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Kal Lake Food Services

12500 Kalamalka Rd Coldstream BC V1B 1M7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kal Lake Food Services has been inspected 4 times by Interior Health Authority since August 16, 2022. The most recent inspection, on May 20, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 5 times across 3 separate inspections, most recently on June 17, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 4 times across 4 separate inspections, most recently on May 20, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 3 times across 3 separate inspections, most recently on May 20, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 3 times across 3 separate inspections, most recently on June 17, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 June 17, 2025. 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.

4 inspections

  1. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B: Inconsistent sanitizing procedure for the ice cream scoop. Corrective Action: Clean and sanitize the scoop (30-second sanitizer immersion, let air-dry on a clean surface or dry with clean paper towel after 1 minute). As an alternative to cleaning and sanitizing the scoop after every use, two separate bins can be provided at the service counter, one containing water and one dry. After using the scoop, rinse it in the water bin to remove residue and store it in the dry bin. Clean and sanitize the scoop and both containers every 2-4 hours. Optional. Continuing with clean-sanitize after use is acceptable. F2.3D: Sanitizer solution for fixed surfaces is not available. Corrective Action: Prepare sanitizer solution at 200 ppm residual (spray bottle or cloth bin) for hard surface sanitizing. Prepare at opening and keep it available for use at all times during operation. Replace the solution when tested below 200 ppm. Label all spray bottles.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7C: Paper towel is not available at the hand sink or in the staff washroom. Corrective Action: Refill both dispensers.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): F3.1A: The permit to operate is not displayed. Corrective Action: Post the permit in a visible location.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  2. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food in Fridge 2 was measured at 7°C. Corrective Action: Adjust or service the unit so it maintains food at 4°C or colder. Avoid storing perishable food on the fridge doors.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: The analogue probe thermometer is inaccurate. Corrective Action: Provide one or more new NSF-certified digital probe thermometers. Remove the old one. Sanitize probe thermometers before use.
      • 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): F2.2B: The back door was left open. Corrective Action: Keep the door closed or install a screen door to prevent pest entry.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B: Inconsistent sanitizing step for the ice cream scoops. Corrective Action: After washing and rinsing, immerse the scoops in sanitizer solution at 100-200 ppm chlorine (2.5-5 mL bleach per litre water) for ≥10 seconds. Leave to air dry. Clean and sanitize the scoops at least every 4 hours. Sections of larger items that cannot be sanitized by immersion may be spray-sanitized provided all surfaces are saturated and allowed to air dry.
      • F2.3B Manual dishwashing procedure 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): F2.5A: The edges of one metal spatula/turner are chipped. Corrective Action: Discard the damaged item. F2.5D: One spray bottle is unlabeled. Corrective Action: Label all spray bottles to identify their contents.
      • 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.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7B: The soap dispenser at the primary hand sink is empty. Corrective Action: Refill the dispenser.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  3. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food stored in Fridge 1 was measured at 7°C. Corrective Action: Adjust, service, or replace the fridge so food is maintained at 4°C or colder at all times.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: The thermometer in Fridge 1 is inaccurate. Corrective Action: Obtain a new NSF-certified refrigerator thermometer for the unit. Discard the old one.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B(1): Sanitizer solution in the 2-compartment sink was measured at 50 ppm chlorine. Corrective Action: Drain the sink. Prepare new sanitizer solution at 100-200 ppm chlorine residual (2.5-5 mL bleach per L water). Replace the solution every 2 hours or when tested below the required concentration. F2.3B(2): Observed food residue on a can opener in a clean utensil drawer. Corrective Action: Properly clean and sanitize equipment. Inspect items for poor sanitation or damage. Clean the drawers as needed to remove debris.
      • F2.3B Manual dishwashing procedure 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): F2.5I: Soiled aprons and clean aprons are stored on hooks in close proximity. Clean aprons may receive contamination. Staff may mistake a used apron for a clean one. Corrective Action: Provide a laundry bin in a separate area for soiled aprons. Clean aprons should be stored away from the washroom and other contamination sources.
      • F2.5I All employees in food preparation areas must wear clean clothing and footwear.
  4. Monitoring

