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Whiski-Jack's Pub

2442 Drought Rd West Kelowna BC V4T 1P7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Whiski-Jack's Pub has been inspected 8 times by Interior Health Authority since March 25, 2015. The most recent inspection, on January 21, 2026, recorded 2 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 6 times across 3 separate inspections, most recently on October 7, 2022. 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 5 times across 5 separate inspections, most recently on November 22, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on January 21, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on October 7, 2022. 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 4 times across 2 separate inspections, most recently on November 22, 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.

8 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine sanitizer test strips to test the dishwasher were not available, kitchen manager to acquire new test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Pink coloured accumulation was observed within the soda gun at the front bar. Soda equipment is to be cleaned and sanitized daily to prevent build up.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  2. Monitoring

    0 infractions

  3. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Bar glasswasher, chlorine; 10ppm Ensure that sanitizer concentration is sufficient by using test strips at least once a day to confirm it is 50ppm.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • 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.
    • F3.4 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.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Staff is certified but did not have a copy on hand. Please send a copy to the inspector.
  4. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Foods at the inserts across from the cooking line were at >4C. Advised chef to prep less and change the inserts more often to help maintain food temperatures in the cooler and prevent microbial growths.
      • 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): Please ensure reheat food continuously and do not remove from reheating until the food has reached proper internal temperature within the appropriate time.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strip was available on site.
      • 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): -No sanitizer (chlorine) residual at plate level at glasswasher. Please redirect all glassware to the back kitchen dishwasher for washing and sanitizing while it is being repaired. Do no use the glasswasher until a min. of 50ppm of chlorine residual can be reached at plate level. -Vinegar was used instead of sanitizer at the bar. Vinegar is not capable of destroying/deactivating potential pathogens. Staff changed to Quat sanitizer at time of inspection. Do not use vinegar as a sanitizer.
      • 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.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Proteins were being thawed on trays. Ensure to thaw in cooler, or immerse fully in water, or under running water to ensure PHFs are being thawed properly to prevent potential pathogen growths.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand sink at the bar had no paper towel. It was also obstructed by food. Staff stocked paper towels and was instructed to not block the hand sink at all time, and ensure that the hand sink only serves for hand washing purposes, do not prepare food in the hand sink.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7E Handwashing stations must remain accessible at all times.
  5. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Kitchen mechanical dishwasher with chemical sanitizer feeder container empty.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Two large areas of the floor in kitchen badly damaged and requires repair or replacement.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  6. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Small black mostly condiment cooler at 9 C
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
  7. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Mechanical dishwasher final rinse 0 ppm chlorine, line primed and 50 ppm obtained. No approved chemical sanitizer on site for food contact surfaces. Wiping clothes not used with an approved sanitizer.
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
      • 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  8. Monitoring

    3 infractions

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): - Automatic dispenser and spray bottles had 0 ppm QUAT when typically 200 ppm required. Feeder tube was not completely pushed down to the bottom of chemical sanitizer. Required sanitizing strength achieved after adjustment - Mechanical dishwasher had 0 ppm chlorine when at least 50 ppm required. Feeder tube was not completely pushed down to the bottom of chemical sanitizer. Required sanitizing strength achieved after adjustment - Bar glass washer at 10 ppm chlorine when at least 50 ppm required, manager has called for service.
      • 3 or more Observations, Moderate Severity of Consequences : Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Cooked chicken wings in walk in cooler at 20 C and made around 9 AM over six hours ago. Large plastic totes with food depth of 6 inches and stacked on top of each other three high does not meet proper cooling methods. When cooling hot foods use a food depth of 2 inches, metal container transfer cold better than plastic and allow for cold air circulation around containers, see page 10 - 11 in the document "Ensuring Food Safety...." Manager agreed to rapidly reheat cooked chicken wings to above 74 Celsius or greater before serving
      • 1 Observation, High Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
      • 1 Observation, High Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must not be stored for more than 2 hours.
    • 15.4 - Are potentially hazardous foods adequately processed?
      • Observation(s): Cooked chicken wings in walk in cooler at 20 C and made around 9 AM over six hours ago. Large plastic totes with food depth of 6 inches and stacked on top of each other three high does not meet proper cooling methods. When cooling hot foods use a food depth of 2 inches, metal container transfer cold better than plastic and allow for cold air circulation around containers, see page 10 - 11 in the document "Ensuring Food Safety...." Manager agreed to rapidly reheat cooked chicken wings to above 74 Celsius or greater before serving

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