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Oliver & District Arena Concession

665 McKinney Rd Oliver BC V0H 1T0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Oliver & District Arena Concession has been inspected 9 times by Interior Health Authority since October 22, 2013. The most recent inspection, on February 25, 2026, found no infractions.

6 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 Pests.

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.

  • 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 5 times across 3 separate inspections, most recently on October 20, 2022. 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 2 times across 2 separate inspections, most recently on October 20, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on November 8, 2019. For example: 2 Are proper pest control measures in place on the premises?

  • 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 November 8, 2019. 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

    0 infractions

  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): small back fridge was reading 7C. no foods in this currently. ensure temperature log is taken. As this is a residential fridge, ensure fridge is made colder during the start of the operation and it can be returned to "storage setting" once operation is over so everything doesn't freezer during the week
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): hood vent is due for cleaning. ensure this is done and a new sticker is adhered to the hood once completed storage room needs better organization and to consider pest control management. ensure all food is kept in pest proof containers as this area is not often checked and/or able to be checked frequently/easily
  4. Monitoring

    0 infractions

  5. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): drink cooler is too warm, do not store potentially hazardous foods (creamers) in this fridge
    • F1.7 Are foods protected from contamination?
      • Observation(s): ensure all food is stored at least 6 inches off the floor
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): temperature logs need to be taken and kept on site. test strips for sanitizer needs to be checked and on site
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): ants were found in the kitchen.
  6. Monitoring

    0 infractions

  7. Monitoring

    3 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): Gravy was being cooked, but was being held at 37 °C, which is an optimum temperature for bacteria growth and toxin production. This was corrected during the inspection.
    • 2 - Are proper hot holding procedures followed?
      • 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Observed improper thawing (at room temperature). Thawing needs to be done at refrigeration temperatures (4°C), under cold running water, or in a microwave.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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