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The Nakusp & District Sports Complex

200 8 Ave NW Nakusp BC V0G 1R0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Nakusp & District Sports Complex has been inspected 8 times by Interior Health Authority since September 24, 2014. The most recent inspection, on May 6, 2026, found no infractions.

5 of 8 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: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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.

  • 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 5 times across 2 separate inspections, most recently on August 22, 2017. For example: 1 - Are proper cooking and reheating procedures followed?

  • 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 August 22, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 September 3, 2015. For example: 15 - Are there handwashing stations available and properly supplied?

  • 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 4 times across 2 separate inspections, most recently on July 4, 2023. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 2 times across 2 separate inspections, most recently on August 22, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan was not on site at the time of inspection. Employee stated that another staff member must have taken it home with them at the end of the operating season.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan was not on site at the time of inspection. Employee stated that another staff member must have taken it home with them at the end of the operating season.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    6 infractions

    • F1.1 - Are proper cooking and reheating procedures followed?
      • Observation(s): F1.1C Accurate NSF certified probe thermometers required to monitor cooking and reheating process for concession and serving kitchens. Food safety plan identifies cooking temperatures and procedures.
      • F1.1C - Accurate thermometer must be available to monitor process.
    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): F1.2B Accurate NSF certified probe thermometer required to monitor hot holding. Monitor and record temperatures daily on logs. It is good practice to monitor temperatures every 2 hours.
      • F1.2B - Accurate thermometers must be provided to monitor equipment.
    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): F1.3C Accurate NSF certified probe thermometer required to monitor the cooling process. Check cooling methods every 2-3 months or when Food Safety Plan is first started. Note: There is a template cooling log attached.
      • F1.3C - Accurate thermometer must be available to monitor process.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): F1.4B Accurate NSF certified thermometer(s) required for upright freezer in bar kitchen. NSF certified thermometers available in coolers and freezers in concession and serving kitchen area - temperatures satisfactory. Village staff to take over monitoring of temperatures and recording on logs instead of relying on volunteers - good.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): F2.3A Mechanical dishwasher in serving kitchen was not dispensing the required amount of chlorine sanitizer at the time of inspection. F2.3G Chemical test strips required for bar kitchen to verify the concentration of sanitizer used. Please obtain appropriate chemical test strips (e.g. chlorine). Chemical test strips can be obtained from your chemical supplier. Chlorine test strips in concession and serving kitchen. Spray bottle available. Bottles of regular chlorine bleach available onsite.
      • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): F3.4L Daylight is visible around and under several exterior doors to the facility. Please install door sweeps and weather stripping to prevent entry of pests. Shatterproof covers on lights in kitchen areas. Ventilation hood due for service on November 2017.
      • F3.4L - The premises must be protected against entry of pests.
  7. Monitoring

    6 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 4.1 Upright cooler in the auditorium bar kitchen was at 5-7 °C. Cooler was adjusted colder at the time of inspection. Monitor cooler to ensure a temperature of 4 °C or colder is maintained. 4.2 Accurate NSF certified thermometers required for all cold holding equipment (including freezers). Monitor and record temperatures daily on logs. It is good practice to monitor temperatures: at opening, after any rush periods, and at closing. Note: There are some template temperature logs in the back of the document “Writing a Food Safety Plan”.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 8.3 Chlorine chemical test strips are required to verify sanitizer concentration for warewashing and low temperature dishwasher. Chlorine test strips x3 vials were ordered at the time of inspection. Low temperature chemical sanitizing dishwasher in the warming kitchen next to the concession had 50 ppm chlorine at the time of inspection meeting the required 50 ppm chlorine level. Bottle of sanitizer tested at greater than 200 ppm Quats. Bottles of food grade chlorine bleach are available in all the kitchens for warewashing sanitizer. Provided three step dishwashing and food contact surfaces require cleaning and sanitizing signage. Please post.
      • 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 14.1 Fluorescent lights require shatterproof covers/tubes on all lights in the concession kitchen area to prevent contamination with glass fragments. Call was put into supplier at the time of inspection for shatterproof tubes. 14.4 Ventilation hood is overdue for cleaning and servicing. Please contact service company for cleaning and servicing.
      • 14.1 - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
      • 14.4 - The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable odours.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): 15.3 New hands-free paper towel dispenser is being install in the concession kitchen. Soap and paper towel dispensers will be moved by the 3-compartment sink in the warming kitchen next to the concession in order to be more accessible during handwashing. Provide handwashing signage. Please post.
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 17 Please ensure your food safety plan is onsite and available for staff to review. This is a working document and should be available and updated as required. Refer to the document Writing a Food Safety Plan pages 10-14 for food safety plan templates. Please add your menu items and submit for review and approval. Note: There are some template temperature logs in the back of the document “Writing a Food Safety Plan”.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • 17.3 - Food safety management procedures must identify all critical control points.
      • 17.4 - Food safety management procedures must include critical limits for all critical control points.
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 18 Please ensure your sanitation plan is onsite and available for staff to review. This is a working document and should be available and updated as required. Please refer to the document Writing a Sanitation Plan and submit pages 3-4 for review and approval.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  8. Monitoring

    0 infractions

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