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The Table Cafe

2355 Gordon Dr Kelowna BC V1W 3X7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Table Cafe has been inspected 11 times by Interior Health Authority since February 26, 2013. The most recent inspection, on April 20, 2026, recorded 3 infractions.

3 of 11 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: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 6 times across 6 separate inspections, most recently on April 20, 2026. 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 6 times across 5 separate inspections, most recently on April 20, 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 6 times across 5 separate inspections, most recently on April 20, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on February 1, 2022. For example: 2 Are proper pest control measures in place on the premises?

  • 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 March 10, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

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.

11 inspections

  1. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The mechanical high temp dishwasher was not reaching minimum temperature for sanitizing dishes.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: The rear of the kitchen required cleaning to remove a buildup of dirt and debris. F2.5J: The rear light cover needed to be reinstalled or replaced
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The rear hand sink was not equipped with paper towel. Chef replaced this at time of inspection.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The front bar handwashing sink required soap and the rear kitchen handwashing sink required soap and paper towel.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  3. Monitoring

    4 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The rear handwashing sink needed new paper towel equipped. Operator replaced this during inspection.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): The food safety plan needed more details and to include each menu item served in the facility. A guide was provided to the operator.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The sanitation plan needed more details. A guide was provided to the operator.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): This is a repeated infraction. Mechanical dishwasher final rinse measured at 61.3 - 63.5C. Must reach 71C for proper sanitizing of dishware. Microbiological contamination not removed during dishwashing can lead to foodborne illness in the next user. *Before the dishwasher is fixed, staff is to manually sanitize dishware using 2 compartment sink with Quats. This applies to dishware coming from the food truck.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  5. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher reached ~58.8C each time of the 5 runs. Operator contacted plumber during inspection. The 2 compartment sink is used as a prep sink during inspection. *Single service utensils and dishware must be used until dishwasher is capable of sanitizing at 71C. Contact the Health Officer upon correction. A service report from a professional may be requested.* Instructed operator to start using the digital probe thermometer already available on site to verify dishwasher rinse temperature. Operator should not only rely on the built-in temperature display on the dishwasher. Adequate dishware sanitization is required to prevent growth of harmful microorganisms. Follow the Sanitation Plan on sanitizing requirements of food contact surfaces.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hot water not available at hand wash sinks during inspection. Operator contacted plumber during inspection. *Contact the Health Officer upon correction.*
      • F2.7A Handwashing station must be supplied with hot and cold running water.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan was requested but not available. *Send Sanitation Plan to the Health Officer and keep a copy on site for staff. Dishwasher temperature verification needs to be in the Sanitation Plan.*
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Send FoodSafe certificate to the Health Officer. Ensure certificates are accessible during inspections.
  6. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): No pests observed on-site but proper pest control measures need to be put in place. This means that the standing water underneath the compartment sink needs to be removed by fixing the dishwasher. The garbage is overflowing and is on the ground underneath the 3 compartment sink
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher temperature at a minimum of 68 degrees celsius during time of inspection and has been used throughout the day
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Dishwasher is leaking water onto the area underneath the compartment sink Door handles for preparation coolers need to be cleaned regularly
  7. Monitoring

    6 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Sanitizer in the spray bottle below ppm requirements.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Storage area outside requires cleaning and organizing.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dried food spillage, on outside of containers, condiments, shelves, equipment, etc.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Clean walls and area around the dishwasher and hand sink.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Ensure that the sanitizer is the required ppm. For the dishwasher the ppm of the sanitizer should be monitored and logged.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Provide documentation at the site for Food Safe certificate.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  8. Monitoring

    7 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Temperatures, not being recorded or being checked. Require daily recording of refrigerator temperatures.
    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): The cook preparing food was not feeling well.
      • 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.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Mechanical dishwasher was not sanitizing, require 50 ppm of chlorine in the rinse cycle. Operator at time of inspection required to manually sanitizing dishes etc, using chlorine. To notify EHO when machine is working.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): The cook preparing food was not feeling well.
      • F2.4A - The operator must ensure that all food on the premises is protected from contamination.
      • F2.4C - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Garbage container and grease in a large pot stored in front of hand sink.
    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): Operator did not have Food safe or equivalent.
      • F3.6B - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator at site had no information. Staff to know location.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

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