Skip to content
Loading map…

The Candy Vault on Hudson

171 Hudson Ave NE Salmon Arm BC V1E 1W3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Candy Vault on Hudson has been inspected 10 times by Interior Health Authority since May 30, 2013. The most recent inspection, on September 3, 2026, recorded 1 infraction.

3 of 10 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: 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 3 times across 3 separate inspections, most recently on September 3, 2026. 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 August 9, 2022. 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 June 29, 2018. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 May 25, 2015. For example: 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?

  • 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 4 times across 4 separate inspections, most recently on August 22, 2024. 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.

10 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • F2.3B Manual dishwashing procedure 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.
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips were available for the Quats sanitizer used on site. Sanitizer test strips must be available for all sanitizers used on the premises. Obtain Quats test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizing step was including in the dishwashing method. Dishwashing must include a sanitizing step to adequately remove contamination. Always wash, rinse and then clean with an approved sanitizer.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips were available for the Quats sanitizer used on site. Sanitizer test strips must be available for all sanitizers used on the premises. Obtain Quats test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  5. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No hand soap was supplied for the hand sink. All hand sinks must be supplied with hand soap to ensure proper hand washing.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  6. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Facility has obtained one thermometer. One additional thermometer is needed for remaining fridge and chlorine test strips able to test for 100 ppm to 200 ppm are required as well. Please obtain these by December 20th 2019 and inform EHO when this has been completed.
      • 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.
  7. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperature for the fridge closest to the scooped ice cream was measured at between 6C and 9C. Temperature dial was adjusted at the time of inspection. Employee was not familiar with the proper cold-holding temperature.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. Both mini fridges were missing thermometers. Note: Please also ensure that chemical test strips are available to verify the sanitizer concentration.
      • 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): 1. Employee was not familiar with the manual dishwashing method. Manual dishwashing steps include 1) wash with warm water, 2) rinse with warm water, 3) sanitize with approved sanitizer at appropriate concentration by submerging in the sanitizing solution for at least 2 minutes (no rinse), then 4) let air dry. Requested staff to use bleach as a sanitizer. 100ppm of chlorine should be available in the sanitizing step. Chlorine test strips were provided to verify the concentration. 2. Employee was not familiar with which chemical is used for sanitizing food contact surfaces. Note: Pink Power available on site does not appear to be a no rinse sanitizer. Food contact surface sanitizers must be no rinse.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures 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.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please ensure to keep a copy of the Sanitation Plan on-site and ensure it is up-to-date. Please provide a copy of the updated Sanitation Plan for review once completed.
  10. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website