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Pandanus Thai Restaurant

1-2424 Main St West Kelowna BC V4T 2H8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pandanus Thai Restaurant has been inspected 3 times by Interior Health Authority since November 16, 2023. The most recent inspection, on February 26, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 2 times across 2 separate inspections, most recently on February 26, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on March 4, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 26, 2026. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 3 times across 3 separate inspections, most recently on February 26, 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

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. Currently using chlorine as the sanitizer, but no chlorine test strips available. 2. Temperature logs for all temperature controlled units are to be recorded x2 daily.
      • 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): Ensure that staff are using sanitizer in spray bottles for food contact surfaces ie. prep tables, counters etc.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Raw meats were observed thawing in the sink. Do not thaw foods at room temperature. Foods must be thawed refrigerated or under cold water.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. Currently using chlorine as the sanitizer, but no chlorine test strips available. 2. Temperature logs for all temperature controlled units are to be recorded at least once daily.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Clean up all spills, debris, and organics in the kitchen to maintain a clean and sanitary area. Such as the oil spilt on the floor by the cook line. 2. Remove all broken plates that will not be used, pieces of cardboard in the chest freezer in the front storage room.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quats test strips and chlorine based test strips were not available. Send inspector a picture of test strips once they have been acquired to resolve this infraction.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher, final rinse cycle: 71C (in compliance) The usual quats based sanitizer dispenser was refilled with all purpose cleaner because they had ran out of sanitizer. Staff was directed not to use all purpose cleaner as a sanitizer, as detergents and sanitizers serve different purposes. Operator and staff had access to a container of bleach and demonstrated their understanding for how to make 200ppm bleach water solution for sanitizing purposes. (corrected during inspection)
      • 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): Observed the wash temperature gauge was not accurately displaying the actual internal temperature reached inside the dishwasher. Recommendation: have technician re-calibrate the gauge, obtain a waterproof thermometer to ensure accuracy of the internal temperature of the dishwasher or use other methods to verify the temperature.
      • 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.

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