Skip to content
Loading map…

Alcedo Kitchen and Bar

5655 Hwy 23 N Nakusp BC V0G 1R0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Alcedo Kitchen and Bar has been inspected 9 times by Interior Health Authority since October 1, 2013. The most recent inspection, on February 17, 2026, found no infractions.

5 of 9 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: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

The last 4 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.

  • 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 6 times across 4 separate inspections, most recently on February 20, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 12, 2017. 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 2 times across 2 separate inspections, most recently on July 12, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 February 20, 2019. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on July 12, 2017. For example: 4 - Are foods handled in a sanitary manner and protected from contamination?

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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperature exceedance was marginally warm by 1 to 2 degrees Celsius in two cooler units.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Door to building exterior needs repair so it is tight fitting.
      • F2.2B The premises must be protected against entry of pests.
  6. Monitoring

    9 infractions

    • F1.1 - Are proper cooking and reheating procedures followed?
      • Observation(s): F1.1C Accurate NSF certified probe thermometer required to monitor cooking and reheating process. Ensure proteins are cooked to the minimum temperature and time required for the particular proteins safety. Check the Health Canada website for safe internal cooking temperatures. http://healthycanadians.gc.ca/eating-nutrition/healthy-eating-saine-alimentation/safety-salubrite/tips-conseils/cook-temperatures-cuisson-tbl-eng.php • Facility does not hot hold food. Food is either: • Cooked, cooled and reheated to boiling temperature e.g. soups • Cooked and served • Cooked, cooled, frozen, thawed, reheated and served • Cooked, cooled and served
      • F1.1C - Accurate thermometer must be available to monitor process.
    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): F1.3A Ensure soups, sauces, large food items, etc. are cooled from 60 °C/140 °F to 20 °C/68 °F within 2 hours and from 20 °C/68 °F to 4 °C/40 °F or colder within 4 hours (for a total of 6 hours). Proper cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. F1.3C Accurate NSF certified probe thermometer required to monitor the cooling process. Check cooling methods every 2-3 months or when Food Safety Plan is first started. Note: There is a template cooling log attached to this report as an attachment.
      • F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
      • F1.3C - Accurate thermometer must be available to monitor process.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): F1.4A Danby cooler (front) with fruit sauces @ ~8 °C at the time of inspection. F1.4B Accurate NSF certified thermometer(s) required for upright True cooler (by meat slicer), under counter front bar cooler (milk, garnishes), Danby cooler (fruit sauces), Breyer ice cream chest (in front lobby).
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5A Observed staff handling/cracking shell eggs and then making/handling food without washing hands. It was discussed with staff at the time of inspection that they must wash their hands as often as necessary to prevent contamination of food. Shell eggs can be contaminated with Salmonella bacteria and will not look, smell, or taste different so one always has to assume shell eggs are contaminated with Salmonella bacteria and wash their hands immediately following handling/cracking. Salmonella bacteria can be on the egg shell, egg white and egg yolk. Staff were also observed handling a towel (over their shoulder) that they would wipe their hands on and then continue to handle food and equipment. The use of a reusable towel is a breeding ground for bacteria and cross contamination source for hands, uniforms, equipment, and food. Staff to discontinue this practice.
      • F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): F2.3G Chemical test strips required to verify the concentration of sanitizer used. Please obtain appropriate chemical test strips (i.e. chlorine and Quats). Chemical test strips can be obtained from your chemical supplier. • Mechanical dishwasher measured 94 °C at the rinse gauge and met the required 71 °C minimum at the plate temperature. • Mechanical glass washer measured 50 ppm meeting the 50 ppm requirement. No chlorine chemical test strips available to monitor concentration. • Spray bottles were verified to contain 200 ppm Quats sanitizer at the time of inspection. No Quats chemical test strips available to monitor concentration.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): F2.4C Observed staff handling/cracking shell eggs and then making/handling food without washing hands. It was discussed with staff at the time of inspection that they must wash their hands as often as necessary to prevent contamination of food. Shell eggs can be contaminated with Salmonella bacteria and will not look, smell, or taste different so one always has to assume shell eggs are contaminated with Salmonella bacteria and wash their hands immediately following handling/cracking. Salmonella bacteria can be on the egg shell, egg white and egg yolk. Staff were also observed handling a towel (over their shoulder) that they would wipe their hands on and then continue to handle food and equipment. The use of a reusable towel is a breeding ground for bacteria and cross contamination source for hands, uniforms, equipment, and food. Staff to discontinue this practice.
