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Measuring Up

427 7th Ave Keremeos BC V0X 1N3 · Community Kitchen - Food Processing

Official record from Interior Health →

Inspection summary

Measuring Up has been inspected 5 times by Interior Health Authority since September 9, 2016. The most recent inspection, on August 21, 2026, recorded 2 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 21, 2026. 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 September 9, 2016. For example: 15 - Are there handwashing stations available and properly supplied?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on June 15, 2023. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

  • 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 August 21, 2026. 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.

5 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips for the food contact surface sanitizer.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): At time of inspection the bleach (Sodium Hypochlorite) Food Contact Surface Sanitizer within the labelled spray bottle was tested and a solution concentration of 0 ppm Bleach was observed. Upon further investigation, the Environmental Health Officer observed the bulk chemical sanitizer ( 5 % Un-Scented Bleach ) was 5 years past it's expiration date, indicating the chemical sanitizer that requires dilution has severely degraded below it's mass percent concentration. Environmental Health Officer instructed the operator to purchase a bottle of un-scented bleach from the local grocery and / or hardware store and then re-make the Food Contact Surface Sanitizing Solution with the new chemical sanitizer. Operator found another bottle of un-scented house-hold bleach (within it's valid expiry) in the rear dry inventory storage where the Environmental Health Officer proceeded to provided health education and instructions to Food Handlers on creating a diluted Bleach sanitizing solution with a concentration of 200 ppm (bleach). Operator was instructed by the Environmental Health Officer to revise their sanitation plan to include the food contact surface sanitizer dilution steps to make an effective and proper bleach food contact surface sanitizer.
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - please confirm sani-cycle of current dishwasher
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): - please look into more stable setup for ware washing, e.g., triple-sink and drainboard or commercial dishwasher
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): - hand wash sink needs dispensed soap and paper towel

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