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Cherryville Community Club

158 N Fork Rd Cherryville BC V0E 2G3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Cherryville Community Club has been inspected 6 times by Interior Health Authority since May 8, 2013. The most recent inspection, on August 26, 2025, recorded 4 infractions.

1 of 6 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: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on August 26, 2025. 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 2 times across 2 separate inspections, most recently on August 26, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on August 15, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 7 times across 4 separate inspections, most recently on August 26, 2025. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • 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 3 times across 3 separate inspections, most recently on August 26, 2025. 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.

6 inspections

  1. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: The analog probe thermometer cannot register temperatures below 130°F. Corrective Action: Provide one or more NSF-certified digital probe thermometers, so all temperatures can be displayed. The thermometer should be waterproof and have a max/min memory function so it can also be used to monitor the interior temperature of the mechanical dishwasher (71°C or hotter at the interior surface).
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: Some utensils are damaged (wooden spoons). Corrective Action: Discard the affected items. F2.5B: Inadequate cleaning in some areas. Overall sanitation is good. • Side room fridge and freezer • Kitchen fridge Corrective Action: Clean and sanitize the equipment identified (interior surfaces).
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7B: The soap dispenser at the kitchen hand sink is empty. Corrective Action: Refill the dispenser. F2.7C: Paper towel is not available in the women's washroom. Corrective Action: Provide paper towel in the dispenser at the washroom sink.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: Some content in the Sanitation Plan is inaccurate (sanitizer dilution ratio). Corrective Action: Correct the sections identified, ensure the entire Plan is up to date.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B(1): The probe thermometer dial cannot read temperatures below 130°F. Corrective Action: Obtain a new NSF-certified digital probe thermometer. F2.1B(2): A thermometer is not present inside the domestic fridge in the side room. Corrective Action: Provide a new NSF-certified refrigerator thermometer for the unit. The expired chlorine test strips should be replaced.
      • 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): F2.3D: Sanitizer solution may not be changed at the standard frequency. Corrective Action: Replace spray bottle solution daily/before each event, or when tested below 200 ppm chlorine residual.
      • 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): F2.5K: A rodent trap is set next to clean equipment. Corrective Action: Relocate or remove the trap. Place traps on the floor away from exposed food and clean items. Continue to clean the low shelves regularly. Launder absorbent cloths once wet or visibly soiled. In-use wiping cloths must be immersed in sanitizer solution between uses.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  3. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Chlorine test strips are not available. Corrective Action: Obtain chlorine test strips. Ensure they are intended for use in food premises and have a test range of 10-200 ppm. F2.1B: Probe thermometer is not available. Corrective Action: Obtain NSF certified probe thermometer for use onsite.
      • 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): F2.3D: Sanitizer solution is not consistently available for user groups during operation. Corrective Action: Store household bleach in the kitchen area. Post signage and ensure users know how to obtain and dilute sanitizer (200 ppm solution: 5 mL unscented 5.25% household bleach per litre water). Note: Ensure external gauge of mechanical dishwasher registers 82°C (180°F) or hotter. If this does not occur, seek repair. With infrequent use, the unit may initially require more than one run to reach adequate sanitizing temperature. Note: Sanitized dishware and equipment should be left to air dry in a clean place.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: Food Safety Plan is not available onsite. Corrective Action: Keep a copy of the Food Safety Plan at the premises. Develop a new plan if required.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: Sanitation Plan is not available onsite. Corrective Action: Keep a copy of the Sanitation Plan at the premises. Develop a new plan if required.
  4. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan not available onsite at time of inspection. Actions required: • Operator to email a photo of the Food Safety Plan onsite to EHO for infraction resolution.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan not available onsite at time of inspection. Actions required: • Operator to email a photo of the Sanitation Plan onsite to EHO for infraction resolution.
  5. Monitoring

    3 infractions

    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): 15.2 Handwashing sink does not have liquid soap in a dispenser.
      • 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please ensure your food safety plan is onsite and available for staff to review. This is a working document and should be available and updated as required. Please see the attached template.
      • 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?
      • Observation(s): Please ensure your sanitation plan is onsite and available for staff to review. This is a working document and should be available and updated as required. Please see the attached template.
      • 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.
  6. Monitoring

    0 infractions

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