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Kokanee Springs Resort Restaurant

16082 Woolgar Rd Crawford Bay BC V0B 1E0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kokanee Springs Resort Restaurant has been inspected 7 times by Interior Health Authority since May 30, 2013. The most recent inspection, on July 29, 2026, found no infractions.

5 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on August 30, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 once on August 11, 2015. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 August 11, 2015. For example: 7 - Is the premises free from a pest infestation?

  • 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 August 11, 2015. For example: 15 - Are there handwashing stations available and properly supplied?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on August 30, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary 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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Surface sanitizer was found to be 0 ppm QUATS.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Back door was open and staff stated that they do so to cool the kitchen down. 2. Ventilation hood baffles were heavily soiled and overdue for cleaning.
      • F3.4L - The premises must be protected against entry of pests.
  5. Monitoring

    5 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 3 trays of eggs stored on preparation counter without refrigeration for less than 2 hours. Potentially hazardous foods must be stored and maintained at ≤4°C to prevent the growth of pathogens. Eggs were placed in the walk-in cooler at time of inspection.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 7 - Is the premises free from a pest infestation?
      • Observation(s): Evidence of pests was found in the dry storage area. Mice are known carriers of diseases that could be transferred to the public. Complete the following corrective actions in the dry storage area as discussed with the head chef: 1. Place all food products with plastic and/or paper packaging into containers with tight-fitting lids. 2. Thoroughly clean and sanitize the dry storage floor. Note: The kitchen hires a pest control company to set and monitor traps on a monthly basis.
      • 7.1 - The premises must be maintained free of pests.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Low temperature dishwasher had no chlorine sanitizer as the container was empty with no back up replacement on-site. A sanitizer must be used to ensure equipment, utensils and tools achieve adequate pathogen reduction. Ensure the dishwasher is functioning as intended with the minimum concentration of 100ppm chlorine sanitizer. Note: Implemented manual 3-compartment sink method with bleach sanitizer until chlorine has been delivered for the mechanical dishwasher.
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Mice feces were found in the dry storage area. Mice are known carriers of diseases that could be transferred to the public. Complete the following corrective actions in the dry storage area as discussed with the head chef: 1. Ensure the door to the dry storage area remains closed when it is not being accessed or used.
      • 14.12 - The premises must be protected against entry of pests.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): A step stool blocked access to the knee-operated handwashing sink. In addition, kitchen equipment was stored in the handwashing basin. The handwashing sink must be accessible and convenient to staff at all times of operation. Ensure the handwashing sink is not obstructed and used solely for handwashing purposes.
      • 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

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