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Castlegar Community Health Centre

709 10 St Castlegar BC V1N 2H7 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Castlegar Community Health Centre has been inspected 12 times by Interior Health Authority since March 9, 2015. The most recent inspection, on August 21, 2025, found no infractions.

7 of 12 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: Cleaning and sanitizing.

The last 2 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.

  • 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 5 times across 5 separate inspections, most recently on July 11, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on November 27, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

12 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Two of three surface sanitizer wiping cloth buckets had <200ppm QUATs sanitizer in them. This is a repeat deficiency.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): One sanitizer wiping cloth bucket had 0ppm sanitizer (QUATS) in it.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): REPEAT INFRACTION: Meat slicer was observed to have some meat residues at hard to reach areas at the back. Operator needs to make sure employees are always cleaning/sanitizing meat slicer from food residues after using it.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
  9. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Meat slicer was observed to have some meat residues at hard to reach areas at the back. Operator needs to make sure employees are always cleaning/sanitizing meat slicer from food residues after using it.
  10. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher was operating at less than 71°C. High temperature dishwashers must operate at higher than 71°C to ensure dishes and utensils are adequately sanitized. Maintenance staff was working to adjust the heating temperature at the end of inspection. Follow up inspection scheduled.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Noted that washcloths used for wiping down counters was stored in a bucket of soap and water without sanitizer. Washcloths must be stored in a bucket of sanitizer (ie. bleach or quats) and water solution to ensure washcloths are sanitized between each use.
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

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