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Kinuseo Cafe

275 South Gate, Tumbler Ridge, V0C 2W0 · Restaurant

Official record from Northern Health →

Inspection summary

Kinuseo Cafe has been inspected 6 times by Northern Health Authority since August 11, 2022. The most recent inspection, on June 24, 2026, recorded 3 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 12 times across 5 separate inspections, most recently on June 24, 2026. For example: 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 2 times across 2 separate inspections, most recently on December 12, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 December 12, 2024. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 August 8, 2023. For example: 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 6 times across 3 separate inspections, most recently on June 24, 2026. For example: 212 - Repeat Operator has not provided acceptable written food handling procedures [s. 23]

About this data

These results come from Northern 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.

6 inspections

  1. Routine Inspection

    3 infractions

    • 212 - Repeat Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food safety plan was not provided upon request. Manager says documents are kept with receptionist and they were unavailable at the time of inspection. Food safety plans are to be kept onsite and accessible at all times.
      • Corrective Action: Ensure to provide a copy of food safety plan on site and make them accessible at all times.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Cooking hood was observed to be maintained in an unsanitary condition. Ensure to have cooking hood cleaned and sanitized regularly as unsanitary condition can cause contamination of food been cooked.
      • Corrective Action: Clean cooking hood as it is been used.
    • 314 - Repeat Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Sanitation plan was not provided upon request. Manager says documents are kept with receptionist and they were unavailable at the time of inspection. Sanitation plans are to be kept onsite and accessible at all times.
      • Corrective Action: Ensure to provide a copy of food safety plan on site and make them accessible at all times
  2. Follow-Up Inspection

    1 infraction

    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The exterior surface of some rubber garbage cans are soiled badly and not in a sanitary condition.
      • Corrective Action: Clean the exterior surfaces or replace the garbage cans with new ones. The Operator indicated that new cans will be purchased.
  3. Routine Inspection

    8 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bread buns are stored in a cardboard box.
      • Corrective Action: Replace the cardboard box with a container with smooth non-absorbent surfaces.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: A written Food Safety Plan was not observed in the facility.
      • Corrective Action: Provide a written Food Safety Plan to the EHO and maintain the Plan in the facility.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The interior surface of the left flat grill oven has significant amounts of grease and dirt accumulation.
      • Corrective Action: Clean the interior surface thoroughly.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The exterior surfaces of two garbage cans in the pizza prep. area are soiled badly.
      • Corrective Action: Clean the surfaces thoroughly or replace the garbage cans.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The interior surface of the Kenmore upright freezer is dirty and corroded. The EHO was advised that a new freezer has been ordered.
      • Corrective Action: Clean the interior surfaces and replace the freezer.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The Chlorine concentration in the dish washing machine is less than 50 ppm. In order to sanitize items, a Chlorine concentration of 100 ppm or more is required.
      • Corrective Action: Have the dish washing machine serviced so that Chlorine concentrations are at least 200 ppm. The use of Chlorine tests strips is recommended to monitor Chlorine concentrations.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: A written Sanitation Plan was not observed in the facility.
      • Corrective Action: Provide a written Sanitation Plan to the EHO and maintain the Plan in the facility.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The paper towel dispenser in the pizza prep. area did not contain paper towels. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  4. Routine Inspection

    8 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bread buns are stored in a cardboard box.
      • Corrective Action: Replace the cardboard box with a container with smooth non-absorbent surfaces.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: A written Food Safety Plan was not observed in the facility.
      • Corrective Action: Provide a written Food Safety Plan to the EHO and maintain the Plan in the facility.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The interior surface of the left flat grill oven has significant amounts of grease and dirt accumulation.
      • Corrective Action: Clean the interior surface thoroughly.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The exterior surfaces of two garbage cans in the pizza prep. area are soiled badly.
      • Corrective Action: Clean the surfaces thoroughly or replace the garbage cans.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The interior surface of the Kenmore upright freezer is dirty and corroded. The EHO was advised that a new freezer has been ordered.
      • Corrective Action: Clean the interior surfaces and replace the freezer.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The Chlorine concentration in the dish washing machine is less than 50 ppm. In order to sanitize items, a Chlorine concentration of 100 ppm or more is required.
      • Corrective Action: Have the dish washing machine serviced so that Chlorine concentrations are at least 200 ppm. The use of Chlorine tests strips is recommended to monitor Chlorine concentrations.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: A written Sanitation Plan was not observed in the facility.
      • Corrective Action: Provide a written Sanitation Plan to the EHO and maintain the Plan in the facility.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The paper towel dispenser in the pizza prep. area did not contain paper towels. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  5. Routine Inspection

    3 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Sliced meats and vegetables stored in a sandwich cooler were stored at above 4°C. The internal temperature of the meats was measrued to be at 9°C. All potentially hazardous foods must be stored at or below 4°C or above 60°C to minimize growth of pathogens and toxin production which may lead to foodborne illnesses when consumed by the public. The temperature in the walk in cooler was measured to be at 16°C. Operator was thawing foods in the walk in cooler.
      • Corrective Action: Operator discarded the potentially hazardous foods from the refrigerator and will not be using the defective sandwich refrigerator until it is reparied by a professional. A sign must be posted on the refrigerator so as to warn employees from using it for storage. Operator must not use walk in cooler as a means of thawing procedure. Do not store potentially hazardous foods in the walk in cooler until it is repaired and can maintain a temperature of 4°C or lower.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The bleach sanitizer concentration level measured in the sanitizer buckets bottle placed in the kitchem were at 0 PPM. Inadequate sanitizer solution may lead to improper sanitisation of the food contact surfaces which in turn may lead to contamination of the other foods being prepared on the same surfaces.
      • Corrective Action: Operator refilled the bottle immediately with freshly prepared bleach solution. Operator to check the concentration of sanitizer with test strips once daily.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Meat slicer was not cleaned and sanitized properly and it contained the meat residuals attached to it under the hard to clean surfaces. The meat residuals left on the slicer are exposed to room temperature which may lead to growth of pathogens and toxin formation and may cross contaminate the other food products when the slicer is reused.
      • Corrective Action: The operator was told to dissemble the meat slicer and clean and sanitize the equipment as per the manufacturer’s guidelines.
  6. Routine Inspection

    0 infractions

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