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White Valley Community Centre

2250 Shields Ave Lumby BC V0E 2G0 · Community Kitchen - Food Processing

Official record from Interior Health →

Inspection summary

White Valley Community Centre has been inspected 4 times by Interior Health Authority since November 18, 2019. The most recent inspection, on August 5, 2026, found no infractions.

1 of 4 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 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 3 times across 3 separate inspections, most recently on September 11, 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 2 times across 2 separate inspections, most recently on September 11, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 May 24, 2022. For example: 2 Are proper pest control measures in place on the premises?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on May 24, 2022. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 once on May 24, 2022. For example: 3 Are written food handling procedures (Food Safety 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.

4 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: The thermometer for the upright cooler in the bar area is inaccurate. Corrective Action: Obtain a new NSF-certified refrigerator thermometer for the unit. Discard the old one.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A: The sanitizing rinse of the mechanical dishwasher was measured at 67°C at the plate surface. Corrective Action: Repair or service the unit so the sanitizing rinse cycle achieves 71°C or hotter at the plate surface, and 82°C or hotter at the manifold. Ensure the digital display is accurate. In the meantime, clean and sanitize items manually. It is recommended to provide thermolabels or a waterproof thermometer with a memory feature to monitor the interior temperature of the dishwasher. Replace spray bottle sanitizer daily, before each food prep session, or when tested below the required concentration.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A(1): Some utensils are in poor condition. Corrective Action: Discard the damaged items. F2.5A(2): There is standing water in the upright bar cooler. Corrective Action: Remove the water. Repair or maintain the cooler as needed. Clean the door tracks. F2.5B(1): Flooring was not installed under the mechanical dishwasher. Corrective Action: Install flooring under the dishwasher; All floor covering in the kitchen area will be replaced in response to water damage in the building. The floor material must be smooth, durable, impervious, non-slip, light coloured, washable, and conform to building codes and related standards. Operator to provide an estimated timeline for completion. F2.5B(2): The area behind and around the grease interceptor is not properly finished. Corrective Action: Finish the area. Install baseboards. Paint or seal untreated wood.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    6 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Chlorine test strips are not available. Corrective Action: Obtain chlorine test strips. Ensure they are designed for use in food premises and have a test range of 10 to 200 ppm. F2.1B(1): Probe thermometer is not provided. Corrective Action: Obtain NSF certified probe thermometer for use onsite. Note: Keep test strips and thermometer in a visible location for ease of access by user groups. F2.1B(2): No thermometer in glass-door cooler in the hall bar area. Corrective Action: Obtain NSF certified refrigerator thermometer for the cooler. When operating, ensure the unit maintains food at 4°C or colder.
      • 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.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B: Gap visible between rear exit doors. Corrective Action: Seal the gap to exclude pests.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D: Inconsistent access and direction for user groups on sanitizing equipment and procedures. Corrective Action: Provide a sanitizer spray bottle for use in the kitchen area. Ensure unscented household bleach is accessible. EHO to provide signage for posting onsite. Note: Ensure digital display of high temperature mechanical dishwasher reaches 82°C (180°F) or hotter during operation. Run dishwasher until this temperature is achieved. If this does not occur, seek repair.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: Plastic handle of spatula has melted and cannot be properly cleaned. Corrective Action: Discard damaged spatula. F2.5B: Observed food residue on racks and bottom surface inside the kitchen glass-door cooler. Corrective Action: Clean interior surfaces of the cooler to remove residue.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6: Sheets of plywood placed on sheet pan rack. This material is prone to contamination and unsuitable for use in food premises. Corrective Action: Remove plywood from the premises. Replacement items must be smooth, non-absorbent, easy to clean, and suited for the intended purpose (e.g. food-grade metal sheet pans).
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: Temperature logs are not maintained. Corrective Action: Post and maintain temperature logs. Operator to record temperatures of each cooler when onsite. The best practice is to record temperatures twice during each day of operation. User groups may also perform record keeping where applicable. Note: EHO to provide supplementary Food Safety and Sanitation Plan documents.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips available but expired. Actions required: • Operator to obtain new chlorine test strips and send photo of test strips onsite to EHO for infraction resolution.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temperature mechanical dishwasher incapable of reaching 71°C at the plate level after running several times during inspection. Temperature gauge on dishwasher appears to be incorrect and may require recalibrating. Actions required: • Operator to have dishwasher serviced to ensure that it is capable of reaching 71°C at the plate level and reach a rinse temperature of 82°C. Please have temperature gauge recalibrated to ensure it is accurately measuring temperature. Bleach solution in spray bottle was measured to be too high, bleached out test strip. Bleach solution should be at 200 ppm for a safe no-rinse level food contact surface sanitizer. Actions required: • Operator to ensure that the sanitizing solution is tested with test strips to verify concentration being used daily.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.

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