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Pedal and Tap

215 Spokane St Kimberley BC V1A 2E6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pedal and Tap has been inspected 13 times by Interior Health Authority since November 26, 2013. The most recent inspection, on May 27, 2026, found no infractions.

7 of 13 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: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

The last 4 inspections in a row found no infractions. 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 4 times across 4 separate inspections, most recently on December 7, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on January 20, 2022. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 2 times across 2 separate inspections, most recently on July 8, 2021. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on April 3, 2017. For example: 8 - Are the sanitation procedures (Sanitation Plan) current and available on site?

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.

13 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer dispenser not consistently producing QUATs sanitizer at a 200 ppm concentration. Employee will be discussing this with service person in the coming days. A contingency 100 ppm chlorine sanitizer solution was made up for use in the kitchen at the time of inspection.
  6. Monitoring

    1 infraction

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Meatloaf was observed thawing at room temperature. Thawing must occur at or below 4 C, as part of the cooking process or under cold running water.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  7. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizing concentrations were measured at 0 ppm for the glasswasher. Iodide sanitizer concentrations should be a minimum 12.5 ppm. Effective sanitization procedures destroy organisms of public health importance that may be present on food contact surfaces.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towel found at handwashing sink in the bar area. Effective handwashing by food handlers protects them and others against the spread of communicable diseases. Paper towel must be available at handwashing sink.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  8. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quat sanitizer spray bottle in the kitchen and in the bar area measured at 100ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  9. Monitoring

    0 infractions

  10. Monitoring

    2 infractions

    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash station in the bar area did not have soap or paper towels at the time of inspection.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan not on site at the time of inspection.
  11. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): - Left and Right produce coolers and small cheese cooler (as named in temperature logs) are lacking accurate thermometers. - Temperature log for produce cooler left has been reading consistently above 40'F since mid-December and no corrective actions are noted.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - Quats sanitizer in spray bottles and directly from dispenser measured at 100ppm. - Knives stored between wall and back of handsink which can not easily be cleaned and sanitized.
  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

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