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Buckhorn & Main Mountain Eatery

500 Stemwinder Dr Kimberley BC V1A 2Y6 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
3.6 / 5 (18)

Opening hours

  • Friday3–9 p.m.
  • MondayClosed
  • Saturday3–9 p.m.
  • Sunday3–9 p.m.
  • Thursday3–9 p.m.
  • TuesdayClosed
  • Wednesday3–9 p.m.

Contact details, hours and reviews from Google Maps

Inspection summary

Buckhorn & Main Mountain Eatery has been inspected 13 times by Interior Health Authority since December 18, 2012. The most recent inspection, on January 19, 2026, found no infractions.

5 of 13 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: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on July 28, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 March 28, 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 July 28, 2022. 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 2 times across 2 separate inspections, most recently on February 3, 2020. For example: 7 Are foods protected from contamination?

  • 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 3 times across 2 separate inspections, most recently on February 3, 2020. 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.

13 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solution was not at required concentration. Staff did not know hold long the bottle was in use but refilled it with product at the correct concentration. Product should be replaced daily.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Sauces in the serving area measured 10 C on the surface but 4 C within. Items were covered by the operator to ensure that the entire sauce is at 4 C or lower at all times.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Both handwashing stations were not readily supplied with paper towel. One dispenser was empty and the other was stuck. Operator corrected during inspection.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  5. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Frozen beef trimmings thawing over prepared food items. Best practice is to thaw raw products separate or below to prevent cross contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No hot water found at front of house handwashing sink in the kitchen area. Effective handwashing by food handlers protects them and others against the spread of communicable diseases. Hot water must be available at handwashing sink.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan was not available. A Food Safety Plan must available on site to address the use of time as a control in place. It must include food handling process for potentially hazardous foods (PHFs), critical control points, critical limits, and the actions to be taken if critical limits are not adhered to.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan was not available. A Sanitation Plan must be available on site to provide reasonable assurance that the food premises is being cleaned and sanitized effectively and consistently.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  6. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. Prep cooler closest to the hot holding units measured at 7.3 degrees C. 2. Walk in cooler measured at 7 degrees C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. There is dust accumulation on the ceiling tiles and vents throughout the kitchen. 2. Deep freezer lid is in disrepair; insulation is exposed. Freezer temperature measured at <-18 degrees C.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  7. Monitoring

    1 infraction

    • F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Plumbing issue require attention. Plumber has been called in.
  8. Monitoring

    2 infractions

    • F3.1 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Name change required no longer Montana's Cook House.
      • F3.1A - Operator must have a valid permit to operate or approval to operate.
    • F3.2 - Is the contact information the same?
  9. Monitoring

    2 infractions

    • F3.2 - Is the contact information the same?
      • Observation(s): Primary operator change. Contact information change pending.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash station in the corner adjacent to the prep area was blocked by a garbage bin. Operator relocated the bin during inspection. This was corrected during inspection.
  10. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - hot water at the grill used for storing utensils in constant use was measured at 45'C - bucket of sanitizer at waitress station was found to be at 100ppm Quats. This was immediately replaced with 200ppm Quats.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing station at the bar was missing liquid hand soap.
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Al B.

    Buckhorn & Main Mountain Eatery at Trickle Creek Lodge 2.5 out of 5 stars Dined December 2025 Buckhorn & Main is the on-site restaurant at Trickle Creek Lodge, conveniently located right in the hotel with nice views of the slopes and a cozy mountain lodge atmosphere. It's great not having to drive anywhere after a day of skiing, especially with options like ribs, chicken, burgers, and salads on the menu. Unfortunately, our dinner experience was underwhelming. The food arrived lukewarm at best and felt more like basic cafeteria quality fare, nothing special or flavorful standout, despite the promising menu descriptions. Portions were decent, but it lacked the freshness and care you'd expect from a mountain eatery. Service was slow, even though the restaurant wasn't busy at all. The staff seemed friendly enough but clearly understaffed, leading to long waits for getting drinks, after being seated, and ordering. Given the convenience for hotel guests, it works in a pinch if you're tired and don't want to venture out. However, with the full kitchens in the suites at Trickle Creek, we'd probably opt to cook or grab takeout next time rather than dine here. If you're staying at the lodge, manage expectations, head to options on the hill or in town for better meals.

