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Sprig of Heather

751 Hwy 97B SE Salmon Arm BC V1E 4P7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sprig of Heather has been inspected 8 times by Interior Health Authority since May 15, 2013. The most recent inspection, on August 19, 2026, found no infractions.

4 of 8 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: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 19, 2025. 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 May 12, 2017. For example: 4 - Are proper refrigeration, freezing and thawing 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 May 27, 2015. For example: 8 - 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on September 18, 2019. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on May 12, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary 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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): The back receiving door was left open for ventilation, please install a screen if you wish to leave this open.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Viper test strips have ran out. Also, if bleach is being used as a sanitizer (either for surface sanitizing or for final rinse for china, please ensure test strips are available). Alternatively 500ppm Viper solution is also a suitable no-rinse food grade sanitizer.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Some amendments were added to the sanitation plan at the time of inspection to specify which chemicals are sanitizers and the concentration they are to be utilized at. Please ensure test strips are used to verify. Please update the sanitation plan so that it is more comprehensive of the operation's needs. Ensure the process for any manual warewashing or clean in place sanitizing is included. The plans should be reviewed annually to ensure it reflects the premises, equipment, and operations. Consider the needs of the proposed new build.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  6. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Measured the glass-door refrigerator at 4.9 - 6.0 °C. The left side of the refrigerator was slightly warmer than the right side. Please adjust the temperature on this refrigerator to 4 °C or less and monitor the temperature with the in-unit thermometer. Requested operator to move all potentially hazardous foods such as the baked goods with whipped toppings to the right side of the refrigerator which is at 4 °C or less if the problem persists. Observed thawing in the kitchen hand sink in a bowl of cold water. Operator stated that the tap had just been turned off before the inspection started. Please ensure that all thawing is done under cold running water or in the refrigerator at 4 °C or less.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Observed a small gap under the screen door in the kitchen. Please install a weather strip or door sweep to prevent the entrance of pests into the kitchen.
  7. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Facility uses viper (accelerated hydrogen peroxide) as sanitizer. However concentration could not be verified. Chemical test strips available were expired. Directed to use chlorine sanitizer until concentration of accelerated hydrogen peroxide can be verified. Please ensure that 200ppm of chlorine is used for sanitizing food contact surfaces. 200ppm of chlorine can be made by adding 5mL of household bleach to 1 L of water. Note: - As discussed, it is recommended that a dishwasher safe thermometer with maximum holding temperature setting is used to verify the final rinse temperature of the high temperature dishwasher. Final rinse temperature must reach at least 74C (measured at the dish) or 82C (measured at the manifold).
  8. Monitoring

    0 infractions

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