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Kimberley Kitchen

1630 Warren Ave Kimberley BC V1A 1R6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kimberley Kitchen has been inspected 16 times by Interior Health Authority since January 29, 2013. The most recent inspection, on November 6, 2025, found no infractions.

5 of 16 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: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

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 6 times across 6 separate inspections, most recently on December 10, 2024. For example: 7 Are foods protected from 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 5 times across 5 separate inspections, most recently on December 10, 2024. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 4 times across 4 separate inspections, most recently on October 24, 2023. 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 4 times across 4 separate inspections, most recently on December 8, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on August 14, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

16 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): A small amount of raw meat was stored above produce in the walk in cooler. Ensure that raw meat is stored below produce or in separate areas.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Raw pork was observed thawing in a container of water that was not running. Container of pork was under the sink and was uncovered. Thawing in water can occur if the water is cold and running or in the refrigerator. Additionally food should not be stored on the ground and uncovered.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  3. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): A small amount of raw meat was stored above produce. Ensure that raw meat is stored below produce or in separate areas.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towel was available at the handwashing sink at the time of inspection.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Mechanical dishwasher was not achieving 100 ppm chlorine sanitizer concentration as required.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw meats stored over top of vegetables and some bins were left uncovered. Raw items must be stored separately or below cooked foods and all food items must be covered to prevent cross contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Probe thermometer missing from kitchen. A probe thermometer is required to ensure foods reach required internal temperature.
      • 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): No sanitizer was available at the time of inspection. Chlorine sanitizer concentrations should be a minimum 50ppm, recommended 100-200 ppm. Effective sanitization procedures destroy organisms of public health importance that may be present on food contact surfaces.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  7. Monitoring

    4 infractions

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Large volume of chopped beef observed sitting in stagnant water with large, partially packaged, frozen fish placed in it and cold water trickling down on the fish. Chopped pork was observed in the second sink in a bowl in stagnant water. Please plan ahead and place large amounts of foods from freezer into cooler to thaw ahead of time. Small portions of foods may be thawed under running cold water, but please ensure these foods are not sitting in stagnant water and containment is such to protect from contamination. Different types of meats should be thawed separately.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): [1] Platform for the wooden chopping board and nearby shelving are raw wood and should be sealed in order to facilitate proper cleaning and sanitation. [2] Various wall surfaces were observed with food splatter. [3 Surfaces underneath and behind all cooking equipment were observed with a heavy accumulation of oils and greases. Please remember that food debris in the kitchen is an attractant to pests; therefore should be removed. Please increase your cleaning frequency of these surfaces and update your Sanitation Plan.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash station was observed with the sanitizer bucket placed in it. Handwashing is the most important means to protect from cross-contamination. Please ensure that the handwash station is designated and is accessible at all times. Recommend placing the sanitizer bucket in another sink. Noticed that the tap at the sinks is capable to directly supply only one of the sinks (this is the sink that should be designated as handwash station). Recommend replacing the tap with a longer tap to reach the other sinks for easier use, or installing a flex-tap to facilitate the filling of the other sinks.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan not available. Please have a Sanitation Plan available on site.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  8. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): A container of beef slices in deep fry batter beside the fryer measured at 21 degrees C. Operator mentioned that the beef slices has been out for less than an hour and was planning to cook it immediately.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer available in the kitchen.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. There are several wet cloths sitting on the counters. 2. The stand for the wooden chopping board is raw wood. 3. There is grease/oil build up on the baffle filters; oil is dripping from the fume hood. Operator mentioned that an appointment has been scheduled.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  9. Monitoring

    2 infractions

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): One set of lights in the kitchen closest to the back door exit above cooking area did not have a cover or protective light sleeve.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Staff washroom did not have any soap available. Operator retrieved liquid soap in a dispenser. This was corrected during inspection.
      • F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
  10. Monitoring

    1 infraction

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): Operator stated fried pork is cooled outside for "several hours" before placing in the cooler. Large bins are being used to cool the pork after cooking.
  11. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Operator's personal use equipment was seen placed on a food contact surface that was used to process food. Operator removed the equipment from the food contact surface. This was corrected during inspection.
  12. Monitoring

    5 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): A pot of sauce was observed being stored at room temperature on the floor. Operator immediately stored the noted item into the walk-in cooler.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1) Bleach solution was not prepared on site. 2) Multiple wiping cloths observed to be stored on the counter top. Operator immediately prepared 100 ppm bleach solution in a bucket and stored wiping cloths into the sanitizer solution at the time of inspection. 3) Knives observed being stored in a narrow gap between the wooden cutting board. This area is difficult to clean and sanitize. Dishwasher was not tested at the time of inspection. High temperature dishwasher was not turned on. Operator indicated the dishwasher must be turned on at least 30 minutes before use to enable it to reach adequate sanitizing temperatures. Operator is aware of monitoring the manifold to ensure a minimum of 82C is reached. Reminded operator to monitor sanitizing temperature and if such temperature is not reached, manual sanitizing must be performed.
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
      • 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1) Multiple food items were uncovered in the walk-in cooler. 2) Multiple dried foods (ex. flour and sugar) were stored in their original paper bags on the floor in the dry storage area. Accumulation of spills were noted in this area.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): An opened canned sauce was stored in a metal container at room temperature. Operator voluntarily discarded the noted item at the time of inspection.
      • 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towels were not available by the handsink in the kitchen. This was corrected at the time of inspection.
  13. Monitoring

    0 infractions

  14. Monitoring

    0 infractions

  15. Monitoring

    0 infractions

  16. Monitoring

    1 infraction

    • Are signs posted to remind staff to wash hands?
      • Observation(s): Signage was provided to the operator while on site.
      • Signs should be posted at handwashing stations to remind staff to wash hands.

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