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Elks Club Lounge

240 Howard St Kimberley BC V1A 2G7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Elks Club Lounge has been inspected 11 times by Interior Health Authority since April 10, 2013. The most recent inspection, on April 15, 2026, recorded 1 infraction.

4 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on November 19, 2019. 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 3 times across 3 separate inspections, most recently on November 21, 2018. 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 2 times across 2 separate inspections, most recently on November 21, 2018. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 August 8, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on November 19, 2019. For example: 2 Are proper pest control measures in place on the premises?

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.

11 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No thermometer was in placed in the hot dog refrigerator as required. Please locate and place a thermometer in this refrigerator and monitor it daily to ensure the unit is at 4 C or lower.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometer required for the back stand up refrigerator. Ensure this unit is monitored daily when potentially hazardous foods are stored in it to ensure it is below 4 C.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  4. Monitoring

    0 infractions

  5. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No thermometer available on site for cooking of the meat pies. A probe thermometer is required to ensure foods reach internal required temperature.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Back door was left open. This can potentially allow the entry of pest to enter into the premise and increases the likelihood of food contamination. Ensure that back door is not left open.
      • F2.2B The premises must be protected against entry of pests.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No single use paper towel available at handwashing sink. Effective handwashing by food handlers protects them and others against the spread of communicable diseases. Single use paper towel must be available at handwashing sink.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  6. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. Glass dishwasher in the bar has no sanitizing residual. 2. Staff is unsure of how to operate kitchen dishwasher. Sanitizing bottle appears to be empty.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Walls near the island in the downstairs kitchen is unfinished; raw wood is exposed.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  7. Monitoring

    4 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Fridge closest to the door with temperature noted to be at 12 degrees C. Fridge was full from a cook that had been prepping for a private function at that time. No temperature monitoring on site to verify that the fridge is capable of holding at 4 degrees C.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): ***Reoccurring infraction. No chlorine sanitizer detected in the chemical dishwasher. Detergent was also not present. Chlorine strips left with operator.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Beer bottles seen submerged in ice that is used for drinks. Options for a fully enclosed separate space with ice for beer bottles that is separate from ice for drinks were presented to the operator.
      • F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): ***Reoccurring infraction. Paper towels not being used in the bar area upstairs. Operator stocked the bar area with single service paper towels. This was corrected during inspection.
  8. Monitoring

    2 infractions

    • 11 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Permit with the 2016-2017 operating decal could not be produced during the course of inspection. Operator confirmed that they will check with the finance/ treasurer to confirm their permit status for this year.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towels were missing from the main hand sink downstairs in the kitchen as well as the hand wash station in the bar area. Operator supplied the bar area with single service paper towels and stated the downstairs kitchen would be stocked as well. This was corrected during inspection.
  9. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Fridge in the kitchen was measured 9-12C in the upper sections. Vegetables, bacon, cut watermelon, and commercial sauces were noted in this cooler. The lower section of this fridge was measured below 4C. Staff immediately transferred the potentially hazardous foods into the lower section of the fridge and adjusted the thermostat to lower the temperature of the cooler. Thermometer is available but temperature is not monitored and temperature logs are not maintained. Directed staff and manager to monitor the temperature of the cooler to ensure the fridge is operating at or below 4C; otherwise, all potentially hazardous foods must be transferred into the walk-in cooler that is operating at adequate temperature. Temperature must be monitored and recorded at least once per day. A temperature log sheet is provided to the staff.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1)No chlorine residual is detected in the low temperature dishwasher in the kitchen. Staff indicated all dishware are washed, rinsed, and then sanitized in bleach solution using the manual dishwashing method before washing, rinsing, and sanitizing in the dishwasher. 2) No chlorine residual is detected in the low temperature glasswasher in the bar. Instructed manager on how to prepare bleach solution to manually sanitize glassware. Provided test strips to manager to monitor the concentration of the bleach solution and informed her to change the bleach solution regularly. Manager is directed to contact a technician to service the dishwasher and glasswasher immediately. During the interim period, wash and rinse with the dishwasher/glasswasher and sanitize with 100 ppm bleach solution in the utility sink. Operator is directed to not use the dishwasher/glasswasher to sanitize until an EHO re-inspects to ensure it dispenses a minimum of 50 ppm chlorine.
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
      • 8.2 - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A Food Safety Plan is not available on site at the time of inspection. Resources provided to the manager. Please develop a Food Safety Plan and submit it to the undersigned for review upon completion. Ensure the plan is current and available on site to be reviewed and implemented by staff.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A Sanitation Plan is not available on site at the time of inspection. Resources provided to the manager. Please develop a Sanitation Plan and submit it to the undersigned for review upon completion. Ensure the plan is current and available on site to be reviewed and implemented by staff.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

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