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SASCU Recreation Centre - Auditorium

2550 10th Ave NE Salmon Arm BC V1E 2S4 · Community Kitchen - Food Processing

Official record from Interior Health →

Inspection summary

SASCU Recreation Centre - Auditorium has been inspected 6 times by Interior Health Authority since December 12, 2012. The most recent inspection, on October 6, 2026, recorded 1 infraction.

3 of 6 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: Food temperature control, Protecting food from contamination 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.

  • 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 October 6, 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 October 3, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 April 19, 2017. For example: 5 - Are there handwashing stations available and properly supplied?

  • 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 October 3, 2024. 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.

6 inspections

  1. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Glass-front cold storage unit measured at 6°C during inspection. internal thermometer read 44°F. No food stored in cold storage unit at the time of inspection. • Adjust and monitor temperature of cold storage unit to ensure it maintains appropriate temperatures for the safe storage of potentially hazardous foods.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No thermometer was available for the white residential fridge. All coolers must have an accurate thermometer to ensure they are being maintained at 4°C or below. Obtain a thermometer for the fridge.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B - The ice maker was becoming dirty. Give the ice maker a thorough clean. F2.5J - One light cover was missing in the kitchen. All artificial lighting must have shatterproof covers to prevent glass contamination in the event of a bulb breaking. Install a new light cover, or remove exposed bulbs.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Missing thermometer in domestic fridge. Please ensure an accurate thermometer is provided to allow for temperatures to be monitored. NSF-certified thermometer is recommended.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Facility does not have a separate handwashing station in addition to the two compartment sink. Reminded that one of the two compartment sinks must be designated for handwashing only. A signage should be posted to inform/remind renters. Soap and paper towel are available at the two compartment sink.
      • F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

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