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West Coast Seafood & Raw Bar

1675 Abbott St Kelowna BC V1Y 8S3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

West Coast Seafood & Raw Bar has been inspected 3 times by Interior Health Authority since September 19, 2024. The most recent inspection, on November 18, 2025, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 2 separate inspections, most recently on November 18, 2025. For example: Does the facility have raw oyster warnings on menus or display cards?

  • 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 September 11, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on September 11, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 5 times across 2 separate inspections, most recently on September 11, 2025. For example: Are proper shellfish harvest tag management procedures followed?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on September 11, 2025. For example: 5 Are the FOODSAFE training requirements being met?

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.

3 inspections

  1. Monitoring

    2 infractions

    • Does the facility have raw oyster warnings on menus or display cards?
      • FRS1.6A - Operator must display a public health warning from the Medical Health Officer indicating that "The consumption of raw oysters poses an increased risk of foodborne illness. A cooking step is needed to eliminate potential bacterial or viral contamination."
      • FRS1.6B - Public health warnings must be placed on a display card at the table or in the menu.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Outstanding: Iodine sanitizer test strips were missing.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  2. Monitoring

    7 infractions

    • Are proper shellfish harvest tag management procedures followed?
      • FRS1.2C - Record keeping should identify the date shellfish tags were used/served.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. Iodine sanitizer test strips were missing. Operator to acquire new test strips to test the bar glasswasher that uses iodine sanitizer at least once daily. 2.For the dishwasher, please use chlorine test strips to measure the concentration of the sanitizer after the final rinse cycle and record the results. Outstanding: 3. Validate the recipe for acidifying sushi rice (using vinegar). This would include providing a result with a method capable of accuracy to 0.01 log units (i.e. with a pH meter). Daily verification of the recipe may be conducted using pH paper. pH test strips and/or pH meter to be acquired to test and confirm that the pH of the acidified sushi rice meets requirements.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Low temperature dishwasher, final rinse cycle chlorine concentration: 50ppm, in compliance. 1. No sanitizer (iodine) was detected for the front glasswasher. Empty container to be replaced with new sanitizer. 2. QUATS sanitizer was not being used in the kitchen. Staff filled spray bottles with sanitizer.
      • 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): Paper towels are to be provided to the front bar handwashing station.
      • 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?
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
    • F3.5 Are the FOODSAFE training requirements being met?
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    8 infractions

    • Are proper shellfish harvest tag management procedures followed?
      • Observation(s): See the link for the "Guide for Restaurant Operators Serving Raw Oysters and Bivalve Shellfish": http://www.bccdc.ca/resource-gallery/Documents/Educational% 20Materials/EH/FPS/Fish/GuideForRestaurantsServingRawOystersAndBivalveShellfish.pdf
      • FRS1.2A - Shellfish receiving log must be maintained onsite.
      • FRS1.2B - Shellfish harvest tags must be available onsite for a minimum of 90 days.
      • FRS1.2C - Record keeping should identify the date shellfish tags were used/served.
    • Has the FSP been updated to reflect safe service of raw shellfish?
      • Observation(s): Update the food safety plan and sanitation plan to include missing details for serving shellfish.
      • FRS1.5A - Operator must update their written food handling procedures to include service of raw shellfish.
    • Does the facility have raw oyster warnings on menus or display cards?
      • Observation(s): The attached lunch dinner menu sent by email did not have a warning. Staff to confirm if the menus will include the warning or if they are on display cards at the table.
      • FRS1.6A - Operator must display a public health warning from the Medical Health Officer indicating that "The consumption of raw oysters poses an increased risk of foodborne illness. A cooking step is needed to eliminate potential bacterial or viral contamination."
      • FRS1.6B - Public health warnings must be placed on a display card at the table or in the menu.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. All operators should validate their recipe for making sushi rice. This would include providing a result with a method capable of accuracy to 0.01 log units ( (i.e. with a pH meter). Daily verification of the recipe may be conducted using pH paper. pH test strips and/or pH meter to be acquired to test and confirm that the pH of the acidified sushi rice meets requirements. Please send to the inspector your results by validating the recipe through using a pH meter or by sending a food sample to a lab that can verify a pH of less than 4.2 is met. See link for more details: http://www.bccdc.ca/resource-gallery/Documents/Educational%20Materials/EH/FPS/Food/Sushi_Rice_Acidification.pdf 2. High temperature dishwasher's final rinse/sanitizing cycle met required temperatures during inspection. Ensure the dishwasher's rinse cycle temperatures are recorded at least once a day, recommended to do at the beginning of the work day. 3. Glasswasher final rinse concentration, in compliance.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quats sanitizer in bucket was measured to be 100ppm, old solution was discarded and new solution was dispensed, measured 200ppm. Corrected during inspection
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Scoops are not to be stored inside the dry storage bins ie. rice and flour bins. Staff to find alternative method of storing the scoops.
      • 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): 1. Ensure staff use handwashing sinks for handwashing only. Observed whisk sitting in the hand sink. 2. Soap dispensers to be refilled with liquid soap in the bar area
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1. Raw shellfish is served at this facility. Operator to update the food safety plan to include handling raw shellfish. See "raw shellfish" section of this report for more details. 2. Sous vide style of cooking was mentioned to be used by the facility. See the following documents for sous vide procedures and include them into the food safety plan. Requirements for sous vide style cooking: http://www.bccdc.ca/resource-gallery/Documents/Guidelines%20and%20Forms/Guidelines%20and%20Manuals/EH/FPS/Food/SVstylecookingrequirements_Sep2014.pdf Guidelines for restaurant sous vide cooking safety in British Columbia: http://www.bccdc.ca/resource-gallery/Documents/Guidelines%20and%20Forms/Guidelines%20and% 20Manuals/EH/FPS/Food/SVGuidelines_FinalforWeb.pdf 3. Include sushi rice procedures in to the food safety plan. Refer to the following document for time and temperature or acidification control methods to safety serve sushi rice: 1. Un-acidified sushi rice, once cooled below 60°C must be used within two (2) hours, then discarded, OR 2. Un-acidified sushi rice, once cooled to at or below 4°C, must be held refrigerated and leftovers are discarded at the end of the day, OR 3. Un-acidified sushi rice, once cooked is held at or above 60°C, leftovers are discarded at the end of the day, OR 4. Sushi rice, once acidified to a pH of 4.2 or below can be held at room temperature, and leftovers are discarded at the end of the day. http://www.bccdc.ca/resource-gallery/Documents/Educational%20Materials/EH/FPS/Fish/SushiSafety.pdf
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.

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