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Wok Out

111-437 Glenmore Rd Kelowna BC V1V 1Z6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Wok Out has been inspected 3 times by Interior Health Authority since March 20, 2023. The most recent inspection, on November 3, 2025, recorded 7 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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 6 times across 3 separate inspections, most recently on November 3, 2025. For example: 7 Are foods protected from contamination?

  • 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 5 times across 3 separate inspections, most recently on November 3, 2025. 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 3 times across 3 separate inspections, most recently on November 3, 2025. 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 2 times across 2 separate inspections, most recently on November 3, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 July 27, 2023. For example: 7 Are there handwashing stations available and properly supplied?

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

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed potentially hazardous food (PHF) items like rice and ginger in oil left out at room temperature/subject to temperature abuse along the main cook line. Improper storage of PHF within the upper section of the one prep table refrigerator (ie. double stacked inserts, food loaded well above the load line) resulted in temperature measurements as high as 10deg.C. Please discontinue these storage practices and ensure that PHF items are maintained and stored under refrigeration in a manner that maintains 4deg.C or less.
    • F1.7 Are foods protected from contamination?
      • Observation(s): A poor level of sanitation was observed inside the walk-in refrigerator, including a build up of organic filth on shelving, floors, containers, and the poor condition of shelving inside the unit, all creating conditions for possible contamination of food stored within this refrigerator. Please complete a thorough cleaning of the walk-in refrigerator & replace worn shelving to ensure sanitary and food safe conditions for the storage of food.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometers were not provided inside refrigeration units, a probe thermometer was not observed in use and temperature monitoring records were not in use. Please ensure that all refrigeration units are provided with functioning thermometers inside the unit, re-start daily temperature monitoring records for refrigerators, freezers, hot holding, final cook and cooling of advance prepared food.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): A couple of mouse dropping were noted in one corner of the staff bathroom. Improvements in general sanitation are required and important for the prevention and control of pests. Please implement pest control measures for mice.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Hard/food contact surface sanitizer solutions were not observed in use at the time of inspection. Please ensure that properly mixed sanitizer buckets are available at all times during operation, located at each work station, used to store cleaning cloths in continuous use and mixed at the beginning of each work shift. Please review proper warewashing procedures with staff to address the observed build-up of grease and organic filth on some food containers.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): A build up of food debris and organic filth was observed in several areas of the kitchen (equipment, floors, underneath/behind equipment, storage containers/shelving/storage areas, garbage can and moveable cart, etc). The walk-in refrigerator interior was observed in a poor sanitary condition and had an off smelling odour inside the unit. Please complete a thorough cleaning of the Wok Out kitchen, including but not limited to most equipment, underneath and behind most equipment, floors/floor to wall junctions, storage shelving and storage areas, etc. Please ensure that worn/rusted and no longer cleanable storage shelving is replaced. Please complete defrosting of freezers to remove ice build-up. It was noted that some freezers had a large build up of ice with some ice visibly dirty with what also looked like juices from raw animal proteins. Please complete repair to worn surfaces (ie. walk-in refrigerator door/door seals) and replacement of missing baseboards, etc by November 30th, 2025
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please review sanitation procedures with staff to ensure routine cleaning is being implemented for the maintenance of minimum sanitation standards.
  2. Monitoring

