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Riverside Community Hall

3784 Trinity Valley Rd Enderby BC V0E 1V5 · Community Kitchen - Food Processing

Official record from Interior Health →

Inspection summary

Riverside Community Hall has been inspected 6 times by Interior Health Authority since July 16, 2013. The most recent inspection, on December 12, 2024, recorded 1 infraction.

3 of 6 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: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 March 23, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 once on March 23, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on March 23, 2017. For example: 5 - Are there handwashing stations available and properly supplied?

  • 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 December 12, 2024. 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.

6 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - no monitoring supplies or log. Please implement these measures.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips available. Acquire chlorine test strips for sanitizer used on site. Ensure sanitizer is maintained at 200ppm.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): -White stand up fridge: 4C with NSF certified thermometer internally -Stand alone freezer was not turned on at time of inspection **Sliding door fridge were not turned on at time of inspection and there was no NSF certified internally in this fridge
      • 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): -Dishwasher: rinse was measured to be at 77.8C as measured with waterproof thermometer. Recommend that measuring/recording dishwasher rinse temperature on gauge would be good practice to ensure it is able to reach minimum of 82C at the gauge(minimum internal temperature at plate is 71C) -Provided "food contact surfaces must be cleaned and sanitized" poster at time of inspection. Ensure that food contact surfaces are cleaned and sanitized as per the instructions, a 200ppm sanitizer solution can be made using unscented bleach. Mix 1 tsp bleach to 1L water to make a 200ppm strength sanitizer solution. **No unscented bleach onsite for sanitizing
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): -Liquid soap in a bottle with a pump available with hot/cold running water. Paper towel roll present. **Paper towel roll not on a roll holder
  6. Monitoring

    0 infractions

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