Alto Kitchen and Bar

2040 Summit Dr Panorama BC V0A 1T0 · Restaurant - Food Service

7 inspections

1. MonitoringJan 29, 2026

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): 1. Dust accumulation observed on some walls in food preparation area. Walls should be cleaned to prevent contamination of food and food contact surfaces. 2. Flooring in the basement walk-in cooler is worn in some areas. Flooring should be smooth, durable, impervious, easy to clean, and preferably light in color. 3. Area under bar by glass washer is soiled and requires cleaning. 4. Ensure ice scoop is stored in a sanitary manner.
     • 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.
2. MonitoringJan 13, 2025

   2 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Iodine bottle for the glass washer in the bar area was empty. During time of inspection iodine bottle was replaced with a new bottle. Iodine was tested and found to be within appropriate range. Ensure sanitizer levels are being checked on a regular basis.
     • 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): 1. Some of the shelving units are rusted and require repair/replacement to be smooth, durable, impervious, non-corrosive and easy to clean. 2. Flooring in the basement food storage areas is worn in some areas. Flooring should be smooth, durable, impervious, easy to clean, and preferably light in color. 3. Walk-in cooler walls are damaged. Walls should be smooth, durable, impervious, non-corrosive, easy to clean, and preferably light in colour.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
3. MonitoringJul 22, 2024

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): 1. Some of the ceiling tiles are soiled/have dust accumulation and require cleaning. 2. Some of the shelving units are rusted and require repair/replacement to be smooth, durable, impervious, noncorrosive and easy to clean. 3. Flooring in the basement food storage areas is worn in some areas. Flooring should be smooth, durable, impervious, easy to clean, and preferably light in color.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
4. MonitoringDec 5, 2023

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): 1. Some of the ceiling tiles are soiled/have dust accumulation and require cleaning. 2. Some of the shelving units are rusted and require repair/replacement to be smooth, durable, impervious, noncorrosive and easy to clean.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
5. MonitoringDec 13, 2022

   4 infractions

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Recommend storing ice used for consumption in a food grade container to separate from pop lines.
     • F2.5G Foods must be stored in a manner to prevent contamination.
   • F3.1 Does the operator have a valid operating permit or approval to operate?
     • F3.1A A valid permit to operate must be posted in a conspicuous location.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): A food safety plan should be available onsite.
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): A sanitation plan should be available onsite.
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
6. MonitoringJan 14, 2022

   0 infractions

7. MonitoringDec 23, 2019

   4 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): 1. Pizza topping refrigerator products were measured from 7-12 C°. The product at 12 C° was recently prepared and put into the cooler, so it was not discarded at the time of inspection. The temperature display of this refrigerator showed 40 F°, but the products were not being maintained at this temperature. Operator to monitor this unit and decrease temperature to ensure products are kept at 4 C° or below. Since the refrigerator does not have a lid, it is recommended that individual lids be used for the inserts when the facility is not busy to keep the products cold. Products must be fully covered at night if kept in this unit. 2. Main kitchen fridge #7 was measured at 7-8 C°. Refrigeration units must be maintained at a temperature of 4 C° or less. 3. Green beans and olives were observed being stored at room temperature in the bar. As per manufacturer instructions, most pickled items are required to be refrigerated once opened. Although they are highly acidic, once opened, beans that are not fully submerged in the pickling brine may be prone to bacteria and mould growth.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Iodine test strips were not available at the time of inspection. Bar glass washer requires iodine test strips for monitoring sanitizer concentrations.
     • 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): Glass washer was out of iodine sanitizer at the time of inspection. Iodine sanitizer was replaced at that time. Corrected during inspection.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Handwashing station did not have paper towel available in a dispenser. Paper towel and the dispensers were on-order and must be installed as soon as received.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.