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Okanagan Vintners Exchange Gastrobar

8-5533 Airport Way Kelowna BC V1V 1S1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Okanagan Vintners Exchange Gastrobar has been inspected 2 times by Interior Health Authority since January 27, 2026. The most recent inspection, on April 21, 2026, recorded 2 infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

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.

  • 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 April 21, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on April 21, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

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.

2 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Ensure that all coolers are 4 degrees Celsius and below. One of the coolers observed to be around 8 degrees Celsius during time of inspection and another at 5.5 degrees Celsius.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ensure that staff are aware of how to clean the knife that is tethered with the wire. During time of inspection, staff did not seem to be aware of where the sanitizer was located. In addition, ensure that the knife is cleaned not only at the end of the day, but also once every 2 hours to prevent bacteria growth throughout the day. This cleaning process includes not only cleaning with a sanitizer but also with water and dish soap prior to sanitizer. This is because sanitizer is not as effective if it is the only cleaning step, hence, why the proper cleaning procedure is wash, rinse, and sanitize according to the Food Code.
  2. Monitoring

    0 infractions

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