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Enderby Preschool & Out of School Program

102 Meadow Cres Enderby BC V0E 1V1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Enderby Preschool & Out of School Program has been inspected 7 times by Interior Health Authority since March 21, 2013. The most recent inspection, on October 20, 2025, recorded 1 infraction.

3 of 7 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, Food temperature control and Protecting food from contamination.

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 October 20, 2025. 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 November 21, 2024. 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 once on March 27, 2018. For example: 4 - Are foods handled in a sanitary manner and protected from contamination?

  • 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 March 27, 2018. For example: 7 - Are written food handling procedures (Food Safety Plan) current and available on site?

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.

7 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): They have plastic plates, bowls, cups and utensils. Some of these have deteriorated finishes due to cutting or heating foods in microwave. These are to be replaced as they can no longer be properly cleaned.
  2. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): IT kitchen's fridge was at 10C (measured with 2 thermometers and waited for it to drop). Their thermometer was reading 40F, please change thermometer, reduce to below 4C, and turn-down or repair/replace as needed.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    3 infractions

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Bleach spray bottle not labelled. Foods are covered.
      • F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan needs enhancement - see attached template and do up a plan for spaghetti with meat sauce.
      • F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • F3.7C - Food safety management procedures must identify all critical control points.
      • F3.7D - Food safety management procedures must include critical limits for all critical control points.
      • F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No sanitation plan - see attached template.
  6. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): -Bleach spray bottle > 200ppm Chlorine strength -Dishwasher in kitchen: NSF 184 dishwasher onsite for warewashing - As a reminder: ensure that the "sani rinse" option is selected to sanitize dishes for warewashing when running the dishwasher. Additionally, ensure the dishwasher is not interrupted mid-cycle as this would cause the heat to be lost, which is needed to adequately sanitize the dishes. **Wiping Cloths: A wet wiping cloth in continuous use was left out at room temperature. Discussed that wet wiping cloths should be stored in a sanitizer solution. A bleach sanitizer solution(greater than 200ppm Chlorine strength) was made at time of inspection and this infraction was corrected.
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
  7. Monitoring

    0 infractions

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