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West Kelowna Yacht Club

4111 Gellatly Rd West Kelowna BC V4T 2K2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

West Kelowna Yacht Club has been inspected 6 times by Interior Health Authority since February 26, 2015. The most recent inspection, on October 14, 2026, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens 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 2 times across 2 separate inspections, most recently on November 18, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on November 18, 2022. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 November 18, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 6 times across 3 separate inspections, most recently on November 22, 2023. 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 October 14, 2026. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

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.

6 inspections

  1. Monitoring

    1 infraction

    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Update and submit a new floor plan for the new window service area. Provide a list of equipment that will be installed to reflect the proposed changes. i.e. equipment, prep tables etc
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Send a copy to the inspector. Please also have a copy 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): Please send an updated copy of the sanitation plan to the inspector that includes steps/processes which meet the "Provincial Policy on Pet Dogs on Outdoor Dining Areas." See link here: https://www2.gov.bc.ca/assets/gov/health/keeping-bc-healthy-safe/food-safety-security/provinical-policy-pets-outdoor-dining.pdf Once approved by the inspector, have a copy on site.
  4. Monitoring

    8 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): -Due to the style of operation, expired food were not being thrown out promptly. Please ensure food stored and used in service are within expiration dates to prevent from posing adverse health effects. -Lemons and limes to be cut freshly and throw out at the end of the shift of the last operation date of the week to prevent from being spoiled. -Bags of frozen liquid food found in freezer with no labels and no dates. Please be reminded that food must be from approved sources, and stored in food grade and durable containers and need to be clearly labeled. Discard the unknow foods in the freezer.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please acquire test strips for chlorine sanitizer.
      • 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): -Please use only sanitizer that are approved and labeled safe for use on food contact surfaces in the food preparation area and the bar (The current chemical-Zep). Chlorine/bleach is a sanitizer approved to use on food contact surfaces. Use at 200ppm to sufficiently sanitize surfaces. Or use other product that are approved to be use on food contact surfaces. Please be reminded to clean the surfaces first before sanitizing to ensure optimized sanitizing efficacy. -Dishwasher needs to leave a residual of 50ppm chlorine after final rinse at plate level. Please ensure all chemicals are properly primed before starting the dishwashing. To help retain chemical concentration, close the lid of chemicals when not in use.
      • F2.3A Mechanical dishwasher/glasswasher 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): -Ice machine had residues and build ups inside, please clean thoroughly. Recommended to set up a regular cleaning schedule depending on usage or as per manufacturer's instructions to help maintain ice machine in a sanitary condition. -Re-organize the premises, any items that are not related to day to day operations should be discarded to keep the premises clean and prevent potential pests habourage. -Exhaust vent hood is overdue for service. Please have it serviced by a professional and follow their recommendations on regular maintenances. -Water jag for self-serve must be disassemble after each use and properly cleaned and sanitized thoroughly to prevent build ups and cross contamination.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): -Hose attached on faucet at one bar sink. Use a detachable unit so the hose can be taken down and stored away when not in use to prevent cross connection and contamination of potable water sources. -Bare wood shelf found in walking cooler. Please paint/seal the bare wood surfaces to prevent moisture retention and mould growth
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • 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.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
    • F3.5 Are the FOODSAFE training requirements being met?
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    4 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Both glass washer and dish washer at less than 10 ppm chlorine on the final rinse when at least 50 ppm required.
      • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3B - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F3.2 - Is the contact information the same?
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  6. Monitoring

    0 infractions

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