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Barriere Secondary School

4811 Barriere Town Rd Barriere BC V0E 1E0 · Institutional - Food Service

Official record from Interior Health →View on Google Maps →

Details

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Inspection summary

Barriere Secondary School has been inspected 15 times by Interior Health Authority since January 16, 2013. The most recent inspection, on November 17, 2025, recorded 1 infraction.

4 of 15 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: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 October 30, 2024. For example: 7 Are foods protected from 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 3 times across 3 separate inspections, most recently on October 30, 2024. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 3 times across 3 separate inspections, most recently on April 14, 2021. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 April 14, 2021. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 16, 2013. For example: Does the sanitation plan indentify pesticides being used, where used and storage requirements?

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.

15 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): chlorine test strips were not onsite
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  2. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): in the adjacent storage room, a number of foods were observed being stored directly on the floor ( potatoes in perforated plastic bags, onions in net bags)
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Amana freezer compartment was checked and observed keeping an air temp of 15°F
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
  3. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Laura J Mairs' FOODSAFE Certificate expired in August 2023.
      • F3.6A Operator must have valid FOODSAFE certificate 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.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The log for the Inglis fridge shows temperatures observed ( air temp of the unit measured by fridge thermometer) for the first 9 days of the month as 7°C. ( CDI- Laura adjusted the temp setting and a re-check shows that 4°C as air temp near the back of the fridge is maintained)
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  6. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): sliced fruit ( watermelon )was being stored in the upright cooler unit ( unit is for storing tetra pack juices) that was observed having an air temp of 50°F- Laura will move the potentially hazardous food ( sliced fruit) to the other cooler
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  7. Monitoring

    3 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): discussed missed steps during hand hygiene observations of student helpers ( dispensing of dressing into disposable cups, no hand hygiene performed in between switching from 1 task to another non-foodhandling task ( e.g. cash transaction)
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): sanitizing solution ( bleach diluted in water in the middle sink) was tested and found to contain only 50 ppm Chlorine ( required chlorine concentration CRITICAL Limit is 200 ppm)
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Exhaust canopy is overdue for servicing ( TVS sticker on the side states, "service is due Dec 2020"
      • 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.
  8. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): exhaust canopy is overdue for servicing-TVS sticker states it was due in July 2019
      • 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.
  9. Monitoring

    2 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Reminder was given to cook to wash hands using hand soap and running warm water ( and not dip hands into stagnant soiled washwater as a substitute for proper handwashing procedure)
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine ( bleach ) is used as a chemical sanitizer; Operator has no test strips on site for checking chlorine concentration White Westinghouse fridge needs its own Thermometer
      • 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.
  10. Monitoring

    4 infractions

    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): There were two student helpers that were helping Laura during the 11:10 break. They are tasked with handing out the food or pouring milk into cups and handling cash. Both were handling food and cash. This could be improved by delegating 1 task each for the helpers ( one to handle cash and the other to dispense the food). They didn't wash hands upon entering kitchen. EHO observed that the handling of breakfast bun bag ( handled the opening of the bag/pouch) makes the food subject to contamination by food handlers' fingers. The student helpers both have long hair and no form of hair restraint was used.
      • F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
      • F1.5D - Employees involved in food preparation must ensure food is not contaminated by hair.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Handout, "Writing a Food Safety Plan" was provided to Operator
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • F3.7C - Food safety management procedures must identify all critical control points.
      • F3.7D - Food safety management procedures must include critical limits for all critical control points.
      • F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Handout, "Writing a Sanitation Plan" was provided to Operator
      • 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.
    • F3.9 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): Parkay baking margarine contains 25% Trans fat (2/8g) ; Cooking oil has been transferred into a bottle of salsa ( no documentation, no Nut Fats table from the original container of the oil); other items reviewed: Aunt Jemima original syrup (0g fat), Olafson's original tortillas (0/4.5g)
      • F3.9A - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
      • F3.9B - All spreadable margarines and oils must meet the restrictions of 2% trans fat or less of total fat content.
      • F3.9C - All other foods must meet the restriction of 5% trans fat or less of total fat content.
  11. Monitoring

    0 infractions

  12. Monitoring

    2 infractions

    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): New operator for the premises-Prinicipal is now the operator ( used to be Laura)
      • 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?
      • 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.
  13. Monitoring

    0 infractions

  14. Monitoring

    0 infractions

  15. Monitoring

    2 infractions

    • Are there approved plans on file?
      • Observation(s): Facility has been in place prior to 1975
    • Does the sanitation plan indentify pesticides being used, where used and storage requirements?
      • Observation(s): School District 73 would establish this criteria.

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