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Baba's Country Kitchen

2087 Shuswap Ave Lumby BC V0E 2G0 · Food Manufacturing - Food Processing

Official record from Interior Health →View on Google Maps →

Details

Google rating
5.0 / 5 (4)

Contact details, hours and reviews from Google Maps

Inspection summary

Baba's Country Kitchen has been inspected 3 times by Interior Health Authority since November 1, 2021. The most recent inspection, on February 11, 2025, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

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 3 separate inspections, most recently on February 11, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 February 11, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 June 14, 2023. 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 once on November 1, 2021. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on February 11, 2025. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: The sanitizer test strips are discoloured. Corrective Action: Obtain new chlorine test strips. F2.1B: A probe thermometer is not available. The infrared thermometer is inaccurate. Corrective Action: Provide a new NSF-certified digital probe thermometer. Remove the infrared thermometer. Any replacement must be accurate and NSF-certified.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Inadequate sanitation of one fridge and upright freezer. Corrective Action: Clean the interior of each unit. F2.5J: One ceiling light fixture is uncovered. Corrective Action: Install a shatterproof exterior cover or tube guards for the fixture. Hang fly ribbons away from food prep areas and clean item storage.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6G: The light fixture in the back area is not working. Corrective Action: Repair the fixture. Ensure there is adequate lighting to support proper cleaning and maintenance. Items that are not required for routine operation should be removed from the premises.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7E: The primary hand sink is slow to drain. Corrective Action: Treat or service the sink so water drains freely and does not accumulate. Dry hands with paper towel only; avoid reusable towels. The soap dispenser in the washroom should be remounted for ease of use.
      • F2.7E Handwashing stations must remain accessible at all times.
  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Observed temperature variability in the white refrigerator (4-7°C). Corrective Action: Adjust, service, or replace the unit so food is maintained at 4°C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Chlorine test strips are not available. Corrective Action: Obtain chlorine test strips to monitor sanitizer concentration. F2.1B: The probe thermometer has a minimum temperature reading of 55°C and cannot be used to monitor all processes. Corrective Action: Obtain a new NSF-certified digital probe thermometer so a full range of temperatures can be measured.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Inadequate sanitation of the interior of two domestic refrigerators. Corrective Action: Clean the interior surfaces of both units. Do so on a regular basis.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A: Observed fly ribbon suspended over food prep table. Debris can fall from the fly ribbon and contaminate food. Corrective Action: Remove fly ribbon. Hang fly ribbons in areas away from food preparation and clean item storage and/or suspend ribbons when not operating.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D: Bleach sanitizer in spray bottle measured greater than 200 ppm chlorine residual. Corrective Action: Discard high strength solution. Prepare new sanitizer solution at 200 ppm chlorine - 1 teaspoon (5 mL) bleach per litre water. change spray bottle solution daily or when tested below the required concentration of 200 ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5E: Observed chainsaw stored on lower shelf under food prep table. Corrective Action: Remove this item from the premises. F2.5G: Cabbages stored loose inside reach-in refrigerator. Corrective Action: Store cabbages and other food items in clean containers to prevent contamination. F2.5J: Light fixtures in the main kitchen and in the back storage area do not have protective covers. Corrective Action: Install shatterproof covers or shatterproof bulbs in both light fixtures to protect food and items in the event of bulb breakage. F2.5K: Container being used as flour scoop stored inside bulk bin in direct contact with flour. this can contaminate the product. Corrective Action: Obtain and use a scoop with a handle for bulk flour. Store the scoop so the handle does not directly contact flour, such as in a clean, dry container kept outside of the flour bin. Wash and sanitize the scoop and its container regularly. Note: Ensure towel used to catch excess water from the potato washer is laundered after each use.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6B: Empty tin cans used as cookie cutters for perogy dough. Cans are not intended for this purpose and can transfer chemicals, rust, and debris to the food product. Corrective Action: Discard or remove these cans from the premises. Replacement cutters must be made of smooth, non-absorbent, and easy to clean materials that are intended for food contact.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7B(1): Dispenser at the primary hand sink does not contain liquid soap. Corrective Action: Re-fill wall-mounted soap dispenser with liquid soap. F2.7C: Paper towel not provided in existing dispensers at primary hand sink or staff washroom hand sink. Paper towel rolls are prone to contamination if not held in a proper holder or dispenser. Corrective Action: Install paper towel in the wall-mounted dispensers at both hand sinks.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Evey

    Bought some cabbage rolls at a gas station and they were amazing. I usually don’t like cabbage rolls but these were delicious.

  • George Swerdelian
  • Evey

    Bought some cabbage rolls at a gas station and they were amazing. I usually don’t like cabbage rolls but these were delicious.

  • George Swerdelian
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