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The Ranch Restaurant

511 7th Ave Keremeos BC V0X 1N0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Ranch Restaurant has been inspected 5 times by Interior Health Authority since December 2, 2021. The most recent inspection, on August 19, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. 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 5 times across 4 separate inspections, most recently on August 19, 2026. For example: 7 Are foods 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 August 19, 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 once on November 1, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on December 15, 2025. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 April 28, 2025. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

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.

5 inspections

  1. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed food products (Cooked Roast Beef & Cooked Shredded Chicken on plates partially covered with cellophane, stacked on top on each other without use by / prepared on labels , Fresh Cut and Par-Blanched Fries in Buckets stored on the floor without lids) within the walk-in refrigerator stored in non-food grade containers without container lids, without adequate food product labels, and on the walk-in refrigerator floor surface. Within the stand-up reach in freezer, a metal bowl was observed stored within frozen battered onion rings and pre-cooked chicken strips were observed to be stored in a non-food grade containers, uncovered. Observed the walk-in refrigerator fans to have a heavy build-up of dirt, dust, grime and bacterial residues on the protective fan blade housing. Observed bowls used as scoops to retrieve bulk flour and vegetable soup broth stored within the bulk ingredient containers' food product.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Stand Up Reach In Freezer was missing an internal accurate indicating thermometer. Walk-in refrigerator missing internal accurate indicating thermometer.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): At time of inspection, the dedicated hand wash sink behind the grill and hood range ventilation system within the large stainless steel preparation table was not free from clutter (dishes within the dedicated hand wash sink). Environmental Health Officer communicated to the kitchen staff that the dedicated hand wash sink shall be accessible at all times for Food Handlers to conduct adequate hand hygiene and hand washing during food service. The large single-use paper-towel dispenser was observed approximately 3-4 ft from the dedicated hand wash sink basin, and mounted on the wall above the stainless steel potato cutter for fresh cut fries. Permitting water from hands to drip directly onto the food utensil / equipment when Food Handlers are drying their hands. A roll of single-use paper towel was dispensed on a vertical spindle on the counter next to the dedicated hand wash basin. Liquid soap was observed to be stored and dispensed from a hand-pump bottle next to the hand wash sink faucet.
  2. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): FOODSAFE certificate not available onsite. Ensure that a copy of staff and operator FOODSAFE certificates are available on site.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): At the time of the inspection, food was observed uncovered in the upright freezers. Ensure all food products are adequately covered and protected from contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): At the time of the inspection, mildew build-up was observed in the ice machine. Ensure to adequately clean and sanitize the ice machine.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan on site. Ensure sanitation plan is current and includes procedures for making QUAT sani-sprays.
  4. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - upright cooler in service area reading 8C av. - must be able to reliably hold foods at 4C/40F or colder to hold potentially hazardous foods
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - thermometer in upright cooler needs replacing
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - ice machine needs cleaning/sanitizing - grease hood needs cleaning
  5. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - please ensure fan units of coolers are cleaned regularly and grease hood needs steam cleaning - follow-up Jan 26/22
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - countertop by dishwasher has broken/chipped laminate - please repair to a cleanable durable surface

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