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Common Grounds

692 18 St Castlegar BC V1N 2N1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Common Grounds has been inspected 11 times by Interior Health Authority since February 27, 2015. The most recent inspection, on June 4, 2026, recorded 1 infraction.

5 of 11 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: Protecting food from contamination, Handwashing and staff hygiene and Food source, labelling and allergens.

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.

  • 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 June 4, 2026. For example: 7 Are foods protected from contamination?

  • 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 once on July 9, 2021. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 October 8, 2019. 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 December 21, 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 2 times on December 29, 2015. For example: 17 - 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.

11 inspections

  1. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Glass bowl in ice machine basin could result in broken glass in ice. No broken glass was observed at the time of inspection.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Reusable hand towels are being used to dry hands.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  7. Monitoring

    1 infraction

    • 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): Some baking done at home, unapproved location.
      • F1.6A All foods on the premises must be from an approved source.
  8. Monitoring

    1 infraction

    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): Staff must have current Food Safe certificate.
      • F3.6B - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  9. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Fridge temperature is 8 C at the time of inspection.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
  10. Monitoring

    2 infractions

    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  11. Monitoring

    0 infractions

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