating properly.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • 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): Walk in cooler, dry storage area, dishwashing space/rear prep area show buildup of grease, food particles, and debris. Cleaning required. Upright and chest freezers also show a buildup of ice. Freezers must be defrosted and cleaned. Cleaning of hard-to-reach areas is important so as not to attract pest and lead to cross contamination causing foodborne illness. (Follow-up Nov 30) Hood vent servicing sticker indicated that the ventilation equipment was past due at time of inspection, vent filters had accumulated a buildup of grease. Operator is aware of the delay by the cleaners. Mechanical ventilation systems should be cleaned, and professionally serviced regularly in accordance with local fire or building codes. Wiping cloths are not kept in sanitizer solution and spray sanitizer is not being used on food contact surfaces when they are wiped down during food service operation. When not in use, wiping cloths should be kept in a separate sanitizing solution which is maintained at 200 ppm chlorine residual. Wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food contact surfaces if they are not kept in an adequate sanitizing solution. Operator indicates that wiping cloths are run through the dishwasher every hour, however this method does not adequately sanitize porous surfaces. EHO to provide further information to the operator.
      • 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Public washrooms in the facility open directly across from food preparation area. Operator to install self closing hinges on washroom doors, or take steps to ensure the doors remain closed between use. Aerosols from patron use and toilets can remain airborne and carry harmful pathogens which can contaminate food and surfaces.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Prep cooler at 6.4C
  9. Monitoring

    0 infractions

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