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Similkameen School Cafeteria

830 2 Ave Keremeos BC V0X 1N2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Similkameen School Cafeteria has been inspected 8 times by Interior Health Authority since September 27, 2013. The most recent inspection, on November 19, 2025, recorded 1 infraction.

2 of 8 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: Protecting food from contamination, Pests and Cleaning and sanitizing.

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.

  • 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 6 times across 5 separate inspections, most recently on November 19, 2025. For example: 7 Are foods protected from contamination?

  • 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 3 times across 3 separate inspections, most recently on February 4, 2025. 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 2 times across 2 separate inspections, most recently on November 23, 2022. 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 2 times on November 28, 2017. For example: 3 - Are proper cooling procedures followed?

  • 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 November 23, 2022. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

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.

8 inspections

  1. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): At the time of inspection, sani-spray bottles were not labelled as such. Operator labelled all sani-spray bottle to prevent possible chemical contamination. **CORRECTED DURING INSPECTION
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
  2. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): At the time of inspection, the back door inside of the kitchen was observed seeping light into the premise. Operator to ensure that weather strips are replaced to prevent potential pests from entering the premise.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): At the time of inspection, the mechanical dish washer was observed to not function properly. Sanitizing concentration was observed at 10 ppm (Chlorine) at 40°C wash temp. Advised to use the 2 compartment sink for sanitizing utensils.
  3. Monitoring

    6 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): - containers of ice used for cooling while single-use still need to be stored in a protective manner to prevent introduction of possible contamination into the cooled foods
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - small ice machine needs cleaning and sanitizing - dishwasher measured at 50ppm chlorine in final rinse
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - walk-in evaporator fins and fans need cleaning
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - bulk brown sugar container not food grade with direct food contact - please ensure all foods are stored in direct contact with food-grade materials
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please update your sanitation plan and ensure it is readily available for review; please add ice maker to your list of equipment/schedule
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): - please confirm FoodSafe certification of main food handlers
  4. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): - some evidence of rodent droppings observed - cleaned up appropriately during inspection; please continue monitoring for any pest activity
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - dishwasher not quite reaching 50 ppm chlorine on final rinse - cupboard by back exit door needs cleaning
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - leak observed under pot sink; please repair - door into seating area damaged; please repair - laminate on corner of slicer table needs sealing
  5. Monitoring

    6 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): - please ensure cooling logs are being kept to verify your cooling practices are within time-temp safety limits
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): - side upright double-glass slider cooler for drinks reading 9C; please ensure no potentially hazardous foods are stored in this cooler, or if there are then ensure it is able to keep foods at 4C or colder - please record all cooler temperatures with an accurate thermometer
    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): - evidence of rodent droppings with many traps no longer set; please ensure an active pest control program is in place for your kitchen
      • F2.2A - The premises must be maintained free of pests.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): - please obtain test strips to measure the concentration of your sanitizer
    • F3.2 - Is the contact information the same?
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - all containers with direct food contact must be food-grade - containers for dry storage still are not food-grade - please repair and seal water-damaged area under dishwasher - countertops sufficiently repaired
  6. Monitoring

    4 infractions

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): - foods not protected during storage; containers of food stored stacked on top each other without lids, other food containers not covered - fan of upright double-slider cooler needs cleaning - please simplify/clarify your cleaner and sanitizer use in your facility
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - all containers that are in direct contact with food must be food-grade, e.g., dry storage goods - countertops in need of resurfacing/replacement
    • 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?
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

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