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Underpass Cafe

251 Harbourfront Dr Salmon Arm BC V1E 2W7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Underpass Cafe has been inspected 4 times by Interior Health Authority since September 15, 2023. The most recent inspection, on November 26, 2025, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

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.

  • 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 3 times across 3 separate inspections, most recently on November 26, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 3 times across 2 separate inspections, most recently on November 26, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 September 13, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on September 13, 2024. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 2 times across 2 separate inspections, most recently on November 26, 2025. 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

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - display cooler at 8C - upright cooler at 6C
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): There was no sanitiizer nor test paper available at the the time of inspection.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The premises appeared clean and well maintained, but the appliances (3 coolers, dishwasher and pizza warmer) would appear to need some maintenance. Please ensure that all equipment is clean and well maintained.
  2. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Gravy/ soup in hot holding was kept uncovered. Uncovered food is at high risk of contamination from dust, flies and pests. Corrective action Place lids on all hold holding containers. Ensure food remains covered at all times and in between serving.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5.1 Moist wiping cloth were stored/ left on counter. Moist wiping cloth can harbor bacteria and become a source of cross contamination. Corrective action: F2.5.1 Store wiping cloth in sanitizer solution when not in use.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. Display cooler was measured at 7°C. Food must be maintained at 4°C or below to prevent the growth of pathogens. Repair/replace the cooler so that it can hold 4°C or below. 2. Cooked eggs were observed sitting out at room temperature. Store eggs in cooler when not being served.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No hot water was being supplied to the hand sink. Handwashing sinks must be supplied with hot water to ensure proper handwashing. Make sure hot water is always turned on.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Staff did not have FOODSAFE or equivalent certificate. One employee at all times must have a valid FOODSAFE or equivalent certificate.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Back cooler was measured at 9°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair/replace this cooler so that it can hold 4°C or below.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips were available for either the Chlorine dishwasher or the Quats sanitizer used on site. Sanitizer test strips must be available for all sanitizers used on site. Obtain both Quats and Chlorine test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.

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