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Tackle Box Coffee Bar @ Rustic Reel Brewing

760 Vaughan Ave Kelowna BC V1Y 7E4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tackle Box Coffee Bar @ Rustic Reel Brewing has been inspected 2 times by Interior Health Authority since September 5, 2025. The most recent inspection, on September 9, 2026, recorded 1 infraction.

None of the 2 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: Food temperature control and Cleaning and sanitizing.

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.

  • 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 across 2 separate inspections, most recently on September 9, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 September 5, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

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.

2 inspections

  1. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Undercounter dairy fridge at end of service counter registered at 6°C using a probe thermometer. Temperature logs indicated the fridge was at 4°C at the start of the day and staff indicated that the fridge is opened frequently during operational hours. There was a large build up of ice around the walls of the fridge, potentially blocking proper air circulation throughout the unit. Operator to remove ice from the fridge and send photo confirmation that the fridge is at 4°C or below to resolve this infraction.
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed the mini fridge at the far end of the service counter with an ambient temperature of 7–11°C. The internal temperature of an opened container of almond milk was 10°C. Staff moved all potentially hazardous foods to a functioning cooler. A build-up of ice was also observed in the mini fridge. Potentially hazardous foods must not be stored in this unit until it can maintain food items at 4°C or lower. Operator is to remove the ice build-up and provide the EHO with a photo showing an internal thermometer reading of 4°C or lower to resolve this infraction.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed the facility to be storing utensils in sanitizer. Storing utensils in sanitizer is not recommended because there is a potential risk of contaminating food with the sanitizer. In-use utensils must be stored in one of the following ways: - On a clean portion of a food preparation table or cooking equipment. - In a container of food with the dispensing utensil handle extended out of the food. - In a dipper well with a continuous flow of water. - In a container of water if the water is 4°C/40°F or less or 60°C/140°F or greater; the container and utensils must be washed and sanitized at least every 4 hours and whenever contamination is introduced.

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