Andiamo Italian Restaurant

260 Ross St NE Salmon Arm BC V1E 1Z6 · Restaurant - Food Service

12 inspections

1. MonitoringFeb 25, 2026

   4 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Walk-in cooler was at 5.5C, reduce to below 4C.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): - walk-in cooler thermometer was inaccurate - no daily log maintained of cooler/freezer temperatures nor of dishwasher and food contact sanitizer tests
   • F3.1 Does the operator have a valid operating permit or approval to operate?
     • F3.1A A valid permit to operate must be posted in a conspicuous location.
   • F3.5 Are the FOODSAFE training requirements being met?
     • Observation(s): The chef advised that his food safe has expired, please renew asap, and email me a copy of new certificate.
2. MonitoringAug 7, 2024

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Some light covers in the kitchen are fully missing, and some are cracked and broken. All lighting must have shatterproof covers or bulbs to prevent contaminating food in the event of a bulb breaking. Repair/replace the affected covers.
     • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
3. MonitoringJul 17, 2023

   1 infraction

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Bar fridge was measured at 11°C. Hazardous foods must be stored at 4°C or below in order 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.
4. MonitoringOct 13, 2022

   0 infractions

5. MonitoringDec 17, 2019

   3 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
     • F1.2D Potentially hazardous foods must be transported at a temperature of 4 °C (40 °F) or colder.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Floor is broken at the threshold of the door leading into the walk in cooler. Operator is to repair this in such a way to ensure that the surface is smooth, durable, easy to clean and suitable for purpose. Operator must ensure that any repairs do not impact closing the door or function of the walk in cooler. This is to be done by January 31st, 2020. Please email EHO with picture showing repairs upon completion.
     • 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.
     • F2.5B 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): No designated handwashing station in facility at time of inspection. Operator is using compartment sink (as stated in previous inspection) - no long term plan in place at this time. Sink appeared fully stocked and in a reasonable location but sink also functions as a place to store dirty dishware. Operation must have a sink designated solely for handwashing that is properly equipped to ensure that facility workers have access to handwashing through out the shift.
     • F2.7A Handwashing station must be supplied with hot and cold running water.
     • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
     • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
     • F2.7E Handwashing stations must remain accessible at all times.
6. MonitoringJul 31, 2018

   4 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Garnishes (e.g. cut-up fruits) at the bar were kept on ice but ice were not keeping the items cold. Discussed that in order to keep the items cold, ice should be filled to the rim of the containers storing garnishes. CDI - Corrected During Inspection. Note: Temperature for stand-up domestic fridge storing mainly dessert (tiramisu) was measured at ~5C. Discussed that if the fridge gets opened and closed frequently during service, temperature should be adjusted lower to ensure it is capable of maintaining at 4C or colder. Temperature dial was adjusted by chef at the time of inspection.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): 1. Chemical test strips were not available to verify the sanitizers concentration. Viper is used for sanitizing food contact surfaces, please ensure test strips for accelerated hydrogen peroxide is available. Chlorine test strips should be used to verify the low temperature dishwasher sanitizing solution. 2. Thermometer in the stand-up fridge appears to be inaccurate. Please ensure to replace with an accurate thermometer. NSF-certified thermometer is recommended. Please ensure all cold-holding units have accurate thermometers.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): 1. Wiping cloths in continuous use were not stored in a bucket of sanitizing solution in the kitchen area. 2. At the bar, wiping cloths were stored in a bucket of soap and sanitizer mixture. Reminded that soap and sanitizer should not be mixed together as the soap could neutralize the sanitizer (accelerated hydrogen peroxide) and decrease the effectiveness of sanitizer to properly sanitize. A bucket of sanitizer was re-made at the time of inspection. CDI - Corrected During Inspection.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): Existing kitchen does not have a separate designated handwashing station. Current practice is that one of the 3 compartment sink is used for handwashing only. Discussed that there should be a long term plan in place to install a separate designated handwashing sink in the kitchen.
7. MonitoringNov 16, 2016

   2 infractions

   • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): Observed unused knife and spatula for serving dessert stored in a container of water at room temperature. Discussed that serving utensils once used should be cleaned and sanitizer after each use. However if re-using (e.g. during busy hours), then the container storing the items should be placed in a temperature controlled environment e.g. in the fridge to prevent bacterial growth at room temperature. These items should still be cleaned and sanitized as frequent as possible. CDI - Corrected During Inspection.
   • F3.5 - Are there handwashing stations available and properly supplied?
     • Observation(s): Existing kitchen does not have a designated handwashing station. Current practice is that one of the 3 compartment sink is used for handwashing only. Discussed that there should be a long term plan in place to install a separate designated handwashing sink in the kitchen.
8. MonitoringJan 13, 2016

   5 infractions

   • 4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): Sliding door cooler is missing a thermometer. Please ensure an accurate thermometer is provided. NSF-certified thermometers are recommended. Note: - Temperature log should be kept up-to-date.
     • 4.2 - Accurate thermometers must be provided to monitor equipment.
   • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): In the kitchen, wiping cloths in continuous use are not stored in a bucket of sanitizer solution. Please ensure a bucket of sanitizer solution at adequate concentration is provided for the wiping cloths in the kitchen. Otherwise the cloths must only be used once.
     • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
   • 15 - Are there handwashing stations available and properly supplied?
     • Observation(s): Single use paper towels were stored underneath the hand sink where access is difficult. This was corrected at the time of inspection. CDI - Corrected During Inspection. Reminded operator that staff must have easy access to liquid hand soap and single use paper towel at handwashing sink to ensure proper handwashing procedure is practiced at all times. Note: - Discussed with operator regarding possible locations for a proper handwashing sink in the kitchen. Staff is still using one of the 3 compartment sink for handwashing.
   • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Food safety plan was not available on-site upon request. Please develop a food safety plan that reflects the current menu items.
     • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
     • 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
     • 17.3 - Food safety management procedures must identify all critical control points.
     • 17.4 - Food safety management procedures must include critical limits for all critical control points.
     • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
     • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
   • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Sanitation plan was not available on-site upon request. Please ensure a detailed sanitation plan is available/developed for this facility.
     • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
     • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
     • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
9. MonitoringMar 5, 2015

   1 infraction

   • 15.3 - Are foods protected from contamination and/or cross contamination?
     • Observation(s): Observed ice scoop stored in ice machine at the time of inspection. CDI - Corrected During Inspection
10. MonitoringJun 20, 2014

    1 infraction

    • 14.8 - Are tables and counters being maintained in a sanitary manner?
      • Observation(s): Sanitizing solution is not used for the dining room tables. Please ensure a sanitizer (eg. 200 ppm bleach solution) is applied to properly disinfect the tables between use. Corrected during inspection: 200 ppm bleach solution was made for the dining tables
11. MonitoringOct 24, 2013

    0 infractions

12. MonitoringApr 16, 2013

    0 infractions