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Packing House Pub

663 Finns Rd Kelowna BC V1X 5B7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Packing House Pub has been inspected 6 times by Interior Health Authority since March 20, 2019. The most recent inspection, on September 9, 2026, recorded 3 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 September 9, 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 4 times across 4 separate inspections, most recently on September 9, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 November 15, 2024. 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 September 9, 2026. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 March 4, 2026. For example: 2 Are proper pest control measures in place on the premises?

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

    3 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): A large pot of gravy made from beef stock was measured to have an internal temperature of 61°C. Written cooling logs were also not maintained for the batch cooling of large quantities of potentially hazardous foods (PHFs). These observations indicate improper cooling procedures, as PHFs may not reach an internal temperature of 4°C or below within the required timeframe. Bacteria can grow rapidly in PHFs if held for prolonged periods within the temperature danger zone of 4°C to 60°C. Corrective Actions: - Measure the internal temperatures of foods being cooled down using ice baths to ensure rapid cooling of foods from 60°C to 20°C within 2 hours. - Do not fully cover or stack containers during the cooling process. - Monitor and record cooling times and temperature on a cooling log sheet.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. A whisk in the rear food preparation area was observed wedged between a metal utensil rack and a wall. Kitchen utensils in contact with a non-sanitized surface introduce contamination hazards which can be transferred onto food. Please ensure all utensils are stored in a sanitary manner that limits contact with non-sanitized surfaces to reduce the risk of contamination. Staff immediately removed the whisk for cleaning and sanitizing. 2. There several areas in the facility that needed deep cleaning. These include but are not limited to: - The floor between the garbage bin and glass washer, and the floor surrounding the walk-in drinks cooler door in the front bar area. - The floor under the shelves located in front of the staff washroom. Deep cleaning practices aim to reduce pathogen growth and minimize pest attractants. Food debris and grease build-up may attract pests into the facility. Please ensure hard-to-reach areas are kept clean and maintained on a regular basis.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Large kitchen utensils were found in both basins of the two-compartment designated for handwashing in the rear food preparation area. This made it not easily accessible for handwashing. Proper handwashing is a key measure to mitigate bacterial cross-contamination in food facilities. Please ensure one basin of the two-compartment sink is clear and available for handwashing.
      • F2.7E Handwashing stations must remain accessible at all times.
  2. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Gap observed under the rear exit door of the facility. This is a potential point of entry for pests. Replace the weather strip under the rear exit door, and ensure a full seal when the door is closed.
  3. Monitoring

    2 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): No hot water observed at the facility and hot water tank was noted not working. This is mandatory for a restaurant to operate. Operator fixed the hot water tank within an hour and restored hot water at the facility.
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No hot water observed. Operator fixed the hot water tank and restored hot water at the facility.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  4. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Food residue observed on dough slicer and the hard-to-reach areas of the meat-slicer. Ensure to dismantle the removable parts while cleaning and follow the meat slicer cleaning manual procedures properly. Wash, rinse, and sanitize the meat slicer as per the Sanitation plan. please ensure concentration of QUAT sanitizer is maintained at 200 ppm or as per manufacturer's instructions.
      • F2.3C Clean in place warewashing procedures 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Broken sieve observed used for frying food. This may result in physical contamination of food. CDI - Operator discarded the broken sieve. Inspect cooking equipment regularly to ensure they are in good working order. Please ensure equipment, utensils and surfaces are maintained in a sanitary manner, including but not limited to, kitchen hand sink, ice machine, kitchen ceiling, lights, tongs/utensils containers, and container lids. Unresolved infraction: Please confirm repair to the air gap on drain line plumbing underneath the bar ice well.
      • 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.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): It was noted that advanced preparation of foods and food handling procedures are conducted in back area of the kitchen and no handwashing station is present in back prep area and easily accessible to food handlers. This may lead to infrequent and inadequate handwashing of food handlers. Please install a handwashing station in back area of the kitchen and ensure it is easily accessible to food handlers. Follow up by Dec 03, 2024.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  5. Monitoring

