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Salmon Arm Secondary Jackson Campus

551 14 St NE Salmon Arm BC V1E 2S5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Salmon Arm Secondary Jackson Campus has been inspected 9 times by Interior Health Authority since June 10, 2013. The most recent inspection, on October 13, 2026, found no infractions.

5 of 9 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: Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 4 times across 3 separate inspections, most recently on November 16, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on November 16, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on February 19, 2020. For example: 6 Are the FOODSAFE training requirements being met?

  • 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 once on March 7, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 once on January 25, 2016. For example: 17 - Are written food handling procedures (Food Safety Plan) current and available on site?

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

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): White stand up fridge was holding food at 7°C. All hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Adjust this fridge so that it holds food at 4°C or below.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. Dishes that were not going through the dishwasher weren't being sanitized when washed. Manual dishwashing must include a final sanitizing step to fully eliminate contamination. 2. The dishwasher must be tested to ensure it is getting hot enough to properly sanitize dishes.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator stated she had not refreshed her foodsafe training. Please have this scheduled by March 16th 2020 to ensure facility has at least 1 person who holds valid foodsafe training onsite during time of inspection
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    2 infractions

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): Temperature of eggers in hot holding unit was measured at ~55C using a probe thermometer. The eggers were removed from the hot holding unit to cool and store in cooler at the time of inspection. CDI - Corrected During Inspection. Please ensure that all potentially hazardous foods are held hot at 60C/140F or hotter. Discussed that should there be any leftover eggers from breakfast, the eggers should be cooled properly and stored in the cooler. Otherwise, any potentially hazardous foods that have been in the danger zone (i.e. between 4C/40F and 60C/140F) for more than 2 hours must be discarded. Also discussed with cook that the temperature of the hot foods (both breakfast and lunch items) should be checked when they arrive at the servery from the Sullivan Campus. If temperature is lower than 60C / 140F, items should be reheated to at least 74C then held hot at 60C. Also reminded that only one time reheating is permitted. Please start monitoring the hot holding temperatures.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Observed cardboard used on shelving in sliding door cooler. Directed to remove them as they are porous and cannot be properly cleaned. CDI - Corrected During Inspection. Cooler should be cleaned and sanitized on a regular basis. This should be part of the sanitation plan.
  7. Monitoring

    3 infractions

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): Eggers and other hot potentially hazardous foods (gravy, burgers) are not held hot at the appropriate temperature of 60C at the time of inspection. Although usually most items are sold out within the 2 hours time frame, please ensure the temperatures are monitored especially on a slow day. When potentially hazardous foods have been stored in the danger zone (i.e. between 4C and 60C) for more than 2 hours, the food must be discarded. The danger zone is ideal for bacterial growth. Also discussed with cook that the temperature of the hot foods should be checked when they arrive at the servery. If temperature is lower than 60C, items should be reheated to at least 74C then held hot at 60C. Please ensure an accurate thermometer is available to verify the internal temperature of foods.
      • 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
      • 2.2 - Accurate thermometers must be provided to monitor equipment.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Sliding door cooler temperature was measured at between 5C and 6C. Temperature dial was adjusted at the time of inspection. Please start monitoring and recording the temperature of coolers.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan was not available on-site. Please ensure a completed food safety plan that reflects the menu at this campus is available on-site for staff to refer to when needed. As discussed, please ensure the food safety plan includes: - procedures on transportation of foods between campuses to ensure that they are kept at the appropriate temperature and protected from contamination, - proper reheating procedures (if required), and - any other food safety procedures that pertain to this facility.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • 17.3 - Food safety management procedures must identify all critical control points.
      • 17.4 - Food safety management procedures must include critical limits for all critical control points.
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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