    12 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed food stored improperly within the upper section of the front prep table refrigerator. Meat was observed stored in non-food grade plastic bags well above load levels of the upper insert section of this unit. Meat temperatures were measured as high as 14deg.C and accordingly, operator was requested to discard one bag of cut/precooked beef as a result of the observed temperature abuse. Please ensure proper food storage practices inside refrigerators and maintain PHF temperatures at 4deg.C or less. Please discontinue use of white plastic shopping bags for direct food storage and instead, use food safe plastic bags/containers.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Observed various advance prepared/cooked animal proteins cooling for an extended period (2hours or greater) at ambient room temperature and/or within large food storage containers packed too full of food and accordingly, impacting cooling of these food items. Inadequate cooling practices were observed and there was an observed lack of understanding on proper procedures required in order to cool advance prepared food to meet cooling standards (ie. cooling advance prepared food from 60deg.C to 20deg.C in 2hours and from 20deg.C to 4deg.C within 4 hours). Potentially hazardous food observed being improperly cooled included beef, chicken, noodles and rice. Revised cooling practices are required in order to cool advance prepared food to within the cooling standard. See the request for additional cooling details in the Wok Out food safety plan for staff to follow in order to support proper cooling of advance prepared food.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Again, food containers in use were observed improperly cleaned/in an unsanitary condition or broken, including a mouldy plastic container that a staff member was using for food storage, dirty plastic food storage containers within the walk-in refrigerator and a 5 gallon plastic pail repaired with duct tape being used to store advance prepared sauce. Observed storage of food/containers directly on the floor within the kitchen (ie. sweet & sour/teriyaki sauce, baking ingredients). Observed boxes of meat left out/thawing on the floor beside the prep table refrigerator. Observed excessive ice build-up in most freezers and some freezers with so much ice build-up that it was subjecting food to possibly contamination with ice build up on top of or into food packaging. Some of this ice was observed visibly dirty/soiled. The main kitchen 3-compartment ware washing sink was again observed in use for food processes (thawing fish) at the same time that a staff member was observed improperly washing equipment within the sinks. The lack of dedicated sink(s) to support food preparation processes in conjunction with poor food handling practices may be contributing to improper sanitation within the kitchen, including the failure to properly wash food storage containers. The 3-compartment sink method (ie. wash-rinse-sanitize) was not being employed to wash equipment/containers. Staff was observed rinsing off a dirty food container only, instead of washing in detergent, rinsing and immersing in a sanitizing solution. Please change food handling/storage practices to ensure that food storage is off the floor, food are placed in freezers/refrigerators following delivery, food is not left to thaw in the 3-compartment sink area during warewashing procedures or on floors or counters and, that food containers and equipment are washed properly using the 3-compartment sink method. Also as previously discussed, operator is requested to provide a plan in consultation with a professional plumber by August 4th, 2023 identifying the location of a 2-compartment food preparation sink. This request has been made as a result of ongoing health violations relating to food handling and improper sanitation/warewashing practices and accordingly, you are requested to have this 2-compartment sink installed by August 18, 2023. Also as discussed, the location of this dedicated food preparation sink(s) must be confirmed with IH prior to installation in accordance with plan review requirements under the BC Food Premises Regulations.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Temperature monitoring records were not observed at the time of inspection for refrigerators or hot holding of food and, thermometers were missing or broken in most refrigeration units. Operator must ensure that daily temperature monitoring logs are maintained and available for review when requested during a health inspection. Thermometers must be used/provided inside all refrigeration units in order to support temperature monitoring and proper temperature control.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Improvements in facility sanitation and maintenance of sanitation on an ongoing basis are required in order to support proper pest control measures. Please provide a monthly sanitation log to IH (via email) that demonstrates improvements in routine sanitation practices and maintenance of facility sanitation.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Some cutting knives and the knife storage wrack were observed put away dirty/unclean. Food containers and equipment were again observed in an unsanitary condition. Operator must ensure that equipment, food contact surfaces and food storage containers are washed, rinsed and sanitized following use &/or every 2-4 hours.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed a build up of old food debris/organic filth underneath and behind equipment, floors, floor to wall junctions, some equipment, storage areas and especially the back entry door area. Please thoroughly clean the entire kitchen, underneath equipment, equipment itself, unclutter and clean dry storage areas, clean and degrease the back door area and provide additional shelving to store food off of the floor within the kitchen. Please replace the deep freezer with the broken lid and insulation exposed above where food is being stored. Ceiling areas around ventilation ducting were also observed covered with a build-up of black filth. The walk-in refrigeration fans were also observed with a build-up of black filth. Please also clean these areas of the kitchen that are showing a build-up of black filth on vents/ceiling panels. Please repair worn surfaces noted in the kitchen, including the wall behind the 3-compartment sink and the walk-in refrigerator door that are both showing either mould, missing/worn paint and are no longer cleanable.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): The walk-in refrigeration unit and freezers were observed at capacity and this may have been contributing to the observed improper practices with respect to cooling of advance prepared food. Accordingly, the walk-in cooler was too crowded to support the space required to properly cool advance prepared food. Please increase the frequency of deliveries, reduce amounts of food in storage and/or provide additional refrigeration within the Wok Out kitchen.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The staff washroom paper towel dispenser was empty at the time of inspection. Operator must ensure that liquid soap and paper towels a hand sinks remain stocked at all times during operation.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please identify more specific procedures in your food safety plan that detail how advance prepared food (deep fried prawns/pork/chicken, beef, rice, etc) will be cooled in order to meet the national cooling standard.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please review an update the Wok Out sanitation plan to ensure that staff are provided with instructions on proper cleaning and that equipment/surfaces are cleaned at a frequency that maintains proper facility sanitation. Please provide a monthly sanitation report to IH (email) that demonstrates owner/operator commitment to maintaining facility sanitation on an ongoing basis.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Please confirm ownership and additional staff FoodSafe certification to ensure that at least one certified staff member is on duty at all times during operation and, that staff food safe knowledge is improved to support safer food handling and preparation practices.
  3. Monitoring

