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Stanley Humphries Secondary School

720 7 Ave Castlegar BC V1N 1R5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Stanley Humphries Secondary School has been inspected 7 times by Interior Health Authority since May 14, 2015. The most recent inspection, on February 25, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

The last 2 inspections in a row found no infractions. 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.

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 November 3, 2022. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on November 3, 2022. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 2 times across 2 separate inspections, most recently on March 16, 2016. For example: 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?

  • 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 November 3, 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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Sanitizer test strips were not available. 2) Thermometer not present in coolers.
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan not available
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Primary operator does not have FoodSafe certification
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    1 infraction

    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Upstairs kitchen where food is prepared for the cafeteria requires at least one person with FoodSafe certification. The teacher in charge of this kitchen is intending on completing their FoodSafe as soon as possible.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    2 infractions

    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Having the written sanitation plan is one of the requirements of the Food Premises Regulation. Please develop a written sanitation plan and send a digital copy of the sanitation plan to EHO.
    • F3.9 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): Found a bar of NO NAME® all-vegetable shortening in the cooler of the cafeteria containing hydrogenated vegetable oil. It contains 10g of total fat with 3.5g of trans-fat. The percentage of trans fat was equal to 35% of total fat, which is not in compliance with the Public Health Impediments Regulation, stating that all foods (other than soft spreadable margarine and oil) must meet the restriction of 5% trans fat or less of total fat content.
  6. Monitoring

    1 infraction

    • 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Water source requires sampling at prescribed frequency.
  7. Monitoring

    3 infractions

    • 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): No fault was found in the new kitchen layout, which was implemented to accommodate healthier menu choices and exclude oil fried food. New layout was approved during inspection.
      • 13.1 - Changes to the premises must only be made with approval of plans and specifications by the health officer.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.

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