    6 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Please store food off of the floor on shelving only inside the walk-in refrigerator.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please provide thermometers inside all refrigeration units (ie. line/prep table refrigerators) and ensure that a probe thermometer is available/in use for verifying final cook and hot holding temperatures. Please provide test strips for verifying quaternary ammonia based hard surface sanitizer solutions to ensure mixing at "no rinse" required concentrations (ie. 200ppm quats).
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Please resurface/replace cutting boards on line/prep table refrigeration units that are showing ware. Please also replace wood cutting boards with plastic/impervious boards in the bar area. Please clean soda dispensing equipment and ensure that any dispensing lines that come may contact drinking ice are maintained in a sanitary condition. Quaternary ammonia hard surface sanitizer dispenser was not dispensing any sanitizer at the time of inspection and accordingly, quats sanitizer was not being mixed properly at 200ppm. Kitchen manager called service technician at the time of inspection to repair the pre-mix sanitizer dispenser The dishwasher was also found with no measurable chlorine sanitizer when tested - the dishwasher was primed and 50-100ppm chlorine was restored on the final rinse cycle. Please service both the main kitchen dishwasher and hard surface sanitizer dispenser to ensure proper sanitizer concentrations on an ongoing basis. Please also utilize test strips daily to ensure that issues with sanitizers are identified.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Please replace wire shelving that is showing rust inside the walk-in refrigerator. Please provide plans to IH for re-surfacing the interior of the walk-in refrigerator walls that are showing missing or peeling paint and trim pulling off around the interior door jam. Please provide additional shelving or refrigeration space to enable all food within the walk-in refrigerator to be stored on the floor at all times. Please complete additional cleaning and maintenance in some areas of the restaurant, including the floor in the walk-in freezer, the floor at the back door adjacent to the beer cooler, the floor surrounding the new grease interceptor, the broken ice machine lid, etc. Please also repair the leaking dishwasher and review the dishwasher location and dish pit design to ensure that it meets the needs of The Packing House Pub based on the number of patrons/meals served during peak periods.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Please provide liquid soap and paper towel at the one bar hand washing sink.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Only one kitchen staff at the time of inspection held current/valid food safe certification. Please ensure staff without or expired foodsafe enrol in an upcoming food safety training course to ensure that at least one staff member is on duty at all times during operation.
  6. Monitoring

    9 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Roast beef stacked too high in a refrigerated insert was measured at 13deg.C.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Although it was noted that many food items were date labelled, crab filling was observed well beyond accepted storage time in the walk-in refrigerator.
    • F2.1 Does the facility have proper monitoring supplies?
    • F2.2 Are proper pest control measures in place on the premises?
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solutions were not available/not in use in the kitchen or bar areas at the time of inspection and some chemical spray bottles were not labelled properly. A number of cleaning cloths in continuous use were observed on prep table cutting boards and not being used in a sanitary manner. There were a range of unnecessary and improperly stored chemicals/pesticides observed in the kitchen and side chemical storage area.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed a broken concrete floor and, worn/unsanitary condition of the floor in the bar (including underneath equipment). The floor in the centre of main grill line is also worn out and requires replacement. Flooring under the ice machine and in the side janitors room was also worn and unsanitary. The side freezer where potatoes are sliced was observed broken/worn/not in use. Some shelving in the restaurant is worn/no longer cleanable and requires replacement (ie. entry area of beer cooler, shelving below where the meat slicer is located). Door seal on the walk-in refrigerator is broken, no longer intact or cleanable. Many areas of the kitchen, bar and equipment were observed as unsanitary with a build up of grease/organic filth, including but not limited to, shelving in the walk-in refrigerator, corners along walls, underneath equipment, ice machine room, etc.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Staff FoodSafe certification has expired for kitchen staff and owners.

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