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Salmon Arm Secondary Sullivan Campus

1641 30 St NE Salmon Arm BC V1E 2Z5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Salmon Arm Secondary Sullivan Campus has been inspected 9 times by Interior Health Authority since June 10, 2013. The most recent inspection, on October 13, 2026, recorded 1 infraction.

2 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: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 4 times across 4 separate inspections, most recently on October 13, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 November 30, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on September 13, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 September 13, 2022. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 September 13, 2022. For example: 6 Are the FOODSAFE training requirements being met?

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

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Fan cover on condenser unit in walk-in cooler has accumulated dust. • Remove, clean and sanitize plastic fan cover before replacing it on the condenser unit in the walk-in cooler.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The walk in cooler fan cover was collecting dirt and debris. To prevent the contamination of food, clean this fan cover.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Lactic acid sanitizer in the spray bottles was too strong. Always ensure sanitizer is being used per the manufacturer's recommendations.
      • 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): Scoop handles were being stored touching the food product. Scoops must be stored in such a manner to prevent the handles from touching the food.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  4. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Chocolate milk in left sliding door cooler measured at 15°C. Hazardous foods must be stored at 4°C or below in order to prevent the growth of pathogens. Repair/replace the cooler 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.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips were available for the Quats based sanitizer. Test strips must be available for all sanitizers to ensure they are being used at the correct concentrations. Obtain Quats test strips
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No up-to-date Food Safety Plan was found on site. Develop and maintain a Food Safety Plan.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No up-to-date Sanitation Plan was found on site. Develop and maintain a Sanitation Plan
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Primary operator's FOODSAFE certificate had expired. All food service establishment operators must have a valid FOODSAFE or equivalent certificate.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Corrected at Time Of Inspection - Staff had left meat slicer in unclean state after examining sharpener. Operator immediate discussed with staff member appropriate method to clean equipment. Operator to discuss cleaning practices with staff to ensure all equipment is kept in a clean, maintained state immediately after use.
  6. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Observed ice scoops stored on the counter next to the ice machine. Discussed that ice scoops should be stored in a bucket that can be easily cleaned and sanitized. Ice scoops must also be routinely cleaned and sanitized. CDI - Corrected During Inspection. Note: - Spray bottle of sanitizer provided adequate amount of chlorine. 200ppm was measured. Concentration should be verified with chlorine test strips. - High temperature dishwasher reached a proper final rinse temperature.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Observed spacing between the floor and back door located at the delivery area. This could be an entry point for pest. There should be no gap between the floor and any doors to protect against entry of pests.
      • F3.4L - The premises must be protected against entry of pests.
  7. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Temperature of display cooler located at the serving area was measured at between 6C and 8C. Items were removed to a cooler capable of maintaining at 4C at the time of inspection. CDI - Corrected During Inspection Temperature dial was adjusted at the time of inspection and requested operator to monitor the temperature. Please ensure no potentially hazardous foods are stored in this cooler until it is capable of maintaining at 4C or less.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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