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Abbeyfield House Society St. Paul's Golden

915 9 St S Golden BC V0A 1H2 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.0 / 5 (8)

Opening hours

  • Friday10 AM–7 PM
  • Monday10 AM–7 PM
  • Saturday10 AM–7 PM
  • Sunday10 AM–7 PM
  • Thursday10 AM–7 PM
  • Tuesday10 AM–7 PM
  • Wednesday10 AM–7 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Abbeyfield House Society St. Paul's Golden has been inspected 9 times by Interior Health Authority since May 18, 2017. The most recent inspection, on October 9, 2026, found no infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 6 times across 6 separate inspections, most recently on October 25, 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 2 times across 2 separate inspections, most recently on January 27, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 3 times across 2 separate inspections, most recently on October 25, 2024. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on October 25, 2024. For example: 1 Does the facility have proper monitoring supplies?

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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - There were no test strips available to check the concentration of the sanitizer solution. EHO advised the employee to obtain sanitizer test strips for future use.
      • 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): Employee suggested using vinegar as a cleaning agent instead of the sanitizer solution. EHO showed the employee how to make a sanitizer solution using bleach that was available in the kitchen.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A Food Safety Plan should always be available on site.
      • 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): A Sanitation Plan should always be available on site.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Upon inspection, it was noted that there was a large amount of loose flour on the counter top, from previous food prep.
  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Upon inspection, it was noted that the two hand towels used for sanitizing surfaces were in poor condition: stained, torn/worn.
  6. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1) Upon inspection, it was noted that packaged raw fish was left out on the counter thawing at room temperature.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Upon inspection, it was noted that sanitizer compartment in 2-comp sink was filled with a bleach/soap mixture.
  7. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Upon inspection, it was noted that the bleach on hand was expired.
  8. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine sanitizer strips were not available on-site for dishwashing and food contact surfaces. Please notify your district EHO when test strips are available to verify chlorine concentrations (Recommended 50-100ppm).
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Staff are canning low risk items (jams, applesauce, apple filling) on-site strictly for Abbeyfield residents. Please add your canning process, from start to finish, to the existing food safety plan and provide a copy to your district EHO for review.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
  9. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Small refrigeration unit at the coffee station measured ~6°C (with the internal thermometer and verified with a calibrated thermometer) at the time of the inspection. Repair/replace the unit so it is able to maintain temperatures of ≤4°C at all times.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): ***Recurring infraction as of March 2016*** The domestic dishwasher onsite was neither a commercial or NSF 184 certified unit. Replace the dishwasher to either a commercial grade or NSF 184 certified unit by the follow-up date. Please notify the district EHO prior to replacement to ensure it meets health standards.
      • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Seth Grover

    Looked like a good place but they rudely told us they were not open for another hour. Shouldn't have had the door open. We visit all thrift shops so this was disappointing. Why not be open if you're there working??

  • 엄은미

    It is a small city space surrounded by beautiful sky and yellow golden trees.

  • Kimberly Pheonix
  • Nick Mckay
  • Seth Grover

    Looked like a good place but they rudely told us they were not open for another hour. Shouldn't have had the door open. We visit all thrift shops so this was disappointing. Why not be open if you're there working??

  • 엄은미

    It is a small city space surrounded by beautiful sky and yellow golden trees.

  • Kimberly Pheonix
  • Nick Mckay
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