The Oaks Wellness Centre
9455 Firehall Frontage Rd Salmon Arm BC V1E 2X6 · Restaurant - Food Service
3 inspections
- Monitoring
2 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): They are working towards getting their water treatment system compliant (CP application made in September 2025).
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Lights have been replaced with LED fixtures throughout. Second exhaust hood has not been repaired yet. Dishwasher detergent and sanitizer were empty. Replaced sanitizer bucket, primed and retested and still <10ppm. The sanitizer bucket that was replaced appeared to be water. Please make sure that you check chemicals and test dishwasher DAILY. Please also make sure technician reviews what they have done and their findings with you during their visits.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - Danby cooler: top shelves at 8 to 13C and bottom shelves below 4C (reduce to below 4C) - upright freezer at -21C (good), but needs defrosting - commercial 2 door cooler at 8 to 10C (reduce to below 4C).
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): The water system requires Interior Health's public health engineering assessment; maintenance and operation by a qualified person; and monthly bacteriological samples. In the interim as a TEMPORARY measure, the water supply is on a boil water notice and must not be used for drinking, cooking or washing fresh produce. An alternative potable water supply MUST be used for these purposes. Please see water supply inspection report and letter for additional particulars.
- F1.4B Water supplied to the facility must be potable.
- F1.7 Are foods protected from contamination?
- Observation(s): - no beverage storage in bathroom - organize dry storage area better ensuring seperation of foods and non-foods - all food products and equipment are stored up off the floor ensuring floor is easily accessible for cleaning
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): - frozen turkey was out at time, this will be placed in cooler - water supply cannot be used for usual running under cold water to thaw
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - 2 domestic exhaust hoods over stoves, and one doesn't work. Suggest replacing ideally with a commercial exhaust canopy, or at least a high output domestic system. - fluorescent light fixture not working, improve lighting throughout kitchen and dry storage areas.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The kitchen is not designed for a high volume or a complex menu. It also cannot be used for grilling or frying due to the absence of a commercial exhaust hood with a fire suppression system.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions