Skip to content
Loading map…

Salmon Arm Camping Resort

381 Hwy 97B NE Salmon Arm BC V1E 1X5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Salmon Arm Camping Resort has been inspected 9 times by Interior Health Authority since May 15, 2013. The most recent inspection, on August 5, 2026, recorded 1 infraction.

4 of 9 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: Handwashing and staff hygiene, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 2 times on July 8, 2019. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 July 8, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 July 8, 2019. 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 May 27, 2015. 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 4 times across 3 separate inspections, most recently on July 6, 2022. For example: 1 Does the operator have a valid operating permit or approval to operate?

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.

9 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Corrected during inspection: chlorine test strips available. Ensure sanitizer for manual warewashing is maintained at 100ppm with test strips.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Please locate food permit and hang in a conspicuous place. If a new copy is needed please call 250-833-4106 for a reprint.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  6. Monitoring

    8 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Food handler did not wash hands prior to handling ice cream cone. Prior to this activity, a number of book-keeping and till type activities were being completed. Foodhandler was reminded of hand hygiene requirements and was observed to wash hands with the next set of customers.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. All fridge and freezer units must be equipped with an accurate thermometer (preferably NSF certified). Only the glass door fridge had a thermometer, however it was inaccurate (approximately 3 degrees C biased too cold). Please obtain accurate thermometers for each of your fridge and freezer units (total 5). 2. Test strips need to assess sanitizer concentration.
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Food contact surfaces (ice cream scoops, popcorn machine and scoop, cappucino machine/milk steamer, etc. ) are not being cleaned and sanitized in accordance with the sanitation plan. Please ensure manual warewashing and equipment cleaning/sanitizing protocols comply with wash-->rinse-->sanitize-->airdry requirements and are completed at the appropriate frequency.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Wiping cloths in use must be stored in a sanitizer solution. Clean wiping cloths must be stored in a manner to protect from contamination--current storage on exposed lower shelf is prone to contamination. 2. Ice cream cones must be stored to protect from potential customer contamination (eg. sneezing). This applies to any baked products as well. Please see F2.6 about current home-baked items.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): All food handling operations must be approved and cannot occur out of domestic quarters. Home-baked muffins/baked goods are not permitted. Please discontinue practice. Should you wish to renovate the food premises to accommodate additional activities, please ensure a proposed floor plan/layout is submitted for review and approval prior to implementation.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Please ensure single-service products are available at the handwash station for handwashing. Unit should be easily dispensable and not prone to being contaminated. Reusable hand cloths are not permitted.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Please ensure permit with valid decal is clearly displayed. Only the decal was available at the time of inspection.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Staff on site did not have valid Foodsafe certificate.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  7. Monitoring

    0 infractions

  8. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Mini dairy cooler located under the counter was not equipped with a thermometer. Moved thermometer in beverage cooler into the dairy cooler at the time of inspection. Please ensure accurate thermometers are available for all coolers. NSF-certified thermometers are recommended.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Quaternary Ammonium (Quats) sanitizer did not provide sufficient concentration. Sanitizer has expired. Therefore no sanitizer available at the time of inspection. Directed to use chlorine solution. For food contact surfaces sanitizing, please ensure 200ppm of chlorine is available when using a spray bottle or wiping cloths stored in a bucket of sanitizer solution. 200ppm of chlorine can be made by adding 5mL of household bleach to 1 L of water. For 3 compartment sink manual dishwashing, 100ppm of chlorine is sufficient for sanitizing. 100ppm of chlorine can be made by adding 2.5mL of household bleach to 1 L of water. 2. Dipper well is not in use due to plumbing issue. As discussed dipper well is the first choice for maintaining scoops without contaminating them. However there are other options that can be used as well. Suggested providing scoops for each container of ice cream and storing the scoops in the freezer unit during hours of operation. The scoops must then be removed from the product container at the end of each day, cleaned and sanitized. Note: - 3 compartment sink manual dishwashing includes: 1. wash with warm soapy water 2. rinse with warm water 3. sanitize with bleach solution at 100ppm 4. air dry
      • 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan was not available on site upon request. Please ensure a copy of the completed food safety plan is available on site so that staff has easy access to the plan when needed.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan was not available on site upon request. Please ensure a copy of the completed sanitation plan is available on site so that staff has easy access to the plan when needed.
  9. Monitoring

    1 infraction

    • 2.1 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Moved store/food service area and layout approved on-site. CDI - Corrected During Inspection.
      • Changes to the premises must not be made without approval of plans and specifications.

Nearby inspected facilities

Own this business? Add a badge to your website