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The Boardroom

230 Queensway Ave Kelowna BC V1Y 6S4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Boardroom has been inspected 5 times by Interior Health Authority since May 30, 2017. The most recent inspection, on June 24, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The last 3 inspections in a row found no infractions. 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.

  • 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 once on May 30, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times on May 30, 2017. For example: 7 - Are written food handling procedures (Food Safety Plan) current and available on site?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on June 1, 2021. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on June 1, 2021. For example: 1 Does the facility have proper monitoring supplies?

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.

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Observed no running hot water in facility warewashing and handwashing sinks. CORRECTIVE ACTION: Ensure hot water is readily available for washing hands and sanitation. CORRECTED DURING INSPECTION
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A : Observed no QUATS sanitizer test strips to verify required QUATS sanitizer concentration of 200ppm F2.1B: Observed no probe thermometer to verify cooking temperature of proteins cooked on the barbeque. CORRECTIVE ACTION: F2.1A: Ensure QUATS sanitizer test strips are available for all staff to verify QUATS sanitizer concentration. F2.1B: Ensure NSF certified probe probe thermometer are available to verify cooking temperatures of all potentially hazardous foods.
  5. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Discussed large metal mixing bowls used to serve ready to eat premade potato and pasta salad where product not served on ice or cold temperature controls in place. When temperature control is not adequately in place and time is being used to control Food Safety, service of potentially hazardous foods such as salad should be limited to 2 hours in the Danger Zone and then discarded afterwards. Prior approval from our office is required if proposing to use greater than 2 hours of service for potentially hazardous foods and even with additional controls in place (e.g. pre chilling to 4 C, labelling, documentation, strictly following guidelines, etc.) it would never exceed 4 hours and discarded.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?

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