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Koochin's Borscht

11-2375 1st St S Cranbrook BC V1C 6J7 · Food Manufacturing - Food Processing

Official record from Interior Health →

Inspection summary

Koochin's Borscht has been inspected 3 times by Interior Health Authority since September 12, 2019. The most recent inspection, on April 3, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.

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 once on April 11, 2023. For example: 3 Are proper cooling and reheating procedures followed?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on April 11, 2023. For example: 1 Does the facility have proper monitoring supplies?

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.

3 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Observation: Operator noted that cooked borsht was cooled by placing the product into smaller containers before placing into the freezer. However no cooling log was used to accurately track cooling processes. Potentially hazardous foods must be cooled from 60°C or above to 20°C within 2 hours, and from 20°C to 4°C or below within 4 hours. Corrective Action: Ensure cooling logs are in place to verify each batch was cooled within the appropriate time frame.
      • 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.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: No probe thermometer was available to monitor processes (e.g. monitor temperature for cook step or proper cooling). Corrective Action: Have probe thermometer available on site. Observation: No thermometers were available for freezer units to monitor temperature. Corrective Action: Install thermometers inside freezer units to monitor temperature. Observation: No chlorine sanitizer test strips were available on site to assess the concentration of the chemical sanitizer used on the premises. Corrective Action: Have non-expired chlorine test strips available on site.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): [1] Calibrated thermometer not available. [2] Recordkeeping logs should be in place for monitoring the cooling process (time/temperature) [3] Bleach sanitizer test strips not observed.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.

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