Tulameen Trading Post
2600 Otter Ave Tulameen BC V0X 2L0 · Restaurant - Food Service
Inspection summary
Tulameen Trading Post has been inspected 10 times by Interior Health Authority since September 20, 2013. The most recent inspection, on July 8, 2025, recorded 1 infraction.
6 of 10 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 July 8, 2025. 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 July 20, 2023. For example:
2 Are proper temperature controls maintained to ensure safe storage and display of foods?
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 July 4, 2018. For example:
3 Are food contact surfaces, utensils and equipment washed and sanitized 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 July 4, 2018. For example:
7 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 2 times across 2 separate inspections, most recently on July 4, 2018. For example:
4 Are written sanitation procedures (Sanitation Plan) current and available on site?
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.
10 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): At the time of inspection, the following infractions were observed: [1] Build up of dust and grime in vent hood. [2] Build up of food debris in wall potato cutter.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - prep cooler cabinet reading 8C av. with temp display indicating 5C; please use an accurate thermometer and log the morning temperature in the cabinet (target 2C)
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): - pre-prep of bacon and sausages during inspection, but cooling on counter; please transfer to freezer as soon as they are packaged to ensure they are staying within safe time-temp limits.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - please paint/seal all bare wood to a non-absorbent cleanable finish
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - please repair/replace paper towel dispensers to protective units (recommend simple metal box design)
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): - please confirm FoodSafe (or equiv.) certification of main food handlers
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): - please store ice cream scoops in freezer as the cup of water on the counter is a possible source of contamination; if you wish to find another solution that may work better for you, then please contact this office to discuss
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - sanitizer (bleach water) not readily available at time of inspection - please ensure rags are changed frequently and/or stored in sanitizer to reduce the potential spread of contamination
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - grease hood needs cleaning - follow-up date July 5/19
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - please ensure dispensed soap and paper towel is readily available for sanitary hand washing
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - sanitation plan not readily available
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - need sanitizer readily available throughout food preparation
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - need to defrost upright freezers
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
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