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Tahini's

2-2090 Harvey Ave Kelowna BC V1Y 8P8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tahini's has been inspected 2 times by Interior Health Authority since June 4, 2024. The most recent inspection, on May 26, 2026, recorded 5 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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 May 26, 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 2 times across 2 separate inspections, most recently on May 26, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 June 4, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 May 26, 2026. For example: 1 Are proper cooking procedures followed?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on May 26, 2026. For example: 5 Are the FOODSAFE training requirements being met?

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

    5 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): Staff were observed cooking chicken on the flat top grill on a low temperature setting during the secondary cook step and a final cook temperature of 150deg.F was measured at the time of inspection. A staff member subsequently identified that the grill setting was too low and increased the temperature setting. Staff members on duty at the time of inspection also did not know what the minimum final cook temperature should be for chicken or gyro meat and could not locate anything to reference for final cook temperature standards. Temperature logs as observed onsite are creating confusion with staff because of the failure to identify whether staff are recording final cook or hot holding temperatures. Specifically, the temperature standard for chicken identified on the temperature log was observed to be 140F or above, Gyro, 165F or above, poutine gravy 165F or above, rice 140F or above. Operator must ensure that chicken in is cooked to an internal temperature of ≥165deg.F during the secondary cook step on the flat top grill. Please also ensure that staff use the appropriate and high enough temperature setting on the flat top grill to achieve the necessary final cook temperature.
    • F1.7 Are foods protected from contamination?
      • Observation(s): A cart with a cone of raw chicken was observed inside the walk-in refrigerator with the chicken cone being stored directly against an open box of bagged shredded cheese. Operator indicated that this chicken cone should have been plastic wrapped and stored in the center area of the walk-in refrigerator. Please take corrective actions to ensure that raw animal proteins (ie. chicken, etc) are stored below and adequately separated from ready to eat food at all times.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): As discussed while on site, please revise temperature monitoring records to include both a final cook temperature verification and holding temperature verification recorded separately. Please also identify and differentiate between the final cook temperature standard and hot holding temperature standard on your daily temperature verification record.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Premix sanitizer solutions were not provided/not in use at the front kitchen area at the time of inspection. Please ensure that your red sanitizer bucket(s) are located at the front kitchen area for storage of cleaning cloths in continuous use and for routine sanitizing of food contact surfaces (ie. cutting boards, cutting knives, etc).
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): No staff on duty at the time of inspection held valid FoodSafe certification. Please ensure that at least one FoodSafe certified staff member is on duty at all times during operation.
  2. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Current refrigeration space was observed inadequate for the safe/separated store of a large raw chicken order that arrived at the time of inspection. Operator indicated that chicken orders can only be placed through their supplier on Tuesday's and Thursday's and current sales require storage and processing of higher amounts of chicken than expected. Although owner indicated at the time of inspection, that additional refrigeration within the Tahini's kitchen is planned in order to better separate raw chicken from ready to eat food in order to prevent cross-contamination, additional refrigeration has not yet been ordered/purchased or installed. As discussed, please ensure that no additional large chicken orders are placed this week until additional refrigeration unit(s) have been installed to ensure safe storage of raw meat and ready to eat food (ie. adequately separated with raw meat stored below ready to eat food).
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please ensure that temperature monitoring records are available onsite for refrigeration, hot holding units and final cook temperatures.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Only one premixed hard surface sanitizer solution bottle was observed in the back kitchen area and the sanitizer solution was observed undiluted and measured at a high chemical concentration. Operators were unsure on a dilution ratio in order to achieve 200-400ppm quaternary ammonia (per label specifications). As previously discussed, please install a pre-mix sanitizer dispenser at the back 3-compartment sink and ensure that test strips are used routinely to confirm mixing at a "no rinse" required concentration per manufacturer specifications.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The outside of food containers in the back office/storage area were observed in an unsanitary condition. Please clean these containers upon arrival for storage in a clean/sanitary condition prior to use.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Both paper towel dispensers at the front and back hand washing sinks were empty and/or not functioning to dispense paper towel when refilled. The liquid soap dispenser at the back hand washing sink had fallen off the wall and accordingly, liquid soap was also not available/not in use at this hand sink. Please ensure that all hand washing sinks are provided with functioning liquid soap and paper towel dispensers that remain stocked and available for use at all times during operation.

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