Skip to content
Loading map…

The Shed Restaurant

180 Deer Park Ave Kimberley BC V1A 2J4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Shed Restaurant has been inspected 11 times by Interior Health Authority since July 11, 2016. The most recent inspection, on February 4, 2026, found no infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 5 separate inspections, most recently on January 30, 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 February 17, 2017. For example: 4 - Are foods handled in a sanitary manner and protected from contamination?

  • 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 December 16, 2019. 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 December 16, 2019. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times on July 11, 2016. For example: 17 - Are written food handling procedures (Food Safety 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.

11 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Spray bottles of QUATs sanitizer were observed at 0 ppm. Upon investigation, it was determined that the dispenser on the wall was not dispensing any sanitizer. Ensure test strips are used to confirm the concentration of the sanitizer is 200 ppm. It is recommended that the sanitizer bottles are changed out daily at the start of shift. Staff were able to obtain QUATs sanitizer from dispenser in associated restaurant.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): QUATs test strips for the surface sanitizer solution were not available. Staff located test strips from another location and brought them on site during the inspection. Ensure test strips for all sanitizer products used are on site at all times for staff use.
      • 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): Spray bottles of QUATs sanitizer were observed at approximately 50 ppm. Ensure test strips are used to confirm the concentration of the sanitizer is 200 ppm. It is recommended that the sanitizer bottles are changed out daily at the start of shift.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quat sanitizer solution in spray bottles measured at 50 ppm. Ensure that Quat sanitizer solution is between 200-250 ppm for effective sanitization. Effective sanitization procedures destroy organisms of public health importance that may be present on food contact surfaces.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  7. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Potentially hazardous food in well coolers and in ice bath were measured at 8-12 degrees C. All potentially hazardous food must be stored at a temperature of 4 degrees C or less to help prevent the growth of pathogens. Consider using a deeper well for ice bath or adding lids to containers to ensure that potentially hazardous foods are at 4 degrees C or lower.
      • 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): Glass dishwasher was measuring at 0 ppm of iodide. Ensure that iodide sanitizer solution are at 12.5 ppm for effective sanitization. Effective sanitization procedures destroy organisms of public health importance that may be present on food contact surfaces.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Two of the four sanitizer bottles (front serving and back shelf area) noted to have concentration at 50ppm. This was corrected during inspection.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
  10. Monitoring

    1 infraction

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Bottle of syrup seen submerged in a container of ice that is also used to put in drinks. **This is a reoccurring infraction.
  11. Monitoring

    3 infractions

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1) Syrup and milk in squeeze bottles were seen submerged in the ice container that are also used for drinks. The milk was put in the fridge and the syrup would be put elsewhere that would not contaminate the ice. This was corrected during inspection. 2) Oysters are kept in a self contained foam box in the walk in cooler and are cleaned and shucked to order during dinner service. Temperature taken at the time of inspection was at 1 degrees C. - Good
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No food safety plan was observed on site during the course of the inspection
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No sanitation plan was observed on site during the course of the inspection

Nearby inspected facilities

Own this business? Add a badge to your website