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Summerland Secondary School Cafeteria

9518 Main St Summerland BC V0H 1Z0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Summerland Secondary School Cafeteria has been inspected 9 times by Interior Health Authority since September 17, 2013. The most recent inspection, on May 22, 2026, found no infractions.

3 of 9 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. 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.

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 2 separate inspections, most recently on June 22, 2023. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 once on March 14, 2024. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 June 9, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 once on October 13, 2015. For example: 12 - Is the contact information the same?

  • 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 3 times across 3 separate inspections, most recently on June 22, 2023. 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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): The current food premises does not meet the section 4(1) of the Food Premises Regulation. The following observations have been made during the lunch time inspection of school cafeteria: - not enough countertop space for the volume of food preparation activities conducted onsite; - a stainless steel table used for kitchen food preparation activities was located in the traffic area accessible by the cafeteria users; - a two compartment sink (domestic type) was used for food preparation and for handwashing activities; no additional commercial size sinks were available to facilitate proper food handling; - a two compartment sink (commercial size) and a commercial dishwasher used for equipment washing needs; a commercial kitchen facility with menu items involved multiple food preparation steps must be equipped with a three compartment sink; - a refrigerator used for storing food ingredients was stationed in the area accessible to cafeteria users; the food stored inside the fridge may be potentially contaminated / compromised due its unsecured / easily accessible location; - moving shelves were used to overcome limited equipment and food storage capabilities in the kitchen preparation area; - no physical separation between the area used for teaching culinary lessons and the actual kitchen facilities used for the food preparation for cafeteria users; - wood and melamine made kitchen cabinetry installed in the food preparation areas instead of stainless steel finishes recommended for commercial food facilities; - not an ideal flow for cafeteria users during the lunch / rush times creating crowding conditions with potential bottle neck situations for cafeteria users. Due to the school amalgamation process in Summerland, the cafeteria kitchen facilities must be upgraded to meet an increased volume of food preparation for the larger school population. The school administration should consult with the School District No. 67 (Okanagan Skaha) regarding the kitchen facilities upgrades and discuss a reasonable deadline for brining premises into regulatory compliance. Follow up with Interior Health to further discuss the renovation proposal by May 27, 2024. The Food Premises Regulation and the Canada Food Retail and Food Services Code attached.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator must purchase chlorine test strips.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Operator must contact the Interior Health Department to renew the Permit to Operate by calling 250-770-5540.
  5. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips available Have chlorine test strips available and test solution at least once daily to ensure it is 200ppm
  6. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometers not found in every cooler
  7. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Grill is not being cleaned adequately.
  8. Monitoring

    3 infractions

    • 12 - Is the contact information the same?
      • 12.1 - Updated contact information must be provided to 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?
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  9. Monitoring

    0 infractions

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