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Bighorn Revelstoke Kitchen

27-2080 Mackenzie Ct Revelstoke BC V0E 2S1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Bighorn Revelstoke Kitchen has been inspected 12 times by Interior Health Authority since December 28, 2012. The most recent inspection, on December 9, 2025, found no infractions.

7 of 12 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: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 December 22, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 2 times across 2 separate inspections, most recently on December 12, 2018. 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 once on December 12, 2018. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 on January 16, 2018. For example: 7 - Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 December 22, 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.

12 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips were available for the Quats sanitizer used on site. Sanitizer test strips must be available for all sanitizers to ensure they are being used at the correct concentrations. Obtain Quats test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quats sanitizer was measured at >500ppm. Quats must be used at 200ppm to ensure adequate sanitation without leaving a chemical residue.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  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): Quats sanitizer in the spray bottles was measured at >500ppm. Quats sanitizer must be used at 200ppm to ensure adequate removal of contamination, without leaving a chemical residue which may lead to illness in those that ingest it.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. Temperature for dairy/juice cooler was measured at ~6C on the right side of the top shelf and ~10C on the bottom shelf. Items (fresh juices and milk) stored on the bottom shelf were discarded at the time of inspection. This unit has always had issue with maintaining at an appropriate temperature. Should issue persists, please do not store any potentially hazardous foods in this cooler. The cooler will have to be repaired or replaced. Operator was requested to monitor and record the temperatures more frequently. 2. According to operator, fresh squeezed juices are kept at room temperature during breakfast. It was discussed with operator that fresh squeezed juices are potentially hazardous foods and must be discarded after 2 hours being stored at room temperature. Operator informed that juices will be discarded after breakfast. 3. Temperature for egg cooler was measured at ~12C. Cartons of eggs were measured at ~6C. Eggs were removed into a cooler capable of maintaining at 4C or colder at the time of inspection. Dial was adjusted. It was also suspected that the cooler was not closed properly. Temperature was re-checked during inspection and it came down. Operator was requested to monitor the temperature. 4. Temperature for stand-up cooler (sub-zero) located in kitchen was measured at ~6C. Dial was adjusted at the time of inspection. Temperature was re-checked and came down to ~4C. CDI - Corrected During Inspection.
      • 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): Test strips were not available to verify the sanitizer concentration on a regular basis.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): It was discussed that the sink beside the teppanyaki stove top should be designated as a handwashing sink. A separate bowl/container should be used to store beverages on ice. Liquid handwashing soap and paper towel were placed by the hand sink at the time of inspection. CDI - Corrected During Inspection. Please keep the paper towel on a roller or a dispenser.
      • 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.
      • F2.7E Handwashing stations must remain accessible at all times.
  7. Monitoring

    2 infractions

    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan was not available on site.
      • 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): Sanitation plan was not available on site.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): One dairy mini bar fridge was measured at 7°C. Temperature of this fridge was adjusted to a colder setting at the time of inspection. Bar fridge with egg and dairy was measured at 9-10°C at the time of inspection. Operator suspects that the door for this unit was not closed firmly. Please remind staff to ensure complete closure of door after use. Monitor to ensure 4°C or colder is maintained. All conditions considered corrected at the time of inspection (CDI).
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

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