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FM Catering - Revelstoke Secondary School

1007 Vernon Ave Revelstoke BC V0E 2S0 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Opening hours

  • Friday8:45 AM–3:10 PM
  • Monday8:45 AM–3:10 PM
  • SaturdayClosed
  • SundayClosed
  • Thursday8:45 AM–3:10 PM
  • Tuesday8:45 AM–3:10 PM
  • Wednesday8:45 AM–3:10 PM

Contact details, hours and reviews from Google Maps

Inspection summary

FM Catering - Revelstoke Secondary School has been inspected 5 times by Interior Health Authority since January 18, 2023. The most recent inspection, on September 24, 2026, found no infractions.

2 of 5 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, Protecting food from contamination and Food temperature control.

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.

  • 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 13, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 June 13, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 June 13, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

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.

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The internal temperature of the upright refrigerator measured at 8°C while the displayed temperature was at 3°C. Corrective action: Service refrigerator and ensure temperature remains below 4°C to prevent the growth of harmful bacteria that can cause foodborne illnesses. Keep an additional thermometer in the refrigerator to ensure accurate reading of internal temperature.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3 1. Chlorine sanitizer in spray bottle was undetectable/ 0 ppm. Sanitizer concentration is vital for effective sanitization and preventing the spread of foodborne illnesses. Too low a concentration may not be effective in killing bacteria. 2. Sanitizing action in manual dishwashing procedure was inadequate. Sanitizer was being sprayed instead of soaking dishes in the sanitizer. Corrective Action 1. Ensure sanitizer concentration is maintained between 100-200 ppm. Change every 2 hours or when measured below the required concentration 2. Submerge dishes in clean water with a chemical sanitizing solution for at least 10 seconds (100 ppm bleach solution) or 30 seconds (200 ppm QUAT solution)
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • 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): F2.5.1 1. Moist wiping cloth were stored/ left on counter. Moist wiping cloth can harbor bacteria and become a source of cross contamination. Dried ones were left piled up on sink. 2. Dry foods stored next to hand wash basin are continually sprayed with water with each use of the sink. Dry food must be protected from any moisture to prevent spoilage and maintain quality. Corrective action: 1 Store wiping cloth in sanitizer solution when not in use. The used dried cloths must be stored away from cooking area in laundry basket. 2. Move dry storage away from the hand wash basin. Protect foods from spoilage.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Rodent droppings were observed behind the dishwasher. Areas contaminated by rodent droppings must be thoroughly cleaned and sanitized to destroy pathogens. Clean and sanitize behind the dishwasher and routinely monitor kitchen for evidence of pests.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. Chlorine sanitizing solution in the spray bottle was around 500ppm. Chlorine sanitizers should be at 200ppm to ensure adequate removal of contamination without leaving a chlorine residue. 2. Wiping cloths were stored in a mixture of chlorine and soap. Wiping cloths should be stored in only bleach as soap may interfere with the chlorine's effectiveness.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.

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