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Porter's

101-1851 Kirschner Rd Kelowna BC V1Y 4N7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Porter's has been inspected 6 times by Interior Health Authority since October 5, 2022. The most recent inspection, on March 12, 2026, recorded 4 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 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 5 times across 3 separate inspections, most recently on September 17, 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 4 times across 3 separate inspections, most recently on March 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 4 times across 4 separate inspections, most recently on March 12, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 12, 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 January 18, 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.

6 inspections

  1. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1) Observed raw eggs and cooked bacon stored on the countertop with temperatures of 21°C and 24°C, respectively. According to a staff member, these items are stored on the counter for service. Additionally, several containers of other potentially hazardous foods (PHFs) (sliced mushrooms, kimchi, meat products, sliced potatoes, etc.) were observed stored in shallow ice baths, with temperatures ranging from 16°C to 19°C. PHFs cannot be stored at temperatures above 4°C. PHFs must be stored in a cooler until they are needed and must be returned to the cooler when not in use. This is a repeat infraction. Staff relocated all PHFs to the fridge at the time of inspection. 2) Observed several sauces that are made onsite containing garlic and other potentially hazardous ingredients stored at room temperature. Unless tested for shelf-stability, sauces containing potentially hazardous ingredients (e.g., garlic) must be stored at 4°C or below. Staff relocated the sauces to the fridge at the time of inspection.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Observed light visible through a gap between the back doors, indicating the opening may be large enough to allow the entry of pests such as rodents. Operator must seal the gap. This is a repeat infraction.
      • F2.2B The premises must be protected against entry of pests.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Observed salmon thawing at room temperature. Ensure potentially hazardous foods are thawed using one of the following approved methods: 1) In the refrigerator. 2) In the microwave, if the food will be cooked immediately. 3) Under cold running water. Staff moved the salmon to the walk-in cooler at the time of inspection.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observed the handwashing sink at the end of the cooking line to have: - No supply of soap - No supply of paper towels - Dirty utensils stored in the sink During the inspection, staff provided a supply of soap and removed the dirty utensils. EHO reminded staff that handwashing sinks must be used exclusively for handwashing. A paper towel dispenser must be installed in close proximity to the handwashing sink.
  2. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed raw animal proteins (e.g., turkey) stored above ready-to-eat foods (e.g., cheese) in the back freezer.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips were available onsite for checking the concentration of chlorine in the glasswasher. Please obtain chlorine test strips and notify the EHO once complete.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observed QUAT test strips on-site to be expired. Expired test strips may no longer be accurate in assessing the concentration of the sanitizer. Please obtain QUAT test strips by March 20 and send a photo of the new strips to EHO.
      • 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): 1) Observed the handwashing sink in the bar/serving station area to be supplied with paper towels. Please provide a paper towel dispenser in close proximity to the handwashing sink. 2) Observed the handwashing sink at the end of the cooking line, closest to the bar/serving station area, to have no supply of soap or paper towel. Please provide soap and paper towel in dispensers in close proximity to the handwashing sink.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  4. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1) Observed raw eggs and cooked bacon stored on the countertop with temperatures of 14°C and 24°C, respectively. According to a staff member, these items are stored on the counter for service. Potentially hazardous food items cannot be stored at temperatures above 4°C. Both food items must be stored in a cooler until they are needed and must be returned to the cooler when not in use. This is a repeat infraction, previously noted in the January 18, 2024 inspection report. 2) Several containers of potentially hazardous foods (sliced mushrooms, sliced raw beef, kimchi, etc.) were observed stored in shallow ice baths, with temperatures ranging from 7°C to 24°C. This practice cannot be relied upon long-term, as the ice is not maintaining the food items at a temperature of 4°C or below. 3) Observed the temperature of the food items in the top of the line fridge closest to the bar/serving station area to be between 11°C and 15°C and the temperature of the food items in the bottom of the unit to be between 7°C and 9°C. As per a staff member, the line fridge was not maintaining proper temperatures the week prior, and had been repaired by a service company. After keeping the top of the line fridge closed for approximately 40 minutes, temperatures began to lower. Please ensure the top of the line fridge is kept closed when not in use and that the fridge is closely monitored to ensure it is capable of maintaining potentially hazardous foods at 4°C or less at all times.
      • 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): Observed QUAT test strips on-site to be expired. Expired test strips may no longer be accurate in assessing the concentration of the sanitizer. Please obtain QUAT test strips by March 20 and send a photo of the new strips to EHO.
      • 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): 1) Observed the handwashing sink in the bar/serving station area to be missing paper towels. As per a staff member, hands are dried using a towel. Handwashing stations must be supplied with a single-service product for drying hands to facilitate proper hand hygiene practices. A paper towel dispenser must be installed in close proximity to the handwashing sink. 2) Observed the handwashing sink at the end of the cooking line to have no supply of soap or paper towel. A soap and paper towel dispenser must be installed in close proximity to the handwashing sink. 3) Observed a strainer with raw meat debris in the handwashing sink in the dishwashing area. Handwashing sinks must remain easily accessible at all times to ensure proper hand hygiene practices are not prevented.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
  5. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Raw eggs were observed at room temperature. Staff placed eggs back into the cooler (corrected during inspection) Potentially hazardous foods (PHFs) held in ice baths were measured to be over 4C. Staff are to either: 1. store smaller portioned inserts in the ice baths 2. use larger ice baths 3. keep track of the time. Food may be left at room temperature for up to 2 hours, but any leftover food at the end of the 2 hours must be discarded. Staff must also use clocks/alarms and temperature/time record logs if using this method.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed scoops stored within open bins of dry food products at time of inspection. Scoops must be stored outside of the bins or in a manner that prevents the handles from contacting the contents of the bin to protect against contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Temperature logs must be maintained. Record temperatures of all temperature controlled units at least once a day. Sanitizer test strips must also be available for the corresponding type of sanitizer.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Observed light through a gap between the back doors, indicating that the gap may be large enough to allow for the entry of pests such as rodents. Operator is to seal the gap.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer bottle; 200ppm (quats) High temperature dishwasher, final rinse at plate: 73.8C (in compliance) Glasswasher: 50ppm (chlorine) Sanitizer bottle was observed in the dishwashing area, however none was observed in food preparation areas. Sanitizer spray bottles and/or buckets to hold wiping clothes are to be readily available in food prep areas.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Wiping clothes must be stored in sanitizer solution/bucket when they're not in active use. Hood vent sticker indicates it is overdue for inspection. Operator is to confirm if it has been serviced since December 2022. Staff indicated grease trap has been scheduled to be cleaned.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • 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.
  6. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed scoops stored within open bins of dry food products at time of inspection. Scoops must be stored outside of the bins or in a manner that prevents the handles from contacting the contents of the bin to protect against contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Hood vent over the cooking line is overdue for routine servicing and maintenance. Please provide EHO with a copy of the service report once cleaning has been completed to confirm that this item has been resolved.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Discussed with operator equipping a handwashing station at the bar/serving station end of the cooking line.

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