Baldy Mountain Resort

2680 Mount Baldy Rd Oliver BC V0H 1T0 · Restaurant - Food Service

6 inspections

1. MonitoringJan 12, 2026

   6 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): No Quats test strips could be found at time of inspection, only chlorine was available. Please purchase this ASAP. You may purchase this from places such as your current chemical supplier, Amazon, or in Penticton at Zep. Sanitizer levels must be checked regularly to ensure sanitizer is not too weak (will just spread germs around) or too strong (chemical contamination and will need rinsing). Quat sanitizer levels were all sufficient at time of inspection.
     • 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): Could not measure any chlorine in the kitchen washer at time of inspection. Staff must wash dishes in the dishwasher, then soak in a clean sink with 200ppm chlorine and water solution for 2 minutes, then dry on a drying rack. Please check chlorine levels regularly to ensure equipment is functioning properly.
     • 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): An overall good clean and ongoing attention to general sanitation of the kitchen is needed. This includes splatters on walls, pop and coffee machine, floors in walk in cooler, and underneath and behind equipment, especially behind the stove and deep fryer area. Please ensure the sanitation plan includes a cleaning schedule of "out of sight/out of mind" areas so they do not get forgotten. By season opening of 2026, the following must be completed: - Replace the wood shelf that is under the handwashing sink with a sealed, smooth, nonabsorbent shelf. - Repair the wall by the dish sink that is starting to rot. Ensure it is sealed, caulked, etc. so moisture cannot get between the wall space. - Any open area or where paint is peeling in the kitchen, must be painted or repaired. - The white wooden bin that was located at the opening of the kitchen next to the stove must be repainted and cleaned.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Could not be produced at time of inspection. I will send a template.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Could not be produced at time of inspection. I will send a template.
   • F3.5 Are the FOODSAFE training requirements being met?
     • Observation(s): Staff on shift could not product FOODSAFE or equivalent training when requested. Please ensure every member has a copy of their certificate. All courses email the certificates so this should be easy to have printed and put into the Food Safety Plan and Sanitation Plan binder. I will also send a list of course equivalents that staff are welcome to take.
     • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
2. MonitoringFeb 26, 2024

   2 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): • Beef soup in hot holding unit was recorded to be 55 °C at time of inspection. Operator turned up heating unit during inspection. When hot holding foods, you must ensure that temperatures are being met, especially if this includes foods that will be hot held for significant periods of time. Temperatures should be taken twice per day at an absolute minimum to ensure that foods are being held at correct temperatures.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): • Dishwasher chlorine levels were measured twice and both reading between 25-50 ppm chlorine. Please check regularly that chlorine levels are being maintained and get a technician in to fix when reading under 50 ppm. Also, check that the chlorine is not old, chlorine concentrations will fall naturally over time and with exposure to sunlight.
3. MonitoringJan 19, 2023

   3 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Both dishwasher and glasswasher were not providing sufficient sanitizing actions (<50ppm chlorine), this may not properly sanitize the dishes and glasses. Ensure dishwasher sanitizer solution are always available and maintained at adequate concentration, change empty bottles promptly. Recommend priming and testing the dishwashers at the beginning of each day to ensure they are providing sufficient sanitizing action before washing dishes. *Temperature gauge at the main dishwasher is not in good working order.
     • 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): -Curtain at glasswasher opening had stains/residues. Please ensure the curtain is removed and cleaned regularly to prevent cross contamination. -Ice scoops should be cleaned and sanitized regularly to prevent cross contamination. -This was also seen during last inspection in May 2022. Wiping cloths must be stored in a sanitary condition. Have cloths stored in sanitizer bucket, and change solution regularly (2-4 hours)to ensure that sanitizer concentration is always at adequate level. (Corrected during inspection) Recommend setting up a timer to help remind staff members when to change the solution and cloths.
     • 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.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Ensure that single use paper towels are accessible to bar staffs to use at all times to prevent recontamination of clean hands.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
4. MonitoringMar 17, 2022

   3 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): small cooler with the sour cream and cheese portions too warm. Otherwise OK for non potentially hazardous drinks.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): Food handling staff need to use disposable paper towel to dry hands.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): wiping cloths left on counter at room temperature.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
5. MonitoringFeb 26, 2021

   0 infractions

6. MonitoringDec 18, 2020

   0 infractions