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Nikkyl Place

606 Cook St Creston BC V0B 1G3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Nikkyl Place has been inspected 2 times by Interior Health Authority since April 16, 2025. The most recent inspection, on May 28, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 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 2 times across 2 separate inspections, most recently on May 28, 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 once on April 16, 2025. 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 May 28, 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.

2 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Facility is using a QUAT based sanitizer for sanitizing food contact surfaces. No QUAT test strips were available on site during the inspection.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Outstanding infraction from 2025 inspection: The floors were previously redone with vinyl planks; however, a piece of carpet approximately 3-4 inches wide is observed under the counter. Carpet is porous and not easily cleanable which can trap liquids and harbor bacteria.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Facility has both QUAT sanitizer and bleach/water sanitizer available for use. Chlorine test strips for bleach/water solution and manual dishwashing were located on site; however, no test strips for the QUAT sanitizer was present during the inspection.
      • 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): 1. Bleach sanitizer recorded at 200ppm which is within legislative requirements. 2. QUAT sanitizer concentration was recorded as over 400ppm which is over the legislative requirement of 200-400ppm. Employee on site stated that they would dilute the solution following the observation.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The kitchen floor was previously updated with vinyl flooring that's in good condition; however, there's a narrow strip of carpet remaining beneath the countertop. Carpet is porous and not easily cleanable which can trap liquids and harbor bacteria.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.

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