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Our Place

290 Spokane St Kimberley BC V1A 2E4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Our Place has been inspected 14 times by Interior Health Authority since April 29, 2013. The most recent inspection, on February 9, 2026, found no infractions.

4 of 14 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 10 times across 7 separate inspections, most recently on June 18, 2024. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 5 times across 5 separate inspections, most recently on June 18, 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 4 times across 4 separate inspections, most recently on January 20, 2020. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 4 times across 4 separate inspections, most recently on January 20, 2020. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 August 20, 2019. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

14 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): 2 boxes of bacon were observed thawing at room temperature. Upon discussion with staff, it was determined that bacon is thawed at room temperature for at least 24 hours. Appropriate methods of thawing include; as part of the cooking process, under refrigeration (at or below 4 C) or under cold running water. Bacon may only be allowed in the temperature danger zone for 2 hours.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Multiple knives were stored by the line between the counter and the wall. This area is hard to clean and subject to contamination. Knives cannot be stored in this area unless they are cleaned and sanitized before use which is not believed to be practical. Relocation of the knives is required to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No thermometer was available in the back storage area refrigerator. As well, this refrigerator was not on the twice daily temperature log. Please locate a thermometer and begin a temperature log for this unit.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  5. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Ice bath holding cut up veggies and cheese measured at 16°C. All potentially hazardous food must be stored at a temperature of 4°C or less to help prevent the growth of pathogens. Increase ice and water levels for ice bath or use smaller containers to hold veggies and cheese and refill when needed to keep temperatures of 4°C or less.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): [1] Dishwasher tested at 25 ppm of chlorine. Effective sanitization procedures destroy organisms of public health importance that may be present on food contact surfaces. Chlorine sanitizer concentrations should be a minimum 50ppm, recommended 100-200 ppm. [2] Bleach solution spray bottle in kitchen measured at 0 ppm. Effective sanitization procedures destroy organisms of public health importance that may be present on food contact surfaces. Chlorine sanitizer concentrations should be a minimum 50ppm, recommended 100-200 ppm.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Permit not posted in conspicuous location. Interior Health permit must be posted in a conspicuous location visible to patrons.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  6. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Continued issue: Eggs in a table top container at 23C. Towards the end of the lunch rush, please ensure that eggs are kept in the stand-up cooler next to the grill area as eggs will end up spending too much time in the Temperature Danger Zone. Operator stated that eggs were out no longer than 2 hours as the facility has been very busy and they went through a lot of them.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): [1] Chlorine test strips are not available. [2] High temperature dishwasher not calibrated yearly to ensure their accuracy; therefore recommend the use maximum registering thermometer or thermal paper as a monitoring tool to ensure that the dishwasher is capable of not only cleaning, but also sanitizing at all times. [2] Temperature, chemical concentration monitoring logs should be in place.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Continuing issue: Raw sausage (potentially hazardous food) was placed on countertop near the grill to thaw. It was still mainly frozen and was placed in the cooler upon inspector's inquiry. This is a high risk practice, and should be discontinued to reduce liability. Please plan ahead and place frozen items in the refrigerator ahead of time. Never thaw items at room temperature; your facility is very busy, time in the Temperature Danger Zone can quickly accumulate for potentially hazardous foods.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): [1] Moist wiping cloths were observed on several surfaces in the food prep areas. Sanitizer was only set up at the service area. Please ensure that wiping cloths are immersed in a proper sanitizer solution at all times between uses. This is a facility that is very busy; please use sanitizer on surfaces between your processes; clean/sanitize as you go. [2] A number of surfaces (flooring, cupboards, some shelving) are showing now wear and tear and appear porous. Porous surfaces cannot be properly cleaned and sanitized. Please seal these surfaces to ensure they are smooth and impervious to moisture to facilitate proper cleaning and sanitation.