    10 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Please ensure that garlic in oil and other potentially hazardous food ingredients are not left out at ambient temperatures for extended periods
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Inadequate details provided by staff to ensure that cooling of advance prepared rice/meat/poultry are cooled safety to within the national cooling standard. Please provide confirm on cooling equipment/process within the food safety plan update requested in section F3.3 of this report.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed food containers improperly cleaned/in an unsanitary condition available for use within the kitchen and, some plastic food storage bins observed broken/cracked and fitted back together with metal wire. Observed storage of food/containers directly on the floor within the kitchen (ie. sweet & sour/teriyaki sauce, baking ingredients). The main kitchen 3-compartment ware washing sink was observed in use for food processes at the time of inspection and the lack of dedicated sink(s) to support food preparation processes may be contributing to improper sanitation within the kitchen, including the failure to properly wash food storage containers using the 3-compartment sink method (wash-rinse-sanitizer) As discussed at the time of inspection, please discard and replace food storage containers that are broken or in poor condition. Please provide a plan (including proposed location) for the installation of dedicated food preparation sink(s) within the kitchen in order to separate sinks used for food preparation vs sinks used to support proper warewashing.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please ensure that thermometers are provided inside all refrigeration units and re-start daily temperature monitoring records. Please provide test strips for verifying concentrations of hard surface sanitizer solutions.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed dirty cleaning cloths on counter tops and no sanitizer solutions available for sanitizing food contact surfaces/counters and kitchen equipment. Please ensure that cleaning cloths in continuous use are stored within sanitizer solutions and that properly labelled and tested sanitizer solutions are available at all times during operation.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed some areas of the kitchen and kitchen equipment cluttered and not maintained in a sanitary condition. Please unclutter the kitchen and complete additional cleaning of kitchen floors, equipment, food storage containers, garbage cans, etc and provide additional shelving for appropriate storage of food containers and baking ingredients off of the floor.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Main kitchen hand washing sink was not stocked with liquid soap/paper towel. Please ensure that stocked liquid soap and paper towel dispensers are provided at the main kitchen hand washing sink and that proper hand washing practices are reinforced with staff.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please provide a food safety plan update that confirms suitable equipment (cooling sheets/bins, cooling wracks/shelving) and practices for cooling of advance prepared meat/poultry (almond chicken, pork, fried chicken, prawns) and fried rice to ensure cooling of these food items in accordance with the cooling standard.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please provide an updated copy of the Wok Out sanitation plan (also maintain a copy onsite for staff to reference) that identifies chemicals used, the expected concentration and use of hard surface sanitizer solutions and cleaning instructions for daily/weekly/monthly cleaning expectations.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): No FoodSafe certified staff on duty at the time of inspection. Please confirm ownership and additional staff FoodSafe certification to ensure that at least one certified staff member is on duty at all times during operation.

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