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Ktunaxa Grill/Nasookin Room

3609 Hwy 31 Ainsworth Hot Springs BC V0G 1M0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Ktunaxa Grill/Nasookin Room has been inspected 9 times by Interior Health Authority since May 13, 2013. The most recent inspection, on May 23, 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: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 March 15, 2024. 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 June 12, 2018. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 June 12, 2018. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 May 13, 2013. For example: 1 - Are potentially hazardous foods stored so food is maintained below 4°C?

  • 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 once on March 15, 2024. 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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizers that require mixing must have test strips to determine the final concentration.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The flooring in the walk-in cooler is in poor shape. The floor is peeling and rusting.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    0 infractions

  4. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Heavily soiled knife was found in the knife holding slot at the side of the chopping block. The knife also had duct tape wrapped around the handle.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Kitchen surface sanitizer bottle was filled with water. Surface sanitizer was not being used when sous chef was wiping down prep cooler cutting boards.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Bar handwash station was lacking paper towel at the time of inspection.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  5. Monitoring

    1 infraction

    • Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher was found to have a final rinse of 67°C after 3 cycles. Minimum rinse temperature to adequately sanitizer dishware is 71°C.
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
  6. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. High temperature dishwasher was found to have a final rinse of 67.5°C at the dish after 3 cycles, using a calibrated probe thermometer. 2. Deli slicer was found to have encrusted food on it.
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): Ice scoop was found on top of the ice machine which was covered in dust. Store ice scoop in a sanitary container so that ice cannot become contaminated.
  9. Monitoring

    1 infraction

    • 11.1 - Are potentially hazardous foods stored so food is maintained below 4°C?
      • Observation(s): Two coolers near the line. Low severity of consequence. Staff took immediate action to solve issue.
      • 2 Observations, Low Severity of Consequences : Potentially hazardous foods must be stored or displayed at a temperature of 4°C or colder.

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