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Twilight Bite

406 Taylor St Revelstoke BC V0E 2S0 · Mobile Vendor Type C – Food Service

Official record from Interior Health →

Inspection summary

Twilight Bite has been inspected 4 times by Interior Health Authority since August 12, 2022. The most recent inspection, on September 3, 2025, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

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 5 times across 3 separate inspections, most recently on September 3, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 September 11, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 on August 12, 2022. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 once on September 11, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

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.

4 inspections

  1. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Under counter refrigerator temperature measured at 18°C; upright fridge measured at 14°C. Maintaining correct temperatures prevents rapid bacterial growth in the "danger zone. No temperature logs were available on site Corrective action. Adjust and lower internal temperature. Service refrigerators. Store food in alternate fridge. Refrigeration temperatures must be measured and documented twice daily
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
  2. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Sauces that meat is dipped into was measured at 40°C, and a piece of meat was found sitting in the sauce. Hot held hazardous foods must be stored at a temperature of 60°C or above to prevent the growth of pathogens. Hold these sauces at 60°C or above.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Fried meat was observed cooling on the counter, but had been left out for over two hours. Foods must be cooled from 60°C to 20°C in 2 hours, and from 20°C to 4°C in 4 hours.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B - No sanitizing step was being used in the dishwashing. Manual dishwashing must include a wash, rinse and sanitize step to adequately remove contamination. F2.3D Chlorine sanitizer was measured at >200ppm. Chlorine sanitizer should be used at 200ppm to adequately remove contamination without leaving a chemical residue.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): There is an accumulation of grease and dirt in the mobile. All food premises must be kept clean to ensure the safe handling of food, and to prevent pest harbouring. Clean the mobile.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Bottle of Acetone was being stored in the food area. Ensure all hazardous chemicals are stored away from the food preparation area to prevent contamination.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2A Rice in rice cooker was measured at 50-55°C and had been there for over 2 hours. Hot hazardous foods must be kept at 60°C or above to prevent the growth of pathogens. F1.2B Fried chicken was observed sitting out at room temperature. Cold hazardous foods must be stored at 4°C or below in order to prevent the growth of pathogens.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Operator was washing hands with cold water. Hands must be washed with warm water to properly remove contamination and prevent the spread of disease.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Chicken was observed thawing on the front seat in the hot truck air. Food must be thawed in an approved manner such as in a refrigerator or under cold running water.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The handwashing sink wasn't being provided with hot water at the time of inspection. Handwashing sinks must be supplied with hot water at all times to ensure adequate hand washing.
      • F2.7A Handwashing station must be supplied with hot and cold running water.

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