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Robson Community School Kitchen

3131 Waldie Ave Robson BC V0G 1X0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Robson Community School Kitchen has been inspected 6 times by Interior Health Authority since September 29, 2015. The most recent inspection, on December 9, 2025, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on December 9, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 February 7, 2019. 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 February 7, 2019. For example: 7 Are foods protected from contamination?

  • 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 3 times across 2 separate inspections, most recently on November 23, 2022. For example: 4 Are written sanitation procedures (Sanitation 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 3 times across 3 separate inspections, most recently on November 23, 2022. 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

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quats surface sanitizer is available but was not in use.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The facility does not currently have a sanitizer for food contact surfaces, and subsequently does not have test strips.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Facility is not currently using sanitizer on food contact surfaces.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan not complete
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): At the moment, no sanitizer is used on site. As sanitizers are required as a part of licensed food premises, please consult with a chemical supply company for alternatives. Please let us know what you decide on using.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): As a legislative requirement, please send updated Food Safety Plan to [email protected]
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): As a legislative requirement, please send updated Sanitation Plan to [email protected]
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  4. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Refrigerator located outside of kitchen was reading 7-8°C at the time of inspection. Suspect that increase in temperature was due to busy lunch time and frequent opening and closing of the cooler, however no temperature records were available to prove it. The operator must start keeping temperature records for all refrigeration units throughout the day. If temperature stays above 4°C, turn the cooler temperature down or have it repaired.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): * Winter coats or any personal clothing must not be located inside the kitchen and come in contact with food or food storage in any way. Ensure hooks are provided outside the kitchen for the storage of workers' clothing or possessions. * Refrigerator located outside of kitchen requires cleaning/sanitizing on the inside from rusty material build-up.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Facility is using bleach to sanitize food-contact surfaces. At the time of inspection, lemon scented bleach was observed to be used as sanitizer. Operator must make sure that only unscented bleach is used to sanitize food contact surfaces. Chlorine test strips must be obtained to ensure proper concentration of 100ppm. Until test strips are obtained, please use the following formula 0.5-1 tea spoon of bleach per 1 L of water.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

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