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Community Connections

314 2 St E Revelstoke BC V0E 2S0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Community Connections has been inspected 6 times by Interior Health Authority since March 22, 2018. The most recent inspection, on August 27, 2026, found no infractions.

5 of 6 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: Food temperature control.

The last 5 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.

  • 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 March 22, 2018. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on March 22, 2018. For example: 8 - Are the sanitation procedures (Sanitation 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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Temperature for stand-up cooler located in the kitchen was measured at ~10C. In-unit thermometer was also showing a temperature of ~10C. Temperature dial was adjusted at the time of inspection. Temperature was measured at ~6C. Please ensure coolers are capable of maintaining at 4C or colder. Also discussed that when temperature for cold-holding units are measured at >4C, corrective actions should be documented on the log sheet. Note: - Please ensure all cold-holding units have accurate in-unit thermometers. NSF-certified thermometers are recommended.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please update the sanitation plan to reflect the proper concentration for food contact surfaces sanitizing (i.e. clean-in-place sanitizing).
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.

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