Kinikinik Restaurant & Store
9383 Hwy 20 Redstone BC V0L 1S0 · Restaurant - Food Service
Inspection summary
Kinikinik Restaurant & Store has been inspected 9 times by Interior Health Authority since March 12, 2015. The most recent inspection, on June 11, 2026, recorded 5 infractions.
5 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Handwashing and staff hygiene 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.
Food source, labelling and allergensHigher risk
Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.
Recorded 2 times across 2 separate inspections, most recently on June 11, 2026. For example:
6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
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 2 times across 2 separate inspections, most recently on June 11, 2026. For example:
7 Are there handwashing stations available and properly supplied?
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 August 30, 2024. For example:
7 Are foods protected from contamination?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 4 times across 2 separate inspections, most recently on June 11, 2026. 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 2 times across 2 separate inspections, most recently on June 11, 2026. For example:
4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
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
- Monitoring
5 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): REPEAT INFRACTION: This facility is currently on a Boil Water Notice. Please follow up with the Drinking Water Officer for a resolution to the BWN.
- F1.4B Water supplied to the facility must be potable.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Milk in large unlabelled jars was observed in the walk-in cooler. • Ensure all milk in the facility has been appropriately pasteurized. Eggs observed in the walk-in cooler with feathers and debris on the shells • Ensure all eggs are acquired from an approved facility. Home-canned vegetables were observed in the walk-in cooler • Ensure all foods served to customers are from approved sources. Remove all home canning from the facility. All homemade canned items being sold to the public must be tested by an approved laboratory prior to usage or sale of the product in order to ensure that they are free from potentially harmful microorganisms.
- F1.6A All foods on the premises must be from an approved source.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Ensure all handwashing stations are supplied with paper towel.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: Please provide a copy of the Food Safety Plan for review.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: Please provide a copy of the sanitation plan for review.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
6 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): F1.4B: Facility is currently on a Boil Water Notice. Please contact the local Drinking Water Officer for further follow-up.
- F1.4B Water supplied to the facility must be potable.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): F1.6: The following items shelf stable canned items were noted throughout the inspection: • Jam • Different types of sauces • Fruit/Vegetables All homemade canned items must be tested prior to usage or sale of the product in order to ensure that they are free from potentially harmful microorganisms. Corrective Action: Have the pH (4.6 or lower), water activity (0.85 or lower), and other relevant chemical/biological tests conducted on the product by an approved lab. Ensure that the same recipes and processes are used each time the product is made. If the recipe changes then the product will need to be re-tested. The testing requirements noted above must be performed prior to the sale of any product in a retail setting.
- F1.6C Food must be processed in a manner that makes it safe to eat.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1: Acquire chemical test strips for the sanitizer being used within the kitchen. Ensure the sanitizer concentrations are being routinely monitored.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7: During the inspection the following was noted: • One handwashing sink had soap but no paper towel. • The other handwashing sink had paper towel but no soap. Corrective Action: All handwashing sinks must be supplied with liquid hand soap and a single service drying product.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: Please provide a copy of the Food Safety Plan for review.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: Please provide a copy of the sanitation plan for review.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7: Milk steamer was not being sanitized between each use. Corrective Action: Wipe down the milk steamer wand between each use and ensure that sanitizer is available at all times. F1.7: Some home canned items were located in the back dry storage area. Please ensure canned items are being properly labelled and have an appropriate expiry date.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.6 Are the FOODSAFE training requirements being met?
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.6 Are the FOODSAFE training requirements being met?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
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