Fork Seasons

1460 Trans-Canada Hwy NE Salmon Arm BC V1E 1N5 · Restaurant - Food Service

2 inspections

1. MonitoringSep 24, 2026

   4 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): At the time of inspection, there were no test strips to monitor concentration of multi-QUATS sanitizer solution. Sanitizer solution weakens over time, and the dispenser can malfunction, so regular testing is important to ensure effective sanitization of food contact surfaces. • Acquire test strips for monitoring QUATS sanitizer concentration.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.4 Are proper freezing and thawing procedures followed?
     • Observation(s): Ensure foods are thawed only using one or more of the following approved methods: • In the walk-in cooler, well ahead of time. • In the sink, completely submerged in cold running water. • In the microwave. • With increased cooking time.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Utensils stored beneath the grill/stove and in high-traffic areas where they could be contaminated. • Store utensils in bins, protected from contamination, above or on counters, in clean, empty bins that can be washed and sanitized. Utensils should be in use for 1-2 hours, and replaced with clean and sanitized utensils as often as needed. Hood ventilation system filters in need of cleaning, and servicing must be done regularly to reduce the risk of fire. • Remove, clean and sanitize hood ventilation system filters before replacing them on the hood ventilation system • Arrange for a professional servicing of the hood ventilation system. Dishwasher leaks during the cycle. The water on the floor creates a slipping hazard and discourages its use. Top of mechanical dishwasher has debris from ceiling tile. • Arrange for repair of mechanical dishwasher. Clean and sanitize the top and sides of the mechanical dishwasher. Ceiling tile missing from above dishwasher. This can be a source of contamination. • Arrange for replacement of ceiling tile. Repeat infraction: Pipes connected to the condensers in the walk-in freezer and cooler leak. These leaks can contaminate food and create poor sanitation. • Ensure food is stored away from the leaks and arrange for servicing of the condenser units in the walk-in freezer and cooler. Repeat infraction: Wiping cloths must be stored in sanitizer solution, not left on counters. Dispenser hoses for sanitizer and floor cleaner are right next to each other, and the liquid is a similar colour. • Clearly label sanitizer dispenser, to avoid staff accidentally using the wrong product on food contact surfaces. Equipment not needed in the facility should be removed. • Remove all extra equipment from the facility, including deli slicer, cutting boards, extra utensils and knives, empty bottles and cans. • Deep clean the facility including floors, walls and shelves. Shatterproof light cover missing from fluorescent light fixture above food preparation area. • Acquire shatterproof cover for the light fixture above the food preparation area.
     • 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.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
     • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
     • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Repeat infraction: Handwashing stations in the kitchen not equipped with liquid soap. Back handwashing sink not supplied with water - unless turned on below the sink. Bar handwashing station not supplied with paper towel. • Arrange for repair of water line/sink in the back handwashing sink near the walk-in freezer. • Ensure all handwashing stations supplied with liquid soap • Ensure all handwashing stations supplied with single-use paper towel product. • Ensure handwashing stations are regularly checked and re-supplied.
     • 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.
2. MonitoringJul 3, 2025

   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 The concentration of chlorine sanitizer was too low and undetectable. Sanitization is critical for reducing the risk of foodborne illnesses by eliminating harmful bacteria from dishes and utensils. Corrective Action: F2.3 Use manual 3 step dishwashing method (wash, rinse and sanitize), service dishwasher, routinely test and record dishwasher sanitizer concentration.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5 1. Wiping cloth were stored on the counters. Moist wiping cloths left on counters can harbor bacteria, which can then be transferred to other surfaces. 2. Compressor pipes in both walk in cooler and freezer were leaking. Leaking compressor pipes can affect the effectiveness of the cooling system and also potentially contaminate stored food. Corrective Action 1. Wiping cloths should be stored in a sanitizing solution between uses. Ensure the sanitizing solution is at the correct concentration. 2. Remove all food stored close and around the leaking pipe. Service and ensure that coolers are maintained in good working order.
     • 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.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.