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Town Hall

123 Shortt St Silver Star Mountain BC V1B 3M1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Town Hall has been inspected 20 times by Interior Health Authority since January 15, 2013. The most recent inspection, on March 4, 2026, found no infractions.

5 of 20 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, Protecting food from contamination and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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 9 times across 9 separate inspections, most recently on March 12, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 7 times across 7 separate inspections, most recently on November 29, 2022. For example: 7 Are foods protected from 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 5 times across 5 separate inspections, most recently on March 12, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 5 separate inspections, most recently on January 9, 2020. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 3 times across 3 separate inspections, most recently on April 5, 2018. 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.

20 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): QUATs sanitizer being dispensed was tested below 200 ppm at the time of inspection. Corrective Action: Increase concentration of QUATs sanitizer to be between 200 - 400 ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towel in the front coffee/pastry area. Discussed the importance of having single use paper towel available. Employees replaced paper towel during the inspection.
  4. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observation: Scoops were left inside two dry food storage bins where they may lead to cross-contamination if handles are left in contact with food. Corrective Action: Keep scoops in the scoop holders located inside bins.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Wiping cloth storage in Coffee+ area. Corrective Action: Ensure wiping cloths for food preparation areas an steam wands are stored and submerge in buckets filled with sanitizer for at least 30 seconds between tasks. Test or change sanitizer every 2 hours or when visibly dirty to ensure proper concentration of solution (ppm).
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  6. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure that all cooler temps in the coffee bar area are monitored and documented in daily operations log. Ensure the coffee bar newly installed low temperature dishwasher is monitored with test strips and documented in daily operation logs. NOTE : other then the above noted comments the monitoring and documenting in the main kitchen is excellent ; all cooler and hot holding temps are monitored and documented as well as the low temp dishwasher sanitizer level and the quats dispenser.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The chemical dispensers must be labelled to avoid confusion re dispensing the proper chemicals. The floor under equipment and behind the deep fryer and grill requires cleaning.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Do not store utensils in the handwash basin. Ensure the handwash basin is available for handwashing at all times.
  7. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The display cooler located at the coffee bar area had a temp of 8C. Ensure unit maintains a temp below 4C. NOTE : all other coolers were maintained below 4C.. All hot holding was performed above 60C.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): There are no sanitizer pails present at the coffee bar. Wiping cloths used on the espresso unit steam wand are required to be stored in a sanitizing solution and changed frequently. NOTE : other than the concern stated above, the overall sanitation of utensils and surfaces is excellent. Quats dispenser and quats spray bottles had 400ppm quats solution as verified by test strips. Low temp dishwasher had 100+ ppm of bleach present as verified by test strips.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Kitchen sanitation needs some attention re the walls and floors however overall the facility is very well operated.
  8. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The quats dispenser and low temp dishwasher sanitizer must be monitored and documented in daily operations log. NOTE : excellent documentation of all coolers and hot holding temps is being performed.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The wiping cloths used in the barista area must be stored in sanitizer and not stored loose on the steam wand. Store wiping cloths in a sanitizer solution and change solution frequently. NOTE : the quats dispenser was dispensing 200ppm quats solution as verified by test strips. The low temp dishwasher was dispensing 100ppm sanitizer as verified with bleach test strips. The sanitizer pail the knives were stored in located in the front of the kitchen area had 200ppm quats solution as verified by quats test strips.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The kitchen needs cleaning attention under equipment as well as the walls and areas of the ceiling. NOTE : overall a very well operated facility.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): A proper handwash basin must be installed in the kitchen near the 3 compartment sink. Currently a 2 compartment pot sink is used however during busy periods the sink is used for utensil storage and washing.
  9. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Premise is required to have quats and bleach test strips to monitor quats dispenser and dishwasher sanitizer concentration in daily operations log. NOTE : excellent daily logs maintained of hot holding , cooler and cooking temps.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The sanitizer pail with the knife stored in it on the cooking line was only 50ppm quats and 200ppm quats is required. Ensure all sanitizing pails are changed frequently. NOTE : excellent effort storing the knife in sanitizer just be sure to change the sanitizer frequently. Quats dispenser was dispensing 200ppm quats solution as verified by quats test strips. Low temp dishwasher rinse sanitizer level was greater than 100ppm bleach. Numerous sanitizer spray bottles were tested to be 200ppm quats solution.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Overall cleanliness of the kitchen floor especially under equipment needs attention. The boxes of fountain drink syrup need to be organized and not stacked on the floor. Do not store the ice scoop in the ice machine unless it is stored in a washable container.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): As there is no dedicated handwash basin in the kitchen it was agreed the one sink of the large 2 compartment sink would be used only for handwashing. At the time of inspection the handwash side contained dishes and utensils. Ensure that no cooking supplies are stored in the handwash basin. NOTE : handwash basin did have liquid soap and paper towels.
  10. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Espresso machine located at the coffee bar requires wiping cloth used to sanitize the steam wand to be stored in a sanitizer solution ( quats ) and changed frequently to maintain a 200ppm quats solution. The quats dispenser was dispensing 200ppm quats solution as verified by test strips. The dishwasher rinse cycle was dispensing 100ppm bleach solution as verified by chlorine test strips. Sanitizer test strips are present on site. Ensure sanitizer concentrations are monitored and documented on a daily basis.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): All coolers require NSF thermometers. Kitchen sanitation requires attention especially under equipment . NOTE : overall operation of facility is very good and very good food handling practices were observed.
  11. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Prep cooler was 8-10 C and needs to be maintained below 4C. Address cooler temp immediately. NOTE : all other coolers were maintained below 4C. All cooler temps are monitored and documented in daily operations log.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Areas under equipment need attention especially the deep fryer and under large equipment. NOTE : other than the above comment the facility is very well operated.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): As there is no purpose built handwash basin in the kitchen ,the one side of the 2 compartment pot sink is utilized as the handwash basin. During the inspection the handwash side of the 2 compartment pot sink had pots and large items present. Ensure the handwash basin is unobstructed and available for handwashing at all times.
  12. Monitoring

