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BarBurrito - Salmon Arm

200-2800 10 Ave SW Salmon Arm BC V1E 3J9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

BarBurrito - Salmon Arm has been inspected 3 times by Interior Health Authority since January 9, 2025. The most recent inspection, on September 15, 2026, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on September 15, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 August 19, 2025. 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 once on September 15, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on September 15, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on September 15, 2026. For example: 5 Are the FOODSAFE training requirements being met?

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.

3 inspections

  1. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Corrected during inspection: Hot held items for service (beans, proteins, rice) measured 45-50°C. All potentially hazardous foods must be hot held at a minimum of 60°C. Corrected during inspection: Chicken nuggets we observed at room temperature, all potentially hazardous foods must be stored at 4°C or hot held at 60°C to prevent pathogen growth.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed 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): Service sticker on fire suppression system indicated service was due in April 2025. Service is overdue, fire suppression system should be serviced every 6 months.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing station had front service area was not supplied with liquid hand soap.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Manager at the time of inspection was the only individual working and did not hold Food Safe certification. The operator as well as one person in their absence must hold FOODSAFE or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Corrected during inspection: Sanitizer compartment of sink had 0ppm QUATs during inspection, sanitizer buckets for food preparation areas also had 0ppm QUATs. Sanitizer bag was replaced during inspection, sink and sanitizer buckets refilled. Ensure sanitizer is maintained at 200ppm, test strips available.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): High touch surfaces require more frequent cleaning (handles of refrigerators, dish drying racks, food preparation area backsplash)
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - sani-pail in front and back had 0ppm QUATS. The dispenser bag was empty and restocked while i was there. - front prep cooler's handles were unclean - cutting rollers on counter were stored unclean
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - front handsink has a leak, and so was turned off. The manager advised that they have called a plumber. - floors throughout (but especially under equipment and along perimeter) need better cleaning
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Back Prep Area: - personal belongings strewn on a shelf, please install a better set-up (ie., coat hooks and cubby's) - old fridge and pallets stored here - old broken oven stored here
    • 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.

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