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Wok Box

1-2300 Baron Rd Kelowna BC V1X 7W3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Wok Box has been inspected 8 times by Interior Health Authority since December 12, 2022. The most recent inspection, on August 12, 2026, recorded 6 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 8 times across 6 separate inspections, most recently on August 12, 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 3 times across 2 separate inspections, most recently on August 12, 2026. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 3 times across 3 separate inspections, most recently on August 12, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 12, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 March 12, 2026. For example: 4 Are proper freezing and thawing procedures followed?

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

    6 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Staff observed to wear gloves during time of inspection without washing hands. Note that wearing gloves does not replace hand washing.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): When asked about test strips for sanitizer, operator was not able to provide on site. Ensure that staff have test strips for sanitizer so they are aware of how to test for sanitizer concentration each day.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): There is currently an ant issue in the facility underneath the 3 compartment sink. This infraction will need to be resolved as it can lead to critical issues in the future.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): There is no sanitizer concentration in the bottle during time of inspection. Manager seemed unaware on the amount of concentration requirement as he informed the health officer that the concentration of bleach for food contact surface cleaning is 10 ppm when it should be a minimum of 100 ppm. To make a 100 ppm (parts per million) sanitizing solution using standard household bleach (5.25% to 6% sodium hypochlorite), mix ½ teaspoon (2 mL) of bleach per 1 litre of water, or roughly 1 teaspoon (5 mL) of bleach per 2.5 litres of water
      • 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): During time of inspection, there is a large amount of oil/water/grease that is underneath the cook line. While we were unable to determine the source of the liquid. Staff claims that this is just water that was remaining after cleaning the cookline, but it does not appear to be. If there is a major leak, this must be resolved immediately. Operator has stated a clean up will be conducted. While it is not where the grease trap is located, it could potentially be a pipe leak leading to the grease trap. This MUST be resolved. In addition, clean equipment that is stored in the dry rack next to hand sink must be moved to another location or have a splash guard preventing water from contaminating the clean equipment. This has been discussed with operator and he has stated that it will be an easy fix. The dishwasher is also leaking and there is currently a container used to collect the water. Note that all equipment that is leaking must be fixed or replaced.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towels dispensed during time of inspection. Paper towels must be dispensed from the machine to prevent contamination of unused paper towels.
  2. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Boiled eggs are observed to be stored below raw meat. Ensure that boiled eggs are stored away and separately from raw meat to prevent cross contamination.
      • 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): Vegetable cutting equipment that is dirty is stored with other clean equipment. Ensure that clean equipment is stored at a clean location.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Foods observed to be thawing at room temperature during time of inspection. Ensure that foods are thawed in the walk in cooler or running cold water.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The dishwasher is leaking water while in operation. This may be due to the door not closing completely. Ensure this issue is resolved as water on the ground is a water source for pest.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): General sanitation at the grill area needs improvement as there is garbage just thrown underneath the cooking line
  5. Monitoring

    1 infraction

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Ensure staff are washing their hands between activities prior to handling food - no hand washing observe during time on-site
  6. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ventilation hood has still not been professionally serviced. Operator has been instructed to get this done immediately despite the issues they may be having with their service company During inspection, there were numerous plastic bags underneath on the ground underneath the stove and grill. When asked why the plastic bags were underneath there, the manager stated that staff threw these bags underneath after use. Note that this is unacceptable behaviour for staff as garbage should not be thrown on the ground throughout the kitchen.
  7. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw foods are now stored separately and away from ready to eat foods Dust accumulation in the vent located inside the walk in cooler has now been cleaned Scoops are still observed to be submerged in dry foods during time of inspection
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Dust accumulation in the vent inside the walk in cooler has been cleaned Ventilation hood has been serviced professionally Mold and dust accumulation in the ceiling tiles in the kitchen must still be removed
  8. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Ensure that all raw foods are stored below ready to eat foods and ensure that all foods are covered
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer needs to be available at all times for staff to use as wiping cloths need to be cleaned regularly. Ensure cloths are either stored in 100 ppm bleach solution or have a spray bottle that is labelled readily available for staff to use

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