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Revelstoke Community Center

600 Campbell Ave Revelstoke BC V0E 2S0 · Community Kitchen - Food Processing

Official record from Interior Health →

Inspection summary

Revelstoke Community Center has been inspected 7 times by Interior Health Authority since January 15, 2014. The most recent inspection, on January 24, 2025, recorded 3 infractions.

3 of 7 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, Protecting food from contamination and Food temperature control.

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 January 24, 2025. 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 2 times across 2 separate inspections, most recently on January 24, 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 2 times across 2 separate inspections, most recently on November 20, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on January 18, 2016. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 January 24, 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.

7 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No Quats test strips were available. Test strips must be used to verify that the sanitizer concentration is adequate for reducing the microbial load on food contact surfaces. Obtain new Quats test strips and routinely test the sanitizer concentration.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The final rinse temperature of the dishwasher measured at 53 °C. The final rinse temperature must measure at a minimum of 71 °C to adequately sanitize dishes. Repair the dishwasher and verify that a temperature of 71 °C is reached at the dish surface.
      • F2.3A Mechanical dishwasher/glasswasher 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): Ice scoops were stored directly on top of the ice machine. Utensils must be stored in a manner that prevents contamination from dust, debris, and other contaminants. Store the scoops in a clean container or scoop holder.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  2. Monitoring

    0 infractions

  3. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Double door glass fridge was measured at 7°C. Single door glass fridge was measured at 8°C. Both were being used for storage of minimal risk products by a facility renter for making baked goods for the Farmer's Market at the time of inspection. Upon inspection after 1 hour the double door fridge dropped to 1°C. Single door fridge remained at 8°C. Operator must maintain refrigeration units at 4°C when facility is being used. Please update on status. Operator must be checking equipment prior to rental to ensure food safety standards are met. A monitoring log is recommended. A sample log is being provided by email.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. Test strips are not available on the premises to assess sanitizer (quat) concentration. Operator must ensure sanitizer dispensed and provided to users are at the correct concentration. If new solutions are not dispensed for each day's event, the concentration should be checked at the bottle. 2. Single door glass fridge thermometer was broken. Double door glass fridge thermometer was registering a temperature that was biased towards cold (discussed placement of thermometer with operator). Other two cold storage units (1 fridge, 1 freezer) are not equipped with separate in-unit thermometers. Please ensure each unit is equipped with an accurate NSF certified thermometer.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher was unable to reach 71°C as measured at the plate. Runs varried between 69-70°C, Booster heater light did not turn on. Operator must ensure dishwasher reaches a minimum of 71°C at the plate, with ideal being 74°C or hotter, but not to exceed 80°C. Operator must be checking equipment prior to rental to ensure food safety standards are met. A monitoring log is recommended. A sample log is being provided by email.
      • F2.3A Mechanical dishwasher/glasswasher 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. Dishwasher wash and rinse gauges do not work, please fix so users can monitor for required wash and rinse temperatures to ensure sanitation is achieved. 2. Orange chemical in spray bottle is unlabelled. Operator removed it at the time of inspection. All chemicals must be properly labelled.
      • 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.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  4. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Temperature for the sliding door cooler next to the storage room was measured to be at ~8C. Temperature dial was adjusted at the time of inspection. Temperature was measured at ~4C. CDI - Corrected During Inspection 2. Several cold-holding units are missing thermometers. Please ensure accurate in-unit thermometers are provided in all cold-holding units. NSF-certified thermometers are recommended.
      • 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): High temperature dishwasher did not reach an adequate final rinse temperature. It is best practice to verify the final rinse temperature with an NSF-certified dishwasher safe thermometer. Note: - Spray bottle of sanitizer provided >200ppm of chlorine. Reminded that 200ppm of chlorine is sufficient for sanitizing food contact surfaces. 200ppm of chlorine can be made by adding 1 tsp of unscented household bleach to 1L of water. Test strips should be used to verify the concentration.
      • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Habco #1 fridge was holding at 7°C on coldest setting (cannot confirm if this is an issue as there are no records...unit may be on defrost cycle). Please monitor temperature of this unit. All refrigeration units must be able to maintain foods at 4°C or colder. Please service prior to next event if needed.
  7. Monitoring

    0 infractions

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