    3 infractions

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): One steam table had several items below 60C including sliced beef for beef on a bum that was 45C. Ensure all hot holding is above 60C. All other items were above 60C. Hot holding temps are generally monitored and documented on a daily basis.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Food handler was unaware that a cleaner in spray bottle was not a sanitizer. A cleaner is not a sanitizer and will not sanitize contaminated surfaces. Ensure all food handlers are aware what spray bottles contain sanitizer and label all spray bottles. Low temp dishwasher has 100ppm bleach solution as verified by test strips. Quats dispenser was dispensing 200ppm solution as verified by test strips.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Floor in the walk-in cooler and walk-in freezer require attention. Floor under equipment requires attention. NOTE : other than the floors the overall cleanliness was very good.
  13. Monitoring

    2 infractions

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): Items in the steam table were at 45C. Ensure all hot holding is maintained above 60C. Ensure all hot holding temps are monitored and documented on a daily basis.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash basin has soap and paper towels however the paper towel dispenser is broken. Repair paper towel dispenser immediately.
  14. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The items on the top of the prep cooler were 10C and must be maintained at 4C . An issue could be leaving the top open while there is the food warming unit located above the cooler. Keep cooler lid closed unless preparing food. All other cooler temps are below 4C All cooler temps are monitored and documented daily = excellent Items are thawed in the coolers.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Do not store the ice scoop in the ice machine. NOTE : overall sanitation of facility is excellent. The dishwasher had 100ppm bleach solution present as verified by test strips. The sanitizer spray bottles had 200ppm QUATS solution present as verified by test strips. Ensure that the QUATS dispensing station and the dishwasher are tested daily with test strips and documented.
  15. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Ensure sanitizer concentrations are tested and documented daily.
  16. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher sanitizer level was zero chlorine as verified by test strips. Repair dishwasher to render a min concentration of 100ppm Cl or 200ppm QUATS in the rinse cycle. QUATS dispensing unit was above 200ppm as verified by test strips.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan will be submitted for all Silver Star operated facilities.
  17. Monitoring

    0 infractions

  18. Monitoring

    1 infraction

    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): DO NOT STORE RAW MEATS ABOVE READY TO EAT ITEMS. DO NOT STORE ICE SCOOP LOOSE IN ICE MACHINE. STORE ICE SCOOP IN A WASHABLE CONTAINER WHERE THE HANDLE IS NOT ALLOWED TO BE IN CONTACT WITH THE ICE. Raw meat was stored above vegetables.
  19. Monitoring

    0 infractions

  20. Monitoring

    0 infractions

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