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Pioneer Lodge

1051 6th Ave NE Salmon Arm BC V1E 0A6 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Pioneer Lodge has been inspected 9 times by Interior Health Authority since March 8, 2013. The most recent inspection, on June 11, 2025, found no infractions.

5 of 9 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: Protecting food from contamination, Cleaning and sanitizing and Food source, labelling and allergens.

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.

  • 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 3 times across 3 separate inspections, most recently on June 10, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on November 30, 2021. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 November 30, 2021. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 November 30, 2021. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 30, 2021. 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

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): There is one missing light cover over the large two compartment sink. All artificial lighting must have a shatterproof cover to prevent the contamination of food in the event of a bulb breaking. Replace the shatterproof cover.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Plastic scoop with no handle was found stored in a sugar container. Scoops must have handles to prevent contamination of the food product.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  4. Monitoring

    5 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): • Expired (May 2021) cooking molasses containers were observed stored in dry storage. Corrected during inspection - staff discarded the containers.
      • F1.6B All food on the premises must be fit for human consumption.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Freezer #1 was observed at -19C. The freezer display thermometer displayed -2C. Ensure all thermometers are accurate within 1C to monitor for safe temperatures.
      • 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): • Staff are currently using Diversey Oxivir TB Wipes (DIN# 02283530) to disinfect food contact surfaces and high-touch points in the kitchen. During the inspection, staff were notified that all food contact surfaces must be rinsed with potable water following the disinfection step. Ensure all disinfectant and sanitizer solution instructions are read and followed prior to using the solution.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Scoop handles were observed in ready-to-eat containers. Ensure the handles are stored outside of the containers to prevent contamination with the food.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Staff were unable to locate Food Safety Plan. Ensure the Food Safety Plan is current and available on-site for access.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): 1. Spray bottle of Quaternary Ammonium (Quats) provided <200ppm of Quats. CDI - Corrected During Inspection Note: - Final rinse temperature (measured at the dish) for high temperature dishwasher was first measured at 68C and only reached 81C in the second run. Recommended using a NSF-certified dishwasher safe thermometer with maximum holding temperature to monitor the final rinse temperature. Ensure the final rinse temperature is up to at least 74C (measured at the dish) or at least 82C (measured at the manifold). - Ensure Quats dispenser provides adequate amount of sanitizer. Recommended using chemical test strip to verify the concentration.
  9. Monitoring

    0 infractions

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