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Sicamous & District Senior Centre Society - Kitchen

1091 Shuswap Ave Sicamous BC V0E 2V1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sicamous & District Senior Centre Society - Kitchen has been inspected 7 times by Interior Health Authority since December 9, 2013. The most recent inspection, on February 9, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 once on October 3, 2023. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 February 6, 2018. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 2 separate inspections, most recently on February 10, 2020. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 February 10, 2020. 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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): They had 2 large kettles of meat sauce in the fridge that had just been made in the cooler with lids on. We discussed rapid cooling using a cold water bath and then into shallow pans with saran wrap (corner turned) in cooler.
      • 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.
  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. Chlorine test strips is almost depleted. Operator to obtain new chlorine test strips to assess sanitizer concentration. 2. The white fridge (domestic unit) was not equipped with a thermometer. A duplicate thermometer in one of the double door glass fridges was relocated to this unit at the time of inspection. Please ensure each fridge and freezer unit is equipped with an accurate thermometer. Issue corrected during inspection.
      • 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): A written food safety plan was not available at the time of inspection. A copy must be available in the kitchen to facilitate review by food handlers. Should you locate the food safety plan, please email a copy to me. Otherwise, please use the provided guidance template to complete a food safety plan for this operation. Please also note comments from inspection questions F1.1, 1.2, and 1.3. Some sample recording logs are being provided by email.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
  6. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher reached 69°C at the plate. In-unit digital readout indicated that the minimum 82°C or the rinse being reached, but is inconsistent for the required 66°C wash temp. Operator indicated that the water at the premises is on-demand and takes a bit to heat up. We discussed increasing the heat setting of the on-demand system to see if this resolves the issue. Please check that the plate temperature reaches a minimum of 73°C using your dishwasher thermometer on the max-hold setting. Normally 71°C at the plate is all that is required, however due to some uncertainty about the accuracy of the dishwasher probe, 2°C is being applied as a safety buffer. Please inform me of your results. In the interim, I indicated that a bleach sanitizer solution made up in the ratio of 1 tsp unscented household bleach to 1 litre water should be used to submerge wares/utensils for at least 2 min following dishwashing and allow to airdry.
      • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): We reviewed the trans fat requirements. Multiple brochure cards are on site.
  7. Monitoring

    0 infractions

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