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Dandelion Kitchen

4524 Canim-Hendrix Lake Rd Forest Grove BC V0K 1M0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Dandelion Kitchen has been inspected 2 times by Interior Health Authority since December 13, 2023. The most recent inspection, on March 27, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on March 27, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 13, 2023. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 once on December 13, 2023. 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.

2 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5: Cleaning is required in hard to reach corners and under equipment.
  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • No sanitizer testing strips were onsite at the time of inspection. These testing strips are required to verify the sanitizer solution is at the proper sanitizing concentration for sanitizing action to occur. Corrective Actions: • Ensure that chlorine sanitizer testing strips are onsite and available for use. You should be checking your sanitizer solutions every 2-4 hours.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Please note for the basement kitchen area the operator noted is not currently be used other than for the coolers & freezers and dry storage. At the time operator stated this area is not being used for food handling and preparation. The way the current ceiling is set up there is a higher risk of dust and other contaminates falling into the food items and work surfaces. Additionally the cleaning of the current ceiling is difficult and not practical. These areas have the following corrective actions needed: • Some walls were still only unpainted dry wall surfaces, these are to be smooth, durable, impervious to water, non-toxic, and easy to clean surfaces. The operator had stated this is ongoing and these surfaces will be painted. • The ceiling in this basement area was left open. The ceiling in this area must also meet the requirements of the smooth, durable, easy to clean, and non absorbent surface. • Operator is to provide a timeline for completion of the ceiling work to begin. Ensure that the EHO is sent a plan for the material used.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Corrective Actions: • Operator was provided a template to complete. Provide the EHO with a copy to review and approve.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Corrective Actions: • Operator was provided a template to complete. Provide the EHO with a copy to review and approve.
      • 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.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.

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