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Sanctuary Games

290 Alexander St NE Salmon Arm BC V1E 4H7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sanctuary Games has been inspected 4 times by Interior Health Authority since March 7, 2023. The most recent inspection, on May 26, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 May 26, 2026. 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 once on May 26, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 April 8, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

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.

4 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - cooked tapioca was at 45C, it is considered perishable and may be stored at below 4C or above 60C
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - pink power QUATS cleaner sanitizer was at <200ppm QUATS. This should be changed regularly and tested daily to ensure 200ppm. - dishwasher rinse was 72C at dish (good), should be 180F on your gauge
  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3 QUATS Sanitizer was measured below 200 ppm. Sanitizer is crucial to effectively reduce microorganisms and ensure food safety. Corrective action: F2.3 Ensure sanitizer is maintained at the correct levels by changing it every 2 hours or when measured below 200 ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B (1) - Floors appeared to be unclean, with residue and liquid spills observed on the floor. All floors must be kept clean to maintain the premises in a sanitary condition. Ensure that floors are routinely cleaned. F2.5B (2) - Dust and debris were observed around equipment and under shelving. Presence of filth, dust and debris may lead to harbourage of pests. Conduct thorough cleaning under equipment and shelving to remove dust and debris. F2.5C - Wiping cloth was found to be stored on the ledge of the two-compartment sink. To prevent growth of pathogens on wiping cloths and limit transfer to food contact surfaces, wiping cloths must be stored in sanitizing solution. Store wiping cloths for continuous use in a bucket of approved sanitizer and change the solution every 2 hours.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  4. Monitoring

    0 infractions

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