Skip to content
Loading map…

Creston Valley Hospital

312 15 Ave N Creston BC V0B 1G0 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Creston Valley Hospital has been inspected 19 times by Interior Health Authority since March 27, 2013. The most recent inspection, on August 20, 2026, recorded 1 infraction.

17 of 19 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 2 times across 2 separate inspections, most recently on August 20, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

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.

19 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The facility has a new high temperature dishwasher for washing and sanitizing dishes. During the inspection, the dishwasher required three cycles to reach the minimum required sanitizing temperature of 71 degrees Celsius. A review of the temperature logs maintained by employees after each meal service and dishwasher use indicates that the dishwasher is not consistently achieving the required temperature and is frequently requiring multiple cycles to reach the minimum standard. This inconsistency may compromise the effectiveness of the sanitizing process.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Facility uses a QUAT sanitizer in buckets for sanitizing food contact surfaces. EHO test strips verified that the solution in both the dish pit and the main kitchen was at 100ppm which is lower than the legislative requirement of 200-400ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

  14. Monitoring

    0 infractions

  15. Monitoring

    0 infractions

  16. Monitoring

    0 infractions

  17. Monitoring

    0 infractions

  18. Monitoring

    0 infractions

  19. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website