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47 Mile Sports Complex

1417 Government St Clinton BC V0K 1K0 · Community Kitchen - Food Processing

Official record from Interior Health →View on Google Maps →

Details

Google rating
5.0 / 5 (6)

Opening hours

  • Friday3–5 p.m.
  • Monday3–4 p.m.
  • Saturday3–5 p.m.
  • Sunday3–4 p.m.
  • Thursday3–5 p.m.
  • Tuesday3–4 p.m.
  • Wednesday3–4 p.m.

Contact details, hours and reviews from Google Maps

Inspection summary

47 Mile Sports Complex has been inspected 7 times by Interior Health Authority since December 3, 2013. The most recent inspection, on June 19, 2024, found no infractions.

3 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 March 9, 2022. 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 February 1, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on February 1, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 March 9, 2022. 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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): There were ice skating shoes stored within the middle counter, this is incompatible use for a food premise. Keep all food storage, preparation, and service away from any incompatible uses. Corrective Actions: • Remove incompatible items, than clean and sanitize surfaces using appropriate sanitizer. • This must be completed, contact the EHO once area has been cleaned and sanitized, this must be done prior to resuming operations.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Observed no ventilation hoods for stove (electric) cooking units.
      • F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
  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): There were ice skating shoes stored within the middle counter. There was no exhaust hood located above the two stoves. Few soiled dishes and dish cloth were found in the sink.
  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): No changes since the last inspection in October 2015. The facility is kept in a non-sanitary manner. As noted on the previous inspection report as well: At the time of the inspection the facility was cluttered with items not in connection with the operation of the food facility. FPR Sec. 18 states that "(A)n operator of food premises must not permit equipment or materials that are not required for the operation of the premises to be stored on the premises." Remove all items not in a direct connection to the food facility and maintain the facility in a sanitary manner. Ensure that all chemicals are stored in their original containers and away from food items.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): As noted on the previous inspection report as well: The facility needs to be de-cluttered and cleaned. The food facility is limited to serving pre-packaged food and drinks. The use of the facility is minimal.
  6. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): At the time of the inspection the facility was cluttered with items not in a connection with the operation of the food facility.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The facility needs to be de-cluttered and cleaned. The food facility is limited to serving pre-packaged food and drinks. The use of the facility is minimal.
  7. Monitoring

    0 infractions

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Reviews

Reviews provided by Google Maps
  • Greg Aiken

    Clinton rocks

  • Jose Diez

    The best events happen here... 30

  • m kane
  • Greg Aiken

    Clinton rocks

  • Jose Diez

    The best events happen here... 30

  • m kane
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