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Salmon Arm Curling Club Lounge

691 28 St NE Salmon Arm BC V1E 2K4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Salmon Arm Curling Club Lounge has been inspected 10 times by Interior Health Authority since December 18, 2012. The most recent inspection, on January 20, 2026, recorded 3 infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 3 times across 3 separate inspections, most recently on January 20, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 October 9, 2013. For example: 4 - Are hand washing stations easily accessible?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 separate inspections, most recently on January 20, 2026. 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 once on January 20, 2026. 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.

10 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips are available for the accelerated hydrogen peroxide sanitizer (Viper). Obtain test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Bar glasswasher measured 0 ppm chlorine residual at the dish surface. Chlorine must measure a minimum of 50 ppm to adequately sanitize dishes. Repair the dishwasher and confirm sanitizer concentration using test strips.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Develop a Sanitation Plan that includes monitoring of surface sanitizer and bar glasswasher sanitizer concentration.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Glasswasher was only providing around 10 ppm of chlorine at the time of inspection. Glasswashers must provide at least 50 ppm of chlorine to ensure adequate removal of contamination. Repair the glasswasher so that it can provide at least 50 ppm of chlorine.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  5. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Spray bottle of sanitizer did not provide any readings for Viper concentration. It appeared that the tubing was lifted from the sanitizer bottle at the dispenser. This was adjusted at the time of inspection. 500ppm of AHP was detected. CDI - Corrected During Inspection. Note: Glasswasher provided 50ppm of chlorine.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): This remains an outstanding infraction. Please complete a sanitation plan by the follow-up date indicated on the report.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  6. Monitoring

    1 infraction

    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A sanitation plan was not available upon request. Please complete a sanitation plan and submit for review.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • 13.4 - Are hand washing stations easily accessible?
      • Observation(s): Observed hand towels available for drying hands. Removed at the time of inspection. Reminded operator that single use paper towel must be used for drying hands to prevent re-contaminating cleaned hands. Note: - Provide handwashing signage
  10. Monitoring

    0 infractions

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