Skip to content
Loading map…

The Salvation Army Kitchen Smithers

1065 Main Street, Smithers, V0J 2N0 · Restaurant

Official record from Northern Health →

Inspection summary

The Salvation Army Kitchen Smithers has been inspected 2 times by Northern Health Authority since August 8, 2025. The most recent inspection, on April 15, 2026, recorded 6 infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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 once on April 15, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on April 15, 2026. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 April 15, 2026. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 April 15, 2026. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

  • 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 April 15, 2026. For example: 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]

About this data

These results come from Northern 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.

2 inspections

  1. Routine Inspection

    6 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Observed vinegar used for food processing and preparation stored with chemicals under the sink area and subject to potential chemical contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Operator shall ensure all foods within the food premises are protected from potential sources of chemical contamination and food products are stored in a manner that reduces the overall risk of airborne, biological, chemical contamination and contact with objects and staff.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food Safety Plan on file is from 2005 and does not reflect current food handling and preparation procedures. A copy of the Food Safety Plan was not observed at the facility as required at time of routine inspection. Public Health Significance- A current and accurate Food Safety Plan is essential for identifying food safety hazards and outlining the procedures needed to control them. Without an updated plan, there is an increased risk of improper food handling, inadequate monitoring, and inconsistent practices that may contribute to foodborne illness.
      • Corrective Action: The operator shall provide the environmental health officer with a revised Food Safety Plan to accurately reflect current menu items, food preparation processes, equipment, and operational procedures.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observed knives stored in wooden blocks. Wooden surfaces cannot be properly cleaned and sanitized. Public Health Significance - Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Operator shall ensure all food utensils use for food preparation, processing and serving within the food premises are stored in a manner that prevents the harbourage and proliferation of bacteria onto cleaned and sanitized food utensils and implements, reducing the overall risk of cross-contamination resulting in potential foodborne illness.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Sanitation Plan on file is from 2005 and does not reflect current sanitary procedures. A copy of the Sanitation Plan was not observed at the facility as required at time of routine inspection. Public Health Significance- The Sanitation plan is essential for ensuring that cleaning and sanitizing procedures are carried out consistently and effectively. Without an updated plan, important tasks may be missed or performed incorrectly, increasing the risk of contamination, pest activity, and potential foodborne illness.
      • Corrective Action: The operator shall provide the environmental health officer with a revised Sanitation Plan to accurately reflect current cleaning and sanitizing procedures, including schedules, approved sanitizers, required concentrations, and methods for all equipment and food contact surfaces.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. Observed single-use paper towel dispenser to be inadequate within the food preparation kitchen area at time of routine inspection. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Operator shall ensure single-use paper towel in dispensers are provided to facilitate proper hand washing within the food preparation kitchen area.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation.
      • Corrective Action: Operator shall ensure staffing schedules provide for FOODSAFE Level 1 or equivalent trained personnel to be present at all times.
  2. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website