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Biscuit at Purcell Golf Course

415 302 Ave Kimberley BC V1A 0A6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Biscuit at Purcell Golf Course has been inspected 2 times by Interior Health Authority since October 10, 2025. The most recent inspection, on July 7, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Handwashing and staff hygiene.

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 once on July 7, 2026. 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 October 10, 2025. For example: 7 Are there handwashing stations available and properly supplied?

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.

2 inspections

  1. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): A breakfast sandwich containing protein was observed at 50 C in the hot holding unit in the main area. The thermometer in the unit was not reading an accurate temperature. As discussed, please replace the thermometer and set the hot holding unit to ensure that potentially hazardous foods are stored at 60 C or hotter. The sandwich was discarded at the time of inspection and the unit was turned off for the day.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
  2. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Outstanding physical infraction of premise - chemical dispenser has been installed above the handwashing sink which may hinder employees access. Further to this, only 3 sinks are available in the kitchen. A temporary handwashing basin has been installed on the cookline with procedures to refill with hot water hourly. As discussed with the new operator, the addition of a plumbed in sink with hot and cold running water on the cookline is required. Operator is currently on a short lease, if lease is extended to multi year then they have agreed to install a permanent sink.

Nearby inspected facilities

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