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Soups On at St. Alban's Anglican Church

501 Brink St Ashcroft BC V0K 1A0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Soups On at St. Alban's Anglican Church has been inspected 10 times by Interior Health Authority since November 1, 2013. The most recent inspection, on August 21, 2026, recorded 3 infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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 4 times across 4 separate inspections, most recently on August 21, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 August 21, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 January 24, 2020. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on October 6, 2017. For example: 5 - Are foods from approved sources?

  • 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 4 times across 4 separate inspections, most recently on August 21, 2026. 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.

10 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Interior temperature of glass door refrigerator measured 10.5°C. Items are being moved from the older glass door fridge to the new fridge which maintains temperature more consistently.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • No test strips available • No thermometer for monitoring temperature of final rinse cycle of high temp dishwasher, and gauge on dishwasher does not work. Corrective Actions: • Acquire chlorine test strips to monitor concentration of sanitizing solution • Acquire a waterproof, max registering thermometer to monitor the temperature of the final rinse cycle on the high temp dishwasher.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizing solution in spray bottle measured 0 ppm chlorine. Solution was remade and measured using EHO test strips at 200 ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • No Quats sanitizer testing strips were available onsite. Some provided to operator until they can order Corrective Actions: Please order Quats sanitizer testing strips for facility. This must be available onsite and used to verify the sanitizer is at sanitizing action concentration.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): [1] Chlorine monitoring test strips were not available and in use. Please source such strips and train staff on their use. [2] Unless frequent maintenance is in place, it would be important to monitor that the high temperature dishwasher is capable of sanitizing. [3] Calibration log for the thermometers should be in use with temperature logs for record keeping.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): There is only a 2-compartment-sink available at this facility that is to accommodate both handwashing and dishwashing and produce washing purposes (high temperature mechanical dishwasher is in use as well). Inspector observed both sinks with dishes and discussed that the facility could benefit from the installation of a dedicated handwash station and recommended to plan for this. Should a dishwasher break-down occur, the facility would be left with only the 2-compartment-sink that would pose risk.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
  6. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Fridge was at 10-11C, thermometer was measuring 4C. Operator to ensure this unit is able to maintain 4C or less at all times. Email [email protected] when this has been confirmed.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Refrigerator thermometer was not reading accurate temperature. Please source a working thermometer by next service. Email [email protected] when this has been obtained.
  7. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Stand up refrigeration unit had ambient temperature at 8°C. Thermometers placed within the refrigeration unit were not accurate. Please adjust the ambient refrigeration temperature and ensure that the ambient refrigeration temperatures are monitored and recorded often (since this is only one day operation) or, at least, before each service.
    • F2.5 - Are foods from approved sources?
      • Observation(s): Please note that the home food preparation (i.e. canning) is not acceptable for serving at the facility. Food served at the facility needs to be from an approved source (i.e. grocery store, etc.). This was corrected during the inspection (CDI).
      • F2.5A - All foods on the premises must be from an approved source.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Fridge was greater than 4degC during inspection. Fridge returned to below 4degC before the EHO left the facility. Resolved.
  10. Monitoring

    0 infractions

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