Armstrong & District Curling Club

3315 Pleasant Valley Rd Armstrong BC V0E 1B2 · Restaurant - Food Service

5 inspections

1. MonitoringOct 10, 2025

   2 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): They have a high temperature dishwasher, but the final rinse was too low. Their booster gauge read 87C and 84C (2 runs), and I tested it at 69C at dish for both runs. The final rinse temperature must be > 71C at the dish.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): The ice machine had some mineral and mould on the basin walls. Please clean and sanitize this machine at least once per year and otherwise as needed.
2. MonitoringNov 12, 2024

   2 infractions

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): - ice machine had mineral and mould build-up inside The ice machine should be descaled, cleaned and sanitized at least every 6 to 12 months. - bar glasswasher was operating properly and had >50ppm chlorine
   • F3.1 Does the operator have a valid operating permit or approval to operate?
     • Observation(s): They do not have a food permit, but appear to have received kitchen approval in the past so that someone could utilize the kitchen for food preparation during the IPE. They were cooking and serving food (sausages and onions) to their curlers when I was there.
3. MonitoringNov 17, 2022

   4 infractions

   • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
     • Observation(s): Soup in the refrigerator was prepared at a home kitchen, this soup must not be sold or served. All foods sold and served must be prepared in an approved kitchen.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): No chlorine test strips available, please get chlorine test strips and ensure surface sanitizer is maintained at 200ppm. Recommendation: Acquire a maximum hold thermometer to monitor high temperature sanitizer. Rinse water must reach 71°C at the dish surface.
     • 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): No food safety plan available, please prepare a food safety plan and send to the inspector for approval.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): No sanitation plan available, please prepare a food safety plan and send to the inspector for approval.
4. MonitoringFeb 16, 2018

   1 infraction

   • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): No sanitation plan. Please submit sanitation plan that includes directions for users on how to clean after using the kitchen. Template provided.
     • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
     • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
     • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
5. MonitoringOct 9, 2014

   0 infractions