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LVR Cafeteria

1004 Cottonwood St Nelson BC V1L 3W2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

LVR Cafeteria has been inspected 10 times by Interior Health Authority since November 18, 2013. The most recent inspection, on April 14, 2026, found no infractions.

7 of 10 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: Protecting food from contamination.

The last 3 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.

  • 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 November 18, 2013. For example: 4 - Are the staff washing hands as often as necessary to prevent contamination of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 22, 2015. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 December 7, 2022. 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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips to verify chlorine concentration in bleach-water sanitizer mix.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Left side window open without a screen. Install a screen on this window if it is to be opened for ventilation. Operator stated that deliveries are handled through this window. Deliveries may still be handled through this window if the screen is removable and replaced after the delivery; otherwise, deliveries will have to take place through the door.
      • 14.12 - The premises must be protected against entry of pests.
  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • 9.4 - Are the staff washing hands as often as necessary to prevent contamination of food?
      • Observation(s): At the time of inspection: one student touched his/her hair and did not wash hands before resuming food handling; another student dried his/her hands on his/her apron after handwashing. The operator was made aware of this and informed the students as to when to wash hands and to not dry hands on aprons. Hands should be dried with either single use paper towels or hand drier to prevent re-contamination of hands.
      • 2 Observations, Moderate Severity of Consequences : Employees must wash hands before starting work, after using the washroom, after taking a break, after eating, after handling raw foods, or after any activity or instance where the hands may become soiled.

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