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Touch of Grace Kitchen – Pool Concession

367 Pine Ave Sparwood BC V0B 2G1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Touch of Grace Kitchen – Pool Concession has been inspected once by Interior Health Authority, on September 10, 2026. The most recent inspection, on September 10, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control 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 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 September 10, 2026. 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 September 10, 2026. For example: 7 Are there handwashing stations available and properly supplied?

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.

1 inspection

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. Small containers of Caesar dressing that required refrigeration were observed at room temperature. Employee discarded product at time of inspection. Discussed that sauces that are "refrigerate after opening" cannot be stored at room temperature unless a time/temperature control is used (documented times of up to 2 hours and then discard). 2. Cut coleslaw observed at room temperature in a food storage container. Discussed that the cut vegetables can be stored on ice during busy periods or can be stored in the refrigerator. All potentially hazardous foods must be stored or displayed at 4 C or colder or 60 C or above.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel is missing from all dispensers. Rolls of loose paper towel are however on site. Ensure that the paper towel dispensers are all stocked at all times.

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