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Boundary Family & Individual Services Society

1200 Central Ave Grand Forks BC V0H 1H0 · Community Kitchen - Food Processing

Official record from Interior Health →

Inspection summary

Boundary Family & Individual Services Society has been inspected 7 times by Interior Health Authority since August 23, 2013. The most recent inspection, on October 22, 2025, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The last 3 inspections in a row found no infractions. 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 once on March 2, 2020. 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 March 2, 2020. 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 once on March 2, 2020. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 January 20, 2017. For example: 5 - Are there handwashing stations available and properly supplied?

  • 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 March 2, 2020. 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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Potentially hazardous foods stored in older white refrigerator were in the danger zone at 7C. Please refrain from storing potentially hazardous foods in this unit until an alternative can be found and able to keep PHFs at 4C or lower.
      • 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): A "Diversey Alpha-HP RTD Accelerated Hydrogen Peroxide Multi-Surface Cleaner" is used onsite. There is no Drug Identification Number (DIN) OR health claims that it can be used in a food setting. As well, there are no indications on bottle that it can be used as a sanitizer. Hence, please discontinue using this product until documentation can be provided that it is an approved food contact sanitizer. If using an alternative sanitizer (e.g. bleach or Quats), please consult with your chemical supplier for the proper test strips. Residential type dishwasher is unknown if NSF-184 rated (i.e. whereby the"Sanitize Cycle" is tested and verified to achieve a minimum 99.999% or 5-log reduction of bacteria). A waterproof, max holding thermometer is required to ensure that this dishwasher can achieve a minimum sanitizing temperature of 71C/ 160F. If it cannot, then dishware should be sanitized in an approved sanitizer (e.g. bleach at 100 ppm) OR cleaned and sanitized as per the "3-compartment sink method".
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): A food grade sanitizer is currently not used on site (please refer to item F2.1). Please consult with your chemical supplier for a suitable alternative and its corresponding test strips.
      • 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): Rodent poisons are used in the kitchen and in storage area adjacent to kitchen. Please discontinue using poisons as it could potentially cause chemical contamination to food and food contact spaces.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  5. Monitoring

    1 infraction

    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing station was low in hand soap at time of inspection.
  6. Monitoring

    1 infraction

    • 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): Parkay margarine and Betty Crocker icing are too high in transfat. Use up existing and purchase low transfat type in future.
  7. Monitoring

    0 infractions

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