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Selkirk Culinary Lab

820 10 St Nelson BC V1L 3C7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Selkirk Culinary Lab has been inspected 10 times by Interior Health Authority since January 14, 2014. The most recent inspection, on April 1, 2025, found no infractions.

5 of 10 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Handwashing and staff hygiene.

The last 3 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 2 times across 2 separate inspections, most recently on November 18, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on November 18, 2019. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 once on May 29, 2019. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 once on May 29, 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 once on October 29, 2018. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  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): Raw egg being used in mayonnaise and hollandaise sauce. Also discussed leaving ready-to-eat (RTE) potentially hazardous foods (PHF) between 4-60°C for < 2 hours as a maximum which is not intended to be performed repeatedly with the same batch of food.
      • F1.6C Food must be processed in a manner that makes it safe to eat.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No QUATS sanitizer test strips were available.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Soap was being dispensed out of the sanitizer sink dispenser rather than QUATS. All sanitizer wiping cloth buckets and spray bottles had soap solution in them rather than surface sanitizer.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
  5. Monitoring

    2 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Student was observed using cell phone and then preparing food without washing hands
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Walk-in freezer had ice on floor of entryway (employee hazard) and door seal was in need of replacement
  6. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Coke upright cooler in the service area was found to be 13°C. All potentially hazardous foods in the cooler were moved to working 4°C cooler.
      • 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. Side counter can opener was had encrusted food on the blade. 2. Wiping cloth buckets had 50ppm QUATS sanitizer. - Discussed deli slicer cleaning and sanitizing procedure with operator.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  7. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Front line prep cooler was found to be 16.5°C. No food was in the lower cabinet of the cooler; food was contained in the cooler wells.
      • 14.2 - 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.
  8. Monitoring

    2 infractions

    • 7 - Is the premises free from a pest infestation?
      • Observation(s): Mice feces were found in the dry storage area. Some food was also found to be contaminated.
      • 7.1 - The premises must be maintained free of pests.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Evidence of pests in the dry storage area were found at the time of inspection.
      • 14.12 - The premises must be protected against entry of pests.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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