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The Gathering Place

350 30 St NE Salmon Arm BC V1E 1J2 · Community Kitchen - Food Processing

Official record from Interior Health →

Inspection summary

The Gathering Place has been inspected 7 times by Interior Health Authority since February 27, 2014. The most recent inspection, on July 21, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 March 21, 2018. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 2 times across 2 separate inspections, most recently on July 23, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 March 21, 2018. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 once on July 23, 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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): There was about 6 spray bottles of products hanging on the dish drain tray. They were not all labelled, and some were not intended for kitchen use. The sanitizer bottle was marked hydrogen peroxide but was tested at 0 ppm. There should not be chemicals stored in the kitchen that are not intended for use here. ALL chemicals should be properly labelled and stored safely. Disinfectants deteriorate with time, and should be mixed fresh before each food service. I would recommend replacing sanitizer sprays with sanitizer pails mixed for each food service and changed as needed.
  3. Monitoring

    0 infractions

  4. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Ensure all food contact surfaces in continuous use are cleaned and sanitized at least every 4 hours. Ensure wiping cloths in continuous use are stored in a sanitary manner (in sanitizer solution that is replaced as often as necessary to maintain sanitizing concentration--recommended every 2 hours). All sanitizer levels should be checked prior to an event to ensure required levels are achieved. Viper solution needs to be made fresh to a dilution ratio of 1:128 (500ppm) . Mechanical dishwasher needs to have a final sanitizer level of 50ppm chlorine. Please ensure test strips available allow for proper verification of concentrations. Viper spray solution was too concentrated at the time of inspection (~5000ppm). At this concentration, a potentially toxic residue can be left on food contact surfaces in the manner that it is to be applied (as a final no rinse sanitizer). Please ensure users are aware of proper concentration to use. We discussed including required sanitizer concentration on info for usage of dishwasher. Signage for food contact surface cleaning and sanitizing as well as manual warewashing were provided at the time of visit.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Organization in freezer should separate raw animal proteins from other lower risk products. Please remember that packaging can be a source of cross-contamination as well. Under all circumstances, raw animal products should be stored under and away from other categories of food. If complete separation is not feasible in the freezer, consider bagging raw animal products to provide an additional layer of protection. I will mark this as being corrected--please ensure better practice organization standards are observed.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. An accurate thermometer is required in all cold storage units (NSF certified preferred). Freezer is currently missing a thermometer. 2. Fly swatter is not to be placed near food contact surfaces (was hanging beside cooking implements at the time of inspection). This was corrected at the time of visit. 3. Keep all products and packaging off the floor to prevent cross-contamination and facilitate cleaning efforts. 4. Some lights are missing shattercovers. Replace. 5. Cardboard is not be used to line shelves. If necessary, use vinyl or other shelf liners that are easy to clean.
  5. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Spray bottle of sanitizer did not provide adequate amount of Quats i.e. <200ppm was measured. Quats sanitizer was remade at the time of inspection. 200ppm provided. CDI - Corrected During Inspection. Note: - Quats test strip should be used to verify the concentration.
  6. Monitoring

    1 infraction

    • 11.2 - Are food contact surfaces properly cleaned and sanitized?
      • Observation(s): Spray bottle of sanitizer solution provided <200ppm of Quaternary Ammonium (Quats). CDI - Corrected During Inspection Ensure sanitizer spray bottles contain 200ppm of Quats solution at all times. Suggested using Quats test strip to verify the concentration. Note: - Low temperature chemical dishwasher provided adequate amount of chlorine i.e. 50ppm. It is best practice to frequently test the chlorine concentration with chlorine test strip to ensure adequate amount of sanitizer is provided to properly sanitize dishes, utensils and kitchenware. - Also discussed that bleach solution can be used in spray bottles. Ensure 200ppm of chlorine is provided to properly sanitize food contact surfaces e.g. counters and tables.
  7. Monitoring

    0 infractions

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