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Oak + Cru Social Kitchen

1310 Water St Kelowna BC V1Y 9P3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Oak + Cru Social Kitchen has been inspected 8 times by Interior Health Authority since February 14, 2017. The most recent inspection, on August 19, 2026, recorded 3 infractions.

None of the 8 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 August 19, 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 October 12, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 July 25, 2019. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 7 times across 5 separate inspections, most recently on August 19, 2026. For example: Are proper shellfish harvest tag management procedures followed?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on April 18, 2018. For example: 2 - Is the contact information the same?

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.

8 inspections

  1. Monitoring

    3 infractions

    • Are proper shellfish harvest tag management procedures followed?
      • FRS1.2A - Shellfish receiving log must be maintained onsite.
      • FRS1.2B - Shellfish harvest tags must be available onsite for a minimum of 90 days.
      • FRS1.2C - Record keeping should identify the date shellfish tags were used/served.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Missing iodine 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): Bar glasswasher was not dispensing adequate amount of iodine sanitizer. Operator to contact a technician to fix the glasswasher. All glassware to be washed and sanitized using the kitchen high temperature dishwasher until the glasswasher is fixed.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): New iodine sanitizer test strips to be acquired for bar glasswasher.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  3. Monitoring

    3 infractions

    • Are proper shellfish harvest tag management procedures followed?
      • Observation(s): Shellfish tags are being kept for 2 weeks according to staff. Operator is to ensure staff are trained for adequate shellfish handling and recording keeping. See BCCDC guide here for serving and handling shellfish: http://www.bccdc.ca/resource-gallery/Documents/Educational%20Materials/EH/FPS/Fish/GuideForRestaurantsServingRawOystersAndBivalveShellfish.pdf
      • FRS1.2B - Shellfish harvest tags must be available onsite for a minimum of 90 days.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips and kit were not available for iodine glasswasher at the front bar. Send photo to inspector to verify test strips were obtained.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Few trays of eggs were stored at room temperature. Please only store amounts that can be consumed/served/used up within 2 hours at room temperature each time.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please acquire iodine sanitizer (for glasswasher) test strip and Quatz sanitizer test strip.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  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): Fresh sanitizer recently poured was less than 50 ppm QUAT when typically at least 200 ppm is required. Chemical feeder line drains back into bottle when typically check valve in place.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  6. Monitoring

    3 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): The use of "cooling / ice wands / paddles" is recommended especially for large containers over 3 inches in depth which can be put directly in the cooler. Currently using ice water baths for 16 litre plastic containers but the cooling process should be monitored periodically every 2 hours using cooling log to see what method is acceptable.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F2.4 Are proper freezing and thawing procedures followed?
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towel at front line handwashing sink
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  7. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Electric meat slicer had food particles in hard to see places.
    • F3.2 - Is the contact information the same?
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan should be updated to include recommendation outlined in the Guidelines for restaurant sous vide cooking safety in British Columbia. Web link to information sent with e-mail of this report
      • F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
  8. Monitoring

    4 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Iodine type sanitizer in mechanical glass washer should have a slight tinge of amber color
      • F2.3B - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F3.2 - Is the contact information the same?
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.

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