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Queen Victoria Hospital

1200 Newlands Rd Revelstoke BC V0E 2S0 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Queen Victoria Hospital has been inspected 12 times by Interior Health Authority since April 8, 2013. The most recent inspection, on August 13, 2026, found no infractions.

6 of 12 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, Protecting food from contamination and Food temperature control.

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 3 times across 3 separate inspections, most recently on August 24, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 October 10, 2019. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 November 6, 2018. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 September 14, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary 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.

12 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): Quats sanitizer in the three compartment sink was at ~0ppm. Quats sanitizer must be at 200 ppm to ensure proper sanitation. Check the sanitizer solution with the test strips every time to ensure enough sanitizer is actually in the sink.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
  6. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): CORRECTED DURING INSPECTION - Wall Mounted potato slicer had a handle with a sticky residue. Operator had removed this immediately and stated it would no longer be in service and has not been for an extended period of time. Note that all surfaces must be smooth and easy to clean and a handle with a sticky adhesive residue does not meet this requirement.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  7. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Creamers were kept at room temperature. Staff placed creamers into cooler at the time of inspection. CDI - Corrected During Inspection. Discussed with staff about storing less at room temperature and refill as needed.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quats sanitizer in the bucket for wiping cloths was measured at <200ppm. Sanitizer was changed at the time of inspection. CDI - Corrected During Inspection. As the sanitizing solution is transported from the main kitchen to the cottages for sanitizing, it was discussed with operator and staff that they should be verifying the concentration frequently or prior to use and ensure adequate concentration is available to properly sanitize the food contact surfaces. Also suggested bringing an extra bucket of sanitizing solution for the wiping cloths. Note: - High temperature dishwasher final rinse temperature reached an adequate temperature. 78C was measured. - Sanitizer dispenser located in the kitchen provided 200ppm of Quats.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Baseboard is still missing in the dishwashing area.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  8. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Sections of baseboard sealing junction between wall and flooring is missing or has come off in the dishwashing room. Please replace or repair as needed to seal junction. Operator indicated that a service order has already been put in. Please provide pictures for confirmation once work is completed.
  9. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Unsalted butter is being left at room temperature. These were returned to cold storage at the time of inspection. Unsalted butter must be kept under refrigeration conditions and treated as a PHF. Due to the changeover from salted to unsalted butter, please revise handling protocol.
  10. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Quats sanitizer solution for wiping cloth was measured at 50ppm. Quats sanitizer solution for dishwashing was measured at 100ppm. Quats solution from Quats dispenser was measured at 200ppm. Quats sanitizer solution must be maintained at 200ppm to sanitize food contact surfaces properly. The manager indicated that all dispense solutions are changed every two hours. This is an appropriate process. However, Quats sanitizer solutions were lower than 200ppm at the time of inspection. Staff must monitor all dispense sanitizer solutions to ensure the concentration is at 200ppm and replace solutions as the process. Quats sanitizer solutions for wiping cloths and dishwashing were changed at the time of inspection.
      • 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

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