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Ashcroft & District General Hospital

700 Elm St Ashcroft BC V0K 1A0 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Ashcroft & District General Hospital has been inspected 12 times by Interior Health Authority since July 23, 2013. The most recent inspection, on March 27, 2026, recorded 1 infraction.

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

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 2 times across 2 separate inspections, most recently on March 27, 2026. 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 2 times across 2 separate inspections, most recently on September 6, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 10, 2017. For example: 2 - Is the premises free from a pest infestation?

  • 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 December 20, 2019. 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.

12 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Bucket of sanitizer solution measured 0 ppm sanitizer. Bucket was discarded and refilled from dispenser and measured 200ppm
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • In the dishwashing area the shelving used for storage of dishware and equipment has areas with some areas with paint starting to peel off, this will require new paint for resurfacing as currently it is exposing the raw wood underneath. If further deterioration occurs this poses a cross contamination risk and will not assist in easy cleaning and sanitation. • Dishwashing nozzle needs to be cleaned (underneath nozzle component) Corrective Actions: • Please refinish surface so that it is easily cleanable, smooth, non porous/ impervious to moisture, durable, and made from non-toxic material. • Please clean and sanitize the nozzle in the dishwashing area
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): [1] Unless there is evidence for the regular maintenance and calibration of the high temperature dishwasher, maximum registering thermometer or thermal paper should be in place for the daily monitoring of the dishwasher to ensure that the temperature at plate level reaches 71 C. [2] Calibration log should be in place to evidence the frequency of stem thermometer calibration to ensure that the measured temperatures are accurate and reliable.
      • 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): No sanitizer concentration was detected in the sani-bucket. Please inform all staff (info posted at the sanitizer station would be important) that before filling up the sanitizer bucket, perhaps they should count to 5 and run the water to waste before starting to fill the bucket. Sanitizer line takes a bit of time to pick up and if they don't wait, there will be mainly water in the buckets, but not enough sanitizer. This is just one of the reasons why the QUATs monitoring test strips should be not only available on site, but also be in use.
      • 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): [1] Walk-in freezer handle spring appears dysfunctional. See 'Closing Comments". Please immediately repair this equipment. [2] Wiping cloths were sitting in a sanitizer bucket without sanitizer solution. To prevent from cross-contamination, please ensure that sanitizer concentration monitoring strips confirm 200 ppm QUATs before using the cloths sitting in the sanitizer bucket for an extended time period.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): Few mouse droppings found in the dry storage.
      • F2.2A - The premises must be maintained free of pests.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

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