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Peachland Community Hall - Kitchen

4450 6 St Peachland BC V0H 1X6 · Community Kitchen - Food Processing

Official record from Interior Health →

Inspection summary

Peachland Community Hall - Kitchen has been inspected 5 times by Interior Health Authority since April 8, 2015. The most recent inspection, on March 20, 2025, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on March 20, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 February 1, 2017. For example: 5 - Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on March 20, 2025. 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.

5 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A) Operator to obtain test strips for renters to use to ensure proper QUAT concentrations when sanitizing food contact surfaces. F2.1B) No thermometer was available in the kitchen to monitor processes (e.g., cooking). Please obtain a probe thermometer by April 17 and send a photo to EHO once obtained.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed the high-temperature dishwasher reach a rinse temperature of 67ºC at the plate level. High-temperature dishwashers must reach a rinse temperature of 82ºC at the manifold or 71ºC at the plate level to ensure proper sanitization of dishes. The rinse temperature temperature should be measured on a daily basis to ensure adequate sanitizing action is maintained. Operator to contact a service technician to repair the dishwasher. Please send a copy of the service report to the EHO to confirm the dishwasher has been repaired by March 31. Operator has agreed to sanitize the dishes in a sink of 200ppm QUAT solution until the dishwasher is functioning properly again.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No Test strips area available onsite for monitoring sanitizer concentrations. Facility must supply test strips for sanitizers used on food contact surfaces. Sanitizers should be measured each time the a new batch is mixed to ensure sanitizers provide adequate sanitizing action (100-200ppm chlorine/bleach sanitizer, 200-400ppm quaternary ammonia sanitizer).
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer from dispenser was measured below the required concentration. Quaternary ammonia sanitizers must be maintained at 200-400ppm to ensure adequate sanitizing action. Provide EHO a copy of the service report or a picture of test strip results displaying a concentration within the required limit to resolve this infraction. Dishwasher was not assessed during the inspection. Requested that the operator obtain temperature indicator tests trips to measure the temperature of the dishwasher to ensure adequate sanitizing action is maintained. Please provide EHO with a picture of the test strip results.
  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
  4. Monitoring

    1 infraction

    • F3.5 - Are there handwashing stations available and properly supplied?
  5. Monitoring

    0 infractions

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