Salmo KP Park Concession
215 Sayward Ave Salmo BC V0G 1Z0 · Food Manufacturing - Food Processing
Inspection summary
Salmo KP Park Concession has been inspected 4 times by Interior Health Authority since June 22, 2015. The most recent inspection, on May 13, 2024, found no infractions.
2 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.
The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
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.
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 2 times across 2 separate inspections, most recently on June 8, 2016. For example:
14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
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.
4 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. The floors are cracked in several places. 2. The walls are in need of re-painting. 3. There is no fume hood over the grill area. • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition. • 14.4 - The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable odours.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. The floors are cracked in several places. 2. The walls are in need of re-painting. 3. There is no fume hood over the grill area.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 14.4 - The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable odours.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
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