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The Bohemian

524 Bernard Ave Kelowna BC V1Y 1P6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Bohemian has been inspected 9 times by Interior Health Authority since December 11, 2014. The most recent inspection, on March 12, 2026, found no infractions.

2 of 9 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, Handwashing and staff hygiene and Cleaning and sanitizing.

The last 2 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 4 times across 3 separate inspections, most recently on November 23, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 19, 2020. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 December 5, 2018. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on November 29, 2017. For example: 4 - Are foods handled in a sanitary manner and 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 once on November 29, 2017. For example: 5 - Are foods from approved sources?

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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Corrected at time of inspection. Hot holding unit was keeping foods at 55C after stirring. Unit was turned up higher (food stored for less than 2 hours) and would be discarded at end of shift at 2PM. Hot holding units must keep food at 60C/140F or higher at all times.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Prep cooler across from the grill at the end of the food preparation area closest to the wall noted at 8 degrees C. Lid was closed at the time of inspection. Instructed operator to place food in alternate cooler if temperature does not reach 4 degrees C or lower.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Staff observed eating food item with their hands then proceeded to cut and prepare food. Staff was asked to wash their hands. This was corrected during inspection.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Meat seen thawing out at room temperature. Food was still frozen to the touch. This was placed into the walk in cooler. This was corrected at the time of inspection.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): ***Still outstanding.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  5. 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 reached 71 degrees C at the dishes. QUATs sanitizer back of house at 200 ppm. Glass washer noted at 50 ppm chlorine. Front of house using only cleaner for tables. Ensure that a sanitizer is used in addition to cleaning.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Please keep staff copies of FOODSAFE or equivalent on site for verification.
  6. Monitoring

    3 infractions

    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Employee observed to touch their face and wipe hands on a wiping cloth after washing their hands. Discussed with operator regarding proper hand hygiene practice.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Wooden support pole by the back kitchen area is visibly dirty with dust and requires cleaning. Bread seen cooling uncovered nearby.
      • F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
    • F2.5 - Are foods from approved sources?
      • Observation(s): Ensure that house made jams are properly labelled to indicate that they need to keep refrigerated. Operator stated food testing was done many years ago.
      • F2.5A - All foods on the premises must be from an approved source.
  7. Monitoring

    5 infractions

    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Front of the house staff member was coughing extensively (visibly sick) and being asked by other staff members if they are feeling better. Did not observe front of the house staff members washing their hands. Please ensure front staff are washing their hands and have reviewed your sick employee policy
      • F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
      • F1.5F - Food handlers suspected to suffer from, or to be a carrier of, a disease communicable through food must not come into contact with any food, equipment, utensils or food contact surfaces.
    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): Pest activity detected. Please work with your pest control company to seal up holes around pipes and rails. Please request the pest control company to do a walk around to identify vulnerable areas and provide a report of activity. All food contact surfaces may have been exposed to contamination during the night from pest related activity. Please sanitize all food contact surfaces in the morning and clean up fecal matter.
      • F2.2A - The premises must be maintained free of pests.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Area under the dishwasher has a build up of food and debris Knives are being stored in between the coolers. Please add a knife holder to the kitchen line. Cooling wands are being cleaned with soap. Please sanitize by fully submerging in sanitizing solution for 2 minutes. Sanitizer bottle was being filled with an unknown solution (label was worn and could not be read). This bottle was disposed at the time of inspection. Sanitizer bottles were replaced with appropriate concentration of sanitizer. Front of the house sanitizer bottles with the label 'Clorox' is being filled with a cleaner (green works) and tea tree oil and water. Sanitizer is not being used. Please ensure that a sanitizer is being used on all food contact surfaces.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The wall behind the hot holding equipment has exposed drywall and a build up of food and debris
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • F3.4K - The premises must be maintained to prevent harbourage of pests.
      • F3.4L - The premises must be protected against entry of pests.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): EHO will send a template
  8. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): *Internal food temperature the sauce in a fridge in the food preparation area is at 7.1 degree Celsius; salad at 11.1 degree Celsius; and salmon at 9 degree Celsius. The foods are stored on the bottom shelves in the food preparation cold holding units. Food probe thermometers were used to verify the temperatures. The inspector advised the staff to monitor the food temperatures after the meal rush. Potentially hazardous foods that are stored between 4 and 60 degree Celsius for more than two hours must be discarded.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): *An back exterior door near the walk in coolers have gaps which may allow pest entry. *Shelf finishes in the back food equipment and food storage area are not smooth, impervious to moisture and easy to clean. Some of the surfaces have accumulated debris and stains. Repeated infractions. The operator should provide the inspector a plan to address this item.
  9. Monitoring

    1 infraction

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): *Corrected During Inspection (CDI).

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