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Fruitvale Kitchen

1930 Main St Fruitvale BC V0G 1L0 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.4 / 5 (8)

Opening hours

  • Friday11 AM–8 PM
  • Monday4–8 PM
  • Saturday11 AM–8 PM
  • Sunday4–8 PM
  • Thursday11 AM–8 PM
  • Tuesday11 AM–8 PM
  • Wednesday11 AM–8 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Fruitvale Kitchen has been inspected 11 times by Interior Health Authority since October 2, 2013. The most recent inspection, on May 5, 2026, found no infractions.

3 of 11 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: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 6 times across 4 separate inspections, most recently on June 15, 2017. For example: 2 - Are proper hot holding procedures followed?

  • 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 5 times across 4 separate inspections, most recently on November 21, 2019. For example: 7 Are foods protected from contamination?

  • 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 June 1, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on November 17, 2016. For example: 5 - Are foods from approved sources?

  • 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 September 25, 2015. For example: 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

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

    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): No surface sanitizer in use.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Frozen, advanced prepared foods not covered on trays in freezers.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Operator is using cardboard on top of prep surfaces.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  5. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer for food contact surfaces is not readily available at the time of inspection.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Dry bulk food (flour) is stored in their original paper bags and not protected from contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The walk in cooler flooring is raw wood, plywood. This is not an acceptable flooring for a food service establishment.
  6. Monitoring

    2 infractions

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): The rice in the cooker is 43 C. This batch is discarded.
      • F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The thawing chicken is in a bin of stagnant water. The product is still frozen and therefore deemed to have been just placed in the container. The thawing of meat should never be in stagnant water. One option is to thaw under cool running water.
  7. Monitoring

    3 infractions

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): The rice in the cooker is 34-39 C. The owner states this is for personal use and that the rice for customers has not been made yet. I will assume this rice is for customers because it is in the facility kitchen.
      • F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): The pork waiting to be processed is in a plastic container on the floor under the 2-comp sink. No food shall be stored on the floor at any time.
      • F2.4A - The operator must ensure that all food on the premises is protected from contamination.
    • F2.5 - Are foods from approved sources?
      • Observation(s): There is a whole, raw fish in a bowl under running water in the sink. The owner states this fish was personally caught and for personal use.
      • F2.5A - All foods on the premises must be from an approved source.
  8. Monitoring

    1 infraction

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Plastic grocery bags are being used to store prepped food in the freezers. Please use food grade materials for food storage.
  9. Monitoring

    5 infractions

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): Rice in cooker is measured to be 40 C. Operator did not not have thermometer to monitor rice temperature.
      • 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
      • 2.2 - Accurate thermometers must be provided to monitor equipment.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Raw chicken breasts are at room temperature (19 C) in a bowl. These are discarded.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Although no smoking is verified in the kitchen, cigarette butts are found in the pot sink next to a sink compartment where frozen food is being thawed.
      • 5.3 - Employees must not smoke in any area where food is prepared, dispensed or stored.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • 17.3 - Food safety management procedures must identify all critical control points.
      • 17.4 - Food safety management procedures must include critical limits for all critical control points.
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  10. Monitoring

    0 infractions

  11. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Discussed leaving food out at room temperature during the lunch service.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Anna Bloch

    The window of this restaurant advertises “Best Chinese food in Town” and we agree! Huge portions for a very reasonable price. Service is both friendly and fast and the flavour is great. We ordered the wor wonton soup, honey garlic pork and beef and broccoli chow mein. All dishes were delicious and fed three adults with lots of leftovers to take home. Atmosphere is clean and simple. Would definitely return!

  • Matt Sillato

    Best chinese food in the area, we drive from Rossland for it. Huge portions and very well priced, staff are super friendly and welcoming. Don't expect a fancy sit down meal, its a classic chinese restaurant and its great.

  • Cathy Robins

    The food was great and portion size was huge. Ordered a combination place and took more than half home for supper. Will definitely stop again when we next go thru Fruitvale

  • Patrick Maloney

    Amazing owners and great food. The portions are very large. We went here after skiing and it absolutely hit the spot! If you’re craving American Chinese, this is the place to go!

  • Vivian Morley-Senkler

    This is one of my favorite places to get takeout in fruitvale. They have very generous portion sizes and i love their almond chicken and lemon chicken! My family and i loved the takeout we got from here on christmas eve.

  • Anna Bloch

    The window of this restaurant advertises “Best Chinese food in Town” and we agree! Huge portions for a very reasonable price. Service is both friendly and fast and the flavour is great. We ordered the wor wonton soup, honey garlic pork and …

  • Matt Sillato

    Best chinese food in the area, we drive from Rossland for it. Huge portions and very well priced, staff are super friendly and welcoming. Don't expect a fancy sit down meal, its a classic chinese restaurant and its great.

  • Cathy Robins

    The food was great and portion size was huge. Ordered a combination place and took more than half home for supper. Will definitely stop again when we next go thru Fruitvale

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