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Red Bird Brewing

1080 Richter St Kelowna BC V1Y 2K5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Red Bird Brewing has been inspected 4 times by Interior Health Authority since May 31, 2023. The most recent inspection, on August 11, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on August 11, 2026. 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 January 20, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on January 20, 2026. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 2 times across 2 separate inspections, most recently on August 11, 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.

4 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Dial thermometer in the walk-in fridge was registering about 4°C warmer than the surface temperature of food products when read with an IR thermometer. This lead to inaccurate temperature records being kept. Operator to replace old thermometer with a new, accurate NSF certified dial thermometer.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed dry product scoops being stored in the product. Scoops must be stored in a manner that prevents hand contact with the food product, leading to its contamination.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed potentially hazardous foods (PHFs) (i.e., soup, au jus) stored in a hot holding unit with internal temperatures ranging from 39°C to 43°C. According to the operator, the foods had just been reheated on the stovetop to 74°C and then transferred to the hot holding unit. Operator was directed to reheat the PHFs to a minimum internal temperature of 74°C, increase the temperature of the hot holding unit to at least 60°C, and return the reheated foods only once the unit has reached this temperature. Ensure hot holding units are set to and maintaining 60°C or higher prior to placing PHFs inside.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed the handwashing sink in the kitchen to be located directly beside a food preparation table. Please install a divider or splash guard to prevent cross-contamination from splashing between the handwashing sink and the food preparation area.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): During the inspection, a homemade hot sauce was observed for sale at room temperature. A Food Safety Plan, standardized recipe, shelf-stability testing, and approval to operate as a food processor are required prior to sale. Operator removed the product from sale at the time of inspection. The hot sauce may be used onsite only and must be stored under refrigeration until the above requirements have been met.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A) No QUAT test strips were available on-site, which are necessary for ensuring that sanitizer concentrations are at safe and effective levels. Send a photo of the QUAT test strips to the EHO once they have been obtained. F2.1B) No thermometer was available in the kitchen to monitor processes (e.g., cooking, cooling, etc.). Please ensure a thermometer (i.e., probe or infrared) is available in the kitchen at all times.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  4. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed a scoop stored within a bin of dry food product. Scoops should be stored outside of bins or in a manner that prevents hand contact surfaces of the scoop from contacting the product in the bin. Observed a few items in the walk in cooler that had been left uncovered. Foods left uncovered in the cooler can are not protected from contaminants that may fall into/onto them. Once cooling processes have been completed products must be covered to protect from contamination.

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