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Lickity Split

471 304 St Kimberley BC V1A 3H4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Lickity Split has been inspected 3 times by Interior Health Authority since July 6, 2023. The most recent inspection, on April 27, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food source, labelling and allergens.

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 April 27, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on July 6, 2023. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on January 23, 2025. For example: 5 Are the FOODSAFE training requirements being met?

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

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The chlorine sanitizer solution in the spray bottle was observed to be 0 ppm. Upon discussion with an employee, it was determined that the sanitizer solution was not changed for many days and the concentration was not verified with test strips.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operators FoodSafe has expired and is required to take FoodSafe Level 1 or equivalent course.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    2 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Classic homemade jams and relish were observed on site being retailed. In discussion with the operator, it was learned that the products are not from an approved source. Producer of the jams and relish (operators daughter)
      • F1.6A All foods on the premises must be from an approved source.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solution in use at time of inspection was in excessive quantities. A new chlorine solution was made and labelled by the operator. Test strips are to be used by staff making sanitizer solutions to ensure they are at the correct concentration.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.

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