Skip to content
Loading map…

Kootenay Star Country Store

402 Front St Kaslo BC V0G 1M0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kootenay Star Country Store has been inspected 9 times by Interior Health Authority since February 8, 2013. The most recent inspection, on February 7, 2025, found no infractions.

3 of 9 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, Protecting food from contamination and Pests.

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 3 times across 3 separate inspections, most recently on December 17, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 December 17, 2019. 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 2 times across 2 separate inspections, most recently on November 7, 2023. For example: 2 Are proper pest control measures in place on the premises?

  • 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 June 20, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 February 8, 2013. For example: 2 - Are washroom hand washing stations properly maintained?

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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): There are a significant number of flies present in the facility during the inspection, mostly near the espresso machine.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2C The premises must be maintained free of pests.
  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Prep cooler at 17°C. Operator to discard all potentially hazardous foods.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Prep cooler was at 17°C.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  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): Storage shelves under the sink in the upper prep area are soiled.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1. Packaged raw ground beef was placed on top of packaged lettuce in the prep cooler. DISCONTINUE THIS PRACTICE IMMEDIATELY. 2. Brown sugar was being stored in a non-food grade bin.
  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Sandwich cooler was found to be 13.1°C using a calibrated probe thermometer. When questioned, the owner stated that the cooler was making a noise so it was unplugged during lunch service. The owner then plugged the cooler back in.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Prep area/kitchen was found to be unclean and generally unsanitary. This is a repeat deficiency.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  7. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Small glass cooler near till was found to be 17.5°C using a calibrated probe thermometer. All potentially hazardous foods were discarded by the operator at the time of inspection. Repair/replace this cooler so that it can maintain ≤ 4°C.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 7 - Is the premises free from a pest infestation?
      • Observation(s): Flies were found in the kitchen. Install pest control devices to eliminate pests in the facility.
      • 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): 3 compartment sink method in use but performed incorrectly. Ensure to wash, rinse then sanitize for at least 2 minutes and next leave dishes and utensils to air dry to adequately remove contamination and/or pathogens.
      • 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Baked bread destined for human consumption was found in black garbage bags at the time of inspection. Discontinue this practice immediately. Only food grade bags/containers can be used for storing food in a food service establishment.
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • 15.2 - Are washroom hand washing stations properly maintained?
      • Observation(s): Paper towel missing. Operator took immediate action to correct.

Nearby inspected facilities

Own this business? Add a badge to your website