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Red Road Recovery

1129 Creighton Valley Rd Lumby BC V0E 2G1 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Red Road Recovery has been inspected once by Interior Health Authority, on July 10, 2025. The most recent inspection, on July 10, 2025, recorded 3 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

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 July 10, 2025. 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 once on July 10, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on July 10, 2025. For example: 5 Are the FOODSAFE training requirements being met?

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.

1 inspection

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B(1): Raw eggs in the cold storage room were measured at 9°C. This room was intended as a walk-in cooler but cannot consistently maintain food at 4°C or colder. Corrective Action: Transfer the eggs to a cooler at 4°C or colder. Keep only shelf-stable food in the cold storage room. F1.2B(2): Food in the domestic fridge (steel finish) was measured at 7°C. Corrective Action: Adjust or service the unit so it maintains food at 4°C or colder. Operator to ensure the warming unit holds food at 60°C or hotter.
      • 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): F2.5A: Some utensils are in poor condition (wooden spoons). Corrective Action: Discard the affected items. F2.5B: Inadequate cleaning in some areas. Overall sanitation is good. • Evaporator fan covers in "Fridge 2" • Containers for clean utensil storage Corrective Action: Clean and sanitize the areas identified.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): F3.5: The operator does not hold a valid FOODSAFE certificate. Corrective Action: Operator to complete FOODSAFE Level 1 training or equivalent, ensure compliance with both requirements below.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.

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