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Montana's Cookhouse

400-400 Banks Rd Kelowna BC V1X 7Y1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Montana's Cookhouse has been inspected 7 times by Interior Health Authority since September 23, 2013. The most recent inspection, on August 17, 2026, found no infractions.

3 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: Handwashing and staff hygiene, Protecting food from contamination and Food temperature control.

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.

  • 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 June 24, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 13, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 June 24, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on January 7, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on January 7, 2016. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary 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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed two cooked breaded chicken breasts in the hot holding unit to have internal temperatures between 51°C and 55°C. All other items in the hot holding unit were at 60°C or above. Please ensure all hot-held potentially hazardous foods are kept at 60°C or higher, and that the hot holding unit is capable of consistently holding foods at this temperature.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observed that the hot water at the handwashing sink in the dish area does not work when the dishwasher is running. This is problematic during busy shifts when the dishwasher is running continuously. Operator is to contact a plumber to ensure hot water is available at the sink at all times.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ventilation hood has not been professionally serviced recently as is overdue. Operator has stated that a technician will come in for servicing soon.
  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Shatterproof cover for lighting in the walk-in fridge was cracked. Observed compressor fan covers for walk-in fridge / freezer to be accumulating dust and dirt buildup. Dust and dirt are physical hazards that can contaminate food, potentially causing adverse health effects in members of the public when that food is consumed. The compressor fans are circulating air flow in the fridge / freezer and may blow the dust and dirt onto food products. The cracked light cover also presents a physical hazard as the integrity of the shatterproof protection is now compromised. The cover may no longer protect food from broken glass or further pieces of the cracking cover. Operator stated he will have the fans cleaned as part of routine cleaning and the light cover replaced. To follow up with operator about cleaned fan covers light cover replacement by August 17th.
  5. Monitoring

    0 infractions

  6. Monitoring

    4 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): *The cutting boards (food contact surfaces) are cleaned and sanitized at the end of the day. Please increase the frequency to at least every 4 hours and after any contamination. Please add this info to your Sanitation Plan.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): *The blade for the deli slicer in the food preparation area is damaged and has chips. The deli slicer has accumulated debris. The deli slicer must not be used until the blade is repaired/replaced and it is cleaned and sanitized as per the manufacturer's instruction. *Some cutting boards in the food preparation area are damaged (e.g. deep cuts) and have hard-to-remove stains. Replacement is recommended.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): *The bar hand sink is missing liquid soap and paper towel.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): *The written sanitation procedures are not available on site for staff to review. More info is available at: <https://www.interiorhealth.ca/YourEnvironment/FoodSafety/Pages/Resources.aspx>.
  7. Monitoring

    0 infractions

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