Skip to content
Loading map…

Original Joe's Restaurant & Bar

2728 Pandosy St Kelowna BC V1Y 1N7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Original Joe's Restaurant & Bar has been inspected 6 times by Interior Health Authority since January 28, 2014. The most recent inspection, on February 10, 2025, recorded 2 infractions.

2 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 3 times across 3 separate inspections, most recently on February 10, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on February 12, 2021. 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 12, 2021. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on February 10, 2025. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 October 26, 2016. For example: Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

6 inspections

  1. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. Quats spray bottles in the kitchen were below 200ppm. Staff refilled bottles with new solution. 2.Glass washer at the front bar was not using any iodine sanitizer or detergent. Staff replaced empty bottles with refills. Sanitizer test strips verified sanitizer concentration was adequate. All glasses that were previously washed were rewashed and sanitized. Please ensure staff are trained to check that detergent and sanitizer is always available and in use.
      • F2.3A Mechanical dishwasher/glasswasher 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.
    • F3.5 Are the FOODSAFE training requirements being met?
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    0 infractions

  3. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Cooler in the bar area was at ~9°C. Was recorded at or below 4°C at opening, operator stated that it had been opened/closed frequently in the last half an hour CORRECTIVE ACTIONS: • Monitor fridge temperature and if it does not drop to 4°C or below within an hour, move food products to a working cooler and get the cooler serviced
      • 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): F2.1: QUATs test strips were missing. All other test strips were available CORRECTIVE ACTION: • Purchase QUAT strips
      • 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): F2.3D: Sanitizer bottle that had just been filled up read 0ppm QUATs Corrective Action: • Educate staff to run the sanitizer dispenser until they can see the sanitizer move up the line and mix with the water and then fill up the bottle/bucket
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Wire shelving in the main walk in cooler was rusty and needed cleaning, particularly the lower half of the shelving units CORRECTIVE ACTION: • Clean wire shelving and put cleaning shelves into the cleaning schedule • Ensure shelving is smooth and easily cleanable
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A - Mechanical dishwasher had run out of sanitizer at the time of the inspection. This was corrected during the inspection. F2.3D - Sanitizer buckets to soak wiping cloths were being set up at the time of inspection. Ensure that sani buckets are set up prior to starting any food prep for the day, then changed throughout the day.
      • F2.3A Mechanical dishwasher/glasswasher 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.
  5. Monitoring

    3 infractions

    • Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): House-made garlic butter was stored at the grill at room temperature. Garlic butter is a potentially hazardous food product and must be stored under refrigeration temperatures. Only keep small batches out during service. Any leftover melted/warm garlic butter that has been out for over 3 hours should be discarded.
    • Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Routine cleaning required underneath equipment and in the walk-in cooler (floors and racks).
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): New kitchen manager requires FoodSafe Certification. Classroom and online courses can be found at: www.foodsafe.ca
  6. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website