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BoBoys Tasty Treats

605 7 Ave Keremeos BC V0X 1N6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

BoBoys Tasty Treats has been inspected 3 times by Interior Health Authority since August 9, 2023. The most recent inspection, on November 27, 2025, recorded 1 infraction.

None of the 3 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, Protecting food from contamination and Cleaning and sanitizing.

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 2 times on August 9, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 November 27, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 April 28, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 April 28, 2025. 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 August 9, 2023. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): At the time of inspection, the following infractions were observed: [1] build up of food debris inside clean utensil containers. [2] build up of gunk on shelves inside lowboy coolers. [3] food debris on walls, floor, and non food contact surfaces.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): All cold holding units that hold potentially hazardous foods have thermometers for frequent temperature monitoring. Chlorine test strips not available on site. Ensure to have test strips on site to monitor adequate sanitizer levels.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): At the time of the inspection, two chlorine sani-sprays concentrations were observed below chemical parameters of 100-200 ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): At the time of the inspection, handwashing stations were observed filled with utensils. Ensure hand washing basin is used ONLY for hand washing.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): At the time of the inspection, FOODSAFE certificates for staff members were observed expired.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - display cooler with pastries, portioned/to-go cakes and sandwiches measured at 8C - cooler has no further temperature adjustment. Operator states that unit was just serviced by technician; please ensure all coolers are able to reliably hold foods at 4C/40F or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): - meat sauce observed at 17C and not under temperature control - discarded during inspection; please ensure all potentially hazardous foods are kept colder than 4C/40F or hotter than 60C/140F - crockpots by service counter measured at 50C - increased temperature setting during inspection; please monitor temperatures closely
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): - floor plan has changed substantially; please submit a floor plan of your revised layout for approval
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - menu has changed; please submit a revised food safety plan and ensure it is readily available for review
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - more equipment in place; please submit a revised sanitation plan and ensure it is readily available for review

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