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Comfort Inn & Suites

1090 22 St NE Salmon Arm BC V1E 2V5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Comfort Inn & Suites has been inspected 12 times by Interior Health Authority since January 31, 2013. The most recent inspection, on February 25, 2026, found no infractions.

6 of 12 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: Cleaning and sanitizing, Protecting food from contamination and Food source, labelling and allergens.

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 once on May 10, 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 May 10, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on September 14, 2021. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 February 15, 2016. 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 3 separate inspections, most recently on May 10, 2024. 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.

12 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    6 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips were available for the sanitizer used in the kitchen. Test strips must be utilized to ensure that sanitizer concentration is adequate to reduce the microbial load on food contact surfaces. Obtain test strips and routinely test sanitizer concentration.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Manual dishwashing procedure was found to be inadequate and failed to include a sanitizing step. Manual dishwashing procedure must include a wash, rinse and sanitize step to ensure adequate removal of contamination from dishware. Ensure that a sanitizing step is incorporated into the manual dishwashing procedure.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Wiping cloths were observed to be stored through the handle of the refrigerator in the kitchen and on top of a sanitizer bottle. To prevent growth of pathogens on wiping cloths and limit transfer to food contact surfaces, wiping cloths must be stored in sanitizing solution. Store wiping cloths for continuous use in a bucket of approved sanitizer and change the solution every 2 hours.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan was not available on site. Food Safety Plan must be developed and kept on site at all times.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan was not available on site. Sanitation Plan must be developed and kept on site at all times.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Kitchen employee did not have a valid FOODSAFE certificate or equivalent. Valid FOODSAFE certification or equivalent training is required to ensure that food handlers are aware of food safety practices to minimize the risk of foodborne illness. Ensure that at least one employee present in the kitchen has a 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.
  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): • Freezer unit contained bagels past their best before date. Ensure all food stored on the premises is fit for human consumption. Operator discarded food during inspection.
      • F1.6B All food on the premises must be fit for human consumption.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Chlorine test strips were observed to be expired. Ensure all sanitizer test strips available are valid to ensure accurate results.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  6. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator has purchased test strips but does not have Chlorine Test Strips when chlorine is being used. Operator would obtain these immediately Operator does not have thermometer, will obtain this by December 10th to verify foods are reheated to 74C or higher.
      • 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.
  7. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips were not available to verify the sanitizer concentration.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Written sanitation plan was not available. Template was provided.
      • 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.
  8. Monitoring

    2 infractions

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Observed chemicals (bleach, soap) stored above food products in the storage room. Discussed that non-food chemicals must be stored separate from the food products to prevent contamination of the food. Chemicals were removed at the time of inspection. CDI - Corrected During Inspection.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan was not available onsite at the time of inspection. Please provide a copy of completed food safety plan for review by the follow-up date.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
  9. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Thermometers are missing in some coolers. Please ensure all cold-holding units have accurate thermometers. NSF-certified thermometers are recommended.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

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