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Q's Restaurant

1402 Trans-Canada Hwy Golden BC V0A 1H0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Q's Restaurant has been inspected 11 times by Interior Health Authority since February 8, 2017. The most recent inspection, on July 9, 2026, recorded 2 infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.

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.

  • 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 July 9, 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 5 times across 5 separate inspections, most recently on November 27, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on April 25, 2018. For example: 2 - Is the premises free from a pest infestation?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 25, 2018. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 July 9, 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.

11 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips were available for the QUATS surface sanitizer spray bottle.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The fridge in the main kitchen space was observed to be in need of cleaning. Unsanitary conditions in the fridge can lead to an increased risk of food contamination.
  2. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed 3 frozen pieces of fish in the chest freezer being stored without any wrapping/cover.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Low temperature dishwasher measured at 0ppm chlorine, even after multiple runs. The sanitizer bucket for the dishwasher was further observed to be running low on sanitizer and in need of replacement.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): 1) Upon inspection, it was noted that pre-cut, ready to eat food product used for sushi and Maki rolls were in open containers, some of which were visibly soiled from food production. Temperature of food product was acceptable, at ~ 4 degrees C.
  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): 1) Upon inspection, it was noted that the dishwasher was producing less than 50ppm chlorine at the plate during a cycle.
  6. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Upon inspection, it was noted that the dishwasher was not working properly during cycle, resulting in low measured CL readings.
  7. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Upon inspection, it was noted that the low temperature dishwasher was not dispensing Chlorine sanitizer after multiple cycles.
  8. Monitoring

    0 infractions

  9. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw shrimp stored next to ready-to-eat foods and raw vegetables in the prep line cooler across the hot line. Raw or unprocessed food must always be stored below ready-to-eat foods and vegetables to prevent cross contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Low temperature dishwasher was not able to dispense chlorine after 5 cycles. The dishwasher must function as intended with the minimum concentration of 50ppm chlorine during times of operation.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  10. Monitoring

    3 infractions

    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): Ensure the back door is closed at all time unless in use for delivery and/or entry/exit to help prevent the entry of pests.
      • F2.2A - The premises must be maintained free of pests.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Raw meat was stored above ready-to-eat foods in the walk-in cooler. Ensure raw meat is stored below ready-to-eat foods to avoid cross contamination.
      • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Flour and tempura mix was stored in non-food grade containers without their original packaging. All food must be adequately stored and protected against contamination. Note: The owner was advised to directly transfer the bags of flour and cornstarch in their original paper packaging into containers with tight-fitting lids.
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
  11. Monitoring

    0 infractions

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