K1 Staff House Kitchen
400 Invermere St Mica Creek BC V0E 2L0 · Restaurant - Food Service
Inspection summary
K1 Staff House Kitchen has been inspected 4 times by Interior Health Authority since March 16, 2021. The most recent inspection, on September 29, 2026, recorded 2 infractions.
2 of 4 inspections on record found no infractions at all. 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 Cleaning and sanitizing.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 2 times across 2 separate inspections, most recently on September 29, 2026. For example:
5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
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 September 29, 2026. For example:
3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
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.
4 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): During inspection, high-temperature mechanical dishwasher measured at 66°C with thermometer placed inside the dish rack and run through the dishwasher. This temperature at the dish surface must be 71°C or higher to effectively sanitize dishware and food contact equipment. The manifold temperature was reading 156°C (69°C) on the digital readout. This temperature must be at 82°C or higher to effectively sanitize dishware and food contact equipment. Past temperature logs indicated appropriate temperatures measured on the digital display. Heat Booster could be failing to heat water to appropriate temperatures when in heavy use. • Monitor temperatures achieved in the mechanical dishwasher to ensure effective sanitization; minimum 71°C at the dish surface (Thermometer in dish rack); 82° at the manifold (digital display). • Arrange for servicing as required. Some dish racks observed to be worn, with rough surfaces that can resist proper sanitization. • Acquire new dish racks to replace old worn ones, as needed, to ensure effective sanitization of dishware, food contact equipment and utensils.
- 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): During inspection, fan covers on the condenser in walk-in cooler 4 observe to have accumulated dust and debris. • Remove, clean and sanitize these fan covers before replacing them on the condenser in walk-in cooler 4. Punch can opener observed to have accumulated debris on the blade. Corrected During Inspection - placed in mechanical dishwasher for washing and sanitization. • Ensure punch can opener is cleaned regularly/after each use. One filter missing from hood ventilation system. • Ensure this is replaced after it has been repaired.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wiping cloths were stored on counters. To prevent the growth of pathogens on wiping cloths and limit transfer to food contact surfaces, wiping cloths must be stored in sanitizer solution. Store wiping cloths for continuous use in a bucket of approved sanitizer and change the solution every 2 hours.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions