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CMHA Kitchen Collective

433 Hudson Ave NE Salmon Arm BC V1E 4S1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

CMHA Kitchen Collective has been inspected 10 times by Interior Health Authority since February 27, 2013. The most recent inspection, on May 26, 2026, recorded 1 infraction.

6 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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 February 5, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on May 26, 2026. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 January 23, 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

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): The volunteers indicated that they have food safe certificates. Please ensure that the kitchen manager and/or staff have copies available onsite.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer test strips were not available on site to monitor for sanitizer concentration. Chlorine test strips must be purchased to verify the sanitizer concentration.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips were not available to verify the sanitizer concentration. It was recommended that a NSF-certified dishwasher safe thermometer with maximum hold setting should be used to verify the final rinse temperature. Or dishwasher temperature test strips can be used.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Operator is using a dishwasher safe thermometer to monitor the final rinse temperature. However the thermometer is consistently providing a maximum reading of 155.5F (~68C), which is insufficient for a final rinse temperature. At the time of inspection, a temperature test strip was provided. Please inform whether the final rinse temperature reached at least 71C. Meanwhile, directed to use manual dishwashing method i.e. 1. wash with warm soapy water 2. rinse with warm water 3. sanitize with chlorine at 100ppm by submerging the items in the sanitizer solution for at least 2 minutes (100ppm of bleach can be made by adding 2.5mL of household bleach to 1L of water) 4. air dry Note: - Spray bottle of sanitizer provided >200ppm of chlorine. Informed operator that 200ppm of chlorine is sufficient. 200ppm of chlorine can be made by adding 5mL of household bleach to 1L of water. - Ensure wiping cloths in continuous use are stored in a bucket of sanitizer solution.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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