Skip to content
Loading map…

Home Restaurant

11-2801 10th Ave NE Salmon Arm BC V1E 2S3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Home Restaurant has been inspected 5 times by Interior Health Authority since May 17, 2023. The most recent inspection, on October 13, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on October 13, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 3 times across 3 separate inspections, most recently on October 13, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on May 17, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

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.

5 inspections

  1. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): During inspection, dishracks were observed being stored on the floor, and some have deteriorated from use, to have rough surfaces. These rough surfaces can harbour pathogenic bacteria through the sanitization cycle in the mechanical dishwasher, and contaminate clean dishware. • Ensure dishracks are stored at least 6 inches off the floor, in a way that protects them from contamination. • Replace worn out dishracks with new ones. Discard any racks not currently needed in the facility.
      • 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): Accumulated dust noted on fan covers on condenser unit in the walk-in cooler. This can cause contamination of food. • Remove, clean and sanitize plastic fan cover before replacing it on the condenser unit in the walk-in cooler. Some grease buildup noted on filters on left side of hood ventilation system. • Remove, clean and sanitize hood ventilation system filters before returning them to the ventilation hood above the grill on the left side of the cook line. Some roof tiles missing in prep cooler downstairs. • replace ceiling tiles to ensure prep kitchen ceiling is sealed to protect food from contamination.
      • 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.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Lactic acid sanitizer (Sink & Surface Cleaner Sanitizer) was measured at approximately 3000 ppm. The approved active range for lactic acid is 704 to 1875 ppm per the manufacturer. Ensure that the sanitizer is diluted correctly and maintained within the approved active range.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5C - Wiping cloths were observed sitting on the cutting boards in the kitchen. If in continuous use, wiping cloths must be stored in an approved sanitizer solution and changed every 2 hours. Always store wiping cloths in the sanitizer solution. F2.5K - Scoops with no handles were observed in some dry food containers. Scoops must have handles, and the handles must be stored outside of the food product to prevent cross contamination. Obtain scoops with handles for all foods.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  5. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. Sliding door fridge near server station was holding food at 10°C. 2. End cooler by the stoves was holding food at 12°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair/replace these coolers so that they 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Bucket of sanitizer in the serving area was mixed with soap and measured 0ppm. Sanitizer shouldn't be mixed with soap as this may reduce the efficacy of the sanitizer.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Wiping cloths on the line were observed sitting out and not in sanitizer buckets. When in continual use, wiping cloths must be stored in sanitizer and changed every 2 hours to prevent the growth of pathogens.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.

Nearby inspected facilities

Own this business? Add a badge to your website