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Rogers Rink - Main Concession

2600 10th Ave NE Salmon Arm BC V1E 2S4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Rogers Rink - Main Concession has been inspected 10 times by Interior Health Authority since June 14, 2013. The most recent inspection, on December 1, 2025, found no infractions.

5 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, Pests 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 December 13, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 4, 2022. For example: 2 Are proper pest control measures in place on the premises?

  • 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 8, 2016. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 March 8, 2016. For example: 17 - Are written food handling procedures (Food Safety Plan) current and available on site?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on October 18, 2018. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

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

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The high temperature dishwasher only reached 63°C at the plate level. To properly sanitize dishes, high temperature dishwashers must reach 71°C at the plate level. Repair/replace this dishwasher.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): A mouse was found in a mouse trap, as well as significant mouse droppings in the back area. A food premises must be maintained free of pests as they can spread contamination onto food. Hire a pest control company, and clean and sanitize the affected areas.
      • F2.2C The premises must be maintained free of pests.
  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Layout was changed without prior approval. Changes were reviewed at the time of inspection and no major concerns were noted. However please note that the newly installed three compartment sink is not adequate for proper manual dishwashing due to the sizes. The three sinks are not big enough to fit the largest equipment. It was discussed with operator that large items must be washed and sanitized using the low temperature dishwasher located in the commercial kitchen upstairs. The middle sink is only suitable for handwashing only. Any future changes, a floor plan must be submitted for review and approval prior to any work being done.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
  7. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Quats sanitizer solution concentration was found to be slightly lower than 200ppm. 200ppm of Quats should be available for sanitizing food contact surfaces. Discussed with operator that a spray bottle with 200ppm of chlorine can also be used to sanitize food contact surfaces. 200ppm of chlorine can be made by adding 1 tsp of unscented household bleach to 1 L of water.
  8. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Thermometers are missing in some cold-holding units. Please ensure all cold-holding units have accurate thermometers. NSF-certified thermometer is recommended. Note: - Discussed about implementing a temperature log as well as a hot holding log.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan needs to be updated to reflect current food handling procedures. This includes but not limited to reheating procedures, hot holding procedures and room temperature holding procedures.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan needs to be updated to reflect current sanitation procedures.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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