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Tater Shack

2691 10 Ave SE Salmon Arm BC V1E 2J1 · Mobile Vendor Type B – Food Service

Official record from Interior Health →

Inspection summary

Tater Shack has been inspected 11 times by Interior Health Authority since August 15, 2014. The most recent inspection, on August 28, 2026, recorded 1 infraction.

6 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 2 times across 2 separate inspections, most recently on August 27, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 August 27, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 28, 2019. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on August 28, 2026. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 June 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.

11 inspections

  1. Monitoring

    1 infraction

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Permit to operate must be posted. Please contact our office if you require a reprinted permit.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - line prep cooler at 8 to 10C, reduce to below 4C - upright domestic cooler at 12C - stainless steel upright at 2C and contains low perishables Please rearrange so perishables are in cooler at below 4C; repair or replace domestic upright; and monitor line prep cooler to ensure that it can maintain <4C.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - pans for cooked fries were not clean (as per EHO Fiona B)
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Main prep cooler was 10C (cabinet) and 17C (top trays). They were instructed remove perishables from cabinet, and to minimize product in top trays to a 2h supply. They had lots of other refrigeration in storage trailer on-site.
  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Purchase chlorine test strips so that the sanitizer concentration can be monitored. This needs to be between 100-200ppm.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please provide this office copies of the Food Safety Plans for : Poutine, corn dogs, pop corn and slushees.
  7. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator did not have sanitizer test strips on site at the time of review--some were provided for use during this event. Please ensure chlorine test strips are available during all events and operations in order to be able to check sanitizer concentration for 100-200ppm chlorine.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Some light bulbs are not shatterproof. Operator has shatterproof bulbs over food prep areas, however the entire premises must have shatterproof bulbs. You may also consider alternate casing provisions to prevent incidental impact and breakage. Please install prior to your next event. This mobile has a very open concept and is generally acceptable for the nature of food prepared, especially back when it was first approved. More current day guidelines require units to be more closed and self-contained, which would reduce the fly burden. Please consider whether there are any options that can be put in place to help reduce the ease of pest entry, which would also at the same time reduce dust/dirt entry when the environmental conditions are not ideal. Please do not hesitate to contact me to discuss options.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

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