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Chill & Thrill

200 3 St W Revelstoke BC V0E 2S0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Chill & Thrill has been inspected 2 times by Interior Health Authority since July 8, 2025. The most recent inspection, on July 9, 2026, recorded 5 infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 9, 2026. 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 July 9, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 July 9, 2026. 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 once on July 9, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on July 9, 2026. 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.

2 inspections

  1. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): During inspection, the standing fridge near the walk-in cooler and the prep cooler were measured at temperatures above 4°C. All potentially hazardous foods must be maintained at a temperature for 4°C or lower to prevent pathogenic bacterial growth. • Adjust and monitor the temperatures of these cold storage units. • Record daily temperatures on a temperature log to monitor temperature trends.
      • 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): During inspection, sanitizer solution spray bottles were measured at concentrations too low for effective sanitization. There were no test strips in the facility to measure sanitizer concentrations in spray bottles for food contact surfaces, or to check the effectiveness of the mechanical dishwasher. • Acquire QT-10 or QAC test strips to monitor spray bottle sanitizer solution concentrations. • Acquire Chlorine test strips to monitor sanitizer solution concentrations in the mechanical dishwasher. Consider logging measured concentrations 2-3 times per week.
      • 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): During inspection, Food contact surface spray bottle sanitizer solution concentration was measured below required parameters for effective sanitization. The dispenser was not dispensing an adequate sanitizer solution concentration at first. Once the automatic dispenser ran for a while, it was able to produce sanitizer solution at an acceptable concentration. This demonstrates the importance of test strips and regularly checking the sanitizer solution concentration to monitor effectiveness of the dispenser and ensure food contact surfaces are being adequately sanitized. CDI = Corrected During Inspection.
      • 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): During inspection, dust and debris build-up was observed on the fan covers on the condenser unit in the walk-in Freezer. These covers must be kept clean to prevent the contamination of food • Remove, clean and sanitize the fan covers from the condenser unit in the walk-in freezer before replacing them on the fans. Add this procedure to your sanitation plan and routine cleaning checklists.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): At the time of inspection, handwashing station not properly supplied with single-use paper towel. Paper towel dispenser must be conveniently located near the sink and soap to encourage proper, frequent handwashing amongst food handlers. • Install a paper towel dispenser at the handwashing station, or move the existing paper towel dispenser to the handwashing station.
  2. Monitoring

    0 infractions

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