Skip to content
Loading map…

Mount 9 Eatery

521 7th Ave Keremeos BC V0X 1N0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Mount 9 Eatery has been inspected 3 times by Interior Health Authority since May 16, 2024. The most recent inspection, on February 23, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

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 4 times across 3 separate inspections, most recently on February 23, 2026. 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 February 23, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 February 23, 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.

3 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): At the time of inspection, the quaternary ammonium and chlorine test strips were observed expired.
      • 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 the time of inspection, the sanitizing concentration of the chemical (chlorine) mechanical dishwasher was observed at 0 ppm. The machine completed more than 5 cycles, all concentration levels observed at 0 ppm. Operator advised to remove food in a sink, ran through the mechanical dishwasher for a wash and rinse and use the other sink for the sanitizing method. Ensure that the multi-use articles are fully submerged in the Quat based sanitizing sink. The sanitizing sink is to be replaced every 2 hours. Operator advised to use specified method until mechanical dishwasher is working appropriately. Operator provided with small amount of quat test strips to ensure appropriate concentration strength reached. Operator obtained work order during inspection from specialist.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): At the time of inspection, the following infractions were observed: [1] Build up of grease and grime on sides of deep fryers. [2] Build up of grease and food debris on floor underneath cooking units.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): At the time of inspection, single-use plastic scoops without handle submerged in spices.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): At the time of inspection, chemical mechanical dishwasher observed only reaching between 10-25 ppm chlorine. Ensure that chemical dishwasher reaches the appropriate sanitizing strength at 50 ppm.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): At the time of inspection, build up of grease and grime observed in between fryers.
      • 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.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - please ensure all coolers have an accurate thermometer and test strips are readily available to check the strength of your sanitizers (chlorine for your dishwasher and quaternary ammonia for your spray sanitizer)
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - please clean and sanitize your ice machine
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - please check dishwasher sanitizer pump to make sure it is able to be adjusted to ensure it has capacity to deliver 500 ppm chlorine in final rinse

Nearby inspected facilities

Own this business? Add a badge to your website