      • F2.4C - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): F3.4A Fluorescent lights require shatterproof light covers or "fluorescent bulb tube guards" on all lights above food processing, food storage, warewashing areas to prevent contamination with broken glass fragments in the event of bulb breakage. Covers are missing on several lights in the kitchen area. F3.4L Daylight is visible around the exterior screen door (kitchen by dry storage area) as the top snap hinge sometimes impedes the door from being closed all the way. F3.4L Screen door in kitchen by dry storage area also has a major rip in the screening material which can allow pests to enter easily into the kitchen.
      • F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
      • F3.4L - The premises must be protected against entry of pests.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.7A-F Food safety plan requires some additional information (see below). Please ensure your food safety plan is onsite and available for staff to review. This is a working document and should be available and updated as required. Note: Use the Multiple Units log provided and use one temperature log per temperature controlling unit and spread out the time the temperatures are measured starting at opening, evenly through operation period, and ending with closing. It is good practice to monitor temperatures every 2 hours.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • F3.7C - Food safety management procedures must identify all critical control points.
      • F3.7D - Food safety management procedures must include critical limits for all critical control points.
      • F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 3.8A-C Please ensure your sanitation plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  7. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 4.1 New upright True cooler was at 7-8 °C. 4.1 Breakfast line prep cooler was above 7-8 °C. Breakfast is 3 hours long. 4.2 Accurate NSF certified thermometer required for the front of house upright cooler with milk products for sale to the public. Temperature logs have not been maintained since June 2016. Operator to start recording temperatures again.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 8.5 Wiping cloths were being stored at 0-100 ppm Quats at the time of inspection. Operator to call for service on how to adjust (service people were reported to have been here the day prior). Quats and chlorine test strips available onsite. Mechanical high temperature dishwasher was measured to be 74.3 °C/165.7 °F at the plate meeting the 71 °C/160 °F requirement. Rinse gauge reached 196 °F during the rinse cycle meeting the 180 °F requirement. Mechanical glass washer measured 50 ppm chlorine at the time of inspection meeting the 50 ppm chlorine requirement.
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 14.12 Daylight is visible around the screen door by the walk-in cooler.
      • 14.12 - The premises must be protected against entry of pests.
  8. Monitoring

    2 infractions

    • 13.4 - Are hand washing stations easily accessible?
      • Observation(s): Ensure all handwashing stations are easily accessible by ensuring dishwashing racks, etc. are not stored in front of or in hand sink. Dishwashing racks and other equipment were moved at the time of inspection.
      • 1 Observation, High Severity of Consequences : The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and paper towels) in adequate number and location to ensure convenient access to all employees.
    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Dessert and middle line prep coolers @ 6 -7 °C. Server mini fridge @ 6-7 °C. Upright cooler by ice machine @ 6-7 °C. Turned colder at time of inspection. Monitor temperatures and record on a log. Shell eggs at room temperature for 3 hours. Change practice to only have enough eggs not at 4 °C or colder for maximum of 2 hours. Breakfast ingredients being stored on top of prep cooler @ > 4 °C for 3 hours. Put on ice at the time of inspection.
      • 3 or more Observations, High Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
      • 3 or more Observations, High Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must not be stored for more than 2 hours.
      • 3 or more Observations, High Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must be marked with a display time.
  9. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website