A QR-first restaurant POS for Kelowna kitchens with a wine list.

A Kelowna restaurant answers to Interior Health for its kitchen and to the provincial liquor branch for every glass it pours. Waitery puts your menu on each guest's phone through a table QR code, and the ticket reaches your kitchen in under a second. It costs $14 CAD per location per month, and setup is free.

Four numbers a Kelowna operator plans around.

Each card links its official source (checked October 31, 2026).

Interior Health's Permit to Operate, in order.

Kelowna sits in Interior Health. Restaurants, pubs and tasting rooms each need an Interior Health Permit to Operate, year-round or seasonal. The local office is at 505 Doyle Ave (250-469-7061); applications go to Centralized Intake.

• Floor plans first. You can't build or renovate a food premises until an Environmental Health Officer approves the plans in writing.
• FOODSAFE for the owner, operator and manager, and for at least one staff member on shift whenever the operator is away. Level 1 certificates expire after five years.
• A written food safety plan with a copy of your menu, and a sanitation plan.
• An inspection before opening. Once the report shows approval, you can open, even if the mailed permit hasn't arrived.

Other approvals may apply, such as a local business licence. Ask the City of Kelowna about its licence and patio rules; this page doesn't cover them.

Source: Interior Health, Food Premises

Source: Interior Health, The Guide – Applying for Food Premises Approval (PDF)

Source: Interior Health, Health Protection contacts (PDF)

Your seat count sets the health permit fee.

The annual permit is $150 for a restaurant with up to 50 seats and $250 above that. The permit year runs April 1 to March 31, so a restaurant opening in October pays $75 or $124.98 for its first partial year. A late payment adds $100, and an unpaid permit can lead to a closure order.

Count your seats before you apply, and ask the officer how patio seats count.

Source: Interior Health, Fee Schedule (PDF)

Your last three inspections are public, updated weekly.

Interior Health updates its inspection reports online every week. Each listing shows the three most recent routine and follow-up inspections. Higher-risk places are inspected more often.

An observation on a report means the inspector found something that doesn't meet the legislated requirements. Interior Health asks readers not to judge a restaurant on one report. Guests can read it too, so check your own listing after every visit.

Source: Interior Health, Inspection Reports

Source: Interior Health, Inspection Reports FAQ (PDF)

B.C.'s food primary licence, glass by glass.

Restaurants and cafés serve liquor under a food primary licence from the Liquor and Cannabis Regulation Branch. Its terms shape your POS menu:

• Whenever liquor is served, the kitchen is open and staffed, and the menu offers a reasonable variety of appetizers and main courses.
• A price list shows each type of liquor, the size of each drink and its price, at least on request.
• Guests may bring their own wine if you allow it: unopened and commercially produced. You can set a corkage fee. No other liquor may come in.
• A guest may take an unfinished bottle home once your staff re-seal it.

A restaurant at a winery can sit next to the maker's lounge: a guest may carry a drink between the two when the same licensee holds both and no unlicensed area lies between.

Adding, removing or expanding an outdoor patio needs Branch approval first, and the patio's licensed area must have marked boundaries. When it is approved, give each patio table its own QR code. Corkage carries no PST, though the wine you sell does.

Source: B.C., Liquor licences and permits

Source: B.C. Liquor and Cannabis Regulation Branch, Food Primary Terms and Conditions (PDF)

Serving It Right, and who may pour.

Licensees, managers and servers all need Serving It Right. The online exam costs $40 plus GST with three attempts, and the certificate expires five years from issue. You keep each employee's certificate number and expiry date for at least six years. Liquor and food sales records, with quantities and prices, are kept six years too.

Staff aged 16 to 18 may serve liquor but may not open bottles, pour or mix, and they work under an adult with Serving It Right. A guest can order a glass from the QR menu; someone allowed to pour still pours it. The Time Clock & Labor add-on ($19 a month) keeps shifts beside sales.

Source: B.C., Serving It Right

Source: B.C. Liquor and Cannabis Regulation Branch, Food Primary Terms and Conditions (PDF)

Tax and wage, in two lines.

Meals are PST-exempt; liquor carries 10% PST and sweetened fizzy drinks 7%. PST on liquor goes on its own line on the bill. The Vancouver page covers the B.C. tax lines in detail.

B.C.'s minimum wage is $18.25 an hour from June 1, 2026.

Source: B.C., PST for food and beverage service providers

Source: B.C., Minimum wage

What to ask before choosing a POS system in Kelowna.

Based in Mississauga, shipping to Kelowna.

Waitery is based in Mississauga, Ontario, and there is no Kelowna office. Hardware ships to British Columbia, and setup is free. Running a second spot elsewhere? See our Vancouver restaurant POS page or the Calgary page, or start with the full restaurant POS overview.

Kelowna restaurant POS questions.

Sources

All from Interior Health and Government of British Columbia pages, checked October 31, 2026. Rules and fees change, so confirm on the source before acting on them.

• Interior Health, Food Premises
• Interior Health, The Guide – Applying for Food Premises Approval (PDF)
• Interior Health, Fee Schedule (PDF)
• Interior Health, Health Protection contacts (PDF)
• Interior Health, Inspection Reports
• Interior Health, Inspection Reports FAQ (PDF)
• B.C., Liquor licences and permits
• B.C. Liquor and Cannabis Regulation Branch, Food Primary Terms and Conditions (PDF)
• B.C., Serving It Right
• B.C., PST for food and beverage service providers
• B.C., Minimum wage