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Sizzling Wok - Kelowna

500-2271 Harvey Ave Kelowna BC V1Y 6H2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sizzling Wok - Kelowna has been inspected 9 times by Interior Health Authority since March 13, 2013. The most recent inspection, on January 9, 2026, recorded 1 infraction.

4 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

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.

  • 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 7 times across 5 separate inspections, most recently on January 9, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 January 19, 2022. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 January 19, 2022. For example: 7 Are foods protected from contamination?

  • 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 December 12, 2016. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on December 12, 2016. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary 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.

9 inspections

  1. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand washing station should only be used for the purposes of hand washing only - with no other tools/food/containers in the hand sink.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7E Handwashing stations must remain accessible at all times.
  2. Monitoring

    0 infractions

  3. Monitoring

    6 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Large buckets of fried chicken cooling at room temperature before being put into walk in cooler. Operator states they are only kept at room temperature for a max of 30 minutes. Fried chicken is not being monitored for proper cooling (60-20C within 2 hours and 20-4C within 4 hours).
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Hand washing station was filled with equipment, and paper towel not readily available. Station was cleared and paper towel made available at time of inspection.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F1.7 Are foods protected from contamination?
      • Observation(s): 1) chicken in stand-up cooler in kitchen is not covered and protected from contamination 2) bucket of raw chicken placed next to a bucket of fried chicken under the prep table 3) bag of raw chicken thawing in the food prep sink has various equipment and utensils dangling over it that could easily fall on top of the food. The sinks next to the food prep sink is also visibly dirty, with water that could splash onto the chicken.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Cardboard is used to hold cut vegetables for cooking, and lines the floors by the cooking area.
      • 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): As above, cluttered hand washing station with no paper towel.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Food Safe Level 1 certificate not readily available for assessment at time of inspection.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    5 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - The handles of the scoops used for dry ingredients were in direct contact with the dry ingredients. - Diluted bleach solution concentration was found to be above 200ppm.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Raw meats and vegetables were found uncovered in the stand-up cooler.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Paperboards were used as floor mats in the cooking area.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): The hot water switch at the hand washing station inside the kitchen was found to be broken.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature log sheet for the coolers, freezers and hot-holding units was not kept up-to-date.
  7. Monitoring

    8 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): A food cooling chart is not maintained for cooling cooked foods.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): - The thermometer installed in the upright display fridge in the food preparation says the air temperature 10 degree Celsius. The inspector advised the staff to take immediate corrective actions. - Temperature records are not being kept. - Four containers of cooked foods are stored at room temperatures.
    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): - The food staff wiped off hands using the used apron after washing hands during the inspection. - The food staff wiped off the probe thermometer with his hands and did not sanitize the unit prior to using it during the inspection.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - Ready to use sanitizer was not available but it was corrected during the inspection. - Some knives in the food preparation area are not stored in a sanitary manner.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): - Some foods are stored in the hallway outside the approved premises. - Some sauces (e.g. ketchup) are stored in the opened metal cans.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - A test kit for the sanitizing solution is not available. - Please contact the manufacturers for the containers for storing the foods and verify that the containers are food grade.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
  8. Monitoring

    6 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): *Raw pork in cardboard boxes and cooked foods were stored at room temperature in the back common hallway and the operator immediately moved the foods into a walk in cooler during inspection. *Cut vegetables and cooked foods were stored at room temperatures in the food preparation and the operator immediately moved the foods into a cooler during inspection. *Unpackaged raw chicken meats are being washed under running water in the warewashing sink. The operator agreed to stop the practice.
    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): *A food staff touched face and did not wash hands prior to handling foods during inspection.
    • 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): *Hot running water is not available for the hand sink in the front serving area. The operator called a local plumbing company and arranged a service during inspection. The operator must contact the inspector by tomorrow 3PM for follow up.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): *Used knives are stored between the tables where is not easy to clean.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): *Some foods are stored on the floor in the walk in cooler. Inadequate food storage area. *Some potentially foods were stored at room temperatures during inspection. Inadequate cold holding space.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): *Paper towel is not available for the hand sink in the food preparation area.
  9. Monitoring

    0 infractions

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