    12 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): F1.1B: Internal temperature of cooked potentially hazardous food is not verified. Corrective Action: Cook food to a safe internal temperature before service. Monitor using a sanitized probe thermometer (see infraction F2.1B) and record temperatures in a log sheet.
      • F1.1B Internal cooked food temperatures must be verified by the operator.
    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Observed potentially hazardous food stored at room temperature. Cheese and sour cream measured at 20°C. Product held at room temperature for one hour. Corrective Action: Transfer cheese and sour cream to a cooler at 4°C or colder. Store dairy and other potentially hazardous food under refrigeration. Ensure safe temperature control during rush periods. *Food stored between 4°C and 60°C for a cumulative period of 2 hours is unsafe and must be discarded*
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3A: The time-temperature condition of potentially hazardous food is not monitored during the cooling process. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Monitor using a timer, sanitized probe thermometer, and cooling log sheet. Use any of the following methods to speed up the cooling process: • Divide food into smaller batches • Place food in wide, shallow trays • Stir periodically to promote even cooling • Place food container over an ice bath (equal parts ice and water)
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Chlorine test strips are not available. Corrective Action: Obtain chlorine test strips. Ensure they are intended for use in food premises and have a test range of 10-200 ppm. F2.1B(1): Probe thermometer is not available. Corrective Action: Obtain one or more NSF certified probe thermometers. F2.1B(2): Thermometers are not present in refrigeration and freezer units. Corrective Action: Obtain NSF certified refrigerator/freezer thermometers for all coolers and freezers. Monitor unit temperature and record data in a log sheet.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B(1): Manual dishwashing procedure in the two-basin sink does not include a sanitizing step. Corrective Action: Clean and sanitize utensils and equipment: • First basin: wash items with soap and warm water (45°C) • First basin: Rinse under warm running water • Second basin: Immerse in bleach sanitizer solution at 100-200 ppm chlorine for 2 minutes • Allow items to air dry in a clean place F2.3B(2): Clean items are set to dry on an absorbent mat. This material absorbs moisture and contaminants. Corrective Action: Obtain a dish rack for air-drying clean items. Ensure the rack is smooth, durable, non-absorbent, and easy to clean. F2.3D: Hand sanitizer is used on food contact surfaces. This product is not intended for surface sanitation. Corrective Action: Prepare bleach solution at 200 ppm chlorine (5 mL unscented household bleach per litre of water) in a labelled spray bottle or open container. Verify concentration with test strips. Replace spray bottle solution daily. For open container: Store wiping cloths in 200 ppm chlorine solution. Keep cloths immersed in solution and soak for at least 30 seconds between uses. Change solution every 2 hours or more often as needed. Cloths intended for continual use during operation must be stored in this manner. Cloths used to handle hot items must be kept clean and dry, and changed frequently. Maintain separate sanitizer for food preparation and customer service areas.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): F2.4A: Food stored in white reach-in freezer measured at -8°C. Corrective Action: Decrease freezer temperature so food is maintained at -18°C or colder.
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: Plastic ladle is in poor condition and unsuitable for use. Corrective Action: Discard damaged ladle. F2.5E: Observed clutter and miscellaneous items in one corner of the premises. Corrective Action: Remove unnecessary items to enable proper cleaning. F2.5K: In-use utensils are stored in the basket hanger slot of an unused deep fryer. This area cannot be easily cleaned and may re-contaminate stored utensils. Corrective Action: Wash and sanitize utensils. Store on a clean, dry surface or container between uses. In-use utensils kept at room temperature must be cleaned and sanitized at least every four hours.
      • 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.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6F(1): Paper towel is used to line storage shelves. This obstructs proper cleaning and can serve as a contamination source. Shelves are cleanable and in good condition. Corrective Action: Remove paper towel. Clean and sanitize shelves regularly. F2.6F(2): Observed used cloth under the hot holding unit. Corrective Action: Remove and launder cloth liners. Do not use cloths to line surfaces or catch food debris. Clean and sanitize surfaces and equipment.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7B: Soap is provided in pump bottles at the primary hand sink and staff washroom. Inadequate dispenser for containment and ease of use. Corrective Action: Install enclosed wall-mounted soap dispensers (commercial type) at the primary hand sink and staff washroom sink. F2.7C: Paper towel is supplied on standing holders at the primary hand sink and staff washroom. Exposed paper towel is prone to contamination. Corrective Action: Install enclosed wall-mounted paper towel dispensers (commercial type) at the primary hand sink and staff washroom sink. *Position dispensers so they are easily accessible from the sink and their usage does not increase contamination risk*
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: Food Safety Plan is not available. Corrective Action: Locate the Food Safety Plan and keep it onsite. EHO to provide guidance if a new plan is required.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: Sanitation Plan is not available. Corrective Action: Locate the Sanitation Plan and keep it onsite. EHO to provide guidance if a new plan is required.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): F3.6B: Employees onsite do not have valid FoodSafe certification. Corrective Action: Arrange FoodSafe Level 1 training for one or more employees so at least one employee in the establishment has FoodSafe training or equivalent when the operator is not present. Provide proof of registration by the noted date.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.

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