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Tamm Restaurant

430 Harvey Ave Kelowna BC V1Y 6C6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tamm Restaurant has been inspected 4 times by Interior Health Authority since October 28, 2022. The most recent inspection, on February 25, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions 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 3 times across 3 separate inspections, most recently on February 25, 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 3 times across 2 separate inspections, most recently on May 1, 2025. 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 3 times across 2 separate inspections, most recently on May 1, 2025. For example: 7 Are foods protected from contamination?

  • 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 2 times across 2 separate inspections, most recently on May 7, 2024. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 February 25, 2026. 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.

4 inspections

  1. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - dishwasher has leak with bucket full of water underneath at time of inspection - operator indicated technician has been scheduled - no sanitizer was available on site - operator to have chlorine bleach sanitizer available on site during follow up inspection - bleach was readily available in storage
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - handwashing sink turned off due to water pressure issues for residence - operator to service and let EHO know when complete
  2. Monitoring

    5 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Observed operator cooling a large batch of food at room temperature. To prevent bacterial growth and toxin release, hot food must be cooled rapidly. This involves two stages: cooling from 60°C (140°F) to 20°C (68°F) within 2 hours, and then cooling from 20°C (68°F) to 4°C (40°F ) or below within 4 hours. Use shallow, food-grade containers, small portions, and methods like ice baths or ice wands to rapidly cool food. Operator to divide large batches of food into smaller, manageable portions, use shallow pans, submerge food in an ice bath or use ice wands to stir the hot food to promote even and faster cooling.
      • 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.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed in the dry storage, an open cardboard box containing beans, and other bulk food items are stored on the floor. Food items should be stored in a food grade container and off the floor to prevent contamination of the food and facilitate easier cleaning of the premises. Operator to remove food products from the floor and store food items in food grade airtight containers.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observed that there was no sanitizer test strips available for use at the time of inspection. Sanitizer test strip help ensure that the sanitizer is being maintained at a proper concentration. Maintaining the correct sanitizer concentration is vital for effective sanitization of food contact surfaces which help prevent foodborne illnesses. Operator to obtain the appropriate test strips for the type of sanitizer used (e.g., chlorine or quat) and ensure that they are regularly used to check sanitizer concentration.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed that scoops were submerged in bulk bins containing food products. Submerging scoops in food containers could contaminate food by transferring bacteria from the scoop to the food especially when scoops are not cleaned well from previous uses. Operator must ensure that the scoops are stored outside of the bulk food containers and the scoops used should have handles.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): It was observed that there was no hot water available in the handwashing station. Hot water is required for effective and proper handwashing. Operator to make sure that the handwashing sink is supplied with hot water.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  3. Monitoring

    2 infractions

    • 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): - food store section of facility was noted to be selling unlabeled sour cream and soup. Product name, ingredient list, packaged dates, and use by dates are required.
      • F1.6C Food must be processed in a manner that makes it safe to eat.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): - separate approval required for food store - sale of processed foods requires approval (OUTSTANDING INFRACTION)
  4. Monitoring

    9 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1) Prep cooler measured to be 8C. Internal temp of food items measured to be 7-8C. 2) Middle column of hot holding unit measured to be 48C to 54C. Two containers of shredded beef (~500mL x2), half insert full of shredded beef, and a full insert of pork voluntarily discarded. Corrective action: 1) Fix the prep cooler in a manner that can maintain 4C or below at all times during operation. 2) Adjust the temperature of hot holding unit to maintain 60C or above.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Three pots full of lard observed to be cooling in a room temperature, all three measured to be ~22C. Operator was unsure of the time of cooling, but estimated to be ~4hours. All three pots were immediately moved to a walk-in cooler.
      • 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.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): At the time of the inspection, the facility was providing food processing and food store services, but no documentation supporting the approval of the two operations was found. Processed PHFs requiring temperature control were temporarily put on hold until further review by an area EHO. Items put on hold are as follows: - Beef/pork/chicken dumpling 10pc packs x 21 - Unlabeled sausage/frozen meat x 48 - Unlabeled green beef soup x 6 - Unlabeled red beef soup x 6 - Unlabeled pastry x 1
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Four car tires stored on the premises. 2) Multiple dogs observed to be living on the second floor of the premises. Corrective Action: 1) Remove the car tires from the premises. 2) Ensure that the premises is free of any animals. Keep the 2nd floor sanitary and free of any
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5F Animals must not be permitted in the premises unless they are certified service animals.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Food processing procedures to be reviewed by an area EHO.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Kitchen handwashing sink drain observed to be clogged. The water supply was turned off at the time of the inspection. Corrective Action: Fix the drain of the handwashing sink. In the meantime, use handwashing sink available across a wall from hot holding units to perform hand hygiene.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Food processing review in progress.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food processing food safety plan to be reviewed by an area EHO.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Food processing sanitation plan to be reviewed by an area EHO.

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