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Zabb Thai Restaurant

3005 Pandosy St Kelowna BC V1Y 1W2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Zabb Thai Restaurant has been inspected 7 times by Interior Health Authority since March 14, 2018. The most recent inspection, on February 19, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 4 times across 2 separate inspections, most recently on June 23, 2021. For example: 7 Are foods protected from contamination?

  • 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 September 20, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on June 23, 2021. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on March 14, 2018. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on September 20, 2023. For example: 1 Does the facility have proper monitoring supplies?

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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Obtain chemical test strips for food contact sanitizer.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Operator was using a degreaser as a sanitizer for food contact surfaces. Operator was instructed to use adequate types of sanitizer. Ostro-San, concentrated QUATS-based sanitizer, was available on site, but no test strip was available to check diluted concentration. Corrective Action: 1) Use appropriate type of sanitizer for food contact surfaces. Do not use degreaser and/or glass cleaner on food contact surfaces. 2) Have food contact sanitizers readily available in adequate concentration range at all times during operation. 3) Have at least two food contact sanitizers available for front and back of the house.
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High-temperature dishwasher measured 63C during rinse cycle. Dishwasher maintenance called for the service during the inspection.
  5. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed porcelain dishes being used as scoops and stored in bin for bulk dry goods. These type of dishes can crack and pieces can fall into food, as well as not providing a handle for proper sanitary food handling. A handled scoop stored outside of food product is required.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator was unable to locate test strips for QUATs sanitizer. Having proper monitoring supplies ensures that chemical products are held at proper concentrations to efficiently work as a sanitizer. Operator said they would obtain the appropriate strips for testing. • Additionally: required a second sanitizing spray bottle in the kitchen
      • 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): Observed food product stored in non-food grade buckets. When containers are not food-grade material they can become tough to clean and may leach chemicals into the food product inside, leading to an increased risk of causing food spoilage or illness. Operator states they would have the containers replaced with approved materials (food-grade). Ceiling tiles surrounding the vents in the kitchen, were observed to accumulating dust and dirt build-up, as well as compressor fan in walk-in fridge. When dirt build-up occurs near air flow areas, there is potential for these particles to distributed onto food. Ceiling tiles are required to be maintained in a clean and sanitary manner to prevent contamination. Operator stated that tiles that are dirty are replaced every 2 years and it was due for a change, worker was called to have them replaced immediately as well as compressor fan being cleaned. To be followed up on by area EHO.
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator is not recording temperatures for fridges / food products, as required from previous inspection and food safety plan. Consistent monitoring can help prevent the food premises from not adhering to critical limits. Operator stated they would print out temperature logs and start recording temperatures. To be followed up by area EHO.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
  6. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw meat stored above vegetables (in the walk-in cooler and prep coolers) and in the top inserts (of the prep cooler) beside vegetables; rearrange to ensure that raw meat is stored below/not beside other foods to minimize the risk of cross contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): General sanitation of the premises appeared well maintained. **Prepare sanitizer buckets (in the kitchen) for wiping cloths prior to starting food preparation for the day; refresh every 2 hours.
  7. Monitoring

    2 infractions

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): In the dry storage shed, shelves required for storage.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Have copies of 3 examples at site. Existing plan for cooling food requires updating. review info on website on cooling process.

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