Skip to content
Loading map…

The Curious Artistry & Alchemy

1423 Ellis St Kelowna BC V1Y 1Z9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Curious Artistry & Alchemy has been inspected 4 times by Interior Health Authority since March 2, 2017. The most recent inspection, on March 10, 2025, found no infractions.

2 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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 3 times across 2 separate inspections, most recently on March 12, 2019. 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 2 times across 2 separate inspections, most recently on March 12, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 March 12, 2019. For example: 7 Are there handwashing stations available and properly supplied?

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

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Bought prosciutto seeing hanging in the drying room. Label says to keep refrigerated. This was corrected during inspection.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): QUATs sanitizer in sanitizer bottle noted at 50ppm. Sanitizer pre-mixed dispenser noted at 200 ppm after running the lines for approx. 30 seconds. Under-counter washer for glassware at 73.1 degrees C. Dishwasher noted at 50 ppm chlorine.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand wash station in the back area of the premise being used as a thaw sink. Ensure this sink is accessible for hand washing for those working in the back area of the premise.
      • F2.7E Handwashing stations must remain accessible at all times.
  4. Monitoring

    4 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): Blanching fries and placing them into the walk-in cooler hot. This is driving the temperature of the cooler and its contents up. Please have a cooling log to maintain record of the time and temperature and place hot foods in the cooler once they have reached acceptable temperatures.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Large amount of eggs are being kept at room temperature during the rush. Please take out smaller amounts so the eggs are maintained at 4 degrees Celsius or lower. Prosciutto and sour Tuscan salami is hanging in the display case at 10 °C. Product information is require to determine if this temperature is acceptable (i.e. the pH is 4.6 or less OR the pH is lower than 5.3 and the Aw is 0.9). Meats were placed in the cooler. A thermometer is required where the meat is being kept (i.e. the beer cooler).
    • 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 racks for dry storage has some staining and build-up of debris.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Liquid soap and paper towel is required in the bar area

Nearby inspected facilities

Own this business? Add a badge to your website