100 Mile Snowmobile Club
900 Ainsworth Rd 100 Mile House BC V0K 2E1, CRD G , V0K2E1
Interior Health
Based on Jan 21, 2025 inspection: Conditional Pass
Get Directions → ★ 5.0 (1 Google reviews)Inspection History
0
Critical
2
Non-Critical
Conditional Pass
Result
Violations Found
F1.1 Are proper cooking procedures followed?
Critical · Other
F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods? Observation(s): No food on site at time of inspection. All equipment turned off.
Critical · Temperature Control
F1.3 Are proper cooling and reheating procedures followed?
Critical · Temperature Control
F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
Critical · Pest Control
F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
Critical · Pest Control
F1.7 Are foods protected from contamination?
Critical · Food Handling
F2.1 Does the facility have proper monitoring supplies?
Non-Critical · Other
F2.4 Are proper freezing and thawing procedures followed?
Non-Critical · Temperature Control
F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)? Observation(s): Please label any spray bottle containing a chemical to prevent accidental contamination or misuse. Low : F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
Non-Critical · Food Handling
F2.7 Are there handwashing stations available and properly supplied? Observation(s): Facility does not have dedicated handwashing sink - same sink is used for dishes. Medium : F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
Non-Critical · Employee Hygiene
F3.3 Are written food handling procedures (Food Safety Plan) current and available on site? Observation(s): EHO to email general template
Non-Critical · Food Handling
F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site? Observation(s): EHO to email general template
Non-Critical · Sanitation
F3.5 Are the FOODSAFE training requirements being met?
Non-Critical · Other
0
Critical
1
Non-Critical
Conditional Pass
Result
Violations Found
F1.1 Are proper cooking procedures followed?
Critical · Other
F1.3 Are proper cooling and reheating procedures followed?
Critical · Temperature Control
F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
Critical · Pest Control
F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
Critical · Pest Control
F1.7 Are foods protected from contamination?
Critical · Food Handling
F2.1 Does the facility have proper monitoring supplies?
Non-Critical · Other
F2.4 Are proper freezing and thawing procedures followed?
Non-Critical · Temperature Control
F2.7 Are there handwashing stations available and properly supplied? Observation(s): Ensure handwashing stations are properly supplied. Medium : F2.7A Handwashing station must be supplied with hot and cold running water. Medium : F2.7B Handwashing station must be supplied with liquid soap in a dispenser. Medium : F2.7C Handwashing station must be supplied with single-service product for drying hands.
Non-Critical · Employee Hygiene
F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
Non-Critical · Food Handling
F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
Non-Critical · Sanitation
F3.5 Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
Non-Critical · Other
F3.6 Are the FOODSAFE training requirements being met?
Non-Critical · Other
0
Critical
0
Non-Critical
Pass
Result
Violations Found
F1.1 - Are proper cooking and reheating procedures followed?
Critical · Other
F1.2 - Are proper hot holding procedures followed?
Critical · Temperature Control
F1.3 - Are proper cooling procedures followed?
Critical · Temperature Control
F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
Critical · Pest Control
F2.5 - Are foods from approved sources?
Non-Critical · Food Handling
F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
Non-Critical · Other
F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
Non-Critical · Food Handling
F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
Non-Critical · Sanitation
F3.9 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
Non-Critical · Other
0
Critical
0
Non-Critical
Pass
Result
Violations Found
3.1 - Does the food safety plan include all potentially hazardous foods and processes?
Non-Critical · Other
4.1 - Is the food safety plan written and available to staff?
Non-Critical · Other
4.2 - Is the written sanitation plan available?
Non-Critical · Other
4.3 - Does the premises have an Employee Illness and Hygiene Plan?
Non-Critical · Other
4.4 - Does the premises have an allergy awareness and control plan?
Non-Critical · Other
4.5 - Does the premises have an Emergency Plan (loss of power, fire, flood, loss of water, etc.)?
Non-Critical · Other
4.6 - Does the premises have standardized training procedures?
Non-Critical · Other
6.3 - Are signs posted to remind staff to wash hands?
Non-Critical · Other
7.1 - Are foods on premises from approved food sources?
Non-Critical · Other
7.2 - Are potentially hazardous foods received below 4°C?
Non-Critical · Other
7.3 - Are frozen foods received below -18°C?
Non-Critical · Other
8.2 - Are foods being properly stored?
Non-Critical · Other
10.1 - Are the staff wearing clean clothing? Observation(s): No food handling occurring at the time of inspection.
Non-Critical · Other
10.2 - Are the staff exhibiting cleanliness and good personal hygiene?
Non-Critical · Other
10.3 - Are the staff taking adequate measures to ensure that food is not contaminated by hair?
Non-Critical · Other
10.4 - Are the staff washing hands as often as necessary to prevent contamination of food?
Non-Critical · Other
10.5 - Are the staff working free of any illness?
Non-Critical · Other
11.2 - Are the premises maintained in sanitary conditions? Observation(s): Area behind the stove requires cleaning before the kitchen is used next time.
Non-Critical · Other
Violation Tickets
No violation tickets on record.
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Data Source: Information is sourced from Interior Health's public inspection database. View original record. Last updated: Aug 24, 2026.
EatClean summarizes public inspection data from health authority sources. EatClean is independent and is not affiliated with any health authority. Inspection results can change, and some issues may have been corrected after inspection. Always review the official report before relying on the information.
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