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Post Haus Pub

230 Hwy 33 Kelowna BC V1X 2A3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Post Haus Pub has been inspected 8 times by Interior Health Authority since February 7, 2013. The most recent inspection, on March 17, 2025, found no infractions.

2 of 8 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: Food temperature control, Cleaning and sanitizing 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.

  • 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 August 23, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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, 2020. 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 3 times across 3 separate inspections, most recently on February 10, 2020. 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 once on November 9, 2016. For example: 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 6 times across 3 separate inspections, most recently on February 10, 2020. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Prep cooler inserts measured 15C using probe thermometer. Refrigeration compartment below measured 10C. Refrigeration must be capable of holding potentially hazardous foods at 4C or less. Operator stated food had been in prep cooler for longer than two hours. Operator voluntarily discarded inserts of potentially hazardous foods and would contact maintenance to fix unit. In meantime, operator stated they would use second stand up fridge to store inserts for preparation. Please contact EHO when this has been completed
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  3. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Prep coolers measured 8 degrees C at the inserts at the time of inspection. Lids were closed and temperature was taken again during inspection. Temperature noted at 4 degrees C. Ensure lids are closed as much as possible and when not in use.
      • 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): QUATs sanitizer bottle tested no sanitizer detected. Bottles were filled at 200 ppm QUATs. This was corrected during inspection. Glass washer noted at 50 ppm chlorine.
      • 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): Ice machine on the inside show build-up and is in need of cleaning and sanitizing.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Walk in cooler is dim and requires a flashlight to see all areas of the cooler. Ensure lighting is improved to allow for cleaning and sanitary purposes.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Employees are not aware of where the food safety plan is located.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Employees are not aware of where the sanitation plan is located.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Unable to verify employees on site at the time of inspection had FOODSAFE or equivalent training.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Front of house had two bottles of a blue liquid purported to be a glass cleaner (Windex). Informed front of house of the need for use of sanitizer. Kitchen had a sanitizer spray bottle with no sanitizer detected. Refilled and noted to be at 200 ppm QUATs. Glass-washer and dishwasher dispensing 100 ppm chlorine.
      • 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): Walls leading into the hot water tank is peeling and is in need of repair. This was a result of a recent water leak. Front of kitchen underneath prep coolers and underneath the grill area has a build-up of food debris. Cleaning and sanitizing is required.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    4 infractions

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Front of staff personal belongings seen placed beside the handwash sink in the serving area.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Two lights in the kitchen are missing light covers and/or shatterproof sleeves. Janitorial sink has a sizable layer of debris and needs to be cleaned and sanitized.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan not on site at time of inspection. Manager agreed to email a copy. Please keep a copy on site at all times.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan not on site at time of inspection. Manager agreed to email a copy. Please keep a copy on site at all times.
  6. Monitoring

    7 infractions

    • F1.1 - Are proper cooking and reheating procedures followed?
      • Observation(s): Functional probe thermometer is not available to monitor cooking temperature
      • F1.1C - Accurate thermometer must be available to monitor process.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Walk in cooler was found at 7 degrees Celsius. This was corrected at the time of inspection. Please ensure that the cooler door is completely shut after use. The prep cooler lid was left open when not in use. Some food items have a layer suggesting drying out. Please keep it close when not in use.
    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Employee did not wash their hands when returning to the kitchen after being outside. Employees were asked to wash hands once returning to the kitchen.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Walls, ceiling, and corners of the kitchen have a build up of dirt and debris Back door was wide open and propped by a chair.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F3.4L - The premises must be protected against entry of pests.
    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): FOODSAFE certification was not available at the time of inspection to verifies staff is certified.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety plan was not available at the time of inspection.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan was not available at the time of inspection.
  7. Monitoring

    1 infraction

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Corrected during inspection.
  8. Monitoring

    0 infractions

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