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Bottoms Bar & Grill

3160 Creekside Way Sun Peaks BC V0E 5N0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Bottoms Bar & Grill has been inspected 15 times by Interior Health Authority since January 17, 2013. The most recent inspection, on May 27, 2026, found no infractions.

6 of 15 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, Handwashing and staff hygiene and Pests.

The last 3 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 November 27, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on February 7, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on March 22, 2022. For example: 2 Are proper pest control measures in place on the premises?

  • 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 2 times across 2 separate inspections, most recently on August 7, 2019. 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 January 12, 2016. For example: 3 - Are proper cooling procedures followed?

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.

15 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips for Quat sanitizer required. Ensure staff is testing bottles of the sanitizer as well.
      • 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): Quat sanitizer bottles-on line and by dishwasher found to have 0 ppm sanitizer Staff should have test strips and test from spray bottles as well Dishwasher/glasswasher- 50 ppm chlorine
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  5. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Back hand sink not in working order. Waiting for parts for the cold water tap. Staff is using hand wash sink near dishwasher until the other is repaired
  6. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Appropriate test strips for all sanitizers to be onsite for confirmation on concentrations. ie peroxide
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Door frame to dry store area from garbage area to be completed to prevent access of pests as well as repair outside access door at bottom ie. metal flashing to prevent access to building.
      • F2.2B The premises must be protected against entry of pests.
  7. Monitoring

    0 infractions

  8. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Dry storage area and floors required thorough cleaning. Recommend you improve lighting in there ie. LED? to help staff see areas that need attention.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Cold water tap was not operational at time of the inspection at the hand sink near dishwasher Repair so you have hot and cold running water
      • F2.7A Handwashing station must be supplied with hot and cold running water.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): No one in kitchen had foodsafe level 1 at time of inspection Ensure foodsafe trained staff working at all times.
  9. Monitoring

    1 infraction

    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): A renovation of the kitchen area was completed without submissions of plans to Interior health for approval. There was also the addition of a meat smoker to smoke meat outside the premise.
      • 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.
  10. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Shelving was painted earlier in the year but paint has worn off . Look into another type of surface that is smooth, washable and non absorbent 2. Repair the various sinks in the premise that are leaking. Check to ensure all hot and cold taps are on and working. 3. Replace missing light cover in back prep area
  11. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Refinish wood shelving in the back dry storage area as mentioned in the last inspection (January)
  12. Monitoring

    5 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): Large container of soup found to be at approximately 18-20 deg C at the time of inspection. Staff advised that it was prepared the night before. Temperature probed by EHO at 11:15am. Staff voluntarily discarded the soup at the time of inspection. Proper cooling discussed with staff. Ensure that staff are using the cooling wand or shallow metal pans to cool. As a reminder, items must be cooled from >60 deg C - 20 deg C in less than 2 hours, and from 20 deg C - < 4 deg C within 4 hours, for a maximum of 6 hours. Please discuss cooling with staff so that they ensure that the ccps are met. EHO can provide cooling logs to help assist.
      • 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
      • 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher was not maintaining sanitizer - line had fallen out of dishwasher. Corrected and reviewed with manager at time of inspection. Have staff check daily with test strips to ensure that unit is adequately sanitizing. Note: Surface sanitizer was at appropriate concentrations. Ensure that the wipe cloths are kept in a bucket of sanitizer solution, alternately, use paper towel/single use wiping cloths. Glassware washer adequately sanitizing 50ppm suma sanitizer.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Soup uncovered on the floor in walk in cooler. Removed during inspection. Resolved.
      • 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Walls and floors to be thoroughly cleaned - build up of food debris. 1 month to complete thorough cleaning. Baseboard to be reinstalled by grill, 1 month as provided above. Refinish the shelving in the off season to provide a smooth easy to clean surface. Complete by June, EHO will follow up on this at next routine inspection.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Ensure staff follow food safety plan for cooling of items. Further information provided during the inspection. Discussed cooling of soups with operator at time of inspection. Resolved.
  13. Monitoring

    2 infractions

    • 4.3 - Do corrective actions match the plan?
      • Observation(s): Some food temperatures found to be >4c in the cooler and prep line. Some inserts removed/discarded as it was not known how long the perishables were exceeding minimum temperatures.
    • 14.3 - Are animals excluded from the premises?
      • Observation(s): Dog noted in dining area. Was removed and corrected.
  14. Monitoring

    0 infractions

  15. Monitoring

    0 infractions

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