Skip to content
Loading map…

St. Joseph's Community Kitchen

60 1 St SE Salmon Arm BC V1E 4H6 · Community Kitchen - Food Processing

Official record from Interior Health →

Inspection summary

St. Joseph's Community Kitchen has been inspected 5 times by Interior Health Authority since November 5, 2015. The most recent inspection, on September 17, 2024, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: 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.

  • 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 September 17, 2024. 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 November 5, 2015. For example: 15 - Are there handwashing stations available and properly supplied?

  • 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 once on January 8, 2020. 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.

5 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - commercial high temperature dishwasher was 82 C on gauge and > 71C at dish (good) - bleach and vinegar being used as sanitizers Vinegar is NOT a sanitizer. After manually cleaning dishes, counters, tables with hot soapy water; please make sure to sanitize or disinfect them with > 50ppm of chlorine (i.e., 1 tsp of bleach/L of water or 1 Tbs of bleach per gallon).
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. Chlorine test strips (range 0-200ppm) are to be available on the premises for verification of bleach sanitizer concentration. Obtain test strips. Bleach sanitizer solution to be used at 100-200ppm, made fresh for events. 2. Freezer is to be equipped with a thermometer. Obtain a thermometer, preferably NSF certified. 3. An NSF certified probe thermometer is to be available to assess internal food temperatures. Range should span 0 to 100°C. *Note: Ensure containers/spray bottles are only used to store what is labelled on the container. At the time of inspection, a detergent mixture was placed in a spray bottle marked "bleach".
      • 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.
  4. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher is not achieving adequate plate temperature for sanitation. Plate temperature is measured at 66°C (minimum 71°C required). Wash gauge temperature was around 65°C (minimum 66°C required) and rinse gauge temperature 51°C (minimum 82°C required). It was reviewed with Nellie that the signage for correct use of the dishwasher does not necessarily achieve sanitizing temperatures. Please change signage to ensure users check wash and rinse temperatures achieve minimum values. Until the unit can achieve these minimums, please ensure all wares are manually sanitized following cleaning in the dishwasher. Submerge in a warm 100-200ppm bleach solution for a minimum of 2 minutes and let airdry.
  5. Monitoring

    1 infraction

    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Liquid soap dispenser beside handwash station is not filled/not working. Please ensure liquid soap in a dispenser is available during all times the kitchen is in use.

Nearby inspected facilities

Own this business? Add a badge to your website