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Bastion Place

700 11 St NE Salmon Arm BC V1E 4P9 · Institutional - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
3.3 / 5 (12)

Opening hours

  • FridayOpen 24 hours
  • MondayOpen 24 hours
  • SaturdayOpen 24 hours
  • SundayOpen 24 hours
  • ThursdayOpen 24 hours
  • TuesdayOpen 24 hours
  • WednesdayOpen 24 hours

Contact details, hours and reviews from Google Maps

Inspection summary

Bastion Place has been inspected 10 times by Interior Health Authority since October 21, 2013. The most recent inspection, on May 5, 2025, found no infractions.

6 of 10 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 November 30, 2021. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 December 7, 2015. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on February 1, 2024. 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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): QUATS sanitizer test strips had expired in 2018. Sanitizer test strips must be available and up to date to ensure sanitizers are being used at the correct concentrations. Obtain new QUATS test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Cooler by the vent hood was monitored between 7-8C. All potentially hazardous foods were moved to the walk-in cooler. Staff were asked to monitor the temperature of the cooler and no potentially hazardous foods are stored be stored in this cooler until it is able to maintain 4C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Quats sanitizer test strips expired in 2019. Ensure test strips used on-site are current for accurate sanitizer concentrations.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): At the time of inspection, walk-in freezer temperature was adequate. It was measured at -17C. However, supervisor informed that occasionally temperature would warm up and food items in the freezer would have to be transferred to other available freezers at Bastion Place or to freezers at the hospital. One time, the freezer warmed up to +12C but all items were moved to another freezer way before this happened. Walk-in freezer must be capable of maintaining at -18C or colder at all times. This issue must be addressed immediately.
      • 4.3 - Potentially hazardous frozen food must be maintained at -18°C or colder.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Buckets of sanitizer solution for wiping cloths provided <200ppm of Quats. It is observed that too many cloths are stored in one bucket which may have lowered the sanitizer concentration drastically. Please use test strips to verify the concentration of sanitizer prior to use. Quats must be maintained at 200ppm to properly sanitize food contact surfaces.
  9. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Food items including potentially hazardous foods (e.g. dairy) stored in stand-up cooler measured at 7C-9C. Temperature of cooler was measured at 4C in the morning according to temperature log. Food items are moved to the walk-in cooler maintained at 4C. Ensure stand-up cooler is maintained at 4C or less before storing potentially hazardous foods.
  10. Monitoring

    0 infractions

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Reviews

Reviews provided by Google Maps
  • Karen Young

    Friendly staff. Lots of interaction with clients. I only gave it a four star as I live out of town and do not see my mom everyday. While I am there she seems to be adjusting well and is well looked after. Lots of activities for them, as well as socializing.

  • Sabrina Henry

    My grandmother was left in wet diapers for hours. Left in bed for days and developed bed sores. They wouldn't put in her teeth and when they did try they would force them in her mouth. Unexplained bruises. Halls filled with dirty linen carts. Asked a nurse to change her because she smelt like old urine and diaper was beyond full and they refused. Eventually we moved her to a new home as soon as a spot was available. It's a shame that seniors are treated this way.

  • Keira johal

    Inadequate care, inhumane living conditions. Would never accept this for a family member. If I could give -0 stars, I would!

  • jeremy stoelting (Jeremy)

    Homely caring care facility with very helpful staff

  • Joelle Baker

    The staff are very friendly and very helpful they are amazing

  • Marlene allen
  • Karen Young

    Friendly staff. Lots of interaction with clients. I only gave it a four star as I live out of town and do not see my mom everyday. While I am there she seems to be adjusting well and is well looked after. Lots of activities for them, as well as socializing.

  • Sabrina Henry

    My grandmother was left in wet diapers for hours. Left in bed for days and developed bed sores. They wouldn't put in her teeth and when they did try they would force them in her mouth. Unexplained bruises. Halls filled with dirty linen …

  • Keira johal

    Inadequate care, inhumane living conditions. Would never accept this for a family member. If I could give -0 stars, I would!

  • jeremy stoelting (Jeremy)

    Homely caring care facility with very helpful staff

  • Joelle Baker

    The staff are very friendly and very helpful they are amazing

  • Marlene allen
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