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Pink Cherry

111 Hudson Ave NE Salmon Arm BC V1E 4H7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pink Cherry has been inspected 15 times by Interior Health Authority since January 17, 2013. The most recent inspection, on November 20, 2025, recorded 1 infraction.

6 of 15 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 7 times across 7 separate inspections, most recently on November 20, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 3 separate inspections, most recently on May 12, 2022. 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 3 times across 3 separate inspections, most recently on May 28, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 March 15, 2023. For example: 2 Are proper pest control measures in place on the premises?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on April 18, 2018. For example: 5 - Are foods from approved sources?

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.

15 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - gelato freezer cover is unclean. Please clean and sanitize or replace. - back storage area is cluttered creating harborage areas for pests and making cleaning difficult. Please declutter, organize and clean. - dry storage shelving is unclean. Please clean this shelving.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The drywall beside the double door fridge is broken and crumbling. To prevent the contamination of food, repair this area of drywall.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): The back door is being left open for ventilation. Doors to the kitchen must remain closed to prevent the entry of pests.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): There was an accumulation of dirt and food underneath shelves and behind containers. A food premises must be kept clean to ensure safe food handling and to prevent pests. Thoroughly clean the premises.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B - Dessert display cooler at 10°C during inspection. This allows for the potential growth of pathogenic bacteria. Corrective action: • Adjust/repair/replace refrigeration unit to maintain ≤4°C • Discussed the possibility of "display desserts" which will be discarded at the end of the day, all other desserts served to customers will be stored in a refrigeration unit that can maintain ≤4°C • Suggest more frequent monitoring (i.e 3 times daily) to ensure refrigeration unit it maintaining ≤4°C F1.2B - Bacon muffin may be a potentially hazardous food (PHF) and must be refrigerated ≤4°C Corrective action: • If bacon muffin is to be stored at room temperature, have it pH and water activity tested to ensure it is not a PHF OR • Store muffins at ≤4°C
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B - F2.6B - Some unfinished wood in dry storage area and above dishwashing area. This material could absorb moisture and is not easily cleaned. Corrective action: • Paint all unfinished wood such that it is easily cleaned F2.5D - Sharpie label on sanitizer bottles is starting to wear off. Corrective action: • Clearly relabel all sanitizer bottles to prevent misuse F2.5D - Drink mixes are being stored under hand sink with chemicals. Drink mixes may be contaminated with chemicals due to storage in close proximity, dripping from above hand sink may also contaminate drink mixes. Corrective action: • Move drink mixes out from under sink and away from chemical storage F2.5G - Some food items (juices, sauces) stored on floor in dry storage area. If floor is not cleaned frequently enough foods may become contaminated with debris/dust on the floor. Storage of food items on floor may also attract pests. Corrective action: Store all food and drink at least 6 inches off the ground F2.5G - Open rice box in dry storage area, contamination may fall into box. Open food containers may attract pests. Corrective action: Keep all food in closed pest proof containers F2.5G - Scoop for sugar stored in product, reaching for scoop may transfer contamination from hands to product. Corrective action: Store scoops for bulk dry goods outside of product F2.5G - Gelato stored in walk in freezer and food prep area freezer are not covered. Debris may fall onto gelato while storing. Corrective action: Cover gelato in walk in and prep line cooler (discussed the possibility of tenting gelato with toothpicks and plastic wrap with operator) F2.5C - Reminder: Wiping cloths in continuous use, especially when moist and not kept in a sanitizing solution at an adequate concentration, may allow for pathogen growth that could contaminate food contact surfaces. • Submerge continual use wiping clothes in 200ppm QUAT solution • Replace solution as needed or every 2 hours to maintain 200ppm sanitizer • Submerge clothes in sanitizer for 30 seconds in between use OR • Replace wiping clothes at least every 2 hours
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  6. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • The dry storage was observed with sauces and soft drinks stored on the floor under the shelving units. Food must be stored 6 inches off the floor.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  7. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Multiple wet cloths sitting on the counter.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  8. Monitoring

    0 infractions

  9. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. Observed a knife in sandwich assembly area being cleaned and wiped with a cloth in continuous use. See F2.5 regarding comments on cloths. Wiping knives with cloths that have been previously soaked in sanitizer does not provide sufficient sanitizing action. Prior to sanitizing, utensils must be properly cleaned/washed. Cleaning/washing prior to sanitization will remove organic matter so that effective sanitization can occur. - Utensils(knives, tongs, etc) should be continuously washed and sanitized after each use. During rush hour, utensils should only be left out for a maximum of 2 hours then washed and sanitized.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Wiping cloths in continuous use were observed sitting on the counter throughout the front prep and service area. Observed staff taking cloths, submerging in sanitizer bucket in dishwashing area and continue using cloths. According to staff, cloths are changed throughout the day but not kept in a bucket of sanitizing solution. Wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food contact surfaces if they aren't kept in an appropriate sanitizing solution at adequate concentration. - Ensure that when wiping cloths are not in use, they are kept in a sanitizing solution which is maintained at an adequate concentration. Sanitizer should be routinely verified with test strips to ensure that an adequate concentration of the sanitizing solution is maintained.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  10. Monitoring

