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Old Fire Hall Collective Society

90 5 Ave NW Nakusp BC V0G 1R1 · Community Kitchen - Food Processing

Official record from Interior Health →

Inspection summary

Old Fire Hall Collective Society has been inspected 7 times by Interior Health Authority since March 16, 2016. The most recent inspection, on August 12, 2026, found no infractions.

5 of 7 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.

The last 5 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on August 22, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 2 times across 2 separate inspections, most recently on August 22, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 March 16, 2016. For example: 18 - Are the sanitation procedures (Sanitation 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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): F1.4B Accurate NSF certified thermometer required for walk in cooler. Thermometer had dropped and broke. Walk in cooler was at 4 °C or less at the time of inspection meeting the required temperature.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): F3.4D Ventilation hood was due for service April 2017. F3.4L Daylight visible under/around coded door. Light bulbs are shatterproof LED lights, ventilation hood and walk-in cooler has shatterproof guard on lights.
      • F3.4D - The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable odours.
      • F3.4L - The premises must be protected against entry of pests.
  7. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 4.1 Walk-in cooler was at 6 °C at the time of inspection. Cooler was turned down colder. Monitor coolers to ensure a temperature of 4 °C or colder is maintained. Only potatoes being stored in the cooler at the time of inspection.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 14.12 Daylight is visible under/around the following doors: security door, market door, garage door. Please install door sweep/weather stripping/spray foam to prevent the entry of pests. 14.12 Garage doors on the kitchen and market side are left open at times - during delivery/loading on kitchen side and during market operation on market side. Please install live rodent trap boxes on either side of the garage door openings (4 in total) to prevent against the entry of pests. Contact a pest control company for advise and placement of traps.
      • 14.12 - The premises must be protected against entry of pests.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 18 Sanitation plans are still being developed. Discussed sanitation plan requirements and expectations with operator at time of inspection. As a commercial kitchen that will be used by clients the operator should have a facility sanitation plan that is followed by its clients. Operator to ensure all clients are informed that the sanitizing option MUST ALWAYS be selected on the dishwasher and that the cycle MUST NOT be interrupted in order to ensure the equipment, utensils, etc. are effectively cleaned and sanitized (Note: opening the dishwasher mid cycle allows the heat to escape and negates the sanitizing effect). Please include this information in your sanitation plan to be shared with your clients. Suggested including a picture of the button lights that are to be selected (hot water wash, sanitizing, hot dry). Please ensure your sanitation plan is onsite and available for members to review. This is a working document and should be available and updated as required. Please refer to the document Writing a Sanitation Plan and submit pages 3-4 for review and approval. Note: effective March 26, 2016 all food processors will be required to have their own food safety plan and sanitation plan. The Ministry of Health is developing a set of workbooks for operators on how to write a plan, along with templates and examples of plans for dozens of different food types. The first materials will be available in English, but translated versions will also be developed. The Ministry will also be holding training sessions around the province. Food processors will have the opportunity to learn more about the writing of plans and a chance for some practical application during these sessions. Dates for Interior Health sessions are still to be confirmed, but will include training in a number of the major centres. Materials will also be available on the Ministry's website, including a recorded training session (video). http://www2.gov.bc.ca/gov/content/health/keeping-bc-healthy-safe/food-safety

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