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Vice & Virtue Brewing Co.

1033 Richter St Kelowna BC V1Y 2K4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Vice & Virtue Brewing Co. has been inspected 2 times by Interior Health Authority since September 4, 2025. The most recent inspection, on October 14, 2026, recorded 1 infraction.

None of the 2 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.

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 once on October 14, 2026. 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 once on September 4, 2025. 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 September 4, 2025. For example: 7 Are foods protected from contamination?

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.

2 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): The concentration of pre-mixed quat sanitizer was measured at 0ppm from the dispenser when checked during inspection. Quat sanitizer must be maintained between 200-400ppm and be readily available for use on food contact surfaces. Corrected during inspection: operator replaced old sanitizer bottle with a new, unopened one.
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1) Observed chimichurri and bacon twists stored at room temperature, with ambient temperatures between 10°C and 12°C. Potentially hazardous foods must be stored in a cooler until needed and returned when not in use. Operator moved the items back into the cooler. 2) Observed the line fridge behind the service counter with an ambient temperature above 4°C, confirmed using both an internal thermometer and an infrared thermometer. Potentially hazardous foods were stored inside. According to the operator, it was known that the fridge was not maintaining proper temperatures. Items had been stored in the walk-in cooler overnight and moved to the line fridge just before the inspection. Operator relocated infrequently used items to the walk-in cooler and placed frequently used items on ice. Storing items on ice is a temporary measure only. The ice must be changed regularly and must sufficiently surround the food to maintain a temperature of 4°C or lower. Operator is to have the unit serviced and must submit the service report to the EHO to resolve this infraction.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): 1) Observed raw animal proteins (e.g., beef) stored above ready-to-eat foods (e.g., cheese) in the back freezer. Reorganize the unit so that all raw animal proteins are stored below and separate from ready-to-eat foods. 2) Observed the ice scoop stored directly in the ice. Because ice is used in drinks, it must be treated as food. Storing the scoop handle in the ice bin can contaminate the ice. Ensure the ice scoop is stored in a clean container outside of the ice bin.
      • 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.

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