Skip to content
Loading map…

The Canadian Brewhouse & Grill

130-3030 Pandosy St Kelowna BC V1Y 0C4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Canadian Brewhouse & Grill has been inspected 5 times by Interior Health Authority since June 17, 2021. The most recent inspection, on June 3, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on June 3, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on May 6, 2024. 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 once on September 26, 2022. 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 once on June 17, 2021. 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.

5 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - general cleaning of facility required (fridges, handles, dish pit area) - ice maker leaking at time of inspection - new door required for freezer across from cook line, next to office. door handle is cracked exposing porous material and grime buildup is evident.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): water pooling was evident in front bar area. Unsure if draining improperly from ice well, or dishwasher. Please ensure to monitor, and complete repairs as needed
      • 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): multiple handwashing sinks in the kitchen were not in operation. Employee mentioned that management is aware and a service call has been made. Other handwashing sinks are still available near by that are in good working order
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  4. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Prep cooler across grills measured to be 12-14C. When measured after 30min, cooler was measured to be 15C. Insert full of ham, pepperoni, meat chucks, bacon, green onion, onion, red onion, pepper, mushroom, taco meat, smoked meat, and sliced cheese discarded.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  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): Several attempts at testing the chlorine concentration after the rinse cycle using chlorine test strip (EHO's and Operators used) were unable to measure chlorine within a range of 50 ppm to 100 ppm. Operator stated this dishwasher is checked as standard practice but had not been in the morning. Operator to contact maintenance contractor for dishwasher to adjust chlorine levels so as to ensure a chlorine residual of 50 ppm to 100 ppm is detectable after cycle is complete.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Three handwashing sinks were not equipped with paper towel, including the handsink in the bar that is isolated from the kitchen sinks. Operator must ensure these sinks are equipped with hot/cold water, soap, and paper towel at all times.

Nearby inspected facilities

Own this business? Add a badge to your website