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Best Western Sicamous Inn Eagle River Room

806 Trans-Canada Hwy Sicamous BC V0E 2V0 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.5 / 5 (18)

Contact details, hours and reviews from Google Maps

Inspection summary

Best Western Sicamous Inn Eagle River Room has been inspected 10 times by Interior Health Authority since January 30, 2014. The most recent inspection, on March 16, 2026, found no infractions.

6 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 2 times across 2 separate inspections, most recently on February 24, 2020. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on November 29, 2018. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 May 28, 2015. For example: 1 - Are proper cooking and reheating procedures followed?

  • 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 once on February 24, 2020. 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 once on May 28, 2015. For example: 17 - Are written food handling procedures (Food Safety Plan) current and available on site?

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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - chlorine test paper needed for dishwasher (>50ppm) - QUATS test paper needed for sanitizer spray (>200ppm)
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): At the time of inspection, it was observed that food contact surfaces were being cleaned in the residential dishwasher. NSF rating could not be confirmed at the time of inspection as the load was active. Unit does not appear to have separate indicator to show whether loads are sanitized--there is only one indicator that suggests load is complete and it is stated that this is taken to indicate sanitation is complete as well. Operator does conduct weekly temperature testing using dishwasher test strips. Recent tests have passed. As discussed, the use of this unit was previously allowed for the purpose of cleaning non food contact surface items only. Any food contact surfaces were required to undergo proper triple sink manual warewashing procedures with 100ppm chlorine. Note: the dishwasher test strips are not reliable for residential dishwashers--they are designed to assess commercial loads with a short but higher temperature run-time.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): The presence of this residential dishwasher can lead to misuse. Furthermore, the efficacy of sanitizing cannot be properly verified. Commercial food service premises are to remove this units from their operations entirely. Please remove this unit by the indicated date. Should a commercial dishwasher be added in place of this unit, the specifications must be reviewed and approved by an environmental health officer.
      • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
  6. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Salsa is displayed for self-serve in an open-faced container. Please ensure container is covered with a lid. Please use any suitable measure (eg. silicone lid) in the interim until a lid of your preference is obtained. Please provide a photo to confirm that corrective measures have been taken. 2. Increase frequency of cleaning and sanitizing bulk cereal dispenser units --once a week is recommended. Common touch surfaces such as handles should be sanitized daily.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  7. Monitoring

    0 infractions

  8. Monitoring

    3 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): -No probe thermometers are available to check cooking temperature of potentially hazardous foods (e.g. sausages and omelettes cooked from frozen). Please use NSF certified thermometers to check potentially hazardous foods reach an internal temperature of 74°C or higher and record the temperature in record logs.
      • 1.1 - Potentially hazardous food must be cooked to appropriate internal temperature.
      • 1.3 - Accurate thermometer must be available to monitor process.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): -No commercial dishwasher is available for cleaning and sanitizing dishes (household dishwasher onsite only). Please use 2-compartment sink method to clean and sanitize dishes by: 1) Washing dishes in detergent solution and warm water (45°C) in first sink. 2) Rinsing in first sink using warm, running water (45°C). 3) Sanitizing in second sink for at least 2min in chlorine solution 200ppm at 45°C. 4) Air dry
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): -No corrective actions column on food safety plan and record log. Operator hand wrote in column and corrected this during the inspection.
      • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • 288jen

    This hotel was an amazing stay and I would highly recommend anyone staying here if you are in the area. The staff are friendly and helpful. The room was clean and modern looking. Location was easy to get to and had plenty of parking. Despite being close to the highway, it was quite and I had a great night sleep. Breakfast was included and was fantastic. Lots of options and fresh and hot food. Pool looked great but I was too tired to try it out. Highly recommend this location.

  • Trip.com Member

    Check in was easy. Room was very clean and appropriate. Plus a hot breakfast was included. I would stay here again as I was travelling on business.

