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Soup Kitchen - Kings Table

125 George St Enderby BC V0E 1V0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Soup Kitchen - Kings Table has been inspected 2 times by Interior Health Authority since September 28, 2023. The most recent inspection, on February 4, 2026, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens and Handwashing and staff hygiene.

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.

  • 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 September 28, 2023. 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 September 28, 2023. For example: 7 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 February 4, 2026. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on February 4, 2026. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 February 4, 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.

2 inspections

  1. 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.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): The floor plan submitted with the food permit application in 2022 does not have any particulars for kitchen equipment or layout. This needs to be resubmitted with these particulars.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): The food safety plan submitted in 2022 does not include delivery. Please advise whether the soup in delivered hot within <2 hours of dishing up from hot holding unit. Please also indicate if there is any soup takeout/delivery for use on another day and if so how its cooled/frozen and kept at safe temperatures.
  2. Monitoring

    2 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): Soups being prepared at home by volunteers. All foods must be prepared on site or at an approved kitchen.
      • F1.6A All foods on the premises must be from an approved source.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Single service paper towel must be available at designated handwashing sink
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.

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