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Seniors' Fifth Avenue Activity Centre Association

170 5 Ave SE Salmon Arm BC V1E 2B9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Seniors' Fifth Avenue Activity Centre Association has been inspected 12 times by Interior Health Authority since October 30, 2013. The most recent inspection, on April 15, 2026, recorded 1 infraction.

4 of 12 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 Food source, labelling and allergens.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 6 times across 4 separate inspections, most recently on April 15, 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 2 times across 2 separate inspections, most recently on January 27, 2020. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on March 28, 2017. For example: 5 - Are foods from approved sources?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on May 23, 2019. For example: 2 Are proper pest control measures in place on the premises?

  • 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 January 12, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

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.

12 inspections

  1. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - kitchen upright Frigidaire cooler at 7C, ensure that this is maintained at below 4C
  2. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - stainless steel upright cooler at 9C, reduce to below 4C All other coolers and freezers at proper temperatures.
  3. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • 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.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Chicken breasts in chafing dish were measured at a surface temperature of 45°C. Records indicate that hotholding temperature dropped sometime between 12 noon and the next period of assessment at 12:40pm. Sauce for pasta was measured at 54°C in crock pot. It was indicated that this unit was boiling and was turned low/off just shortly before. Due to end of service (typically 1pm), operator indicated that the leftovers from these units will be discarded after volunteers have eaten. Operator must ensure that hotheld items are maintained at 140°F or hotter for the duration of the service period. Any deviations from this threshold must result in a corrective action being taken to ensure food safety (eg. reheating to 165°F if less than 2 hours and not previously reheated, or discarding). Operator must ensure cold storage temperatures are being monitored. Please document temperatures. A sample record keeping log is being provided by email.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Cooling practices are not well monitored nor validated to ensure cooling rates are being met. The placement of warm soup in fridges can also elevate the temperatures of other potentially hazardous foods. Proper cooling methods were reviewed at the time of inspection (eg. shallow 3 inch depth, ice bath and stirring, single layer shallow pans, cooling in separate fridges). The ice bath method was requested to be put in practice by the operator for the cooling of leftover soup--practice was observed at the time of inspection. Operator must ensure food handlers use appropriate cooling methods and equipment. Please review the guidance document provided and utilize the cooling log. Effectiveness of cooling method is to be validated and maintained on record. Cooling validation records will be reviewed during follow-up.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Cold storage units in back storage room do not have thermometers. Please ensure each cold storage unit is equipped with an accurate thermometer.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Two packages of frozen ground beef were being thawed in the storage room at ambient temperature. Products were still frozen at the time of inspection. Thawing products were moved to refrigeration at the time of inspection. Thawing of potentially hazardous foods must be using approved methods: in fridge or under cold running water. Thawing can also be done using the microwave if product is to be used immediately.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): In one fridge, packages of raw meat are being stored beside produce and other ready to eat type food packages/containers. Although all units are packaged, this increases the likelihood of cross-contamination. Operator to ensure storage of foods reflect best practices to prevent cross-contamination. Keep all raw animal proteins on the lower levels beneath produce and ready to eat items. Keep raw products contained on trays or in containers/bags to prevent any leakage. Please clean and sanitize fridge and rearrange products to reflect these principles.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  8. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): 1. Observed a rip at the bottom of the screen door. - Ensure that screen door is intact to prevent entry of pests.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Carpet mat in front of grill area is not an easily cleanable surface. Remove carpet or replace carpet with a mat that is smooth, non-absorbent and, easily cleanable. 2. Cardboard observed above Coombi oven attach to vent hood. According to operator cardboard was used to redirect steam generated from the Coombi oven. Operator removed cardboard. CDI- Corrected During Inspection - Operator indicate that they plan to install a stainless steel guard. Recommended operator to verify with the fire marshall to see if this alteration is acceptable.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  9. Monitoring

    4 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Two fridges are missing thermometers. Please ensure all fridges are equipped with an accurate thermometer so that required refrigeration temperatures (4°C or colder)can be monitored. The digital numbers for the fridges are only settings and do not represent an actual temperature. Temperature records for cold storage conditions should be in place.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F2.5 - Are foods from approved sources?
      • Observation(s): Approximately 2 dozen home-canned asparagus are in the dry storage room beside the stage. While these are indicated to not be for public consumption, foods from unapproved sources should not be kept on site.
      • F2.5A - All foods on the premises must be from an approved source.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): This is a long-outstanding deficiency. Please use the provided guidance documents to complete a food safety plan. A meeting will be scheduled to assist you in this respect.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): This is a long-outstanding deficiency. Please use the provided guidance documents to complete a sanitation plan. A meeting will be scheduled to assist you in this respect.
  10. Monitoring

    4 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Wares and utensils cleaned and sanitized via the dishwasher should be allowed to airdry such that the bleach sanitizer has sufficient contact time. Avoid wiping food contact surfaces with non-single use material as they can be harbourage sites for germs which can then be transferred during the wiping process.
    • 10 - Are foods from approved sources?
      • Observation(s): Shell eggs being used are of ungraded source from "Aberdeen Farm". This was determined by non-uniform sizing, cartons, as well as fecal specks/feather on select eggs. Please discontinue the use of ungraded eggs immediately.
      • 10.1 - All foods on the premises must be from an approved source.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan has not been completed. Please use the provided guidance documents to complete a sanitation plan, focusing on food contact surfaces and equipment.
    • 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): No name brand devil's cake mix exceeds trans fat limits. The cake mixes are not staple ingredients and are only occasionally used. This trans fat limits were reviewed again at the time of inspection. Please monitor purchased products for trans fat compliance.
      • 19.2 - All spreadable margarines and oils must meet the restrictions of 2% trans fat or less of total fat content.
      • 19.3 - All other foods must meet the restriction of 5% trans fat or less of total fat content.
  11. Monitoring

    0 infractions

  12. Monitoring

    1 infraction

    • 10.1 - Are foods on premises from approved food sources?
      • Observation(s): Jars of non-commercially canned green beans were in dry storage. These products were canned in house. As discussed, in-house canning is a process that must receive further process approval, especially with regards to canning of high pH (low acid) products such as vegetables, due to the dangers of botulism. Food service manager agreed to remove all the domestically canned goods from service. Please contact me for more information should you wish to engage in canning activities for use at this facility.

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