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Okanagan Bowling Club

1835 Gordon Dr Kelowna BC V1Y 3H4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Okanagan Bowling Club has been inspected 8 times by Interior Health Authority since July 25, 2013. The most recent inspection, on August 24, 2026, recorded 1 infraction.

3 of 8 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, Protecting food from contamination and Food temperature control.

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 24, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 January 23, 2020. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 November 24, 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 14, 2015. For example: 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 January 23, 2020. For example: 6 Are the FOODSAFE training requirements being met?

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

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Noted non-food grade sanitizer (i.e., neutral cleaner) was being used in the food preparation area. Observed a quats sanitizer was available at the facility; however, it appears to be unopened and no food safe sanitizer bottle/bucket was observed. Operator was instructed to prepare a quats (food grade) sanitizer@200ppm and adequately sanitize food contact surfaces, utensils and equipment prior to food preparation.
      • F2.3B Manual dishwashing procedure 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.
  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): No food grade sanitizer observed on site, and utensils were noted not to be sanitized. This may lead to inadequate washing and sanitizing of equipment/utensils. Ensure a food grade sanitizer (e.g., QUAT @200 ppm OR Chlorine @100-200 ppm) is available for sanitizing of dishes and food contact surfaces. Use appropriate test strips to measure the sanitizer concentration in the sanitizer spray bottles.
      • F2.3B Manual dishwashing procedure 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.
  3. Monitoring

    0 infractions

  4. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed milk, bread, and dipping sauces stored in drink display cooler nearest to the main entrance, cooler temperature measured at 6°C during inspection. Cold holding units must maintain the temperature of its contents at or below 4°C to prevent the growth of pathogenic microorganisms that may lead to food borne illness. Staff relocated potentially hazardous foods (PHF) to another cooler that was maintaining a temperature of 4°C or less. PHF should not be returned to the display cooler until the cooler is maintaining proper cold holding temperature. If the cooler continues to have issues maintaining proper cold holding temperature the unit may need to be serviced by a technician. Provide EHO with an update on the status of the cooler on November 28th, if proper cold holding temperature is not maintained the cooler must be serviced by a technician. Provide EHO with a copy of the service report or confirmation that proper temperature is being maintained to resolve this infraction.
      • 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): Test strips appear outdated and may be expired. Expired test strips may not provide accurate measurement of sanitizer concentrations. Operators test strip results compared against EHO tests strip results indicated that the operators test strips did not register an accurate reading of sanitizer concentration. Please acquire new test strips and provide EHO with confirmation that the facility is equipped with test strips that have not exceeded their expiry. Provide EHO with pictures confirming that new tests trips have been acquired to resolve this infraction.
      • 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): Sanitizer solution did not register adequate concentration at time of inspection. Supply bottle of concentrated sanitizer was measured with test strips and the concentration was observed below the expected level. The supply bottle of sanitizer is likely beyond its best before date and should be replaced. Chlorine/Bleach sanitizers must be maintained at a concentration of 100-200ppm. Provide EHO with a picture confirming that a new bottle of sanitizer has been acquired to resolve this infraction.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  5. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips located on site at time of inspection for chemical sanitizer in use (bleach). Ensure test strips are located on site and available for use. Thermometer located in fridge #3 observed not reading proper temperature. Ensure thermometer is calibrated or replaced to be accurate within 1C°.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Fridge #3 observed at a temperature of 7C°. Ensure all food items are stored at a temperature of ≤4.0C°. Operator turned down the temperature of the fridge at time of inspection and stated the fridge would be monitored and food items relocated if temperature cannot be achieved within 2 hours.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): No employee's on site at time of inspection had a food safe certificate. Ensure at least one employee is certified food safe with certificate located at premise at all times when open to the public.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    0 infractions

  7. Monitoring

    4 infractions

    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): *The operator says that the serving utensils are washed and dried; no sanitizing is done. The inspector reviewed the warewashing sign with the operator. *The concentration of the sanitizing solution in a spraying bottle has over 1000ppm QUAT. *A test kit for the sanitizing solution is not available.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): *The fryer unit has accumulated debris and it is not cleaned after use. The operator says that the unit was used yesterday. *The probe thermometer in the food preparation area is not maintained in a sanitary manner.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): *Some foods are stored with and under chemicals.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): *The food storage room with freezers has carpet for the floor.
  8. Monitoring

    0 infractions

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