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Trickle Creek Golf Resort

500 Gerry Sorensen Way Kimberley BC V1A 2Y6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Trickle Creek Golf Resort has been inspected 10 times by Interior Health Authority since August 26, 2014. The most recent inspection, on May 14, 2026, found no infractions.

3 of 10 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: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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.

  • 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 August 3, 2023. 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 June 20, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents 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 2 times across 2 separate inspections, most recently on August 3, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on August 16, 2019. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 August 31, 2015. 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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The right sandwich fridge was not functioning at the time of inspection. Employees using an ice bath within the unit but contact between the containers of food and ice was not occurring. Potentially hazardous foods were observed at 8 C. Temperature logs on site have not been completed since June 2023. Temperature control is a primary concern in regards to food safety. Please ensure that temperature logs are being maintained and when contingencies are in place, that the foods are also actively monitored for storage temperatures. In addition, repair to the unit is required.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The paper towel dispenser was missing at the main handwashing sink at the time of inspection. Please replace the dispenser so that the roll of paper towel is not sitting on the counter where it can be easily contaminated.
  4. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Soup was observed at 52 C. Once identified, employee reheated soup to 74 C and the hot holding unit was turned up.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): A variety of meats were observed thawing at room temperature. Items were placed in refrigerator. Planning needs to occur in the future to ensure items are being thawed in the refrigerator or can be performed in a different safe manner such as under cold, running water.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towel was observed at the main handwashing station. Once identified, employee restocked paper towel.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): [1] Sanitizer test strips to monitor that the glass washer is capable not only to clean, but also to sanitize are not available; staff were not familiar with their use. Please ensure that all staff understand their use and that test strips are available, as well staff should be knowledgeable of what chemical agent is providing sanitizing action in each dishwasher/spray bottles/sanitizer buckets. [2] Calibration schedule for the high-temperature dishwasher thermometer should be in place OR maximum registering thermometer/thermo-paper should be in place to monitor sanitizing capability of dishwasher. Remember that the digital display indicates the temperature at the gauge; and there should be means for monitoring in place to ensure that this reading is reliable and the high-temperature dishwasher is capable of providing a 'kill-step' at the plate-level (71 C). [3] Temperature/sanitizer logs should be in use, please.
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): [1] Glass washer not operational. Please repair or remove this equipment. [2] At the bar, ice for consumption is not protected from contamination. Please keep the ice that is meant for consumption in sanitary containment. [3] Scooper observed placed on a cloth at the ice machine. Please keep ice scooper protected from contamination.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  6. Monitoring

    0 infractions

  7. 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): 1) ***This is a reoccurring infraction- knives seen stored in between prep tables that were not clean. This was corrected during inspection. 2) QUAT sanitizer is at 400 ppm. Operator instructed to do a 1:1 dilution until sanitizer service technician is called in to adjust pre-mix concentration. Dishwasher at 75 degrees C. Glass washer at 12.5 ppm iodine.
  8. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Multiple knives were found stored in between preparation tables across from the grill. Knives stored in this manner does not allow the surface where the utensil is resting to be easily washed or sanitized. Operator proposed to put the knives in a food grade container well by the preparation table.
  9. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1) Food inside the prep cooler closest to the glass washer was measured between 6-10C at the time of inspection. Operator immediately adjusted the thermostat to lower the temperature. Internal temperature of foods measured at 4C at the end of the inspection. Temperature logs are maintained but not on a daily basis. Ensure all potentially hazardous foods are stored at 4C or below. Foods stored above refrigerated temperatures may be used for up to 2 hours and then discarded or transferred to a cooler at or below 4C. Please monitor the temperature of storage units containing potentially hazardous foods and record the temperatures at least once per day to ensure foods are stored at adequate temperatures. 2) A small container of margarine observed to be stored at room temperature and not in use. Staff immediately stored the noted item into the cooler at the time of inspection. Ensure foods stored at room temperature are used for up to 2 hours and then discarded or transferred a cooler at or below 4C.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A Food Safety Plan is available on site but update is needed. Please submit the updated plan to the health protection office for review upon completion.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
  10. Monitoring

    1 infraction

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Wiping cloths were not stored in a bucket of sanitizing solution. Sanitizing solution was made up at the time of inspection. CDI - Corrected During Inspection.
      • Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.

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