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Tugboat Bay Concession

1220 Water St Kelowna BC V1Y 9P4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tugboat Bay Concession has been inspected 4 times by Interior Health Authority since April 28, 2017. The most recent inspection, on June 19, 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 and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 July 12, 2023. 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 July 12, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 on July 12, 2023. 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.

4 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cooked beans on ice pack at 14 C, mechanical refrigeration required for potentially hazardous foods. Typically, a "sandwich" mechanical preparation cooler is required, using ice packs should only be for low risk condiments
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Gravy being cooled with containers stacked to about 6 inches, cooling hot food over 3 inches in depth require following approved cooling methods (e.g. ice wand, ice water bath, etc.)
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): QUAT sanitizer well over 500 ppm when typically only 200 ppm required.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Ice packs in use versus required mechanical refrigeration
      • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Premise reopened 10July2023 after restoration from fire. There was an opportunity to ensure layout and equipment meets current food safety standards with mechanical refrigeration in place instead of using cold packs to keep food out of the "Danger Zone"
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
  3. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Small condiment fridge at 16 C with heavy ice build on condenser that requires defrosting. Condiments like avocado that states keep refrigerated after opening (e.g. refrigerated, on ice, or quantity used within 2 hours or discarded, etc.)
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  4. Monitoring

    0 infractions

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