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The Oaks Wellness Centre

9455 Firehall Frontage Rd Salmon Arm BC V1E 2X6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Oaks Wellness Centre has been inspected 4 times by Interior Health Authority since October 12, 2023. The most recent inspection, on September 10, 2026, recorded 3 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination 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.

  • 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 4 times across 3 separate inspections, most recently on September 10, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times on December 17, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 3 separate inspections, most recently on September 10, 2026. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

  • 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 September 10, 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.

4 inspections

  1. Monitoring

    3 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): The tap water is not potable, but they have bottled water for cooking. Tap water is only used for cleaning with a final sanitizing step.
    • 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): The one domestic exhaust hood fan still does not work.
  2. 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.
  3. 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.
  4. Monitoring

    0 infractions

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