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St. Andrew's United Church

901 11 Ave S Golden BC V0A 1H0 · Community Kitchen - Food Processing

Official record from Interior Health →

Inspection summary

St. Andrew's United Church has been inspected 6 times by Interior Health Authority since April 11, 2014. The most recent inspection, on May 5, 2026, found no infractions.

3 of 6 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: 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.

  • 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 8, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on April 11, 2022. 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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Upon inspection, it was noted that the bleach used to make sanitizer solution was recently expired.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Upon inspection, it was noted that the main refrigerator did not have a working thermometer inside. Monitored temperature was acceptable at 4.6 degrees C.
  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): (1) Chlorine sanitizer strips were not available on-site. Please notify your district EHO when test strips are available to verify chlorine concentrations for food contact surfaces (Recommended 50-100ppm). (2) A thermometer was absent from the refrigeration unit. Please ensure this unit is equipped with an accurate thermometer displaying ≤4°C at all times.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

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