Skip to content
Loading map…

Kimberley Alpine Resort Slopeside Cafeteria

301 North Star Blvd Kimberley BC V1A 2Y5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kimberley Alpine Resort Slopeside Cafeteria has been inspected 11 times by Interior Health Authority since January 10, 2013. The most recent inspection, on January 13, 2026, found no infractions.

7 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, Food temperature control and Protecting food from contamination.

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.

  • 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 February 21, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 March 7, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 December 23, 2014. For example: 8 - Are tables and counters being maintained in a sanitary manner?

  • 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 2 times on February 3, 2020. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 once on December 23, 2014. For example: 2 - Are the premises maintained in sanitary conditions?

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

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): One of the food contact sanitizer bottles was below acceptable concentration at the time of inspection. Contents of bottle were discarded. Discussed with operator putting in place a procedure for regularly changing out all food contact sanitizer bottle contents.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. Potentially hazardous foods including tuna, ham, dairy in the sandwich cooler were observed at 11 C. PHFs were discarded by operator and non-PHFs were moved around as they were in front of the fan. Operator indicated they will monitor equipment to ensure it goes back down below 4 C before placing PHFs in it again. 2. A large bucket of cheese curds were observed at room temperature that required refrigeration. Employee indicated that they keep packages out of the cooler during rush periods. It was discussed that only what you need for 1 hour can remain at room temperature during a rush, otherwise these items must be stored in a refrigerator. 2. Gravy was measured at 50 C. Operator indicated gravy will be reheated to 74 C and the temperature was increased on the crock pot to ensure it can maintain 60 C or higher. Note: Temperature logs were also not being utilized consistently by staff. Daily temperature logging of equipment is required.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan was not available. A Food Safety Plan must available on site to address the use of time as a control in place. It must include food handling process for potentially hazardous foods (PHFs), critical control points, critical limits, and the actions to be taken if critical limits are not adhered to.
      • 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 was not available. A Sanitation Plan must be available on site to provide reasonable assurance that the food premises is being cleaned and sanitized effectively and consistently.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    3 infractions

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): There was no sanitizing solution available on site. Food contact surfaces must be sanitized regularly and after each use. Bottles of sanitizer were obtained at the time of inspection.
    • 14.2 - Are the premises maintained in sanitary conditions?
      • Observation(s): General cleanliness satisfactory. Refer to 13.2 regarding availability of sanitizer.
    • 14.8 - Are tables and counters being maintained in a sanitary manner?
      • Observation(s): Refer to 13.2
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website