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Village Dairy

3475 Smith Dr Armstrong BC V0E 1B1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Village Dairy has been inspected 3 times by Interior Health Authority since December 3, 2024. The most recent inspection, on September 10, 2026, recorded 5 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on September 10, 2026. 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 2 times across 2 separate inspections, most recently on November 4, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times on September 10, 2026. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 10, 2026. For example: 5 Are the FOODSAFE training requirements being met?

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.

3 inspections

  1. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Large bank of cheese display coolers at 7 to 9C. Refrigerator technician was looking at while i was there.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): They have a decal but not their food permit. Please call 250-833-4106 to get a new one if misplaced.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): The staff did not know where these were kept and manager not onsite today.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The staff did not know where these were kept and manager not onsite today.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): The staff did not know where these were kept and manager not onsite today.
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - sandwiche display cooler at 9 to 13C - all grocery reach-in display coolers at 7 to 12C - new walk-in cooler display at 8C. These are display shelves that were built inside the cheese plant's walk-in cooler. All perishable products (e.g., cheese, meat and sandwiches) MUST be transferred to coolers at 0 to 4C IMMEDIATELY.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - ice machine mechanism and bin were unclean and scoop stored in ice. REPEAT INFRACTION - meat slicer stored unclean. This is to be disassembled for cleaning, cleaned after usage, and stored clean.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - cabinetry finishes have worn through or gone missing. These are to be repaired or replaced. - ice machine was unclean inside and had a lot of scale. This is to be descaled, cleaned and sanitized (at least annually). - back storage area's spray sink covered with a sheet arborite in disrepair. Remove or replace with a smooth, washable, nonabsorbent material. - back Foster cooler's interior was unclean. All food equipment and food contact surfaces are to be kept clean and sanitary. - back dry storage area requires better organization and/or more storage. There should not be any foods stored on floor.

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