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O'Flannigan's Pub

319 Queensway St Kelowna BC V1Y 8E6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

O'Flannigan's Pub has been inspected 7 times by Interior Health Authority since February 28, 2013. The most recent inspection, on June 9, 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: Cleaning and sanitizing.

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 5 times across 5 separate inspections, most recently on June 9, 2025. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 May 11, 2015. For example: 17 - Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 once on May 11, 2015. For example: 12 - Is the contact information the same?

  • 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 February 3, 2022. 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.

7 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): - quat sanitizer dispenser was at 100ppm after numerous attempts to run lines. cold water is being used which may be the culprit for low sanitizer concentration
  2. 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-temperature dishwasher was observed to be not in good working order. No detectable level of chlorine was measured on the plate surface at the end of a sanitizing cycle. Multiple air bubbles were noted inside of the sanitizer tube and the peristaltic pump was not able to create sufficient level of vacuum to dispense sanitizer to the inlet. Corrective Action: 1) Have the dishwasher serviced in a manner that minimum of 50 ppm of residual chlorine is present on the plate surface at the end of cycle. 2) In the meantime the dishwasher is being serviced, utilize a secondary kitchen next door.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  4. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 0 ppm chlorine in final rinse when at least 50 ppm required
      • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
  5. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Knives stored in between tables and equipment when an easily cleanable knife rack should be used or other sanitary manner
      • F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
  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): QUAT sanitizer concentration in spray bottles at 100 ppm, automatic sanitizer dispenser at 150 ppm when at least 200 ppm QUAT required.
      • 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • 12 - Is the contact information the same?
      • Observation(s): Contact information updated by EHO at the time of inspection.
      • 12.1 - Updated contact information must be provided to the health officer.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  7. Monitoring

    0 infractions

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