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Lumby United Church

2012 Park Ave Lumby BC V0E 2G0 · Community Kitchen - Food Processing

Official record from Interior Health →

Inspection summary

Lumby United Church has been inspected 3 times by Interior Health Authority since March 1, 2022. The most recent inspection, on November 13, 2025, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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 November 13, 2025. 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 November 13, 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 3 times across 2 separate inspections, most recently on November 13, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 November 13, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on September 12, 2024. 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.

3 inspections

  1. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food in the front cooler was measured at 6°C. Corrective Action: Adjust the unit so food is maintained at 4°C or colder.
      • 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): F2.3D: Sanitizer solution was measured at 50 ppm chlorine. Corrective Action: Prepare and maintain sanitizer solution at 200 ppm chlorine residual (5 mL unscented household bleach per litre water). Replace spray bottle solution daily or when tested below 200 ppm. The mechanical dishwasher is currently used for sanitizing only (≥180°F on the exterior gauge); Continue to prewash dishware and equipment before running the machine. If the dishwasher is to be used for both cleaning and sanitizing, have a qualified professional inspect/service the machine beforehand to ensure this is possible and the chemicals, feed lines, pumps, and other components are compatible and in good shape.
      • 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): F2.5A: One knife is in poor condition. Corrective Action: Remove the knife from the premises. Inspect equipment periodically and replace as needed. F2.5B: Inadequate sanitation in some areas: • Microwave interior • Water heater and surrounding area • Main fridge (interior surfaces) Corrective Action: Clean the areas identified. Sanitize food contact surfaces.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7B: Liquid soap is not available in the women's washroom. Only bar soap is provided in the men's washroom. Corrective Action: Supply liquid soap in pump bottles or mounted dispensers in both washrooms. Remove the bar soap. Loose paper towel stacks are prone to contamination. Paper towel should be provided in enclosed dispensers or on the existing mounted holders.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  2. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Some refrigerated food was measured above 4°C. The power to one cooler was interrupted. • Kitchen fridge (6°C) • Dining area fridge (16°C) Corrective Action: Discard potentially hazardous food stored in the dining area fridge. Adjust or service both coolers so they maintain food at 4°C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: The sanitizer test strips have expired. Corrective Action: Obtain new chlorine test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A: The detergent container for the mechanical dishwasher is empty. Corrective Action: Supply detergent to the dishwasher. Monitor the chemical levels and sanitizing temperature regularly. Provide a spray bottle for sanitizer. Prepare new sanitizer solution at 200 ppm chlorine residual for each event/session.
      • 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): F2.5B: Inadequate sanitation of the microwave. Corrective Action: Clean the microwave. F2.5K: Observed clean trays and sheet pans stored on the floor. Corrective Action: Clean and sanitize the items. Store equipment on a clean surface above the floor and away from contamination sources. Remove rope and other material from any utensils.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  3. Monitoring

    4 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5A: Food handlers immerse hands in sanitizer during food preparation. This is not a suitable alternative to handwashing. Corrective Action: When hands are soiled or contaminated, wash at a designated handwashing station (see infraction F2.7D): • Wet hands with warm water • Apply liquid soap and lather for 15 seconds • Rinse thoroughly • Leave water running and dry hands with single-use paper towel • Turn off taps using paper towel
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D: Sanitizer solution in spray bottle measured greater than 200 ppm chlorine residual. Corrective Action: Discard solution. Prepare new sanitizer solution at 200 ppm chlorine (5 mL bleach per litre water). Change spray bottle solution daily.
      • 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): F2.5A: Observed utensils in poor condition: • Spatula is brittle and fragmenting • Wooden salad spoon is chipped and damaged Corrective Action: Discard or remove spatula and salad spoon from the premises. F2.5B: Inadequate sanitation of white domestic refrigerator: • Food debris and staining on interior surfaces • Mould visible in door gasket Corrective Action: Clean and sanitize interior of refrigerator to remove debris and mould. F2.5D: Spray bottle containing sanitizer is not labeled. Corrective Action: Label the spray bottle to indicate its contents.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7B: Liquid soap in a dispenser not available at the kitchen hand sink (two-compartment sink) Corrective Action: Provide liquid soap in a pump-bottle dispenser at the hand sink. F2.7C: Paper towel not easily accessible at the kitchen hand sink. Corrective Action: Obtain a vertical spool-type paper towel holder with a base for use at the hand sink. F2.7D: Food handlers use the washroom sink as a handwashing station. To ensure sanitary operation, the primary hand sink must be separate from washroom facilities. Corrective Action: During food preparation, use the two-compartment kitchen sink as the primary handwashing station. Stock with soap and paper towel as per F2.7B and F2.7C.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.

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