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Wok Inn #3

1818 Byland Rd West Kelowna BC V1Z 1A9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Wok Inn #3 has been inspected 5 times by Interior Health Authority since August 15, 2017. The most recent inspection, on January 19, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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.

  • 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 January 19, 2026. 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 3 times across 3 separate inspections, most recently on November 24, 2025. For example: 7 Are foods protected from 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 May 21, 2024. 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 August 15, 2017. For example: 4 - Are proper refrigeration, 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.

5 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): Racks had been cleaned since last inspection - thank you. However, the following items must be addressed: General cleaning of area around and behind cooking line needs to be improved. Area behind grease trap must be cleaned. Cardboard used on ground -- all surfaces must be smooth and easy to clean, cardboard is not allowed to be used. Please clean these areas properly.
  2. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Corrected at time of inspection -- Raw product was stored in a bin above ready to eat. Note that no contamination was observed due to meat product being far below top of bin. Operator agreed to fix this organization at time of inspection
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Clean racks in walk in cooler to prevent debris falling onto food below -- note operator has put in trays to catch anything that falls but racks still should be cleared of debris/rust. Note most products were covered and in bins as well and no contamination observed at time of inspection. General cleaning of area around and behind cooking line needs to be improved. Note that where bowls/food is prepared the area is kept well maintained Cardboard used on ground -- all surfaces must be smooth and easy to clean, cardboard is not allowed to be used. Please clean these areas properly.
  3. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Install a door sweep on the back door to prevent entry of pests
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Corrected At Time Of Inspection Operator is now aware of how to wash dishes using the manual 3 compartment sink method. Operator must first wash with soap in first sink, rinse the soap off in the second sink, submerge in the third sink with 100-200ppm chlorine solution. Afterwards, dishware must be left to air dry in an area away from food. Operator made a spray bottle solution of 100-200ppm chlorine at time of inspection. (2 mL per litre of water)
      • F2.3B Manual dishwashing procedure 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): Clean behind the cooking line Move the hot holding unit away from the dish area. Must be kept in an area away from the grease interceptor and away from the dishpit area. Keep all food preparation activities in the food preparation area only.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  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): - Flour bins and storage area by the back hallway require cleaning. - Facility requires maintenance - walls, ceilings, washroom require update/re-painting. All surfaces must be smooth, non-porous and washable. - Dust and grease build-up around ceiling vents; cleaning required.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 13Jun2017: Chopped garlic and ginger-in-oil must only be stored in small quantities. Store the majority in the fridge.

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