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Inspector noted that the designated handwash station was in constant use during the inspection for other than handwashing purposes such as air drying, storing items in it. Please remember that the handwash station is the 'dirty-end' of processes, and the air-drying station is the 'clean-end' of processes and proper sanitation of the sink would be a must if used for both purposes. Sanitizer was not available in the food preparation areas at all at the time of inspection, only at the service area. The facility is equipped with a high temperature mechanical dishwasher and a 2-compartment-sink from which one of the sinks is the designated handwash sink. This is a high volume facility with several staff members and the designated handwash station should be accessible at all times and in use. Inspector feels that facility needs would require a 3-compartment-sink in place of the current 2-compartment sink. Perhaps when the facility upgrades are being planned, this would be a practical installation to make where the far end sink could be used as handwash station and the other 2-compartments serve dishwashing purposes. Until an additional sink is installed, please ensure that your Sanitation Plan addresses clearly the safe use of the limited number of sink available.
      • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan was not observed on site. Please ensure that your Food Safety Plan is complete and available to all staff for the better understanding of hazards and their control.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
  7. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. A container of eggs measured at 20.3 degrees C. 2. A container of shredded cheese and ham measured at 10 and 12 degrees C. Staff mentioned that the cheese and ham has been out for less than 2 hours.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chlorine sanitizer spray bottle measured at 0ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): 2 boxes of bacon observed to be thawing at room temperature. Temperature measured at 10 degrees C. Staff mentioned that it has been out for less than one hour.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  8. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Bus pans holding small containers of food including shredded cheese, ham, mushrooms and tomatoes were submerged in a thin layer of ice. Shredded cheese measured at 8 degrees C and ham measured at 10 degrees C. ** This is a reoccurring infraction. 2. A tub of cream cheese measured at 17 degrees C. Staff mentioned it has been out for more than 2 hours.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): There are a few wet cloths sitting on the counters.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.1 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Operating permit was not visibly displayed at the time of inspection.
      • F3.1A - Operator must have a valid permit to operate or approval to operate.
  9. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): One set of lights in the kitchen above food prep area is missing a light cover.
  10. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Bus pans holding small containers of food including grated hard cheese, sour cream and cut pieces of ham, mushrooms, and tomatoes were submerged in a thin layer of ice. Surface temperature read 8 degrees C. Operator replenished the ice in the pans so that the containers were adequately submerged in the ice. **This is a reoccurring infraction. Previously frozen sausage was left out at room temperature to thaw. Employee was informed to place it in the fridge or use other appropriate methods to thaw foods. This was corrected during inspection.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Large quantities of eggs were left out at room temperature at the time of inspection. Employee was informed to only take out eggs that would be used immediately and refrigerate the rest. This was corrected during inspection.
  11. Monitoring

    3 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): Soup was seen left out cooling on the counter. A temperature taken with an IR thermometer read 37.6 degrees Celsius. Operator stated it had just been left out for a short time and put it in a hot holding station to keep it away from the temperature danger zone. Soup temperature was taken again and shown to be above 60 degrees Celsius. This was corrected during inspection.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Bus pans holding small containers of food including grated hard cheese, sour cream and cut pieces of ham, mushrooms, and tomatoes were submerged in a thin layer of ice. Surface temperature read 9 degrees C. Employee replenished the ice in the pans so that the containers were adequately submerged in the ice. This was corrected during inspection.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Bulk container of margarine was seen left out. Ensure only the amount that will be used immediately is taken out from the bulk container and put into a smaller sized holder. Employee scooped out a small amount and put the rest back into the cooler. This was corrected during inspection.
  12. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Staff indicated that counters were sprayed with fantastic once a day (end of shift). Wiping cloth bucket for tables did not contain sanitizer.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Noted that raw meat (ground beef and sausage) were being stored on a cooler shelf above eggs, sour cream etc.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan not completed for this facility.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  13. Monitoring

    0 infractions

  14. Monitoring

    0 infractions

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