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Kettle Wildlife Association - Hall

1635 Dump Rd Rock Creek BC V0H 1Y0 · Community Kitchen - Food Processing

Official record from Interior Health →

Inspection summary

Kettle Wildlife Association - Hall has been inspected 4 times by Interior Health Authority since March 18, 2015. The most recent inspection, on March 16, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Pests and Protecting food from contamination.

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.

  • 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 January 20, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 January 20, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 3 separate inspections, most recently on March 16, 2026. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on March 16, 2026. For example: 1 Does the facility have proper monitoring supplies?

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

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator will acquire chlorine test strips. Please send a picture to the area EHO.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Vent hood extends over all stovetops at this time. Reach out to the RDKB to confirm local ventilation requirements in terms of the type of ventilation system required for the type of cooking that will be occurring on site. Example resource will be provided. The ventilation system must be capable of preventing the accumulation of smoke, grease, water vapour, etc. See the Canadian Food Retail and Food Services Code for further information on ventilation requirements (p.18). Personal foods removed from commercial fridge on the premises.
      • F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
  2. Monitoring

    5 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Water system that supplies facility is on BWN. Signage is available at sinks in kitchen. Document for premises supplied by water systems on public notification will be provided.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure there are sanitizer test strips for the sanitizer in use (e.g. chlorine test strips). Ensure all fridges have accurate thermometers available inside them.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Droppings found on floor along walls/corners and on some shelves. Check and clean under equipment. Clean droppings safely see (BC Healthlink resource). Seal potential entryways on outer doors with visible gaps (e.g. install new weather stripping). Generally if sunlight is visible under the door then some type of pest can enter. Remove junk/equipment not in use from the premises - it provides more areas for pests to hide.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Remove junk/old equipment not in use from the premises.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): At this time it does not appear that the vent hood extends over all stovetops or is of commercial design. Reach out to the RDKB to confirm local ventilation requirements in terms of the type of ventilation system required for the type of cooking that will be occurring on site. The ventilation system must be capable of preventing the accumulation of smoke, grease, water vapour, etc. See the Canadian Food Retail and Food Services Code for further information on ventilation requirements (p.18). Facility is considered a commercial food premises - individuals must remove personal foods from kitchen fridges/freezers. There should be a separation between personal and commercial use.
      • F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
  3. Monitoring

    2 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Water system is not monitored and operated as per the BC Drinking Water Protection Act and Regulation. Potability is unknown. More information is required for this water system including a source assessment and water quality information.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Domestic dishwasher non compliant however 3 sinks are available for manual washing and sanitizing.
      • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
  4. Monitoring

    0 infractions

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