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Cafe Soleil

1280 Alpine Rd Sun Peaks BC V0E 5N0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Cafe Soleil has been inspected 12 times by Interior Health Authority since September 24, 2013. The most recent inspection, on October 7, 2025, recorded 2 infractions.

2 of 12 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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 5 times across 5 separate inspections, most recently on October 7, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 5 times across 4 separate inspections, most recently on November 14, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 3 times across 3 separate inspections, most recently on November 14, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 December 3, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 2 separate inspections, most recently on September 18, 2018. For example: 3 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.

12 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Staff not checking concentration of sanitizer. Did not note any test strips at the cafe.
      • 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): Bottle of sanitizer "Sink and Surface" had no measurable concentration. Staff is not checking and didn't know when the bottle was filled.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Test strips required for sanitizer - staff could not locate sanitizer test strips at the time of inspection.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Small hole in the wall near the "Merrychef" to be repaired. • A few cabinet doors are missing, to be replaced. • Patch/repair wall by 2 compartment sink where soap dispenser or dispenser has been removed.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): • Advised that staff at the Cafe currently do not have FOODSAFE or equivalent - as this is considered food service/food preparation, FOODSAFE or equivalent is required.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Food temperature in cooler 3 found to be exceeding 4c
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Staff to use the single sink to the left of 2 comp sink for hand washing as the other sinks were being used for washing/drying equipment. Soap should be relocated to the "hand sink" so staff use that rather than the dish sink Hand sink should remain clear of milk containers and other dishware at all times.
  4. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Food temperature in small food cooler ie. sandwich cooler 8c. Staff turned to a colder setting. Temp logs to be maintained for coolers onsite and add a thermometer to this cooler to monitor
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Staff should be using sanitizer when cleaning and sanitizing throughout the day instead of just rinsing equipment with water. Sanitizer bottle did not work and concentration in bottle was in excess of 400 ppm Quat.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Remove blender/smoothie cleaning spray device and hose that has been installed in the hand sink Keep this sink clear and open at all times for hand washing. Supply with single use towels for drying hands
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  7. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Air temperature found to be approximately 12c in the main food display cooler Food temperatures sandwich was found to be 9.5c, breakfast wrap 8c. Operator voluntarily removed perishables and was going to discard and then defrost cooler Ensure thermometers placed in an area of the cooler that is representative of overall temperature
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food temperature/cooler temperature monitoring does not seem to be occurring and records not being kept since approximately May? Staff on duty today stated they were not trained or told to do monitoring and records
  8. Monitoring

    5 infractions

    • F1.1 - Are proper cooking and reheating procedures followed?
      • Observation(s): 1) Probe thermometer to be provided to monitor the temperature of the cooked items. For example, checking the internal temperature of hot breakfast wraps to ensure that the internal temperature is heated to > 74 deg C. Note: no raw items are cooked, items such as panini's and breakfast wraps are reheated.
      • F1.1C - Accurate thermometer must be available to monitor process.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1) Ensure that the small milk fridge has a thermometer. Coolers and freezers were at acceptable temperatures. Thermometers provided in all units except noted above. Probe thermometer is recommended as well.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1) Customer brought dog into cafe during inspection. EHO asked customer to please keep the dog outside and advised staff member who did not see the dog - RESOLVED at the time of inspection.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) Staff member unaware of the location of the Food Safety Plan. Please ensure that a copy is kept onsite for staff to review. Staff are keeping temperature logs.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 1) Staff member unaware of the location of the sanitation plan. Please ensure that a copy is kept onsite for staff to review.
  9. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer in the bottles. Staff had refilled that day from the main kitchen so didn't know why there was no sanitizer.
  10. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): a) At the time of inspection the sanitizer concentration in the spray bottles was 50 ppm. The sanitizer must be maintained at a concentration of 200 ppm. Staff must renew the sanitizer on a daily basis (e.g. start of day) and must use the sanitizer on food contact surfaces etc. b) At the time of inspection staff were not clear on where utensils/wares could be washed. Staff reported that wares were washed in the sink on the premises (using sanitizer?), however some of the wares used must be washed mopre thoroughly on a daily basis. The Sanitation Plan for the Cafe Soleil indicates that wares etc. were to be washed in the dishwasher at Masa's. Review with staff what requires proper ware washing and where to conduct washing. c) Correct the above items by January 15, 2016
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
  11. Monitoring

    0 infractions

  12. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): No sanitizer detected in the sanitizer bottle during inspection. Staff should have test strips to check this.

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