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Grass Root Dairies

1470 50 St SW Salmon Arm BC V1E 3C3 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Grass Root Dairies has been inspected 13 times by Interior Health Authority since January 15, 2014. The most recent inspection, on August 19, 2025, recorded 1 infraction.

5 of 13 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 7 times across 7 separate inspections, most recently on August 19, 2025. 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 once on April 8, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 3 times across 3 separate inspections, most recently on January 16, 2025. 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.

13 inspections

  1. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Majority of cheese refrigerated - some cheese left at room temperature. All cheeses must be refrigerated as per compliance letter issued distributed December 2023.
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - packaged cheese curds left out at room temperature but only enough to last the day according to staff Please ensure that cheese curds meet criteria of section 58(3c) of National Dairy Code, and if so then room temperature storage must not exceed 24 hours post-production. - there was about 10 packages of 'mild gouda' left out at room temperature contrary to BC Food Premises Regulation and to Interior Health letter of December 14, 2023. Please remember that ALL cheeses are kept refrigerated as per our letter of December 14, 2023.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The staff member advised that Oxonia is still being used, and that she is testing it daily. BUT, it was again observed that the test reagents were expired with years of 2019 and 2020. Please replace reagents with unexpired products.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. There were several thermometers noted in each of their coolers. 2. The test kit for Oxonia Active was available, and the reagents were observed to have all expired in 2018 and 2019. Please ensure that you TEST AND RECORD in a log book your temperatures and sanitizer concentration on a daily basis.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): They have a 50 gallon drum of Ecolab's Oxonia Active which uses POA to disinfect. The label stipulates 2.0 to 3.5mL per L of water (200 to 3500 ppm) for 1 minute to sanitize food contact surfaces.
      • 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.
  4. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - cheese display cooler at 6 to 8C, reduce to below 4C - cheese in display cooler was labelled 'keep refrigerated' - some cheese displayed at room temperature in baskets with labels that did not indicate 'keep refrigerated' When asked about online sales and shipping practices, she indicated that they use insulated boxes with no ice. She was asked to show us their packaging practices but indicated that they had none and were not shipping at this time. She was advised that Interior Health has not received any information showing their cheese is shelf stable, and that the owner/operator CANNOT make a self-determination on this. She was reminded that as per the warning letter that ALL cheese products MUST be kept refrigerated until further notice.
  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The operator had different types of cheeses displayed at room temperature that were labelled 'keep refrigerated'.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2D Potentially hazardous foods must be transported at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): They use hydrogen peroxide, but did not explain how it was mixed and did not have test paper.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  6. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F2.1B - Display refrigerator temperature read from digital display, digital display is not accurate. Temperature on digital display was 2.4°C, temperatures inside refrigerator during the inspection was actually 6-8°C. Corrective action: Adjust refrigeration unit to maintain ≤4°C. Use a NSF certified thermometer to monitor temperatures inside display refrigerator. (Repeat infraction)
  7. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The display cooler had temperatures between 4.6 - 8.3°C, despite the digital display indicating a temperature of ≤4°C. In unit thermometer showed 8°C Ensure this cooler can maintain the temperature of the foods at ≤4°C at all times. When recording temperature in temperature log use the thermometer inside the unit, not the digital display. ***This is a repeat infraction***
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  8. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Display fridge was measured at 6°C at the time of inspection (same as in-unit thermometer reading). Food temperature was similar 5-6°C. Operator indicated that temperatures are tracked using the digital read-out rather than the in-unit thermometer. It was discussed that the in-unit thermometer should be used to monitor temperature. Please ensure the unit maintains products at 4°C or colder.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

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