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Good Samaritan Hillside Village 5A

5A-2891 15 Ave NE Salmon Arm BC V1E 1G9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Good Samaritan Hillside Village 5A has been inspected 12 times by Interior Health Authority since February 8, 2013. The most recent inspection, on August 13, 2026, found no infractions.

9 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, Protecting food from contamination and Cleaning and sanitizing.

The last 2 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 across 2 separate inspections, most recently on June 10, 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 July 5, 2021. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on March 1, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

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

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Main fridge was measured at 9°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Adjust the fridge so that it can hold food at 4°C or below.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • 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.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Temperature of stand-up cooler in kitchen was measured at between 5C and 7C. Temperature log indicates that the cooler temperature was at 4C in the morning. Staff indicated that the cooler was opened and closed quite a bit within the last 20 minutes. Requested to re-check and record the temperature in half an hour and ensure that it has decreased to 4C or less. Discussed about recording of corrective actions taken (e.g. recheck temperature in 30 minutes) on log sheet when temperatures are measured to be warm.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Quats sanitizer solution concentration was measured to be <200ppm. Bottle of Quats sanitizer at the dispenser has expired. Will use the dispenser in cottage 2 where the sanitizer concentration is adequate until new chemical is in place. 2. High temperature dishwasher is out of order. A new dishwasher has been ordered. Currently using dishwasher at cottage 4. Recommended using a NSF-certified dishwasher safe thermometer with maximum hold setting to verify the final rinse temperature.
      • 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

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