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Kicking Horse Movies

802 10th Ave S Golden BC V0H 1H0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kicking Horse Movies has been inspected 9 times by Interior Health Authority since February 19, 2013. The most recent inspection, on August 25, 2026, recorded 1 infraction.

5 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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 November 15, 2023. For example: 7 Are foods 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 November 17, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 January 6, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 once on August 25, 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.

9 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The display fridge and back fridge were observed to have no internal thermometer. These internal thermometers allow the operator to monitor the internal temperature of the fridges, ensuring that food is stored at safe temperatures (4C or less).
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): 1) Upon inspection, it was noted that packaged candy was being stored on the floor.
  4. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 1) Upon inspection, it was noted that the hand wash sink was missing paper towel for hand drying purposes.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1) There was not an approved sanitizer at the correct concentration available for workers to use at the time of inspection Ensure that workers have easy and immediate access to sanitizer at all times. Sanitizers must be at the appropriate concentrations (bleach 100 ppm -> 1/2 tsp per L of water, QUATS: 200 ppm) at all times to ensure adequate sanitation of food contact surfaces. Refresh solutions as needed. 2) The interior of the ice machine requires cleaning. Ensure that food contact surfaces are cleaned and sanitized at least every 2 hours (or as needed) to prevent the contamination of foods.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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