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New Punjab Restaurant Sweets & Bar

110-1950 Harvey Ave Kelowna BC V1Y 8J8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

New Punjab Restaurant Sweets & Bar has been inspected 2 times by Interior Health Authority since March 4, 2025. The most recent inspection, on August 20, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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 once on August 20, 2026. For example: 7 Are foods protected from 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 once on March 4, 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 March 4, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 March 4, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on March 4, 2025. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

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.

2 inspections

  1. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Please discontinue use of old boxed for storage of samosas and ensure use of only food grade containers for storage and transport.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Some older thermometers were out of calibration/broken and not indicating correct temperatures within some refrigeration units. Please replace broken/older thermometers and ensure that properly functioning thermometers are provided inside all refrigeration units.
  2. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Potentially hazardous food (PHF) within refrigeration units along the front cook line were measured at temperatures as high as 6.5 deg.C, including within the lower section of the unit. Please service/adjust these units to ensure maintenance of PHF at ≤4deg.C.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): March temperature monitoring records were not available at the time of inspection. Please restart temperature monitoring records for all refrigeration units and hot holding (ie. rice). Please also start daily logs for verification of the dishwasher final rinse chlorine sanitizer at 50-100ppm and hard surface sanitizer solutions at 200-300ppm quaternary ammonia.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher final rinse chlorine concentration was initially measured at 0ppm but was restored by kitchen staff at the time of inspection - operator indicated that new chemical pump squeeze tubing and supply lines are on order and to be installed next week. In the interim, operator is requested to test chlorine sanitizer 4X daily to ensure that loss of prime is identified and corrective actions taken. Sanitizer solutions were not pre-mixed/not in use at the time of inspection. Please ensure that hard food contact sanitizer solutions are provided at each food preparation area to ensure ease of access for routine use on counters, equipment & food contact surfaces.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Please confirm installation of a new hand washing sink at the new front food portioning/plating and desert area as discussed at the time of inspection by Friday March 7, 2025 - please follow-up via emailed photos to IH.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): A new food plating (ie. portioning of hot held rice rice) and desert area has been set up at the front area of the restaurant kitchen. This area did not receive plan approval and does not have a conveniently located hand washing sink. Manager at the time of inspection indicated that a new hand washing sink would be installed by Friday March 7, 2025 - please follow-up via emailed photos to IH. Once installed, this area will be considered acceptable for the current purpose. Please ensure that changes to restaurant layout and equipment are reviewed and approved by and Environmental Health Officer at interior prior to making alterations.

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