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Ariah's Edibles

2130 Glade Rd Castlegar BC V1N 4R3 · Food Manufacturing - Food Processing

Official record from Interior Health →View on Google Maps →

Details

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Inspection summary

Ariah's Edibles has been inspected 5 times by Interior Health Authority since October 6, 2015. The most recent inspection, on March 12, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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.

  • 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 once on February 12, 2020. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on March 6, 2019. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on February 12, 2020. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on February 12, 2020. For example: 6 Are the FOODSAFE training requirements being met?

  • 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 once on February 12, 2020. 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.

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    4 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): The surface water source "Glade Irrigation District (GID)" is currently being used. The GID is, and has been, on a long term boil water advisory (BWA) with no known plans for meeting treatment objectives. The owner/ operator of the business has installed a point of entry (POE) system that includes an NSF 55A UV unit and train filtration with 5 micron and 1 micron absolute filters. Routine sampling has not been conducted. Therefore, the water treatment system cannot be substantiated for its effectiveness in treatment. Water used for the business is boiled or for cleaning. Raw water is not used as an ingredient in the process, and hence, risk to consumers can be managed at this time. However, this POE system has not been reviewed by Interior Health Engineering Direct and, therefore, does not have the benefit of a construction permit. The following options need to be explored with our department if business continues in the future (An email has been sent to the owner regarding this): 1. If the business owner is to continue to be on the GID system: a. full detail on the components of current system to be reviewed by Engineering Direct b. Regular bacteriological samples of the water should be submitted. A weekly bacteriological sampling (~6-8 samples) for this initial process to substantiate the treatments’ efficacy. After that, samples can be submitted monthly. 2. Use of private well: a. A source assessment will need to be done to determine potential sources of contamination b. Well log provided to our department c. Chemical/ bacteriological water sample to be done
      • F1.4B Water supplied to the facility must be potable.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer test strips corresponding to used onsite sanitizer must be made available for concentration verification.
      • 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): A solution is currently used on site as a "sanitizer". However, this product lacks a Drug Identification Number (DIN) and claims stating that it can be used in a food setting. It appears to be a product from outside of Canada. Please discontinue using this solution as it is unknown if it is effective as a sanitizer. Please consult with your local cleaning chemicals supplier for a list of approved and effective sanitizers.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): The owner/ operator does not have a current/ valid FOODSAFE certification. Please provide a registration email to me at [email protected] as soon as possible. Thank you
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    3 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Currently, water for the facility is supplied by the Glade Irrigation District small water system (that is on a long-term BWN). Facility has POE treatment system that was installed without a benefit of the IH construction permit and includes pre-filter unit (to remove large particles), two filtration units (5 micron and 1 micron absolute) and UV treatment unit (class A) that has solenoid valve installed. No information is available on bacteriological and chemical water quality parameters. Therefore it is impossible to conclude that this treatment system is working properly and water is potable. Audit bacteriological sample will be taken by the EHO. Facility is mostly using water to boil vegetables, dishwashing and to ensure cleaning and sanitation. All food contact surfaces are sanitized after being washed as stated by the operator.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): * Observed one missing light cover above the food handling area. Light cover needs to be provided. * Observed equipment that is not related to food operation and must be removed from the premises.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Unable to locate a valid FOODSAFE Certificate on site. Operator is advised to refresh the certificate asap. EHO must be contacted when training is completed and/or the certificate is obtained.
  5. Monitoring

    0 infractions

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