Best Western Sicamous Inn Eagle River Room

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

10 inspections

1. MonitoringMar 16, 2026

   0 infractions

2. MonitoringMar 13, 2025

   0 infractions

3. MonitoringMar 21, 2024

   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. MonitoringNov 9, 2022

   0 infractions

5. MonitoringFeb 24, 2020

   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. MonitoringNov 29, 2018

   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. MonitoringJan 19, 2018

   0 infractions

8. MonitoringMay 28, 2015

   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. MonitoringNov 10, 2014

   0 infractions

10. MonitoringJan 30, 2014

    0 infractions