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Olympia Greek Taverna

145 Hwy 33 W Kelowna BC V1X 2Z4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Olympia Greek Taverna has been inspected 3 times by Interior Health Authority since February 4, 2025. The most recent inspection, on August 18, 2026, recorded 1 infraction.

1 of 3 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: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

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 February 4, 2025. 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 February 4, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 February 4, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 August 18, 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.

3 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No quats test strips observed and expiry date for chlorine test strips was unknown. Ensure appropriate test strips are available on site to monitor sanitizer concentration and record on a log sheet daily. Missing thermometers in small upright cooler and under-counter cooler. Ensure temperature logs are maintained for each cooler where perishable food items are stored.
      • 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.
  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Food containers, such as cut tomatoes, onions, lemons, and feta cheese were observed stored on a ice bath during operation and internal temperature of feta cheese and cut lemons were measured between 8-10 °C. Potentially hazardous food stored between 4-60°C can promote the growth of pathogens and may result in consumer illnesses. CDI- Ensure potentially hazardous foods are stored below 4 °C at all times.
      • 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): Biofilm was observed formed on the inside of the ice machine located in the kitchen. Turn off the ice machine and discontinue its use until it has been emptied, deep cleaned, and sanitized (e.g., using QUAT @200 ppm). Ensure routine cleaning and sanitizing of the ice machine to prevent build up of biofilm. Ensure ice scoops are kept in a clean container/ holder, and sanitizer bottles are labelled with a sanitizer.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Detergent bottle was observed kept at the handwashing stations located in the bar. Operator was instructed to place liquid soap in a dispenser at hand sinks for proper handwashing.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.

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