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Kokanee Inn Pub

123 9th Ave S Creston BC V0B 1G3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kokanee Inn Pub has been inspected 14 times by Interior Health Authority since December 11, 2012. The most recent inspection, on February 5, 2026, recorded 2 infractions.

5 of 14 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: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 4 separate inspections, most recently on February 5, 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 3 times across 3 separate inspections, most recently on May 3, 2023. 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 2 times across 2 separate inspections, most recently on February 5, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 6, 2018. For example: 2 Are proper pest control measures in place on the premises?

  • 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 July 14, 2017. For example: 5 - Are there handwashing stations available and properly supplied?

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.

14 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Hot holding unit containing gravy and soup was holding food products at 56 degrees Celsius at the time of the inspection. Food in hot holding units should be able to maintain a minimum of 60 degrees Celsius at all times. The hot holding unit is new, and this is the second day the facility has used it. Employee on site confirmed that the items would be rapidly reheated and the unit would be turned up so that 60 degrees Celsius would be maintained. Corrected during the inspection.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Bar area is using reusable wiping cloths for wiping food contact surfaces. Damp wiping cloths may harbor bacteria and lead to pathogen growth. It is recommended to either use single use paper towel to wipe food contact surfaces, or submerge reusable wiping cloths in a bucket containing the sanitizer to prevent pathogen growth.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. Teriyaki sauce and other sauces labelled as 'refrigerate after opening' were opened and stored at ambient temperature 2. Hot holding of gravy and soup was adequate (>60C)
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Barley was observed to be cooling in a bucket on prep counter. The operator stated that it had been cooling for approx. 1 hour and the temperature was measured as 69C by probe thermometer. Potentially hazardous food must be cooled using appropriate equipment (i.e. shallow pans or cooling wand) to achieve required time/temperature controls.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F1.7 Are foods protected from contamination?
      • Observation(s): 1. Basement ice machine requires interior cleaning to remove bacterial/fungal growth and protect ice from possible contamination. 2. Basement ice machine Scoop was stored on an unsanitary surface and not protected from contamination. The ice scoop must be sanitized and stored in a sanitary food-safe container. 3. Bar ice well Scoop was stored in the ice well. The ice scoop must be kept separately from ice in a sanitary food-safe container to prevent cross-contamination. 4. Two buckets of bar service ice were observed to be uncovered in the walk-in bar cooler. Ice is a ready-to-eat food and must be protected from possible contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Facility using QUAT based sanitizer for sanitizing food contact surfaces. Although sanitizer was measured at the proper concentration, no test strips were available on site to verify concentration has been met.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): glass sanitizer 0 ppm must be 50-100ppm CL or 200ppm Quat
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Ceiling in kitchen requires repair.
  8. Monitoring

    1 infraction

    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Hand wash sign required in the kitchen.
  9. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Daily charting of temperatures are required.
  10. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Temperatures are not recorded on a daily basis.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Cover for lights are required.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Still working on food safety plan.
  11. Monitoring

    0 infractions

  12. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Glass washer provided 0 chlorine when first tested. It was observed that the bottle of sanitizer was near empty. The bottle of chlorine was changed and primed at the time of inspection. Eventually 50ppm of chlorine was provided. Note: - Ensure to change the bottle of sanitizer when it is running low. Also as indicated previously, concentration of chlorine should be tested frequently with chemical test strips to verify that adequate amount of sanitizer is used to properly sanitize the glasses. - High temperature dishwasher final rinse temperature was measured at ~80C (at the dish) - good. The final rinse temperature at the manifold (measurement on the dial) was observed at 190F/88C - good. - Bottle of Quats sanitizer (in the kitchen) measured at 200ppm. Please ensure the bar area is also provided with bottle of Quats sanitizer at adequate concentration.
  13. Monitoring

    0 infractions

  14. Monitoring

    0 infractions

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