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WK Garden Restaurant

119 MacKenzie Ave Revelstoke BC V0E 2S0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

WK Garden Restaurant has been inspected 6 times by Interior Health Authority since September 22, 2021. The most recent inspection, on September 18, 2025, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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.

  • 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 8 times across 6 separate inspections, most recently on September 18, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on May 1, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 May 1, 2024. 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 October 3, 2022. 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 September 22, 2021. For example: 3 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.

6 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Some refrigerators are missing thermometers. Obtain and place thermometers in all refrigeration units.
      • 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): The floor is degrading, with wood exposed in some areas of the kitchen. Repair or replace the flooring.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. There is an accumulation of food and dirt in and around the stove area. This may lead to the growth and spread of contamination. Clean these areas. 2. The floor of the walk in cooler is degrading and some wood is being exposed. Repair the flooring.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Food in front fridge near ice cream station was measured at 8-10°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Adjust this cooler so that it holds food at 4°C or below.
      • 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): Mechanical dishwasher was providing just under 50 ppm of chlorine. Low temperature dishwashers must provide a minimum of 50 ppm of chlorine to adequately remove contamination. Repair/replace this machine so that it can provide a minimum of 50 ppm chlorine.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Grease, charcoal and dirt are accumulating under and around the grill area. Food premises must be kept clean to ensure safe food handling and to prevent the harbourage of pests. Clean the affected areas.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): 1. Meat in the walk in cooler was found stored over top of vegetables. Meat must always be stored beneath vegetables to prevent cross contamination. 2. Animal antlers and metal fan were found stored overtop of open noodle and rice paper bags. Non food related items must not be stored in the kitchen, and cannot be stored on top of food.
      • 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): 1. Old, greasy cardboard was found sitting on top of stove. This may spread contamination, and is a fire hazard. Do not use cardboard in this manner. 2. Wiping cloths were observed sitting out, not in sanitizer. Wiping cloths when in continual use must be stored in a sanitizer solution.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  5. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Many hazardous chemicals are being stored in the kitchen area. Hazardous chemicals must not be stored in the kitchen or food areas in order to prevent the contamination of food. Remove all hazardous chemicals and non-food related items form the kitchen.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Mechanical dishwasher was not providing sanitizer to the dishes. Dishwashers must provide adequate sanitizer in order to properly remove contamination. Repair the dishwasher so that it provides adequate sanitizer.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Overall sanitation of the facility is poor. Food premises must be kept in clean conditions to ensure the safe handling of food and to prevent the build up of contamination. The facility needs a deep clean. 2. Hot holding trays in the dining room are filled with dirty water. Clean these hot holders. 3. The kitchen is cluttered with non-food related items. Equipment and materials not related to food must be removed from the kitchen to prevent contamination of the food and to ensure safe food handling. Remove the clutter from the kitchen.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Staff washroom downstairs had no hot water, no soap, and no paper towel. All washrooms and hand sinks must be stocked with potable hot and cold running water, soap, and paper towels to ensure proper hand washing. Repair the sink and obtain soap and paper towel.
  6. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Valid sanitizer test strips must be available for all chemical sanitizers used. Test strips on-site had been expired.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Scoop handles must not be stored in food containers. Ensure scoop handles are stored outside of containers to prevent contamination. • Ice build-up was observed in chestnut freezers. Ensure this is removed.
      • 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.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Operator was unable to provide Food Safety Plan. Food Safety Plan must be developed and available on-site.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Operator was unable to provide Sanitation Plan. Sanitation Plan must be developed and available on-site.

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