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Stoke Hotel

1911 Fraser Dr Revelstoke BC V0E 2S0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Stoke Hotel has been inspected 6 times by Interior Health Authority since April 4, 2018. The most recent inspection, on August 20, 2025, found no infractions.

2 of 6 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: Protecting food from contamination, Food temperature control 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.

  • 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 November 9, 2023. 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 November 27, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 April 4, 2018. 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 27, 2024. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 2 times across 2 separate inspections, most recently on November 27, 2024. 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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperature of the LG fridge containing eggs measured at 7.5 °C. To prevent the growth of pathogens, potentially hazardous foods must be stored at 4 °C or below. Repair or adjust the refrigerator temperature to ensure that food items are maintained at 4 °C or below.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No thermometers were observed in the LG and Samsung refrigerators. Thermometers accurate within 1 °C are required to ensure that potentially hazardous food is stored at 4 °C or below to prevent pathogen growth. Obtain and place NSF certified thermometers in the refrigerators.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Various surfaces in the kitchen are lined with cardboard. Food contact surfaces must be smooth and impervious to allow for proper cleaning and sanitizing. Remove any cardboard.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The small storage closet by cereal bar needs ceiling insulation to be enclosed (drywall); and walls and shelving to be painted. The exhaust system is due for cleaning this month.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips for wall-mounted sanitizer solution just ran out. Operator indicated they have been ordered and should arrive either today or the next. Note: Please ensure wiping cloths in use are fully immersed in sanitizer--only partially submerged at the time of visit.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  6. Monitoring

    2 infractions

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Please ensure all displayed foods (Eg. cut strawberries, fruit syrups) are protected from contamination. This would entail that the holding receptacle has a lid. Ideally, hold cut strawberries in a chilled insulated unit to maintain cold chill for the duration of service.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Please install a paper towel dispenser at the three compartment sink for handwashing. There must be a handwashing station with all ancillary equipment (soap dispenser, paper towel dispenser) in the kitchen. The outside handwash station can be occupied by customers and does not count as a designated handwash station.

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