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Little Mountain Sports Complex

250 30 St SE Salmon Arm BC V1E 4A1 · Community Kitchen - Food Processing

Official record from Interior Health →

Inspection summary

Little Mountain Sports Complex has been inspected 9 times by Interior Health Authority since October 29, 2013. The most recent inspection, on August 13, 2026, found no infractions.

3 of 9 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 Handwashing and staff hygiene.

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 3 times across 3 separate inspections, most recently on September 4, 2025. 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 3 times across 3 separate inspections, most recently on September 4, 2025. 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 October 29, 2013. For example: 4 - Are hand washing stations easily accessible?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on September 4, 2025. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 2 times across 2 separate inspections, most recently on September 4, 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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - upright cooler was running a bit warm at 8C, reduce to below 4C
    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - some ceiling lights did not have covers
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): This is a community kitchen with health approval, but the operator (S'wichcraft) leasing the facility does not have a catering permit.
  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Corrected during inspection (CDI): Stand up refrigerator measured 15°C at the time of inspection. All refrigeration equipment must be capable of maintaining ≤4°C. This refrigerator must not be used until it has been confirmed to hold 4°C.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips available. Acquire test strips to ensure chlorine solution is being maintained at 200ppm.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  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): Ventilation did not seem to be pulling smoke out of the cooking 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.
  6. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. 2 flourescent light fixtures are missing shattershields. Please replace light shields. 2. High temperature dishwasher does not have a rack so is unusable in its current state. Please supply an appropriate rack. Note: It was reviewed that upon rental for purpose that involves public food service, it is recommended that an appropriate surface sanitizer be supplied. This can be provided in its raw form with appropriate instructions for dilution to make a suitable sanitizer, or diluted to the appropriate concentration for use as close to time of rental as possible. A suitable sanitizer would be 100-200ppm bleach made according to the following ratio 1 tsp of unscented household bleach to 1 litre of warm water.
      • 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.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Please equip both fridge units with an accurate thermometer. NSF certified thermometers are preferred.
  9. Monitoring

    1 infraction

    • 11.4 - Are hand washing stations easily accessible?
      • Observation(s): Please ensure all soap dispensers in the kitchen and washrooms are fully supplied (running low at the time of inspection). Please provide a soap dispenser for the bar area.

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