Country Kitchen
4-4945 Easzee Dr 108 Mile Ranch BC V0K 2Z0 · Restaurant - Food Service
Inspection summary
Country Kitchen has been inspected once by Interior Health Authority, on May 12, 2026. The most recent inspection, on May 12, 2026, recorded 2 infractions.
In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination 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.
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 May 12, 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 May 12, 2026. 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.
1 inspection
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5C: In-use wiping cloths were located throughout the facility. Corrective Action: Keep wiping cloths submerged in a sanitizer solution containing either 200 ppm Quat residual or 200ppm chlorine residual. Ensure cloths are soaked for a minimum of 30-seconds between uses and replace the solution every 2-hours. Utilize test strips to ensure the sanitizer solution is reaching the required concentration.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7C: Paper towel was not available at the handwashing sink. Corrective Action: Acquire paper towel and ensure the handwashing sink is supplied at all times. Corrected During the Inspection - paper towel was acquired.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
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