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Red Robin - Kelowna

1920 Cooper Rd Kelowna BC V1Y 8K5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Red Robin - Kelowna has been inspected 4 times by Interior Health Authority since December 6, 2019. The most recent inspection, on July 8, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on March 17, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 March 21, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on December 6, 2019. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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

    0 infractions

  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): During time on-site, QUAT based sanitizer bucket solutions were not at the minimum 200 ppm. Dishwasher was also not able to reach the minimum 50 ppm. Ensure that all sanitizers meet the minimum requirement to ensure that food contact surfaces and utensils/equipment have adequate disinfection. Staff are to test dishwasher in the morning and evening to ensure that dishwasher is functioning properly. Staff should also be changing QUAT based sanitizer once every 2 hours to ensure adequate concentration.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The dry storage shelving has paint starting to chip, and the underlying raw wood is showing. Some tiles along the cook line is also starting to crack. The assistant manager has noted that the facility is planning to have these repairs done in 1-2 months, including some front-of-house renovations.
  4. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - Hot side main cooler is not working. Staff are keeping food-in-inserts on ice to minimize temperature abuse. - Cooler below the grill stopped working today, service person on site today. - Another prep cooler that was just ordered is also not working. **All coolers on site must be maintained in good working order. Resolve by 6 FEBRUARY 2020
      • 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - Hot side main cooler is not working. Staff are keeping food-in-inserts on ice to minimize temperature abuse. - Cooler below the grill stopped working today, service person on site today. - Another prep cooler that was just ordered is also not working. **All coolers on site must be maintained in good working order. Resolve by 6 FEBRUARY 2020
      • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.

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