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Neighbours Pub

105-3099 Shannon Lake Rd West Kelowna BC V4T 2M2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Neighbours Pub has been inspected 5 times by Interior Health Authority since May 31, 2022. The most recent inspection, on May 11, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 May 11, 2026. 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 June 4, 2025. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 2 separate inspections, most recently on June 4, 2025. 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 once on November 5, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 November 5, 2024. 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.

5 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Glasswasher was not primed, operator primed the sanitizer line. 100ppm of chlorine was detected.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  2. Monitoring

    5 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Gravy measured at 47C internally was being cooled improperly in a bin half filled with ice and water. Staff was directed to fill the bin with more ice to ensure that the ice level has enough surface contact to the container of gravy to properly cool the gravy.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Open container of sauce was found on top of a larger container of white sauce in the walk in cooler. A carton of eggs was placed above plastic bags of green onions. Ensure that all foods are properly wrapped, covered, or protected from contamination. Raw eggs are to be place below ready to eat foods such as green onions.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. Glasswasher, final rinse chlorine concentration: 100ppm, in compliance. Sanitizer for the glasswasher was being switched out at the time of inspection. All glassware that had ran a cycle without sanitizer was re-washed and sanitized again. 2. Sanitizer in the kitchen was measured at QUATS 0ppm. Staff replaced the spray bottle with new solution. Concentration of QUATS sanitizer at the dispenser: 200ppm, in compliance. 3. Sanitizer degrades over time. Staff are to test the concentration of their sanitizer spray bottles daily to ensure that the sanitizer is at an effective concentration. Use sanitizer test strips to verify the concentration. 4. Low temperature dishwasher, final rinse chlorine sanitizer concentration: 50ppm, in compliance.
      • 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.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Patties were observed thawing at room temperature by the oven. Patties' surface temperature was at 3C. Staff was directed to place them in the walk in cooler for safe thawing.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. OUTSTANDING: Back chest freezer's door/lid no longer seals properly and is cracked and broken. Insulation layers are exposed. Operator to purchase a new chest freezer. Equipment to cold hold food must be in good working condition. 2. Any missing lights are to be replaced with shatterproof covers or shatterproof bulbs/lighting. Dishwashing area is missing lights, operator is to replace the broken bulbs with new ones. Adequate lighting must be available to ensure that staff are able to maintain safe food handling and a sanitary facility. 3. Build up of debris, mildew and/or mold was observed on dishwashing racks and inside the low temperature dishwasher in the kitchen. Degrease, scrub, wash, rinse and sanitize the inside of the dishwasher on a routine basis to prevent build up inside the dishwasher. Ensure all other food contact surfaces and non-food contact surfaces like the racks are also maintained in a sanitary manner.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  3. Monitoring

    5 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Gravy was measured to be at 55C in the hot holder. Staff was directed to reheat the food to 74C before placing it in the hot holder.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips were available. Operator to acquire chlorine test strips and QUATS (quaternary ammonium compound) 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): 1.Low temperature dishwasher, final rinse/sanitizing cycle chlorine concentration: 0ppm. 2.Glasswasher, final rinse chlorine concentration: 0ppm. Staff to manually sanitize all glassware, dishes, utensils, and other food contact surfaces in a designated sink until the dishwasher and glasswasher are serviced and confirmed to dispense 50ppm of chlorine.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Do not place cooking utensils and equipment by the hand washing sink. Back splash from using the sink may contaminate food and utensils. 2. One of the chest freezer's door/lid is not sealing properly. Operator to purchase a new chest freezer. 3. Front bar equipment to be cleaned and sanitized regularly. Noticed build up of debris in one of the pop gun dispensers and beer glass rinser.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7E Handwashing stations must remain accessible at all times.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Low level of chemical sanitizer in bar glass washer. Also, clean in place electric slicer requires cleaning and sanitizing.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.

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