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Garden View Village

280 4th Ave Kimberley BC V1A 2R6 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Opening hours

  • Friday8 AM–4 PM
  • Monday8 AM–4 PM
  • Saturday10 AM–4 PM
  • Sunday10 AM–4 PM
  • Thursday8 AM–4 PM
  • Tuesday8 AM–4 PM
  • Wednesday8 AM–4 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Garden View Village has been inspected 11 times by Interior Health Authority since February 28, 2013. The most recent inspection, on December 15, 2025, found no infractions.

6 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: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

The last 4 inspections in a row found no infractions. 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.

  • 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 December 10, 2019. 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 17, 2017. For example: 4 - Are foods handled in a sanitary manner and protected from contamination?

  • 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 15, 2016. For example: 15 - Are there handwashing stations available and properly supplied?

  • 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 August 18, 2015. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 October 11, 2018. 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.

11 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The underneath of the meat slicer was observed with food debris. Please adequately clean and sanitize all parts of the meat slicer after every use.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
  6. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan not available at the time of inspection.
      • 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 not available at the time of inspection.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  7. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): QUAT sanitizer at 400 ppm used for food contact surfaces. Ensure that QUATs sanitizer for food contact surfaces is at 200 ppm. Operator noted that a 1:1 dilution will be made.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Can of apple sauce with a large noticeable dent noted in the dry food storage area.
  8. Monitoring

    3 infractions

    • 11 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): A permit was present, but the decal for the operating year was not found. Operator stated this will be discussed with the manager as soon as possible.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Door at the back kitchen leading to the outside was seen ajar during the course of the inspection. The operator closed the door during the course of the inspection. This was corrected on site.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): 1) Handwash station adjacent to the dishware washing area did not have single service paper towels; an employee was observed to dry their hands on a wiping cloth nearby 2) Handwash station at the back of the kitchen directly across from the baking area did not have liquid soap available
  9. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Upright glass cooler was measured at 8.1C. Manager indicated cooler is not working properly and a new cooler has been ordered. Unopened ketchup and small amounts of creamers were noted in this cooler at the time of inspection. Manager immediately moved all the creamers into the walk-in cooler that is operating at adequate temperature. Manager is aware to not use the noted cooler to store potentially hazardous foods. Margarine observed to be stored at room temperature. Manager stated they were used for baking and will be stored away when not in use. Reminded manager that potentially hazardous foods stored at room temperature may only be used for up to 2 hours, and then discarded or stored in the cooler at or below 4C.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

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