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Kirsten's Hideout Cafe

1390 Columbia St Kamloops BC V2C 2W8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kirsten's Hideout Cafe has been inspected 8 times by Interior Health Authority since October 2, 2017. The most recent inspection, on January 13, 2026, recorded 2 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on January 13, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 3 separate inspections, most recently on January 27, 2025. 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 2 times across 2 separate inspections, most recently on January 11, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 March 11, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 January 13, 2026. For example: 6 Are the premises designed and equipped to ensure safe 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.

8 inspections

  1. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • General sanitation such as accumulation of grease/food debris behind dishwasher and cooking equipment • Organize/remove items from kitchen not needed in day to day operations for ease of cleaning etc • Surfaces that have cracked or are broken should be replaced instead of duct tape especially where food contact surfaces are involved. • Behind dishwasher- recommend you cover the exposed pipes (repair wall) and floor gaps so that water and other debris does not accumulate
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • As discussed, duct tape to be removed from food contact surfaces and refinished • Avoid use of cloth towels in the back and front for storage of dishes and glass ware as these can be prone to increasing contamination during the day. All surfaces should be smooth, tight , non absorbent and easily cleanable.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quat test strips required to test sanitizer used at the premise. Operator had pH test strips which are not appropriate. Consult with your chemical supplier to get the correct strips for the sanitizer they provide
      • 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): Low temperature dishwasher testing <25 ppm chlorine Quat spray bottles >500 ppm Quat
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • All spray bottles of liquid must be properly labelled with contents • Repair leaks at hand sink • Cover exposed light bulbs in front cook line area
  3. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): As per May 2/23 inspection: QUAT test strips required to test sanitizer concentration
      • 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): • At start of inspection dishwasher sanitizer was inadequate in concentration. Staff primed pump and it was testing 50 ppm • Bottles of Quat sanitizer were not at recommended levels. No test strips onsite. Staff adjusted concentration and EHO tested to ensure proper concentration
      • 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): All spray bottles of liquid must be properly labelled with contents Repair leaks at hand sink and 2 comp sink
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand sink water was turned off because taps are leaking Hand sink access was blocked with mops, brooms and cleaning items
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7E Handwashing stations must remain accessible at all times.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): QUAT test strips required to test sanitizer concentration
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature logs not available at time of inspection. Operator was given a template to copy for use. Operator stated record sheets were at home. Please send a photo of the last couple months of temperatures.
  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): "habco" cooler unit- food/air temp approx 9c Does not appear that thermometer is accurate-replace and put in a location that will give a more accurate representation of air temp. Recommend probing food routinely to ensure it is 4c or less.
      • 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): At time of inspection staff was using the low temperature dishwasher with 0 ppm sanitizer. Staff were able to remedy the issue and at end of inspection sanitizer was being dispensed in required concentration.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Food temperatures in "bread cooler" near front were 7.5c Do not overfill cooler so that air can properly circulate.
  8. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Provide protective sleeves for exposed light covers over food preparation area 2. Leak in dishwasher? bucket of foamy water noted under dishwasher piping 3. General cleaning especially under cooking equipment, other hard to reach areas

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