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Revelstoke United Church

314 Mackenzie Ave Revelstoke BC V0E 2S0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Revelstoke United Church has been inspected 10 times by Interior Health Authority since January 23, 2013. The most recent inspection, on October 24, 2025, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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.

  • 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 October 24, 2016. For example: Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 once on August 30, 2024. 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 once on August 30, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 August 30, 2023. 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 2 times on July 14, 2015. For example: 17 - Are written food handling procedures (Food Safety Plan) current and available on site?

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.

10 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 in the kitchen. To prevent glass contamination in the event of a bulb breaking, all lights must have a shatterproof cover. Replace the missing cover.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Sliding door cooler was storing food at 12°C. All hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair/replace this cooler so that it holds food at 4°C or below.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • 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): Food is being prepared in unapproved kitchens then being brought to the Church for service. All foods served to the public must be prepared in an approved kitchen.
      • F1.6A All foods on the premises must be from an approved source.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher is not reaching proper wash temperature which is resulting in an insufficient final plate temperature. Manual sanitizing using a bin with appropriate bleach sanitizer (100-200ppm) solution following washing through the machine is required until the machine is fixed to achieve an acceptable final plate temperature of 71°C or hotter. Allow to airdry. As discussed, this sanitizing must occur after the dishwasher even if the pre-wash contains a bleach solution. Please ensure food service volunteers are all familiar and utilizing this method in the interim. Under any instance where wash AND sanitize temperatures are not meeting the required level for the machine, this method must be utilized. Please include this aspect in your sanitation plan.
  8. Monitoring

    3 infractions

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): A cover is missing for one fluorescent fixture. Please replace shattershield.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please complete a food safety plan that reflects the services and menu being offered. A guidance document to assist with this requirement is being included by email.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please complete a sanitation plan for the facility. A guidance document to assist with this requirement is being included by email.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  9. Monitoring

    1 infraction

    • 10.1 - Are foods on premises from approved food sources?
      • Observation(s): A jar of home-canned vegetables was noted in the fridge (unused). As discussed, please ensure domestically canned foods are not served to the public or used at this premises. Beth indicated that this product will be removed. Please ensure all food handlers are aware that all foods used at this premises must be from commercial (approved) sources.
  10. Monitoring

    1 infraction

    • Are food contact surfaces properly cleaned and sanitized?
      • Observation(s): The high temperature hobart dishwasher with a rinse cycle of 17sec was measured at the plate to only achieve approximately 60°C (multiple tries). Please note that the unit must achieve 71°C as measured at the plate. Manual sanitizing of wares and utensils was agreed upon using a 200ppm bleach solution (half teaspoon bleach to 1 litre water) until the dishwasher can be serviced and confirmed to reach sanitizing temperatures. Referred to Ecolab
      • 1 Observation, High Severity of Consequences : Equipment and utensils must be maintained in good working order and in sanitary condition.
      • 1 Observation, High Severity of Consequences : Utensils and food contact surfaces must be washed and sanitized in a manner that removes contamination.

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