Skip to content
Loading map…

Ok Falls Bar & Grill

1045 Main St Okanagan Falls BC V0H 1R0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Ok Falls Bar & Grill has been inspected 4 times by Interior Health Authority since November 27, 2023. The most recent inspection, on March 10, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on October 20, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 20, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 October 20, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

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.

4 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Door sweep must be put on the back door to the kitchen to prevent pest entry.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - Dishwasher in the kitchen was not producing adequate sanitizing solution at time of inspection. In the meantime, staff were instructed to wash dishes in the dishwasher and then soak in the sink with bleach in it. - Please soak 200ppm of bleach solution in the sink for 2 minutes after washing in the dishwasher to ensure adequate sanitizing until the technician can come on Wednesday.
      • 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): - Please have the step at the entrance of the walk in cooler repainted or the wood replaced with a sealed and painted piece. All surfaces and floors in a kitchen must be smooth and non-absorbent. - Buckets of standing water from leaking pipes under the kitchen sink and the ice machine in the front must be removed and the pipes repaired. - Sanitizer bottles were unlabeled or had faded. This was corrected during inspection. - Utensils were stored in sanitizer solution between uses. This is not an approved practice, utensils must be regularly changed from the line and washed. This was corrected during inspection.
      • 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.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Please have the step at the entrance of the walk in cooler repainted. All surfaces and floors in a kitchen must be smooth and non-absorbent. Please let me know when this has been completed, otherwise, I will follow up in the fall during the next inspection to ensure it has been done. Sanitizer bottles were unlabeled or had faded. This was corrected during inspection.
      • 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.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  4. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website