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Pick Thai

467 Bernard Ave Kelowna BC V1Y 6N8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pick Thai has been inspected 4 times by Interior Health Authority since February 3, 2022. The most recent inspection, on August 12, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

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 4 times across 3 separate inspections, most recently on June 4, 2025. For example: 7 Are foods protected from 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 3 times across 3 separate inspections, most recently on August 12, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 3 times across 3 separate inspections, most recently on June 4, 2025. 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 2 times across 2 separate inspections, most recently on August 12, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on February 3, 2022. For example: 6 Are the FOODSAFE training requirements being met?

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.

4 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 2 door sliding glass refrigerator was measuring to be 8-10°C. High-risk food such as raw meats and eggs were moved to the front prep cooler that was <4°C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Bleach sanitizer solution was too high. A new solution was made by staff for the solution to be within the required range of 100-200 ppm. High concentrations can damage surfaces and leaves residue that is not safe for food contact.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed the prep cooler near the food prep area and the back refrigerator holding potentially hazardous foods such as eggs, tofu, sauces and cut vegetables were not operating properly. At time of inspection, temperature was recorded at 9-12C. The operator explained that the food items were sitting at danger zone for 30 minutes. Potentially hazardous food must be maintained at 4C or below to prevent the growth of harmful bacteria and or potential release of their toxins. Operator to call the service provider to repair the two refrigerators. Operator instructed to not use prep cooler and the back refrigerator to hold potentially hazardous foods (tofu, meat, eggs, sauces) and to place into operating cooler capable of holding temperatures of 4C or less Observed the freezer next to high temp dishwasher hold temperatures of 0C, is used as a refrigerator to thaw meat taken out of freezer. Do not use this unit as a freezer as unable to hold temperatures of -18C or less. Operator unable to locate temperature logs. Operator to locate logs and continue maintaining them. Maintaining temperature logs allow the facility to quickly identify any issues with the temperature of cold storage units.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed the food contact sanitizer in the spray bottle to be at 0ppm chlorine bleach when tested. Sanitizer used on food contact surfaces must be of the appropriate concentration in order to reduce the microbial load to a safer level. Monitoring the concentration of the sanitizer using a test strip is crucial to ensure effective results as the sanitizer strength decreases with time. Operator refill the spray bottle with a new sanitizer. Observed the wiping cloths were not stored in a sanitary manner. When not in use wiping cloth should be kept in a bucket of a sanitizing solution maintained at an adequate concentration and free of organic matter that may degrade the concentration of the sanitizer. Operator mixed a bucket of sanitizer and stored the wiping cloth in it. Discussed with the operator the importance of changing the solution at least every 2 hours and testing frequently to make sure the concentration is at maintained.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No Chlorine sanitizer test strips were observed on-site for measuring food contact surface sanitizer concentration. These test strips are required to ensure appropriate sanitizing levels are maintained. Ensure that QUATS test strips are readily accessible and available to staff at all times.
      • 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): An accumulation of dirt was observed in the food preparation area under the counter. Too much clutter was observed in kitchen area. Clutter hinders effective cleaning procedures and dirt and debris provide a breeding ground for harmful bacteria, which can contaminate food and lead to foodborne illness. Please complete a thorough cleaning of the entire kitchen area and hard to reach areas and remove any unnecessary clutter to facilitate adequate cleaning and notify EHO once completed. Observed scoop handles submerged in the bulk containers containing rice. Submerging scoop handles in food containers could contaminate food by transferring bacteria from the scoop handle to the food especially when the scoops are not cleaned well from previous use. The operator must ensure the scoops are always stored out of the bulk containers.
      • 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): Observed no handwashing liquid soap at the handwashing sink. Liquid soap is required for proper handwashing practices in order to prevent contamination. The operator replenished the liquid soap at the time of inspection.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  3. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - prep cooler was not operating properly. At time of inspection temperatures were 10-12C. Operator informed that service provider has been called to repair. Operator instructed to not use prep cooler to hold potentially hazardous foods (meat, egg, sauces) and to place into operating cooler capable of holding temperatures of 4C or less - cooler located next to grill was holding at 7-8C, temperature dial was lowered - freezer next to high temp dishwasher hold temperatures of 0C, is used as a refrigerator to thaw meat taken out of freezer. Do not use this unit as a freezer as unable to hold temperatures of -18C or less - reinspection to be completed to ensure both refrigerators are operating properly
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): - no sanitizer present. Chlorine bleach used to make sanitizer solution was empty at time of inspection. - ensure sanitizer is readily available at all times at the proper concertation of 200ppm in a spray bottle or bucket, and replaced daily
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - handwashing sink obstructed with no liquid soap available - liquid soap replenished at time of inspection
  4. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • 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): 1) No food contact surface sanitizer available at the time of the inspection. - Corrected during inspection. 2) Utensil container observed to be unsanitary.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Minor accumulation of food debris and dust observed in hard-to-reach areas of the kitchen.
      • 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): Handwashing sink obstructed with dishes.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator unable to present FOODSAFE level 1 certificate or its equivalent.

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