Skip to content
Loading map…

The Woods Restaurant

6460 Whiskey Jack Rd Kelowna BC V1P 1P3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Woods Restaurant has been inspected 5 times by Interior Health Authority since November 20, 2017. The most recent inspection, on December 15, 2025, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 15, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on December 12, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 December 12, 2019. For example: 7 Are foods protected from contamination?

  • 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 4 times across 2 separate inspections, most recently on December 12, 2019. For example: 3 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 2 times across 2 separate inspections, most recently on December 12, 2019. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - sanitizer in dish pit and in prep area sanitizer solution was not flowing into line. no sanitizer was detected at time of inspection due to this - operator to get sanitizer lines serviced
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Soup in a hot holding unit on top of a prep cooler measured to be 49-57C, made <2 hours ago. Soup was heated up to 74C at the time of the inspection and instructed to re-adjust the hot holding unit to maintain 60C or above.
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Internal temperature of soup stored in a hot holding unit measured to be 49C, held for 1.5 hours. Operator instructed to reheat the soup to 74C using a probe thermometer and increase the holding unit to maintain 60C or above. Corrective Action: Ensure that all hot holding units are maintain at 60C or above.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) No test strip available for ecolab sink & surface cleaner sanitizer (active ingredient: lactic acid and DDBSA). 2) Chlorine and QUATS test strips kept on-site, but observed to be not actively used. Corrective Action: Obtain a chemical test strip for the ecolab sink & surface cleaner sanitizer and keep it on site.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) No chlorine measured in glasswasher in the bar area. Chlorine observed to be expired. Chlorine solution replaced at the time of the inspection and 50 ppm of residual chlorine measured at the end of sanitizing cycle. 2) Rinse-aid bottle found to be empty - replaced at the time of the inspection. 3) Utensils stored in a lactic acid & DDBSA sanitizer bucket, but unable to measure the concentration due to lacking test strips. Corrective Action: 1) Measure the chemical level and chlorine concentration of glasswasher and dishwasher daily. 2) Obtain a proper chemical test strip for the ecolab sink & surface cleaner sanitizer. 3) Actively use the sanitizer to test the concentration.
  4. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): 1) Sprouts are grown and used as garnish in-house. Cuttings appeared to be made very close to or at soil level. EHO is unsure as to the quality of the fertilizer/soil. This product is a higher risk RTE product. **Discussed with Chef - use scissors to harvest to minimize risk of cutting too close to soil. 2) Drink containers are stored directly in the ice that is also used in drinks (in the sink of the burger/coffee/bar section). Ice used in drinks should be protected from contamination, store drink containers (alcohol bottles, cartons...etc) separately from ice used in drinks.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Obtain test strips to verify sanitizer residuals of the mechanical dishwasher in the kitchen and glass washer in the bar.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): The set up of having food/drink service in the front-of-house (burger/coffee/bar section) without direct access to a handwashing sink is not ideal. Plastic air curtains are installed between that section and the back kitchen hand sink; there is no plumbing in that section. Food/drink handlers should be provided with hands-free access to a handwashing sink. **Ensure that foodhandlers are not touching the plastic air curtains with clean hands prior to preparing food/drink; add cleaning and sanitizing this plastic air curtain to the nightly cleaning list. Suggest installing a more permanent solution between these areas next season.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Chef was too busy at the time of inspection to discuss. Provide FSP
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
  5. Monitoring

    6 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): In progress; dishwasher to be in good working order.
      • F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.1 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): In progress; complete items as discussed prior to opening.
      • F3.1A - Operator must have a valid permit to operate or approval to operate.
    • F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Submit drawings with site layout as discussed. OUTSIDE AREA: - Only BBQ burgers, no other preparation outside without handwashing facilities.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Install: - swing door at the entry to the dishpit - open doorway for a secondary exit to the dishpit at the 'clean' end. - finish dishpit, ensure smooth, non-porous transition between wall and sink edges - install additional lighting, ensure covered - arrange and ensure all equipment in the kitchen are in good working order - ensure all surfaces/counter-tops in the 'concession' area are smooth, non-porous - provide separate freezer for desserts - flooring in the 'clean' end of the dishpit to be completed prior to next season (Oct 2018), monitor this season for slip hazard and cleanliness
      • F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
      • 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.
      • F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
      • F3.4J - Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
      • F3.4M - Warewashing equipment must be of the type and capacity to meet the needs of the premises.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): In progress
      • F3.7G - Food processing operators must have their food safety plan approved by the health officer.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): In progress
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.

Nearby inspected facilities

Own this business? Add a badge to your website