  • S J

    We were wary of this restaurant due to the bad reviews, but were very pleasantly surprised by the lovely service and very tasty food. The person looking after us was warm, friendly and helpful and our food arrived very promptly. My partner had the vegetarian burger and I had the rotisserie chicken. My chicken was really nicely presented, a fair portion and delicious. The broccoli was cooked perfectly and the mash was a perfect compliment. They were happy to sub the bbq sauce the chicken was meant to come with for gravy. My partner enjoyed his burger and the chips were great (they seem to get a bad rap here). I hope more people give this place a chance and start to leave some more favourable reviews!

  • Lois Nickel

    Was a Saturday eve with prime rib special. The meat and sides were outstanding. The service was good and the place is done up well. We sat by a window and watched the night skiing. Was simply lovely!

  • Dragan Ivancevic

    New place at the base of the ski hill, replacing Montana's restaurant, and owned by RCR. Ambient is wood and stone in a discrete lighting throughout the venue. The Ribeye steak was nicely done as per request; however, it was likely the thinnest cut I have ever seen. The rotisserie chicken was crispy on the outside / juicy inside. The meals are accompanied by small sides and complemented by a nicely baked potato incl. toppings. All over, a very tasty dinner. The fly-by pork ribs served to other parties looked great as well. Don't know about the shrimps & curries, but hey, there seem to be always some people looking out for these dishes 🙄 The wine list was in the making at the time of visit (2 days before Christmas 2017), but I'll post a photo when available, along with the beer poster at the entrance. There is also a cozy lounge separate from the dining area with a great bar. You can eat here too if desired. Prices are $$$ out of $$$$. Recommended.

  • Kennedy Sterzer

    Had a big family dinner here and service was amazing and food was really good! We highly recommend

  • Terry C Barber (Theresa)

    Made reservation for 8 beside the fireplace - confirmed, but seated elsewhere. Not one of the orders was satisfactory. Our group sent back 2 orders of ribs - cold and undercooked! 3 of the "bowls" were too spicy hot to be edible, except the rice, and these folks love spice! The pork chops were ok, but cut more like the size of a slice ham; the fish and chips - batter was undercooked. Total fail! Servers were polite but harried and it was difficult to get their attention. Needless to say, we didn't order from the dessert menu! Try some of the downtown restaurants- Biscuit, Peddle and Tap,Shed, Hourglass, Uva, Stonefire, Anywhere but there!

  • Kapil S-K

    Ok food for dinner, nice atmosphere, service is decent. However no breakfast options which is a big miss. Would be great if they served some eggs.

  • Jeremy

    Worst poutine I’ve ever been served. Fries look like they were cooked in week old oil, then left under a heating lamp, and they used the wrong type of gravy. Chicken stew was edible, but might have come out of a can. Also, it’s expensive for what you get, but that was assumed going on.

  • Al B.

    Buckhorn & Main Mountain Eatery at Trickle Creek Lodge 2.5 out of 5 stars Dined December 2025 …

  • S J

    We were wary of this restaurant due to the bad reviews, but were very pleasantly surprised by the lovely service and very tasty food. …

  • Lois Nickel

    Was a Saturday eve with prime rib special. The meat and sides were outstanding. The service was good and the place is done up well. We sat by a window and watched the night skiing. Was simply lovely!

  • Dragan Ivancevic

    New place at the base of the ski hill, replacing Montana's restaurant, and owned by RCR. Ambient is wood and stone in a discrete lighting throughout the venue. The Ribeye steak was nicely done as per request; however, it was likely the …

  • Kennedy Sterzer

    Had a big family dinner here and service was amazing and food was really good! We highly recommend

  • Terry C Barber (Theresa)

    Made reservation for 8 beside the fireplace - confirmed, but seated elsewhere. Not one of the orders was satisfactory. Our group sent back 2 orders of ribs - cold and undercooked! 3 of the "bowls" were too spicy hot to be edible, except …

  • Kapil S-K

    Ok food for dinner, nice atmosphere, service is decent. However no breakfast options which is a big miss. Would be great if they served some eggs.

  • Jeremy

    Worst poutine I’ve ever been served. Fries look like they were cooked in week old oil, then left under a heating lamp, and they used the wrong type of gravy. …

  • Jacob Tremblay

    Very slow service on a quiet Saturday for apres. Waited over 45min for soggy nachos and poutine for my kids. Don't recommend and I won't be back.

  • Esther Naegeli

    After some mediocre experiences in the past I decided to revisit dining at the Buckhorn and Main. I was greeted by a new vibe …creative menu and wonderful service. Thanks Shayla for an overall great experience. Location on the ski hill makes it a big win for locals and tourists that don’t want to go to the centre.

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