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Silver Kettle Village

2350 72 Ave Grand Forks BC V0H 1H4 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Silver Kettle Village has been inspected 11 times by Interior Health Authority since May 30, 2013. The most recent inspection, on October 17, 2025, recorded 1 infraction.

3 of 11 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, Protecting food from contamination and Handwashing and staff hygiene.

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 October 17, 2025. 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 September 6, 2017. For example: 4 - Are foods handled in a sanitary manner and protected from contamination?

  • 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 September 6, 2017. For example: 5 - Are there handwashing stations available and properly supplied?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on November 6, 2024. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

  • 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 14, 2015. For example: 14 - 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.

11 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher temperature did not reach a minimum of 71C for sanitizing. The operator must use an alternative method of sanitizing dishes (bleach/water submersion method) until the dishwasher can reach a temperature of 71C.
  2. Monitoring

    1 infraction

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): A sewage smell was observed at the time of inspection. The smell was coming from the dishwashing sink grease trap. The grease trap box was not sealed adequately, the grease trap seems to be overstressed that may will cause a sewage backup. This will result in a critical health hazard that requires closure.
  3. 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 solution did not show correct concentration on test strips. There was a blockage in the line preventing sanitizer to pump properly.
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The kitchen dishwasher reached a maximum of 65.8C. This is not sufficient for disinfection. Dishwasher temperature must reach a minimum of 71C at the dish plate for adequate sanitization.
  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Mechanical dishwasher was not sanitizing dishware at a minimum of 160F/ 71C. Sanitizing cycle had dishes sanitized at ~120F/ 48C during inspection Operator had contacted the dishwasher maintenance person, but neglected to inform dishwasher to sanitize dishware with 100 ppm chlorine bleach in a clean sink.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  6. Monitoring

    2 infractions

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Observed an opened bulk bag of flour in the dry storage room. Please ensure any opened bulk items are stored in a cleanable container with a well-fitted lid to avoid pest attraction and contamination.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispenser at the front hand washing station was not dispensing any paper towel. Please ensure all paper towel dispensers are stocked and functional to facilitate adequate hand washing.
  7. Monitoring

    1 infraction

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Observed an opened bulk bag of sugar in the dry storage room. Please ensure any opened bulk items are stored in a cleanable container with a well-fitted lid to avoid pest attraction and contamination.
  8. Monitoring

    2 infractions

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The baseboard behind the dishwasher is falling off and requires reattaching. Two of the preparation table wheels have broken off and the table is being supported by blocks of wood. Replacement of the blocks with proper supports is required. The pot sink waste plumbing is leaking and requires repair. There is a new crack in the flooring by the preparation area. This requires repair so as to provide a washable surface. Is the dishwasher leaking as there is a fair amount of precipitate under the dishwasher.
    • 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): Rich's whip topping does not have a nutritional label. Information found online.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

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