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Moxie's Grill Bar

1730 Cooper Rd Kelowna BC V1W 3X6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Moxie's Grill Bar has been inspected 7 times by Interior Health Authority since August 27, 2013. The most recent inspection, on February 25, 2025, recorded 1 infraction.

1 of 7 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: Food temperature control, 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.

  • 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 4 times across 4 separate inspections, most recently on February 25, 2025. 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 3 times across 3 separate inspections, most recently on January 6, 2023. For example: 7 Are foods protected from 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 January 6, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on November 12, 2021. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 November 18, 2019. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Potentially hazardous food (PHF) stored inside the 3 flip top line refrigerators were measured at temperatures between 12.2 to 21.5 deg.C at the time of inspection. Based on the extent of temperature abuse observed and the inability to accurately determine the exposure time at these temperatures, PHF items from these 3 line coolers were discarded by staff. As discussed, please ensure that the 3 referenced flip top line refrigerators are not reloaded until it is confirmed that 4deg.C or less can be maintained. Also as requested, please follow-up this afternoon via email to confirm what corrective actions were taken to restore proper temperature control within these units. Please also review procedures for loading these refrigerators with staff in order to ensure that refrigerator doors are not being left open for prolonged periods. Please also review PHF/refrigeration temperature monitoring with staff to ensure that temperature control issues are identified promptly and appropriate corrective actions taken. Also as discussed, please complete additional temperature control assessment of PHF stored within the center flip top line refrigerator where a warmer ambient temperature was noted in proximity to this refrigerator resulting from direct heat off the heat lamp positioned overtop of this unit, as well as, heat from the adjacent grill. Please also replace the missing handle on the top of this centre unit to ensure that the flip top cover can be easily opened/closed.
  2. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed two ice well drain lines installed at the new bar set-up with a direct connection to waste/drain plumbing and accordingly, missing the standard "air gap" cross connection control to prevent waste water from backing up into drinking ice. The transparent drain line tubing as installed also caused the accumulation of wastewater within the drain line tubing immediately below the ice well; it is also noted that other drain lines (drain lines from dispensing guns and drip trays from glass rinsers) were all tied into the same drain plumbing immediately below the ice well. Please provide an industry standard air gap on all drinking ice storage wells in order to prevent possible contamination with wastewater that may occur with the current set-up.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Please resolve access issues that are a result of how the new bar hand washing sink was installed (bar top overhang extends too far over the top side and back side of the hand sink compromising ease of access/use). Hand washing sinks must remain accessible/functional at all times.
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed temperatures of PHF inside prep table refrigerators as high as 10.5deg.C.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solutions on the line were measured at <200ppm.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  4. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): PHF within two prep table refrigerator inserts were measured at 9deg.C (one within the unit between the grills and another at the end of the unit beside the handsink. Requested operator to remove these items.
    • F2.1 Does the facility have proper monitoring supplies?
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solutions along the main grill line were measured with inadequate sanitizer concentrations.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Cleaning has been neglected in some areas of the kitchen, including along walls, floors, underneath behind equipment, doors/handles, shelving (walk-in refrigerator and dry storage), dish pit. Some surfaces are showing wear and require resurfacing/replacement, including: shelving within the walk-in refrigerator, dry storage room shelving, walls within the walk-in refrigerator, etc. Broken light in the dry storage room requires repair to ensure adequate lighting for sanitation.
    • F2.7 Are there handwashing stations available and properly supplied?
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): The final cook temperature for a whole muscle beef roast was noted at 105deg.F within the Moxies corporate food safety plan. Further, a minimum holding time at 105deg.F. was not specified within this plan and it is therefore not clear whether this temperature follows a known standard for advanced prepared whole muscle roast beef. In addition, a specified reheating temperature could also not be identified in food safety plan (ie. cook temperature at the time of order),
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  5. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Gaps were observed on the back delivery door.
      • F3.4L - The premises must be protected against entry of pests.
  6. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Operator has provided retractable covers on all prep table inserts and within the next 2-weeks, will also be modifying insert depths to below 1inch of the table top surface. Warm spots (9-10 deg.C) still noted as follows - inserts within upper sections of refrigerated drawers below grill line and prep table insert/drawers at the salad/pizza prep area. Requested follow-up on corrective actions necessary to address these warm spots by July 22, 2015.
  7. Monitoring

    0 infractions

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