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Mountain View Manor Seniors Supportive Housing

412 12 Ave Keremeos BC V0X 1N0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Mountain View Manor Seniors Supportive Housing has been inspected 8 times by Interior Health Authority since September 4, 2013. The most recent inspection, on February 9, 2026, found no infractions.

5 of 8 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: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The last 2 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.

  • 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 September 14, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 October 25, 2016. For example: Are proper cooling procedures followed?

  • 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 October 25, 2016. For example: Are foods handled in a sanitary manner and protected from contamination?

  • 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 25, 2016. For example: Are there handwashing stations available and properly supplied?

  • 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 5 times across 3 separate inspections, most recently on September 14, 2022. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    6 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - please confirm sanitizer type, concentration, and use during preparation/handling of foods in your kitchen
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - upright freezer in back right corner has defrost water leaking from it; please clean and sanitize the area and ensure unit is functioning within specification - bulk flour container not food-grade; please replace with food-grade container or store flour in original bag in the non-food-grade container
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): - please determine how to turn off ceiling fan above kitchen; during times of an outbreak with droplet/airborne spread, it is important to be able to control airflow in common spaces
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please update your food safety plan and ensure it is readily available for review; please ensure temp check logs (cook, cool, fridges) are part of your food safety processes
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please update your sanitation plan and ensure it is readily available for review
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): - please confirm food handler training certificates for all main food handlers
  4. Monitoring

    0 infractions

  5. Monitoring

    3 infractions

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - please ensure all containers with direct food contact are made of food-grade materials
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please have food safety plan readily available for review
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please add cleaning and sanitizing of knife holder mounted on side of microwave cabinet
  6. Monitoring

    4 infractions

    • Are proper cooling procedures followed?
      • Observation(s): - please ensure the cooling of your leftovers (for later re-use) is monitored to be within safe time-temp limits; recommend using ice baths or cooling wands to help cool foods quickly as staff hours may not allow for monitoring of a slower cooling method - need probe thermometer to check the temperatures of foods - esp. during cooling process
    • Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): - please ensure ready-to-eat foods are protected from raw foods; you may wish to have a dedicated area in your coolers for raw foods, e.g., bottom shelf
    • Are there handwashing stations available and properly supplied?
      • Observation(s): - soap dispenser in kitchen not working at time of inspection - recommend a protective paper towel dispenser at both hand sinks (kitchen and service areas)
    • Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please identify the Critical Control Points (or CCPs) of your food safety plan
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

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