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Village of Cache Creek - Community Hall

1270 Stage Rd Cache Creek BC V0K 1H1 · Community Kitchen - Food Processing

Official record from Interior Health →

Inspection summary

Village of Cache Creek - Community Hall has been inspected 5 times by Interior Health Authority since January 30, 2018. The most recent inspection, on August 24, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on February 4, 2019. 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 August 24, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on February 4, 2019. For example: 2 Are proper pest control measures in place on the premises?

  • 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 May 31, 2022. 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.

5 inspections

  1. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): As noted in the previous inspection, there is no dedicated hand sink present in the kitchen. A smaller two compartment ware washing sink is the only sink available. Plans should be made to have a hand washing sink installed in the kitchen as soon as possible.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • No sanitizer test strips were observed onsite and unable to be located by staff at time of inspection. • No dishwasher safe thermometer was available onsite • Temperature control units did not have thermometers present inside units Corrective Actions: • Please purchase the items listed above and have available onsite for use. Note no food handling or preparation was taking place at time of inspection
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  4. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Few mouse droppings found underneath the kitchen sink. Please seal the openings so the pests cannot enter, then clean the area with 1:10 ratio of bleach and water. Use PPE (personal protective equipment) for the task as the concern is with spreading the virus found in rodent faeces (i.e. hantavirus).
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Currently the facility is utilizing shallow double sink (stainless steel) for hand washing and for warewashing. This poses challenge when the triple sink method for warewashing is to be employed (wash, rinse, and sanitize), as well as to be able to wash hands during events.
  5. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Currently a Two Compartment sink to be upgraded with new renovations Operator is to submit plans showing either a three compartment sink or a mechanical dishwasher.

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