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Edgewater Community Hall

4818 Selkirk Ave Edgewater BC V0A 1E0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Edgewater Community Hall has been inspected 8 times by Interior Health Authority since September 23, 2015. The most recent inspection, on February 20, 2026, found no infractions.

5 of 8 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: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

The last 5 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 2 times across 2 separate inspections, most recently on February 5, 2018. For example: 5 - Are there handwashing stations available and properly supplied?

  • 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 September 23, 2015. For example: 1 - Are proper cooking and reheating procedures followed?

  • 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 September 23, 2015. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on October 25, 2016. For example: Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Hand soap dispenser was unable to dispense soap. Repair/replace the dispenser so it functions as intended.
      • F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
  7. Monitoring

    2 infractions

    • Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The mop wash water is being disposed of in the 3-compartment sink as there is no mop sink available in the facility. Please ensure that mop water is disposed of in a sanitary manner via the toilet to prevent the contamination of the 3-compartment sink when washing, rinsing, and sanitizing equipment.
    • Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing occurs at the 3-compartment sink as there is no designated hand sink in the kitchen. Paper towel was absent from the handwashing station as the dispenser was empty. The bar sink, separate from the kitchen, must also be supplied with paper towel and liquid soap in a dispenser.
      • 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
  8. Monitoring

    2 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): Ensure a probe thermometer is available for use or renters are informed that a probe thermometer is needed to be brought to the facility for their own use.
      • 1.3 - Accurate thermometer must be available to monitor process.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The mechanical dishwasher was not achieving 50 ppm chlorine at the time of inspection. Ensure the dishwasher is repaired so it can achieve adequate sanitization. In the interim manual dishwashing is to be performed and a 100 ppm chlorine solution for 2 minutes can be used for the sanitization step.
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.

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