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Parkside Seniors Community

743 Okanagan Ave Chase BC V0E 1M0 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Parkside Seniors Community has been inspected 7 times by Interior Health Authority since February 21, 2019. The most recent inspection, on March 9, 2026, found no infractions.

6 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, Cleaning and sanitizing and 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.

  • 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 May 12, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 May 12, 2023. 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 once on May 12, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on May 12, 2023. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • NOTE - Stand-up fridge by the dishwasher was found to be above 4 degrees Celsius. Internal temperature of milk jug and meat sandwich was found to be 11 degrees Celsius. Thermometer was found in fridge, on the top, back corner shelf and was reading to be at around 3 degrees Celsius. The thermometer was placed next to the milk on the bottom shelf and was reading around 10 degrees Celsius which. • NOTE - Items in the fridge that are not shelf stable must be kept at 4 degrees Celsius or colder. The shelving can be moved around to accommodate potentially hazardous foods on the top and coldest part of this fridge, or have the fridge temperature turned to a colder setting. The thermometer that was located in the coldest part of the fridge should be moved to read the warmest part of the fridge to ensure the foods are being held at correct temperatures.
      • 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): • NOTE - Quats sanitizer in spray bottle in the kitchen was found to have zero disinfectant level. Bottle dumped and refilled from sanitizer refill station in janitor room that contained proper amount of sanitizer. Sanitizer levels must be checked with test strips to ensure adequate disinfection levels. When disinfection levels fall or are not reading appropriate concentrations, bottle must be dumped and refilled with fresh disinfectant. Corrected during inspection.
      • 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): • NOTE - Sealed bag of flour found on floor in storage room. All food storage must be off the floor to prevent any contamination of food. Staff corrected issue during inspection. • NOTE - fluorescent lighting must have protective shatterproof covers or shatterproof bulbs. A new light fixture plastic covering or plastic bulb encasement is needed to prevent glass shattering onto food.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • NOTE - Temporary wood shelving found in the freezer. If wood shelving is to be used it must be sealed or painted to make it impervious to moisture, otherwise other non-absorbent, impervious shelving must be installed.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

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