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Opa

202A-1500 Banks Rd Kelowna BC V1X 7Y1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Opa has been inspected 7 times by Interior Health Authority since September 11, 2017. The most recent inspection, on August 19, 2026, recorded 4 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

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 5 times across 4 separate inspections, most recently on August 19, 2026. 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 5 times across 4 separate inspections, most recently on August 19, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 3 times across 2 separate inspections, most recently on August 17, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on August 19, 2026. 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 February 12, 2024. 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.

7 inspections

  1. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Staff are unaware where test strips are located and if they are even on-site. This means that staff are not monitoring for sanitizer concentration for the 3 compartment sink and readily available spray bottles.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): There is giant hole in the wall underneath the 3 compartment sink that must be covered as this is an entry for pests into the facility.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Broken pan / damaged pan must be disposed or removed from the facility as this leeches chemicals and metals into food. This is no longer an equipment that can be cleaned properly.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand washing in the back kitchen has now been fixed. Hand washing station is currently not functioning properly at the front area of the kitchen. It cannot drain properly and must be functioning properly as this is a requirement during the approval process and to ensure that staff are washing their hands.
  2. Monitoring

    8 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Preparation cooler in front is not functioning properly and is reading 15 degrees celsius during time of inspection. Technician was immediately brought onto site to try to remediate the situation. Food was to be moved to walk in cooler if cooler was not able to meet 4 degrees celsius. Note that if the situation isn't resolved, the restaurant has to be closed.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Operator needs to ensure staff has access to proper hand washing.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw foods like raw calamari is stored above ready to eat foods Ensure that all raw foods are stored away or below from ready to eat foods This is to prevent cross contamination leading to foodborne illnesses.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Staff are unaware where test strips are located and if they are even on-site. This means that staff are not monitoring for sanitizer concentration for the 3 compartment sink and readily available spray bottles.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): There is giant hole in the wall underneath the 3 compartment sink that must be covered as this is an entry for pests into the facility.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Staff is thawing food at room temperature during time of inspection. Ensure that all foods must be thawed in running cold water or the walk in cooler. This is a requirement.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Broken pan / damaged pan must be disposed or removed from the facility as this leeches chemicals and metals into food. This is no longer an equipment that can be cleaned properly.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand washing station is currently not functioning properly at the front area of the kitchen. It cannot drain properly and must be functioning properly as this is a requirement during the approval process and to ensure that staff are washing their hands. The second hand sink in the back kitchen is improperly repaired. The hot water sprays upward and staff stated that only use the cold water. You cannot properly wash hands using just cold water and hot water is mandatory in a food premise. This must be resolved.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure that staff have the necessary equipment to monitor concentration of sanitizer concentration.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure that staff are monitoring concentration throughout the day to ensure sanitize concentration is correct
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ensure sufficient concentration of sanitizer for food contact surfaces
  5. Monitoring

    0 infractions

  6. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The time log for storing potentially hazardous foods at ambient temperatures was not maintained and the operator corrected it during the inspection.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The walk in freezer has accumulated ice build up inside the unit. Take corrective actions and contact the Environmental Health Officer by OCT. 8, 2018 for follow up.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The operator says that the handwashing station in the front food preparation area is being repaired and is not available for the hand washing. Take immediate corrective actions and contact the Environmental Health Officer by OCT. 1, 2018 for follow up.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Some of the pages in the Plan were being stored in the office and were not readily available to all the food staff. The operator agreed to have the document readily available to all the food staff.
      • F3.3C Written food handling procedures must identify all critical control points.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The Plan was being stored in the office and was not readily available to all the food staff. The operator agreed to have the document readily available to all the food staff.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): All the employees present in the food premises do NOT have a valid FOODSAFE certificate or equivalent training. Take immediate corrective actions and contact the Environmental Health Officer by OCT. 1, 2018 for follow up.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  7. Monitoring

    3 infractions

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Vegetables are stored under raw meat in the walk in cooler. Ready-to-eat foods and raw fruits and vegetables under refrigerated storage should not be stored below raw meat, poultry and fish products.
      • F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): The hot water tap is not working for the hand washing sink in the front food preparation area. Hand wash facilities must be equipped to provide hot and cold, or pre-mixed warm, running water set at a temperature of at least 38°C through a mixing valve or combination faucet. Proper use of handwashing facilities is essential to personal cleanliness and to reduce the likelihood of contamination of food. It has been documented that improper handwashing is a major contributing factor in outbreaks of foodborne illness.
      • F3.5A - Handwashing station must be supplied with hot and cold running water.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): As per the section 24 of the Food Premises Regulation, (1) Every operator of a food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment. (2) The written procedures required by subsection (1) must include (a) the cleaning and sanitizing requirements for the establishment and for all equipment and utensils used in the establishment, (b) the identification of cleaning and sanitizing agents used in the establishment, including their concentrations and their uses, and (c) the identification of all pesticides used in the establishment, including their uses and their storage requirements. More info is available at <https://www.interiorhealth.ca/YourEnvironment/FoodSafety/Pages/default.aspx>.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.

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