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Wrong Turn Tavern

629 7th Ave Keremeos BC V0X 1N3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Wrong Turn Tavern has been inspected 3 times by Interior Health Authority since November 28, 2023. The most recent inspection, on May 4, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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.

  • 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 5 times across 3 separate inspections, most recently on May 4, 2026. For example: 7 Are foods protected from contamination?

  • 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 April 28, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 once on November 28, 2023. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 November 28, 2023. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 once on November 28, 2023. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

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.

3 inspections

  1. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): At the time of inspection, scoops with/without a handle submerged in food product. Ensure that containers without a handle are not to be used as a scoop and that scoops with a handle are stored upright to prevent handle from submerging.
      • 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): At the time of inspection, all test strips (quat, chlorine, and iodine) were stowed away and was not readily available. Ensure that tests strips are stored in a manner that is easily accessible to all staff members. Improper storage of test strips indicate that concentration strength of sanitizers are not tested regularly.
      • 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): At the time of inspection, the following infractions were observed: [1] Cutting boards heavily stained. Repair or replace existing cutting boards. [2] Lowboy cooler handles with gunk build up. Consider installing splash guard for fryer units.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): At the time of the inspection, food was observed uncovered in the upright freezer and walk-in cooler. Ensure all food products are adequately covered and protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): All cold holding units that hold potentially hazardous foods have thermometers for frequent temperature monitoring. Chlorine and QUAT test strips were not available on site.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • 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 the inspection, the following infractions were observed: [1] High temp dishwasher did not reach 82°C to provide adequate sanitizing action. Operator must wash and sanitize dishes manually until the dishwasher is serviced. Work order placed for April 29, 2025. [2] Sani-spray concentration strength at 0 ppm. Replaced with chlorine sani-spray, tested at 100 ppm. CORRECTED DURING INSPECTION**
      • 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): At the time of the inspection, the following were observed: [1] Dust build-up on the walk-in cooler fan and ceiling. [2] Cutting boards were stained and had deep grooves. [3] Cracked floor tiles throughout the kitchen.
      • 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.
  3. Monitoring

    6 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - glass washer at bar sanitizing rinse concentration too low; please adjust to 12-25ppm. run glassware through kitchen dishwasher in the meantime
    • 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 (incl. fans) need cleaning - please ensure grease hood filters are cleaned more frequently - please ensure ceiling of storage closet by bar is sealed to protect items in storage from contamination
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - please ensure paper towels at bar are contained in a protective dispenser
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): - please provide a floor plan of your current layout
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please ensure your food safety plan is current and readily available for review
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please ensure your sanitation plan is current and readily available for review

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