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Caddy Shack

5225 Fairmont Resort Rd Fairmont Hot Springs BC V0B 1L1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Caddy Shack has been inspected 9 times by Interior Health Authority since March 23, 2016. The most recent inspection, on May 20, 2026, found no infractions.

3 of 9 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. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 4 separate inspections, most recently on June 3, 2024. 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 May 29, 2023. 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 July 19, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 6 times across 3 separate inspections, most recently on May 29, 2023. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on July 31, 2020. For example: 6 Are the FOODSAFE training requirements being met?

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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Checked sanitizer level in spray bottle and found it be 0ppm of quaternary ammonia. Quaternary ammonia should be at least 200ppm. Ensure sanitizer in spray bottles is being changed more frequently for adequate sanitizing.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Interior of ice machine requires cleaning and sanitizing.
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan was not available onsite. Please have food safety plan available for employee reference.
      • 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): Sanitation plan was not available onsite. Please have sanitation plan available for employee reference.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  5. Monitoring

    3 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan was not available onsite. Please have this food safety plan available for employee reference. Repeat Infraction.
      • 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): Sanitation plan was not available onsite. Please have this sanitation plan available for employee reference. Repeat Infraction.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): If employee is alone in the facility, they become the operator since they are doing all the food handling themselves and do not have a present supervisor.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Hot dogs were hot held at 55 C° at the time of inspection. The minimum hot holding temperature for potentially hazardous foods is 60C°. The hot dogs had been on the holder for less than 2 hours, so the temperature dial was turned up and the hot dogs were not discarded. Employees must monitor the hot dogs holding temperature through-out the day.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. A thermometer was not available to the employee at the time of inspection. Employees must have access to thermometers to monitor hot holding and cooking temperature of hot dogs. *This is a repeat infraction* 2. Sanitizer test strips for the quaternary ammonium (quat) chemical is required to monitor its concentration. *This is a repeat infraction*
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishes are not currently being sanitized during manual dishwashing. All dishes must be washed, rinsed and sanitized with an appropriate sanitizer (ie. 200 ppm bleach solution or quaternary ammonium (quat) compound). Please obtain a separate bucket for sanitizing the utensils or transport these utensils to the Riverside Restaurant for washing and sanitizing. *This is a repeat infraction* Dishwashing is currently being done in the employee hand sink. Handwashing stations are normally designated for handwashing only to prevent cross-contamination between water from handwashing and clean dishes. Very limited dishwashing occurs in this facility, therefore it is acceptable for utensils to be washed here when no food handling is occurring. Operator should obtain a separate bucket for sanitizing the utensils if this is the chosen dishwashing method.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan was not available onsite. Please have this food safety plan available for employee reference.
      • 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): Sanitation plan was not available onsite. Please have this sanitation plan available for employee reference.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  7. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwashing is currently being done in the employee hand sink. Handwashing stations are normally designated for handwashing only to prevent cross-contamination between water from handwashing and clean dishes. Very limited dishwashing occurs in this facility, therefore it is acceptable for utensils to be washed here when no food handling is occurring. Dishes are not currently being sanitized during manual dishwashing. All dishes must be washed, rinsed and sanitized with a 200ppm bleach solution. Please obtain a separate bucket for sanitizing the utensils or transport these utensils to the Riverside Restaurant for washing and sanitizing.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
  8. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Dishwashing is being done in the hand sink and is not being sanitized. Ensure all dishware is washed and sanitized using the 2-compartment sink method or by taking to Dappers restaurant to go through the dishwasher. Quats sanitizer spray bottle at acceptable concentration.
    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): Employee on shift does not have FoodSafe certification. Ensure there is always one person working with FoodSafe at all times.
      • F3.6B - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  9. Monitoring

    0 infractions

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