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Southern Okanagan Secondary School

6035 Spartan St Oliver BC V0H 1T0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Southern Okanagan Secondary School has been inspected 9 times by Interior Health Authority since March 4, 2013. The most recent inspection, on March 30, 2026, found no infractions.

5 of 9 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: Protecting food from contamination, Pests and Food temperature control.

The last 2 inspections in a row found no infractions. Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 3 separate inspections, most recently on June 8, 2022. 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 once on June 8, 2022. For example: 2 Are proper pest control measures in place on the premises?

  • 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 November 15, 2016. For example: 4 - Are proper refrigeration, freezing and thawing 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 4 times across 3 separate inspections, most recently on September 27, 2019. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on June 8, 2022. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): trays of raspberries are sitting on the floor in the walk in cooler. all foods need to be stored at least 6 inches off the floor
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): once bags of food are open they need to be placed in pest proof containers with lids - dry storage had a lot of bowls of nuts, toppings that were loosely covered with another bowl; other bags are left open
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): the walk in cooler light is very dark and it very hard to see anything inside and to ensure cleaning and organization is occurring
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): large bins of dry goods have scoops sitting directly in the food. the handles of these scoops cannot be touching the food and need to be stored in a way the handle isn't touch the food such as getting hooks or storing the scoops in a separate container.
  4. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): ensure all foods are kept covered at all times (ice cream sandwiches in freezer)
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): ensure cleaning is also occurring around and under equipment.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): currently in works
  5. Monitoring

    2 infractions

    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Premises has a food safety plan but required elements are missing. Discussed and provided guidance.
      • F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  6. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): items in freezers are stored on the floor, ensure there is proper storage and organization to keep foods at least 6 inches off the floor
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): once bags and boxes are foods are open they need to be stored in pest proof containers
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please update recipe book to reflect critical control points
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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