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Zion United Church

2315 Pleasant Valley Rd Armstrong BC V0E 1B2 · Community Kitchen - Food Processing

Official record from Interior Health →

Inspection summary

Zion United Church has been inspected 5 times by Interior Health Authority since August 9, 2016. The most recent inspection, on March 10, 2026, recorded 3 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 once on March 10, 2026. 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 once on March 10, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 on August 9, 2016. For example: 17 - Are written food handling procedures (Food Safety Plan) current and available on site?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on August 9, 2016. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 March 10, 2026. 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

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - danby cooler #2 at 9C
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): They have monitoring equipment but they are not maintaining a log of cooler/freezer temperatures, dishwasher final rinse temperature nor food contact sanitizer concentration.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - high temp dishwasher final rinse was 67C, 67C and 68.5C (3 runs) - detergent and rinse were same product
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A - No chlorine test strips available. Test strips must be available for all chemical sanitizers used on site.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  4. Monitoring

    0 infractions

  5. Monitoring

    3 infractions

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Ensure wares, utensils and dry storage items stored in the basement on shelving is segregated from sewer/drainage piping that may potentially contaminate items if there's a plumbing leak.
      • 14.7 - Food premises operations must be separated from incompatible areas and activities.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Provided Food Safety Plan Template Guidelines during inspection to be completed and available on-site for food handlers especially during the IPE food service. This is to update your older generic Plan.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Provided Food Sanitation Plan Guideline/Template during inspection to be completed and available on-site for food handlers especially during the IPE food service.

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