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The Country Kettle

6024 Hwy 97B SE Salmon Arm BC V1E 2R1 · Food Manufacturing - Food Processing

Official record from Interior Health →

Inspection summary

The Country Kettle has been inspected 6 times by Interior Health Authority since May 7, 2018. The most recent inspection, on June 23, 2026, recorded 1 infraction.

1 of 6 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 and Protecting food from contamination.

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.

  • 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 2 times across 2 separate inspections, most recently on April 6, 2022. 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 May 7, 2018. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 on May 7, 2018. For example: 3 Are written food handling procedures (Food Safety 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 5 times across 5 separate inspections, most recently on June 23, 2026. 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.

6 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): For clean jar/lid disinfection, please use a thermometer to verify rinse water is at least 82C/180F for at least 30s.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips available. Chlorine test strips must be available to ensure chlorine sanitizer is maintained at 200ppm.
  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips available. Test strips must be available to confirm concentration of chlorine sanitizer (100-200ppm)
  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure chemicals needed to monitor the jam are not expired and in good condition. pH buffer, test strips for sanitizer.
      • 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): Jars need to be washed rinsed and sanitized in compartment sink prior to filling with hot jam
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
  6. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Buffer solution for pH meter is expired. Please ensure pH meter is calibrated prior to each use with non-expired buffer solution. A record of pH measurements for each batch should be kept for validation. Chlorine sanitizer test strip should also be available to test the concentration of sanitizer spray solution (100-200ppm required).
      • 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): In reviewing your sanitation protocols, canning jars and lids are not being sterilized prior to use. In light of the risks presented by the untreated water source as well as the method of canning used, it is critical that jars and lids be sterilized by submerging in water at a rolling boil for 10 min as close to the point of filling as possible (jars should remain warm/hot and protected from exposure). An electric table-top induction burner can easily be used to achieve this in the absence of a second stove unit. The metal shelf on which jars are set to drip dry after cleaning is not smooth and may be difficult to sanitize properly--please line with single-use paper towel when in use after the initial cleaning step.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): One set of fluorescent lights is missing the shatterproof cover. Please replace cover.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please use the provided guidance document to complete a food safety plan for your products.
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please use the provided guidance document to complete a sanitation plan for your products.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.

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