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Educo Adventure School

Km 14-1100 Dog Creek Rd 100 Mile House BC V0K 2E0 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Educo Adventure School has been inspected 9 times by Interior Health Authority since August 1, 2013. The most recent inspection, on May 26, 2026, recorded 1 infraction.

2 of 9 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: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 4 separate inspections, most recently on June 8, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 3 times across 3 separate inspections, most recently on June 6, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 3 separate inspections, most recently on July 24, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 June 6, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 24, 2024. For example: 2 Are proper pest control measures in place on the premises?

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.

9 inspections

  1. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6F: Upgrades in the kitchen are required. Flooring, walls, and countertops are beginning to show visible wear and tear. Corrective Action: Re-pair and/or replace and surfaces that may be beginning to show visible wear and tear. If the surfaces cannot be repaired, then options relating to replacement must be explored. For an interim fix please paint/re-seal the surfaces that have any cracks or crevasses that food debris and build up can get into.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3: At the time of the inspection the bleach sanitizer solution was not measuring at a concentration of 200ppm. The operator noted that the bleach was left over and had not been changed over. Corrective Action: Mix a new bottle of bleach each day and ensure the concentration is tested multiple times throughout the day. The concentration of the solution can be tested with bleach test strips.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5: Some surfaces are beginning to show visible wear and tear. Corrective Action: Re-seal all surfaces that are no longer smooth and easily cleanable or replace the surfaces with materials that are smooth, easily cleanable, and made of non-noxious materials.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    6 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: There are no test strips available to routinely test for the correct chemical concentration. This is necessary to ensure proper sanitation. F2.1B: No probe thermometer onsite to monitor internal temperature of cooked items.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Mouse droppings observed in dry storage room, mice are finding ways to access shelving in this room. Food products on this shelf consisted primarily of canned goods. Fecal matter needs to be cleaned up, and food products on this shelf need to be moved to another location to prevent contamination. Hole in wall where mice were suspected to be entering was filled / repaired.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): At time of inspection, bleach sanitizer was too strong such that is bleach out the test strip. Solution approximately twice as strong as required. Too much chemical will not dissipate off food contact surfaces, and can later be picked up by food products.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7A: Hot water supplied to hand washing sink via a jug with spigot. This is a temporary solution and will require a solution in the longer term. The hand wash station needs to be supplied with hot and cold running water directly from the plumbed tap. Options to be discussed in the future as to what can be done to resolve this issue. F2.7C: Paper towel holder needs adjustment to hold the paper towel roll. Single service product must be stored in a dispenser.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): EHO to provide template.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): EHO to provide template.
  4. Monitoring

    8 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Both fridges were found holding food items >4C at the time of inspection, this is a critical and repeat infraction. • Both fridges hold a small volume of product, and the food items in the fridge were restricting air flow (blocking air flow/full fridge). Staff moved items during inspection and adjusted temperature and temperature decreased during inspection. • Staff must ensure that food items are maintained <4C as this is critical to food safety. It is further noted that this was cited as an infraction in 2019 - repeat critical infraction must be addressed by management. • Staff are to look into providing larger volume fridge or menu will need to be adapted to allow for smaller volumes of food to be kept in the fridge. • To assist in keeping temperature <4C - do not cool batch items in this fridge. See, F1.3 below. • Provide a photo showing inside thermometer is <4C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Probe thermometers required to monitor internal temperature of cooked items. Provide photo once thermometer has been supplied.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): • Do not thaw items (spaghetti sauce) in standing water - thaw food items using approved methods, such as under cold running water (not ideal due to septic) or in the fridge (preferred method and will also assist in keeping the fridge cold). Discussed with operator at the time of inspection.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Upkeep/maintenance items noted: some wood surfaces (table legs adjacent to the grill) need refinishing to make smooth and easy to clean. Counter top adjacent to grill has worn down and is in a condition that makes it difficult to clean/sanitize. Facility should work towards ensure all surfaces in kitchen are smooth, easy to clean, light coloured and impervious to moisture. This should be completed for start of 2024 season.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • The current refrigeration set up does not appear to meet the needs of the facility (small fridges loaded with food items having a difficult time maintaining temperatures <4C without interventions (ice packs/less food etc.). The facility will need to supply larger/more refrigeration units, and in the interim work to ensure fridges can keep food items <4C. • Health Officer will follow up in 6 months with regards to plans for refrigeration for the 2024 season.
      • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Kitchen sink used for handwashing is not equipped with hot water. Hot water is critical for handwashing and both hot and cold running water on demand must be supplied for hand washing purposes. For short term: as discussed provide warm water in a jug with spigot at the 2 compartment sink to ensure warm water is supplied. • Longer term solution to be provided with respect to providing a hand wash station with hot and cold running water directly from plumbed tap, either at the kitchen sink, or a designated hand wash station near by. Options to be discussed with Health Officer • Provide photo showing temporary set up installed on or before date noted above.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Updated food safety plan to be completed - 2 weeks to complete and provide back a copy to Health Officer for review. • Logs were kept for coolers and freezers, however, temperature of coolers were being recorded >4C - which is a requirement for food safety. Ensure logs are showing temperature compliance, and in instances when compliance is not achieved - corrective actions must be noted. • Email Food Safety Plan and copies of temperature logs on or before date noted above.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Sanitation Plan to be completed - 2 weeks to complete and provide a copy back to Health Officer for review.
  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Refrigerator still not holding temp. further action required.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • F1.4B Water supplied to the facility must be potable.
  6. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Refrigerator too warm at 11°C, must be ≤4°C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Boil water advisory issued for water system. Follow Boil Advisory document HP-FS-9011 (attached)
      • F1.4B Water supplied to the facility must be potable.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Higher quality thermometers required for refrigerators. Test strips supplied for chlorine testing.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Paint seal bare wood surfaces in kitchen/food prep area.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash stations to be constructed before clients arrive May 27, 2019
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Dressings and condiments were stored at room temperature. These were discarded by staff at the time of inspection. Any dressings or sauces that state "must refrigerate after opening" on the label must be stored at 4°C or less.
  9. Monitoring

    0 infractions

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