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Sol Korea Restaurant

101-1195 Richter St Kelowna BC V1Y 0H6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sol Korea Restaurant has been inspected 3 times by Interior Health Authority since February 25, 2025. The most recent inspection, on July 13, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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 2 separate inspections, most recently on October 8, 2025. 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 2 times across 2 separate inspections, most recently on July 13, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 once on October 8, 2025. 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 once on October 8, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on October 8, 2025. 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.

3 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer bottle measured <200ppm quats when checked upon inspection. Sanitizer bottles must be kept at minimum 200ppm quats sanitizer or use on food contact surfaces. Corrected during inspection: sanitizer bottle was remade to the appropriate concentration. Advised operator to verify concentration of sanitizer bottles regularly using their test strips and replace bottles when needed.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1) Observed several portions of cooked noodles stored at room temperature. Once cooked, noodles are considered a potentially hazardous food (PHF) and must be stored at 4°C or below, or 60°C or above. Noodles should be cooked to order or stored in a cooler or hot holding unit once cooked. 2) Observed PHFs (chicken stock, curry, minced meat, and cooked rice) stored in a hot holding unit with internal temperatures ranging from 38°C to 48°C. According to the operator, the foods had been stored in the hot holding unit for approximately one hour, with the exception of the rice, which had been there for more than two hours. Operator was directed to: - Discard the rice; - Reheat the other PHFs to a minimum of 74°C; and - Increase the temperature of the hot holding unit to at least 60°C, then return the reheated PHFs to it. Ensure the hot holding unit is always set to 60°C or higher when storing or displaying PHFs. Verify and record the internal temperatures of foods stored in the hot holding unit at the start of each day to confirm the unit is operating properly and set to an adequate temperature. 3) Observed butter containing fresh garlic stored at room temperature. According to the operator, the garlic butter had been left at room temperature for more than 24 hours. Fresh garlic in butter creates a low-oxygen environment that can support the growth of Clostridium botulinum. Operator was instructed to discard the garlic butter. Ensure garlic butter is stored at 4°C or below, or 60°C or above. 4) Observed sauces stored at room temperature that may require refrigeration. Operator is to provide a complete list of ingredients for each sauce to determine whether shelf-stability testing is required or if documentation confirming shelf stability is available. Sauces include: - Pork shoyu - Mala oil
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed raw animal proteins (pork, chicken) stored above ready-to-eat foods and foods with lower cooking temperatures (e.g., cooked rice) in the walk-in 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): 1) After discussions with staff, it was determined that temperature checks for fridges and freezers are not being completed. Please implement a monitoring log to record fridge and freezer temperatures at least once daily and document any corrective actions taken if temperatures are out of range. 2) The walk-in freezer and the line cooler adjacent to the hot cooking equipment were observed to be missing internal thermometers. Each unit must be equipped with a thermometer. EHO recommended using NSF-certified thermometers that can be attached to the wall or shelving to prevent misplacement.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed several areas throughout the facility requiring increased cleaning. Complete a general cleaning of the facility, focusing on the walk-in cooler and freezer floors, microwave handles, and customer washroom sinks. Ensure these areas are cleaned frequently enough to maintain them in a sanitary condition.
      • 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): Observed the handwashing sink obstructed by kitchen equipment. Handwashing sinks must remain accessible and unobstructed at all times to promote proper handwashing.
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed ice scoop stored in the ice bin with the handle in direct contact with the ice. This practice creates a risk of contaminating the ice with potential pathogens transferred from hands.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed a bottle of QUAT sanitizer with a concentration of 0ppm. To ensure proper sanitization of food contact surfaces, QUAT sanitizer must be maintained at 200ppm. Sanitizer solution in spray bottles that are not used within a day should be measured each day after it has been prepared to ensure adequate concentrations are maintained for food contact surfaces. Observed approximately 10 prepared bottles of bleach sanitizer stored in the janitorial closet for later use. When bleach is mixed with water, its concentration begins to decrease as time passes. Do not prepare bleach sanitizer solution until needed. Any prepared bleach solution that is not used within a day should be measured each day after it has been prepared to ensure adequate concentrations (100ppm to 200ppm) are maintained for food contact surfaces.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.

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