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Elks Lodge

3690 30 St NE Salmon Arm BC V1E 3L1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Elks Lodge has been inspected 11 times by Interior Health Authority since April 9, 2014. The most recent inspection, on April 21, 2026, found no infractions.

6 of 11 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: Cleaning and sanitizing, Food temperature control and Food source, labelling and allergens.

The last 2 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.

  • 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 3 times across 3 separate inspections, most recently on September 13, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 13, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 6, 2020. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 4 times across 2 separate inspections, most recently on January 6, 2020. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on October 27, 2022. For example: 6 Are the premises designed and equipped to ensure safe 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.

11 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - upright cooler was at 28C, but was empty. The operator was unaware and will get it fixed asap.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): There are 2 domestic exhaust hoods and a natural gas stove and grill. Contacted the Salmon Arm fire inspector who will likely come to inspect. In the meantime, we will be reissuing your food permit with the following restriction.
      • F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
  5. Monitoring

    0 infractions

  6. Monitoring

    4 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): The organization engages in an annual pig roast that has not been approved. Some concerns with the event included unauthorized location of prepping of the pig, uninspected setup for cooking, and lack of written food safety and sanitation plans associated with this activity. The organization must not engage in additional pig roast events unless health approval has been received to engage in this activity.
      • F1.6A All foods on the premises must be from an approved source.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Bleach solution in spray bottle is too strong. Sanitizer solutions must be made and used at the correct concentration to ensure adequate sanitation without resulting in a chemical residue on surfaces. For a chlorine/bleach sanitizer solution, the required concentration is 100-200ppm for manual warewashing and/or surface sanitizing. At the time of inspection, the spray solution was adjusted to the required concentration. Worn labelling on spray bottle was re-written with permanent marker. It was also discussed that dishwasher must be monitored to ensure both the wash and rinse cycles meet their respective manufacturer stipulated temperatures to ensure sanitation. A black mark was placed on the gauges at the correct thresholds at the time of inspection. Please revise instructions on dishwasher to reflect this. The parameters must be monitored and ideally documented for each day's use.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator must update the existing food safety plan to ensure processes reflect current menu and operations.
      • 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?
      • Observation(s): Operator must update existing sanitation plan (from 2014) to ensure all sanitation considerations are included. Please use the new guidance template supplied by email.
      • 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.
  7. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Small bar fridge does not have a thermometer. Please ensure each cold-storage unit is equipped with an accurate, NSF certified, thermometer. Chlorine sanitizer test strips must be available to assess required sanitizer level of 100-200ppm. Please inform by email with photo once items are in place.
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Existing Food safety plan does not encompass the full nature of the food services operation. Please ensure a food safety plan is completed to reflect all menu items and food safety considerations related to the operation.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Existing sanitation does not encompass the full cleaning and sanitation needs of the premises/operation. Please use the guidance template provided to complete a comprehensive sanitation plan. I have also included a sample plan for a breakfast facility.
      • 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.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher final rinse temperature did not reach at least 74C measured at the dish. Please ensure that that final rinse temperature reaches at least 82C measured at the manifold or 74C measured at the dish. Note: - Spray bottle of bleach solution provided >200ppm of chlorine. Informed that 200ppm of chlorine is sufficient, i.e. 5mL (1tsp) of household bleach to 1L of water, for sanitizing food contact surfaces. - Reviewed manual dishwashing procedures with operator. Manual dishwashing inclucdes: 1. wash with warm soapy water 2. rinse with warm water 3. sanitize with chlorine at 100ppm (2.5mL (1/2tsp) of household bleach to 1L of water) by submerging the item in the solution for at least 2 minutes 4. air dry
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

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