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Good Samaritan Hillside Village 3A

3A-2891 15th Ave NE Salmon Arm BC V2E 1G9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Good Samaritan Hillside Village 3A has been inspected 12 times by Interior Health Authority since February 8, 2013. The most recent inspection, on August 13, 2026, found no infractions.

8 of 12 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: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The last 4 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.

  • 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 2 times on May 21, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 March 9, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 once on July 5, 2021. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on July 5, 2021. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 March 9, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary 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.

12 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Ice build-up in refrigerator. This must be cleaned to ensure the refrigerator is able to maintain safe temperatures.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • The handwash sink did not have paper towel for dying hands. All handwash stations must be equipped with paper towels.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  6. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Fridge temperature was measured at ~8C. It was noted that staff had just placed a pot of warm soup into the cooler. Operator was requested to monitor the temperature of the unit to ensure it is capable of maintaining at 4C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): A large pot of soup was observed not being cooled properly. Temperature of soup was measured at ~45C. Cooling temperatures were not being monitored by staff. According to staff, soup started cooling for about 20 minutes. Operator was requested to cool the soup properly by portioning it into smaller portions or using an ice bath. Also cooling temperatures should be monitored and recorded on log sheet. Operator instructed staff to cool soups properly. CDI - Corrected During Inspection.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
  7. Monitoring

    0 infractions

  8. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher did not reach an adequate final rinse temperature. Please service the dishwasher and ensure it is capable of reaching at least 71C measured at the dish (using a dishwasher safe thermometer). Directed to use manual dishwashing method as a temporary measure. Informed operator that the dishes can be washed using the dishwasher but must be sanitized in one of the two compartment sink. In the sanitizing step, please ensure 200ppm of Quats is available and items must be submerged in the sanitizing solution for at least 2 minutes then let air dry. The sanitizer concentration should be verified with Quats test strips.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Observed loose seal at the bottom of the fridge door (in the dining area) causing the fridge to not close properly. Before the seal can be replaced, please ensure staff are closing the fridge door properly to ensure the temperature is maintained.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    1 infraction

    • 13.3 - Are food contact surfaces properly cleaned and sanitized?
      • Observation(s): D-10 (Quats) sanitizer measured at <200ppm. Spray bottle refilled at the time of inspection. - Corrected During Inspection.
      • 1 Observation, Moderate Severity of Consequences : Utensils and food contact surfaces must be washed and sanitized in a manner that removes contamination.

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