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Veerji Fish & Grill

42-301 Hwy 33 Kelowna BC V1X 1X8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Veerji Fish & Grill has been inspected 5 times by Interior Health Authority since March 28, 2023. The most recent inspection, on August 17, 2026, 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: Handwashing and staff hygiene, Protecting food from contamination 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.

  • 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 5 times across 5 separate inspections, most recently on August 17, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 4 times across 3 separate inspections, most recently on October 10, 2025. For example: 7 Are foods protected from 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 3 times across 2 separate inspections, most recently on October 10, 2025. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 October 10, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 2 times on March 28, 2023. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Please install paper towel dispensers at all handwashing stations.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    4 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Observed a large container of boiled potatoes kept at room temperature from the last night and noted to be used for preparing samosas. Operator was instructed to discard these boiled potatoes and ensure staff follow proper cooling procedures. Ensure sufficient ice wands are available for cooling of hot foods made in large quantities. Do not fully cover/stack containers during cooling process. Monitor internal temperature of foods (i..e, gravies) being cooled down with a probe thermometer and maintain a cooling log for verification.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw meat was observed stored on top of ready-to-eat food products in under-counter coolers. Operator was instructed to ensure raw meats are stored below/away from ready-to-eat foods. Reorganize under-counter coolers and ensure staff follow adequate food safety practices. Hand sink and prep table are located beside each other. Install a splash guard beside the sink to prevent splashing of water onto food.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer bottle in the kitchen was measured at 0 ppm chlorine concentration. Operator was instructed to prepare a sanitizer solution and use chlorine test strips to ensure a 200 ppm concentration is measured in the sanitizer bottles.
      • 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): No soap observed at the handwashing station located in the kitchen. Tandoor sticks were kept on the hand sink and the sink observed unclean. Ensure all handwash stations are accessible at all times, equipped with soap/ paper towel, and kept in a sanitary manner.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing stations in the kitchen were observed not working and appeared to be clogged. No hot water was observed at the handwashing stations. This may lead to inadequate handwashing of food handlers. Ensure all handwash stations are accessible at all times, equipped with soap/ paper towel, and only designated for handwashing.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
  4. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw meat was observed stored on top of ready-to-eat food products in walk-in cooler. There is risk of direct contamination of raw meat juice containing disease-causing bacteria to food that will not undergo a cooking step. Ensure all raw meat is stored below/away from ready-to-eat food. Reorganize the walk-in cooler and ensure staff follow food safe procedures.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips were available for measuring the sanitizer concentration of food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Ensure chlorine test strips are available and accessible to staff onsite. No dishwasher safe thermometer available on-site to monitor high temperature dishwasher. Purchase a dishwasher safe thermometer with a maximum temperature reading option. Ensure a minimum of 71°C is reached on the plate surface in the final rinse cycle. Monitor 2x daily.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Significant build-up of grease observed under the cook line and on the exhaust over the cook line. Ceiling over the food handling areas was observed in unclean condition. This conditions may attract pests into the facility, potentially leading to food contamination. Deep clean the entire premises. Ensure routine cleaning of all hard-to-reach areas.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Ensure the handwashing station in the kitchen is accessible at all times. Inaccessible handwashing station may lead to inadequate handwashing of food handlers. Deep clean the handwashing station and ensure it is working properly.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
  5. Monitoring

    7 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Cooling sauces in large 16L containers with a food depth greater than 3 inch thick requires special cooling for large volumes (eg use cooling wands / ice paddles, etc.)
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F1.7 Are foods protected from contamination?
      • Observation(s): No active chemical sanitizer in use and RTU Quat found in storage expired 2021
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer not in active use
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Small freezer up front of premise at 2 C and food is thawing.
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Shut off valve underneath sink is used to control hot water.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No plans on site
      • 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): No plans on site

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