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Okanagan Chateau

2100 Benvoulin Ct Kelowna BC V1W 3Z3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Okanagan Chateau has been inspected 5 times by Interior Health Authority since February 22, 2018. The most recent inspection, on July 7, 2026, recorded 3 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and 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.

  • 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 3 times across 3 separate inspections, most recently on July 7, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on July 7, 2026. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 February 22, 2018. For example: 7 - Are written food handling procedures (Food Safety Plan) current and available on site?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on February 22, 2018. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 July 7, 2026. 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.

5 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer test strips are expired and needed to be replaced
      • 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): High temp dishwasher was not reaching adequate temperature for sanitizing after multiple cycles. Operator was instructed to manually wash dishes in the three compartment sink until machine could be addressed.
      • 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): F2.5A: The meat slicer had a buildup of food debris and needed to be cleaned and sanitized. Staff cleaned this during inspection *CDI* F2.5B: The handwashing sink basin was damaged and needed to be repaired. F2.5G: A box of onions were on the floor of the dry storage area. Staff relocated this during inspection. *CDI*
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: -The meat slicer had a buildup of food debris and needed to be cleaned and sanitized. -The ice machine had a buildup inside which needed to be removed and cleaned. F2.5B: The dry food storage area had a buildup of food debris under the shelving and needed to be cleaned.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  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): F2.5C: Used cleaning cloths were left out on food prep surfaces. The operator was instructed to ensure that all reusable cleaning cloths are either kept in sanitizer or laundered between uses. F2.5J: An artificial lighting fixture in the dry storage area was missing a protective cover. The operator was instructed to ensure all artificial lighting are equipped with shatterproof covers or shatterproof bulbs.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  4. Monitoring

    0 infractions

  5. 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): Clean ceiling above storage area between dishwasher and grill. Provide staff test strips to check the ppm of sanitizer. Sanitizer not injecting correct ppm at the sinks. the dishwasher gauges require replacement.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Gauges on dishwasher require replacement. The recording of the dishwasher wash and rinse temperature should be done prior to dishwashing.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Plans in a binder in a office. Recommend the required temperatures be posted and corrective action on temperature logs.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Noted areas in the facility that needed additional cleaning. Recommend a revised cleaning schedule. A schedule that staff can log on, mark on to initial or check. Keep original in the food safety plan. . One daily/weekly or monthly schedule. Review the list, and revise as required. , For example check or add items that are not being adequately cleaned. A day set for cleaning, moving of boxes etc ,scrubbing of the baseboards and base of equipment that has food spillage. ( the baseboards under the shelve in the cold kitchen). (weekly? Monthly?)

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