  • Sophi B

    Great hotel for a stopover while traveling from Canmore to Whistler. We really enjoyed the King Room with the private hot tub. The complementary breakfast was a nice touch, and the staff was helpful in providing information regarding the Highway 1 road closures.As with many Best Western properties, there is no elevator, so be prepared for some stairs. Also, the interior decor and coloring were... let's say "interesting," but it didn't take away from the overall comfort.

  • lorisa tait

    Amazing. We are back a second time. You can really see the pride of ownership here; clean with attentive attendants at the complementary breakfast right till the 9:30am end time and the breakfast room had an outdoor option with meticulously cared for blooming plants. I love the outdoor hot tub space, the location along Eagle Creek with a seating spot by the creek, the big green space at the back, the option to borrow sporting equipment to run about there and most exceptional is the welcome they give to pets. They really are inclusive here and make your stay memorable. For those with dogs there is a large fenced off leash area just a few short blocks away. Dog welcome pack provided too. Have fun! An ideal stop over for your Calgary-Vancouver drive.Dog photos were on our first stay in 2025.

  • Charmaine Evdokimoff

    Clean rooms. Standard BW furnishings. Breakfast was good. Cleanest breakfast area, especially since it was busy with hockey teams. Usually the waffle maker area gets a bit messy. The staff I feel cleaned and prepped the waffle iron for the next person.

  • rufus andringa

    Very nice hotel. Clean, friendly staff, and a good breakfast. Conveniently located with a few food options within very close walking distance. Right on the highway but still very quiet. Would recommend

  • Carmen Heaver

    Wheelchair room fantastic. Lots space. Shower great. Setup perfect for moving around. Bed firm n soft. Slept very well. Staff super friendly the breakfast great. Food fresh. Good variety.

  • Amy Flater

    This was probably the cleanest hotel I've ever stayed in. Great breakfast. Great pool and hot tub. Rooms were comfortable and I didn't hear any noise from the upstairs or rooms beside me. Would totally stay here again.

  • 288jen

    This hotel was an amazing stay and I would highly recommend anyone staying here if you are in the area. The staff are friendly and helpful. The room was clean and modern looking. Location was easy to get to and had plenty of parking. …

  • Trip.com Member

    Check in was easy. Room was very clean and appropriate. Plus a hot breakfast was included. I would stay here again as I was travelling on business.

  • Sophi B

    Great hotel for a stopover while traveling from Canmore to Whistler. We really enjoyed the King Room with the private hot tub. The complementary breakfast was a nice touch, and the staff was helpful in providing information regarding the …

  • lorisa tait

    Amazing. We are back a second time. You can really see the pride of ownership here; clean with attentive attendants at the complementary breakfast right till the 9:30am end time and the breakfast room had an outdoor option with meticulously …

  • Charmaine Evdokimoff

    Clean rooms. Standard BW furnishings. Breakfast was good. Cleanest breakfast area, especially since it was busy with hockey teams. Usually the waffle maker area gets a bit messy. The staff I feel cleaned and prepped the waffle iron for the next person.

  • rufus andringa

    Very nice hotel. Clean, friendly staff, and a good breakfast. Conveniently located with a few food options within very close walking distance. Right on the highway but still very quiet. Would recommend

  • Carmen Heaver

    Wheelchair room fantastic. Lots space. Shower great. Setup perfect for moving around. Bed firm n soft. Slept very well. Staff super friendly the breakfast great. Food fresh. Good variety.

  • Amy Flater

    This was probably the cleanest hotel I've ever stayed in. Great breakfast. Great pool and hot tub. Rooms were comfortable and I didn't hear any noise from the upstairs or rooms beside me. Would totally stay here again.

  • Darcy Cumming

    Nice quiet hotel with friendly staff. Good amenities for traveling with our dog. Breakfast has real cutlery and plates. No plastic crap. Food is always good quality and plentiful.

  • Karen Kahut

    The best hotel for young kids, the pool and hot tubs are great. The breakfast is amazing with all sorts of variety.

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