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The Bear Kiosk

3200 Via Centrale Kelowna BC V1V 2A4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Bear Kiosk has been inspected 7 times by Interior Health Authority since October 23, 2013. The most recent inspection, on June 1, 2026, recorded 3 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 4 separate inspections, most recently on June 1, 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 3 times across 3 separate inspections, most recently on August 27, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 once on September 2, 2022. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 July 11, 2017. For example: 5 - 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 7 times across 4 separate inspections, most recently on August 27, 2024. 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.

7 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed hot dog toppings (ie. cut onions, shredded cheese, etc) stored in plastic containers within metal inserts inside a counter top pre-table style refrigerator - These ingredients were measured at a temperature as high as 12 deg.C. Please revise storage practices such that hot dog toppings stored in the counter top refrigerator are placed directly in to a clean metal food storage insert (ie. remove plastic storage containers) and ensure storage at 4deg.C or less.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Hot dogs are being placed within a hot holding unit with 3 metal inserts (2 types of hot dogs/smokies) and there has been no distinction between reheating of hot dogs prior hot holding. Please revise processes for hot dogs/smokies to include a separate re-heating step to 74deg.C or greater prior to hot holding at 60deg.C or greater.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): One broken thermometer was observed in the glass door refrigerator used to store food like sandwiches. Please provide working thermometers inside all refrigeration units.
  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please ensure that all refrigerators are provided with thermometers inside the unit and please re-start daily temperature monitoring records for refrigeration units, hot dog final cook and hot holding temps
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Hard surface "no rinse" required (ie. quaternary ammonia) sanitizer solutions were not available/not in use at the time of inspection. Observed an unlabelled bottle of yellow coloured disinfectant that staff indicated was in use as a sanitizer for cleaning equipment, counters, etc. The probe thermometer in use for testing the temperature of hot dogs was visibly dirty and not being cleaned/sanitized between use. Please ensure that a properly mixed and labelled "no rinse" required sanitizer solution (ie. 200ppm quaternary ammonia) is available and in use within the Quail Kiosk and ensure that food contact surfaces like the probe thermometer stem are being cleaned and sanitized appropriately.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please locate a basic food safety plan within the Quail Kiosk that provides instruction to staff on refrigeration temperatures/storage temps for PHF, hot dog cooking/reheating and hot holding procedures, etc.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please provide a basic sanitation plan within the Quail Kiosk that provides instructions for staff on using chemicals like sanitizer solutions, as well as, expected procedures and frequency of cleaning kiosk equipment and food contact surfaces.
  3. Monitoring

    3 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Smokies may not be undergoing reheating to ≥74deg.C prior to hot holding at ≥60deg.C
    • 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): Observed pre-packaged sandwiches from offsite manufacturer missing ingredient listings on sandwiches being retailed out of kiosk.
    • F2.1 Does the facility have proper monitoring supplies?
  4. Monitoring

    5 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Smokies may not be undergoing reheating to ≥74deg.C prior to hot holding at ≥60deg.C
    • F2.1 Does the facility have proper monitoring supplies?
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Inadequate sanitizer measured in spray bottles located within concessions.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  5. Monitoring

    3 infractions

    • F3.1 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Permit was not posted at a conspicuous location.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispenser was not available at the handwashing station.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No temperature log is being kept for the cooler holding potentially hazardous foods.
  6. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Temp of Bear Kiosk prep table cooler found at 12deg.C. Use of this prep table refrigerator for storage of PHF discontinued until it has been serviced and ≤4deg.C maintained.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solution to be provided within Kiosk for routine sanitizing of surfaces/equipment.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety aspects for Kiosks to be included in Food Safety Plan for The Okanagan Golf Club.
  7. Monitoring

    0 infractions

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