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Tree to Me

1217 Hwy 3A Keremeos BC V0X 1N4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tree to Me has been inspected 5 times by Interior Health Authority since April 13, 2022. The most recent inspection, on February 23, 2026, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 7 times across 5 separate inspections, most recently on February 23, 2026. For example: 7 Are foods 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 4 times across 3 separate inspections, most recently on February 23, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 3 times across 3 separate inspections, most recently on April 10, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on March 5, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 6 times across 3 separate inspections, most recently on April 10, 2025. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): At the time of inspection, the kitchen walk-in cooler temp observed between 6°C to 9°C. All potentially hazardous food products were transported to another walk-in cooler that had an ambient temp observed below 4°C. **CORRECTED DURING INSPECTION.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): At the time of inspection, the following infractions were observed: [1] Scoops with handles fully submerged in food products. [2] Plastic bowl without handles submerged in food products. Ensure that a scoop with handles must be used and are stored upright.
      • F1.7A The operator must ensure that all food on the premises is 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 inspection, the follow infractions were observed: [1] Build up of grease and food debris on non-food contact surfaces of cooking units. [2] Sani-spray bottles without labels. [3] Build up of gunk inside of microwave. [4] Build up of food debris on potato cutter.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): At the time of inspection, a FOODSAFE certified staff member was not present on site.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): At the time of inspection, plastic bowl without handles submerged in food products.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine and quat test strips expired. Ensure to obtain non-expired test strips. Thermometers not placed inside walk-in coolers.
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): At the time of inspection, the chemical mechanical dishwasher not providing sufficient sanitizing action (10 ppm). Must reach 50 ppm of chlorine. Dishwasher rinse temp reaches 180°F or higher. Dishwasher can be used as a high temp dishwasher.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): At the time of inspection, the following infractions were observed: [1] Wooden prep table in bakery room with no finish (sealant). [2] Wooden cutting board in cook line with no finish (sealant). [3] Multiple cutting boards with deep grooves. [4] Light fixture with missing casing.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): At the time of inspection, storage are turned into bakery production. Ensure to provide the updated floor plan.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
  3. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - dishwasher still does not appear to be sanitizing: rinse water temp not reliably reaching 82C/180F and sanitizer pump not dosing to 50ppm chlorine - please ensure dishwasher has a reliable sanitizing cycle. IN the meantime, please pre-wash dishes/utensils in three-compartment sin and add enough bleach to the dishwasher cycle to sanitize
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - walk-in cooler evaporator unit still needs cleaning and refrigerant lines cleaned/sanitized and re-insulated - walk-in cooler shared wall with freezer needs routine cleaning/sanitizing
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please update your food safety plan and ensure it is readily available for review
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please update your sanitation plan (esp. include the need to clean/sanitize the walk-in cooler shared wall with freezer) and ensure it is readily available for review
  4. Monitoring

    8 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - prep cooler closest to exterior wall cabinet warm (8C av.) and appears to need condensate line and evaporator unit cleaned/sanitized.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): - please resume cooling logs of all foods cooled for later use
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - please ensure appropriate test strips are used to monitor your sanitizer - please ensure all coolers monitored with an accurate thermometer
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): - evidence of rodent activity in back storage room
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - please repair thermometer for dishwasher rinse water temp monitoring - ice machine needs cleaning/sanitizing
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - walk-in freezer shared wall and now ceiling need repair/maintenance - walk-in cooler evaporator unit needs cleaning of fans and supply lines
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - chemical dispensing closet does not have a sink; please change set-up so that the chemical dispenser can be flushed into a sink for safe and effective chemical dispensing
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): - installation/use of mechanical composter (Stratus composter) needs approval; please discontinue use until approval has been given.
  5. Monitoring

    6 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): - please forward cooling logs of your foods
    • F1.7 Are foods protected from contamination?
      • Observation(s): - kitchen use of farm-side walk-in cooler restricted to packaged and sealed items only until it is cleaned and used in a similar manner to a restaurant cooler
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - walk-in cooler off kitchen under renovation at time of inspection (supplemental upright reach-in coolers in place and appear to provide adequate cold storage): - refrigerant lines to be re-insulated, but water/condensation damage to wall around and under refrigerant line entry/exit into cooler still need repair - shared wall with walk-in freezer being renovated to provide thermal break between freezer and cooler. Thermal break does not appear to be sealed in top right corner; as cooler environments are very humid spaces, it is important that the interior of coolers are completely sealed/non-absorbent and have a cleanable durable surface to address mould growth
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - front counter still needs re-sealing - butcher-block table back in service - needs its regular maintenance (sand/plane down back to an undamaged surface and sealed with food-grade oil)
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): - back dry storage room restoration not yet complete; proposal to convert into cold storage - possibly walk-in freezer. Recommend going to prefab units - esp. if intent is for freezer storage for complete thermal break including insulated floor.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please include your ice machine as cleaning and sanitizing item into your sanitation plan

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