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5Forty Deli and Cafe

110/111-3190 Creekside Way Sun Peaks BC V0E 5N0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

5Forty Deli and Cafe has been inspected 5 times by Interior Health Authority since November 30, 2020. The most recent inspection, on June 16, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 5 times across 5 separate inspections, most recently on June 16, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 April 1, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 5 times across 5 separate inspections, most recently on June 16, 2026. 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 3 times across 2 separate inspections, most recently on December 19, 2023. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 December 19, 2023. 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.

5 inspections

  1. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Floor surface is starting to wear off again. Lighting should be improved. Recommend you research LED lights instead of task bulbs.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Lighting to be improved to meet Food code If you need information on food code levels please contact inspector.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
  2. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Low temp dishwasher -less than 25 ppm chlorine Glass washer 25 ppm (maintain at 50 ppm) Quat spray bottles 200 ppm
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Floor surface is starting to wear off again. Lighting should be improved. Recommend you research LED lights instead of task bulbs.
      • 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): • Floor requires refinishing again - last surface coating did not last. You may need to look for a more robust/heavy duty sealant.
  3. Monitoring

    6 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • REPEAT INFRACTION: Low temperature dishwasher was out of sanitizer at the time of inspection (bottle was empty). Until sanitizer can be supplied, please use the dishwasher to wash/rinse and then submerse dishes in the 2 compartment sink with the Final Step Sanitizer set up as per the poster (use the test strips to confirm 200ppm). Allow dishes to sit in the sanitizer for 1-2 minutes then remove and air dry. Health Officer instructed staff on the proper technique at the time of inspection. Advised that sanitizer will be arriving on Friday. Staff to begin keeping logs once sanitizer has arrived - for glassware washer and dishwasher. Minimum 50ppm bleach sanitizer required. Provide photo showing dishwasher sanitizer has been supplied (using test strips). • Glassware washer was adequately sanitizing at the time of inspection. • Sanitizer in spray bottles was at appropriate concentration.
      • 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): • Wiping cloths, when not in use, must be kept in the sanitizer solution. Discussed and corrected during inspection.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • Floor requires refinishing again - last surface coating did not last. You may need to look for a more robust/heavy duty sealant.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Staff could not locate the temperature logs at the time of inspection. Logs must be kept at least 1x daily for the coolers, freezers and hot holding. Supply Health Officer copy of logs on date noted above. Health Officer will email supplemental logs if needed.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Staff to begin logging glassware washer and dishwasher final sanitizer concentration at least 1x daily - it was noted during inspection that the sanitizer bottle was completely empty. Staff are to check this daily and log concentration.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): • FOODSAFE - no staff currently on shift with FOODSAFE. Must ensure that one staff member at all times has FOODSAFE. Schedule staff so that there is at least one member/have staff take FOODSAFE or equivalent course. Health Officer to email course info/equivalent.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometers required for all coolers including grab and go Test strips for all sanitizers used on premise
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher -was not connected to dishwasher sanitizer. Quat bottle was connected rather than the chlorine dishwasher sanitizer Bar glasswasher-was not functioning as pump was being replaced No bleach onsite to be used as an alternate sanitize
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): -Chemicals being stored incorrectly and mis labelled. ie. quat in a peroxide labelled spray bottle -General sanitation can be improved esp in dishwasher area -Concrete floor has become pitted and creating spots not easily cleaned. Sealant is wearing off -Seals on some coolers need replacement ie. 3 door prep
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): -Dishwasher/sink area is too dark and lighting must meet Food code. Improve lighting.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Written temperature records to be maintained Menu has changed ie. added Mexican. Has your food plan been updated to reflect this?
  5. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Construction and maintenance issues to address: 1. Flooring is worn and some areas becoming difficult to clean 2. Missing coving at floor wall joints in some areas of kitchen where debris/dirt can accumulate 3. Seals on coolers as required
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): A renovation/change to the premise was conducted without prior plan submission and approval. Inspection and documentation provided after the renovation revealed the changes do not impact the health of the public or contravene regulations.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
      • F3.2B Facility must be constructed to the specification of the approved plans.

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