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Regent Inn Begbie Kitchen

112 1 St E Revelstoke BC V0E 2S0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Regent Inn Begbie Kitchen has been inspected 12 times by Interior Health Authority since May 15, 2013. The most recent inspection, on September 9, 2026, recorded 1 infraction.

4 of 12 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, Handwashing and staff hygiene and Food temperature control.

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 4 times across 4 separate inspections, most recently on September 9, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 3 separate inspections, most recently on February 5, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 3 times across 3 separate inspections, most recently on March 29, 2018. For example: 3 - Are proper cooling procedures followed?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on June 12, 2024. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 2 times across 2 separate inspections, most recently on June 12, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

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

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Pooled eggs were observed in the walk in cooler, pooled eggs must not be stored and must be used immediately. Pooling eggs is a high risk practice, storage of pooled eggs is not permitted.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - walk-in cooler was quite dirty. The fan covers and ceiling had heavy dust build-up. The walls, ceiling and shelving were all in need of a thorough cleaning.
    • F2.7 Are there handwashing stations available and properly supplied?
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  3. Monitoring

    0 infractions

  4. Monitoring

    4 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Pooled eggs were observed being stored overnight. Pooled eggs must be used as soon as they are pooled, and cannot be stored overnight. Do not store pooled eggs.
      • F1.6C Food must be processed in a manner that makes it safe to eat.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): A gap has developed at the bottom of the door to the outside. Doors must be free of gaps to prevent the entrance of pests. Fix this gap by adding something like a door sweep.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Bleach sanitizer was being mixed with soap and water for cleaning. Bleach must not be mixed with anything besides water to ensure maximum chlorine efficiency and proper sanitation.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Behind the grills is becoming greasy and there was a sausage observed lying on the floor. To ensure the sanitary handling of food and to prevent pest harbouring, food premises must maintained in a clean condition. Clean the affected areas.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    1 infraction

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Pooled eggs were observed being stored overnight. Pooled eggs must be used as soon as they are pooled, and cannot be stored overnight. Do not store pooled eggs.
      • F1.6C Food must be processed in a manner that makes it safe to eat.
  6. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towel was available for the hand sink in the kitchen. Refill this hand wash station.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  7. Monitoring

    0 infractions

  8. Monitoring

    3 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): Observed containers of soup (including a few large batches) cooling at room temperature. It appears that temperatures were not being monitored. The soups were placed into the walk-in cooler during the inspection. Cooling procedures were reviewed with operator and staff. Reminded that hot potentially hazardous foods must be cooled rapidly from 60C to 20C within 2 hours then from 20C to 4C within 4 hours. Methods to aid in rapid cooling includes but not limited to using an ice bath, portioning into smaller portions or using an ice wand. Probe thermometer should be used to verify the cooling temperatures especially when cooling large batches of soups. A cooling log should be used to track cooling temperatures. Detailed cooling procedures should be written in the food safety plan.
      • F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
      • F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
      • F1.3C - Accurate thermometer must be available to monitor process.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan was not available upon request. This is a recurring infraction. Facility must have a completed food safety plan that reflects the most current menu.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan was not available upon request. This is a recurring infraction. Facility must have a completed and up-to-date sanitation plan.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  9. Monitoring

    4 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Line cooler temperature measured at 10°C with product temperatures likewise. Minimal items were being kept in this cooler at the time of inspection with the only PHFs being sliced ham and shredded hard cheese in minimal volumes for breakfast service. Operator was instructed to move all PHFs to the walk-in cooler. Repair unit such that food is maintained at 4°C or less. Please provide repair report for review. Do not store PHFs in this unit until required cold storage conditions can be met consistently. Self-serve display conditions during breakfast were reviewed verbally. Please ensure PHF are kept cold (eg. on ice, in insulated containers) during self-serve breakfast.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispenser was not equipped with paper towels at the time of inspection. Please ensure this condition is remedied. I will mark this as being corrected.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan has not been completed. This is a long-term outstanding condition. Please complete a comprehensive food safety plan that covers the nature of your services and submit to me for review by the indicated date. Include a copy of your current menu.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan has not been completed. This is a long-term outstanding condition. Please complete a comprehensive sanitation plan that covers the nature of your services and submit to me for review by the indicated date.
  10. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): A selection of potentially hazardous food items were noted to be kept on the counter (container of shredded cheese, container of cooked bacon, 1/5 cut cantaloupe). Surface temperature measured at 16°C. As this premises only engages in breakfast service from 6:30am, the products have not been out for an unacceptable period of time. It was reviewed that these items must be kept in refrigerated storage. This was corrected at the time of inspection. Please note that all perishable foods that are not in a temperature controlled state (eg. yogurt, hardboiled eggs) must not be reused after the 4 hour breakfast period. Condiments such as cream cheese and whipped butter that are marked as "keep refrigerated" should be kept out in smaller volumes, ideally on ice or in a mini insulated cooler box.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The meat slicer is stored in an open manner in an area prone to contamination (back door/dry storage area). At the time of inspection, a plant was set on top of the meat slicer. It was reviewed that the meat slicer is a critical food contact equipment and must be stored in a manner that protects from contamination. Operator indicated that the unit is wiped down with sanitizer before use, however steps must be taken to protect against contamination during storage (Eg. cover with designated clean cover). Please ensure unit is properly cleaned and sanitized prior to use. Note: Please ensure the serving utensils on the hot buffet line are replaced when dirtied or at least every 2 hours.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): A selection of foods on the buffet line are in open bowls and not covered to protect from contamination (eg. yogurt, granola). Please use a cover to protect from contamination. Alternatively use closed dispensers or pre-packaged units. All perishable foods must not be re-used as they are not in a temperature controlled state.
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

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