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St. Joseph's Parish Hall

3335 Patterson St Armstrong BC V0E 1B7 · Community Kitchen - Food Processing

Official record from Interior Health →

Inspection summary

St. Joseph's Parish Hall has been inspected 5 times by Interior Health Authority since August 24, 2016. The most recent inspection, on May 8, 2025, found no infractions.

3 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, Handwashing and staff hygiene and Food temperature control.

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 October 9, 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 October 9, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 August 24, 2016. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 August 24, 2016. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 August 24, 2016. For example: 17 - Are written food handling procedures (Food Safety Plan) current and available on site?

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

    0 infractions

  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): After allowing the machine to heat up and running it 4X: - dishwasher wash temp was at 40C - dishwasher final rinse was at 61C at dish despite gauge reading 82C. The temperature at the dish should be 71C when the temperature at the manifold is 82C or 180F. - sanitizer spray bottle had no chlorine, and none of the ladies in kitchen were familiar with sanitizer. The dishes must be manually sanitized in >50ppm chlorine for 30s (1TBS bleach/gallon of water) until dishwasher is fixed. This does not negate the fact that the dishwasher MUST be repaired.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Temperatures of walk-in cooler and deep freezer chests are all good. Monitor with temperature logs provided. Provided monitoring logs for use at the IPE concession. As discussed, obtain NSF thermometers for the kitchen (especially the walk-in cooler) and concession coolers at the IP to ensure accurate temperatures.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): As discussed, the mop sink has a hose directly connected to the tap and sits in the basin. This is considered a cross-connection as there is no air gap and no vacuum breaker bell on the tap assembly. Obtain a backflow preventer that can be screwed onto the tap between the hose such as one manufactured by WATTS.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Provided new Food Safety Plan Template Guidelines during inspection to be completed and available on-site for food handlers especially during the IPE food service. The new Template is easier to follow by food handlers than the older generic plan submitted with the Application to Operate a Temporary High Risk Food Service.

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