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Caravan Farm Theatre Company Cookhouse

4886 Salmon River Rd Armstrong BC V0E 1B4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Caravan Farm Theatre Company Cookhouse has been inspected 7 times by Interior Health Authority since September 25, 2014. The most recent inspection, on July 16, 2026, recorded 2 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 4 times across 4 separate inspections, most recently on July 16, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 June 14, 2024. 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 July 26, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 January 11, 2018. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 4 times across 2 separate inspections, most recently on July 26, 2022. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips available. Test strips must be available for every chemical sanitizer on site.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Large gap under kitchen side scree door. Large gap may allow for the entry of pests. Other large entry doors are screen. No evidence of rodents at the time of inspection, several flies in kitchen. Fly strips placed in appropriate areas, ensure fly strips are changed frequently.
  2. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Large gap under kitchen screen door. Gap under door may allow for pest entry. Replace weather stripping on door to seal gap and prevent pest entry. Screens have been placed on other entry doors. No evidence of rodents at the time of inspection. Some flies, fly strips present. Ensure fly strips are not placed over food preparation or service areas.
      • F2.2B The premises must be protected against entry of pests.
  3. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Doors to kitchen were open during inspection. All open doors must be screened to prevent the entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Bleach sanitizer must not be mixed with other cleaning products. Bleach sanitizer concentration exceed 200ppm, ensure surface sanitizer is maintained at 200ppm with test strips. Mixing instructions: 1 tsp bleach to 1L water
  4. Monitoring

    0 infractions

  5. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A - No Test strips available for chlorine sanitizer used. Corrective action: Acquire test strips for all chemical sanitizers used on site. Note: Chlorine solution concentration was measured to be 200ppm during inspection (Good)
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.8B - Doors and windows left open during food preparation and food service. Facility is in the middle of a field, leaving doors open may allow for pest entry. Corrective action: If doors and windows are to be kept open, install screens to prevent pest entry. Note: During inspection many flies were noted, no signs of rodents. (Fly traps have been installed to control flies)
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B - Food preparation sink leaking, pan is being used to collect excess moisture. Corrective action: Repair sink to prevent the accumulation of excess moisture.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3 - No Food Safety Plan on site Corrective action: Establish a current Food Safety Plan
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.3 - No Sanitation Plan on site Corrective action: Establish a current Sanitation Plan
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  6. Monitoring

    4 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Cooler with sliding doors was ≥4° in all areas (6.5-7.5°C) Cooler was turned down. Recommend keeping temperature logs for all the coolers. Thawing should be done in the cooler or under cold running water.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. There are areas of bare wood in the kitchen that need to be sealed. 2. The floors in the kitchen are in need of repair. 3. There is a hole in the floor under the 3-compartment sink that must be repaired. Food contact surfaces are acceptable - stainless steel and laminate in good condition. All surfaces must be smooth, easily cleanable and impervious to moisture.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No food safety plan. Template provided - please do a plan for a soup, lasagne and a salad and forward to me for review.
      • 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): No sanitation plan. Template provided - please forward to me for review when completed.
  7. Monitoring

    0 infractions

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