Forest Grove Community Hall
4489 Eagle Creek Road Forest Grove BC V0K 1M0 · Community Kitchen - Food Processing
Inspection summary
Forest Grove Community Hall has been inspected 4 times by Interior Health Authority since January 17, 2018. The most recent inspection, on March 27, 2026, found no infractions.
2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.
The last 2 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.
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 January 17, 2018. For example:
4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on February 28, 2022. For example:
1 Does the facility have proper monitoring supplies?
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.
4 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Thermometer must be placed in white refrigerator to monitor for safe temperature. • Facility uses bleach as sanitizer for manual dishwashing and food contact surfaces. Chlorine sanitizer test strips must be obtained to monitor for chlorine concentrations. 100ppm chlorine solution must be used for dishwashing and 200ppm chlorine solution must be used to sanitize food contact surfaces.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Shelving in the dry storage requires finishing to enable proper cleaning.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
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