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Taaz Restaurant

1687 Pandosy St Kelowna BC V1Y 1R1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Taaz Restaurant has been inspected 3 times by Interior Health Authority since October 25, 2023. The most recent inspection, on September 23, 2026, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions 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 4 times across 3 separate inspections, most recently on September 23, 2026. 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 September 23, 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 2 times on October 25, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on October 25, 2023. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 September 23, 2026. 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.

3 inspections

  1. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Containers of sauce stored in the kitchen under-counter cooler were observed without covers. Leaving food uncovered increases the risk of contamination from debris and splashes from other foods. Please ensure food is covered when stored and not in use for food preparation.
      • 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): 1. A surface sanitizer solution was not available in the facility. Sanitizing is a crucial food safety practice as it reduces pathogen levels on surfaces to safe levels for food handling. During the inspection, this infraction was corrected as a chlorine sanitizer solution was prepared and measured 100-200ppm. 2. The mechanical dishwasher was not functioning. The operator had ordered a replacement prior to the inspection. A functioning mechanical dishwasher cleans and sanitizes dishes and utensils, reducing pathogens to safe levels for food handling. Manual dishwashing procedures were reviewed with the operator. Please confirm with the EHO once the new dishwasher has been installed and is in good working order.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • 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): 1. There were build-ups of food debris and grease observed in multiple areas, including but not limited to: - Floors behind cooking equipment - Kitchen shelves - Walls around cooking equipment Deep cleaning practices aim to reduce pathogen growth and minimize pest attractants. Food debris and grease build-up may attract pests into the facility. Please ensure hard-to-reach areas are kept clean and maintained on a regular basis. 2. The upper dry storage area was cluttered and requires better organization. Deep cleaning is also needed on the floors under the shelving units. Proper organization helps ensure that all areas can be monitored and maintained for cleanliness.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1. The facility does not maintain temperature logs to monitor hot-holding and cooler units. Monitoring temperature ensures that potentially hazardous foods (PHFs) remain outside the temperature danger zone of 4°C to 60°C. Please keep temperature logs for all hot-holding units and coolers in the facility. 2. The facility does not maintain cooling logs to monitor batch-prepared PHF cooling. Maintaining cooling logs ensures that large volumes of food reach safe temperatures within the required timeframe to limit bacterial growth. Please keep cooling logs for cooling large batches of PHFs such as large volumes of sauces or gravies. PHFs must be cooled from 60°C to 20°C within two hours and from 20°C to 4°C within four hours.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - chemical dishwasher had only 25ppm chlorine detected. Please ensure chemical buckets are monitored and replaced when low and minimum 50ppm is present after each cycle - general cleaning of surfaces required. dried sauce splatters were visible on kitchen equipment and walls. routine cleaning will prevent cross contamination that can cause illness, and prevent pest harborage conditions
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - dish sink to the left of chemical dishwasher is leaking. bucket underneath leak was close to overflowing with water. please ensure bucket placed underneath is emptied as often as necessary. send photo as confirmation to EHO when repairs are completed - flooring around dish pit are showing signs of wear and tear with grime build up visible. recommended to look at repairing flooring as moisture from leak will accelerate wear
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Potentially hazardous food items were observed to be stored in room temperature for 4 hours. Internal temperature of the observed items were measured to be 18-20C and were discarded on site. Discarded items were as follows: - a bucket of cooked rice - insert full of cut onions - insert full of cut green onions - two inserts full of cooked chicken Corrective Action: Ensure that all potentially hazardous foods put back into a working cooler. Maximum time allowed in a room temperature (above 4C) is 2 hours.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): A pale-size pot full of yogurt that is made on site was found in a walk-in cooler. Surface temperature was measured to be 7C and internal temperature was measured to be 12C. As per the operator, the yogurt was being cooled in the cooler for more than 18 hours. Improperly cooled yogurt discarded on site. Corrective Action: Ensure that potentially hazardous foods are cooled from 60C to 20C within 2 hours and 20C to 4C within 4 hours.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Improperly cooled yogurt was found to be made on site. Corrective Action: 1) Operator to submit food safety plan on the yogurt production. 2) Do not produce any yogurt until approval has been granted.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Portion of cut green onion that was stored in a room temperature was found to be molded. Molded green onion was discarded on site.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Low-temperature (chemical) dishwasher was observed to be in not good working order. No detectable level of chlorine was measured at the end of the sanitizing cycle. 2) No sanitizer was available on site for food contact surfaces. Operator was not aware of adequate concentration range for chlorine food contact sanitizer. 3) Some utensils were stored with non-food related items such as hammer, tape, stapler, scissor, and screw driver. 4) Clean utensils stored by a walk-in cooler was observed to be dirty. 5) One of the cutting boards were observed to be molded. - discarded on site. 6) Ice wands were observed to be stored on a ground of walk-in freezer. Corrective Action: 1) Fix the dishwasher in a manner that can pump out sanitizer in adequate concentration at the sanitizing cycle. 2) Operator voluntarily closed down the restaurant until the dishwasher is fixed. - Operator must remain closed until area EHO confirms that the dishwasher has been properly repaired. 3) Have food contact sanitizer available in adequate concentration at ALL times. 4) Re-clean all utensils that were pointed out as dirty or kept with non-food related items. 5) Do not store any utensils with non-food related items. 6) Do not store ice wands on the ground.

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