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Kindale - Middleton

10306 Middleton Dr Coldtream BC V1B 2K7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kindale - Middleton has been inspected 2 times by Interior Health Authority since February 26, 2025. The most recent inspection, on February 26, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on February 26, 2026. 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 once on February 26, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 February 26, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 February 26, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 26, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

2 inspections

  1. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Some refrigerated food was measured above 4°C at the time of inspection: • Main kitchen fridge (6°C) • Downstairs fridge near dry storage (5°C) Corrective Action: Adjust both fridges so they maintain food at 4°C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  2. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Some food was measured above 4°C: • Upstairs fridge (9°C) • One downstairs fridge (8°C) Corrective Action: If the temperature does not return to 4°C or colder, adjust or service both units so food is maintained at 4°C or colder. Discard any perishable food held at 4-60°C for 2 hours or longer.
      • 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): F2.1A: Sanitizer test strips are not available. Corrective Action: Obtain sanitizer test strips for the chemical used; quaternary ammonia (Quat) test strips for Sure-5 disinfectant, chlorine test strips for bleach solution. See Question F2.3.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A: The sanitize cycle for the upstairs domestic dishwasher was not activated. The other unit was set to sanitize, good. Corrective Action: Run both dishwashers on the sanitize cycle for every load. F2.3D: Sanitizer solution (Sure-5 disinfectant) in one spray bottle was measured above 500 ppm Quat residual. The Sure-5 product is being diluted at the disinfectant level as per the manufacturer, which is not suitable for sanitizing food contact surfaces. Corrective Action: For food contact surfaces, dilute Sure-5 in accordance with the sanitizing instructions on the product label to a concentration of 200 ppm Quat residual, and use as indicated. As an alternative, chlorine sanitizer solution can be prepared at 200 ppm using 5 mL of unscented household bleach per litre of water. Label all spray bottles and replace sanitizer solution daily or when tested below 200 ppm. Verify using the corresponding test strips, as required in F2.1A above.
      • F2.3A Mechanical dishwasher/glasswasher 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: Some knives are in poor condition. Corrective Action: Safely discard the affected knives. Regularly inspect utensils for damage and replace as needed. F2.5B: There is a gap under the exterior door at the downstairs common area. Corrective Action: Seal the gap to exclude pests. Ensure there is no visible daylight under and around exterior doors.
      • 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.
      • F2.5B 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): F2.7: A loose paper towel roll is provided for the upstairs kitchen hand sink. Corrective Action: Supply paper towel in a wall-mounted dispenser or on a standing holder with a base.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: Food safety procedures are incomplete. Corrective Action: Locate or develop a comprehensive Food Safety Plan.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: The Sanitation Plan does not include the necessary content. Corrective Action: Find or develop a complete Sanitation Plan.

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