    5 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The foods in sandwich line cooler were measured to be between 5-7°C with a probe thermometer. This maybe due to the constant opening and closing of the unit by the workers during the inspection. Please ensure that cooler is kept at 4°C or lower. According to the cooler temperature logs this unit was capable of maintaining 4°C . Note: - Display cooler for soft drinks and juice was measured to be at 5-8°C. • Please reduce the temperature of this unit to ensure that this unit keeps temperature at 4°C or lower. • Please have a thermometer in the open unit to monitor temperatures.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. The high temperature dishwasher's final rinse temperature was measured to be at 58.5-63°C with a probe thermometer. The temperature gauge was also observed to be not functioning. High temperature dishwashers must reach 71°C at the plate level and 82°C at the manifold during the final rinse to ensure any potential pathogens present on the wares and utensils are sanitized. • Please have the dishwasher repaired as soon as possible. • In the interim, please use single-use plates, cups, and utensils for customers and manually wash, rinse, and sanitize equipment and utensils used for food preparation. We discussed the manual warewashing method during the inspection. • Please use a dishwasher safe probe thermometer, preferably NSF, to measure the temperature of the sanitizing cycle. Please monitor and record the dishwasher temperature. 2. Wiping cloths in use were observed to be left on the counter. Wiping cloths left at room temperature will allow for growth of bacteria and can contaminate food contact surfaces. • Please keep wiping cloths in a bucket of sanitizing solution in between uses to ensure that bacterial growth on the cloths is kept at a minimum. Sanitizing solution of quats should have a concentration of 200 ppm and this can be verified with the test strips. Sanitizing solution and wiping cloths should be replaced at least every 2 hours or when noticed to be visibly soiled. Note: - Quats test strips were found to be expired. Expired test strips are not able to accurately test sanitizer concentration as the test strip looses its efficacy over time and become faded. • Please acquire new test strips for your quats sanitizing solution.
      • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F2.5 - Are foods from approved sources?
      • Observation(s): Home canned pickled eggs were observed to be sold by the jar. Discussed the risks of Botulism associated with home canned pickled eggs. Parameters to prevent the growth of this bacteria include: - Having a pH of 4.6 or lower, - Ensure that proper hand washing hygiene is practiced throughout the canning procedure - Having a shelf life of 10 days or less There was no record of the pH of the final product available at the time of the inspection. The current food safety plan for the eggs do not include measuring the pH of each batch and the shelf life of the product was indicated to be 30 days. Informed the operator that the eggs must be tested to ensure that they are safe for consumption and to determine shelf stability. The following actions must be taken: • Please have the eggs tested by an accredited lab • Please do not sell these eggs until testing is completed and approval is granted by an environmental health officer. • Please update the food safety plan for the eggs to include the aforementioned safety parameters • Please measure and keep record of the pH of each batch of pickled eggs
      • F2.5A - All foods on the premises must be from an approved source.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): High temperature dishwasher was observed to be not functioning properly. Please see notes in F2.3 for more details.
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan was lacking a cleaning schedule for equipment and kitchen wares. • Please update Sanitation Plan to include a cleaning schedule for all equipment and wares used. Please include the frequency and the method of cleaning and sanitizing of the equipment and wares.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  11. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Small line cooler temperature was measured at between 6C and 8C. Food was probed and temperature was measured at ~6C. Operator has been frequently opening and closing this cooler during the inspection which could have caused the rise in temperature. According to temperature log, the temperature was adequate in the morning. Requested operator to closely monitor the temperature of this line cooler and to place a second accurate thermometer in the cooler as verification.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Spray bottle of sanitizer did not provide adequate amount of Quats (Quaternary Ammonium). Spray bottle was refilled from dispenser at the time of inspection. CDI - Corrected During Inspection. Concentration of sanitizer should be verified with test strips. 2. Observed spoons stored in inserts in line cooler. Handles were touching the food items. Spoons were removed. Operator indicates that she will inform staff to discontinue this practice. CDI - Corrected During Inspection. Note: - High temperature dishwasher reached an adequate final rinse temperature of 72C. Since temperature reached the appropriate final rinse temperature in the second run, it is recommended that operator uses a NSF-certified dishwasher safe thermometer to verify the final rinse temperature.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing station does not have hot water.
      • F3.5A - Handwashing station must be supplied with hot and cold running water.
  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

  14. Monitoring

    0 infractions

  15. Monitoring

    0 infractions

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