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Salvation Army - Evergreen House

690 Evergreen Road, Campbell River, BC, V9W 3R8 · Food Premises

Official record from Island Health →

Inspection summary

Salvation Army - Evergreen House has been inspected once by Island Health (Vancouver Island Health Authority), on September 23, 2026. The most recent inspection, on September 23, 2026, recorded 3 infractions.

In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination.

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 2 times on September 23, 2026. For example: Food Not Protected - General

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 September 23, 2026. For example: Food Safety Plan/Sanitation Plan

About this data

These results come from Island Health (Vancouver Island 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.

1 inspection

  1. Routine

    3 infractions

    • Food Not Protected - General
      • Scoops stored in dry products such as sugars, flour, oats. Handles touching the product potentially contaminating food.
      • Remove and sanitize scoops. Ensure scoops are not stored in dry products. Use a clean scoop each time accessing product.
    • Food Not Protected - General
      • Thermometers missing from coolers/freezer.
      • Obtain thermometers for the inside of all coolers, as digital reading on outside of units may not always be accurate.
    • Food Safety Plan/Sanitation Plan
      • Temperature monitoring log incorrectly completed. Repeat violation: Dishwasher final rinse temperature standard listed as 88F, and everyday listed at 88F which suggests staff are not actually checking the dishwasher temperature. Some fridge temperatures are recorded as >4C with no corrective action noted.
      • Dishwasher temperature: Final rinse temperature needs to reach at least 180F (82C). This is the temperature from the machines manifold and will show on the digital dial of the screen. At time of inspection machine displayed >180F (82C) during final rinse cycle (machine may need to run a few cycles to reach this). Machine also tested with a waterproof dishwasher probe thermometer, measured at >71C at the plate level which is also in compliance. Verify displayed dishwasher final rinse temp with a waterproof thermometer or dishwasher temperature strips. Correct the log sheet to include the right temperature range. Template provided. Fridge temperatures: Ensure they are always Comments Routine Inspection of Kitchen: - Handwashing station fully stocked - Sanitizer available, measured at 300ppm QUATs - Food storage satisfactory - Cooler and freezer temperatures within protective limits. - No signs of pests. - Premises maintained in sanitary condition.

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