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Chevron Cache Creek

1340 Hwy 97 Cache Creek BC V0K 1H0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Chevron Cache Creek has been inspected 6 times by Interior Health Authority since June 16, 2021. The most recent inspection, on September 17, 2026, found no infractions.

2 of 6 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: Protecting food from contamination, Pests and Cleaning and sanitizing.

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.

  • 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 4 times across 3 separate inspections, most recently on September 26, 2025. For example: 7 Are foods protected from contamination?

  • 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 once on September 26, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on September 26, 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 once on March 4, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on September 26, 2025. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Condenser unit in the walk-in freezer observed dripping water onto metal tray, with an open bag of food product nearby. Items moved during inspection to another location in the freezer. • Ensure open food product is stored away from sources of potential contamination.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Flies observed in the food preparation area. Fly-trap paper located above food preparation areas. Corrected during inspection. • Ensure fly control measures are located away from food preparation areas to avoid contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Muffin trays were being stored on a towel, on a sealed wooden shelf. The absorbent material creates a contamination risk. Replaced with metal grates during inspection to facilitate drying while removing the absorbent material. Personal items stored on the meat slicer. Some build-up of food particles on the meat slicer guards and base. • Ensure muffin trays continue to be stored in a sanitary manner. • Ensure personal items are stored away from food contact equipment to prevent contamination. Personal items moved during inspection. • Ensure the meat slicer is thoroughly washed, rinsed and sanitized before and after use as per appropriate Clean-In-Place procedure.
      • F2.3C Clean in place warewashing procedures 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): Chicken fryer vent hood had no vent hood sticker to indicate last date of servicing, and the fire suppression system failed its last inspection. • Schedule servicing of the chicken fryer hood vent as soon as possible. Please send a copy of the receipt from the vent servicing company by email once completed.
      • F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
  3. Monitoring

    0 infractions

  4. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Thermometer needed for cooler ( Drink and food walk in cooler). Old thermometer was observed as broken and not working.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Corners (front lip area) of the food contact surface table used for sandwich prep was observed in poor condition. The countertops used for food prep was also observed and worn out. • For the top order of the divider between the sandwich preparation area and the hot holding unit the top had some duct tape used for repair. Duct tape is not approved material and does not provide a surface this is smooth, durable, easy to clean, and impervious to water. Corrective Action: • Please repair or replace this countertop surface that is used for food preparation ( sandwich prep). Please replace with construction that is smooth, durable, easy to clean, impervious to water, and non-toxic. Use a cutting board for sandwich prep until. • Please remove the duct tape as this can create a surface that can be difficult to clean and sanitize. This can possible contaminate other items. Please repair or replace this corner divider with material that is smooth, durable, easy to clean, impervious to water, and non-toxic.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Corners (front lip area) of the food contact surface table used for sandwich prep was observed in poor condition. The countertops used for food prep was also observed and worn out. • For the top order of the divider between the sandwich preparation area and the hot holding unit the top had some duct tape used for repair. Duct tape is not approved material and does not provide a surface this is smooth, durable, easy to clean, and impervious to water. Corrective Action: • Please repair or replace this countertop surface that is used for food preparation ( sandwich prep). Please replace with construction that is smooth, durable, easy to clean, impervious to water, and non-toxic. Use a cutting board for sandwich prep until. • Please remove the duct tape as this can create a surface that can be difficult to clean and sanitize. This can possible contaminate other items. Please repair or replace this corner divider with material that is smooth, durable, easy to clean, impervious to water, and non-toxic.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
  5. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Raw chicken in bucket was observed to be at room temperature during inspection. When asked staff about time out at room temperature could not be confirmed/verified as no method of measuring time was used. Thermometer was used and temperature measured at 30°C Corrected During Inspection: - As for higher temperatures near the deep fryer and the unverifiable time at room temperature, I instructed and witnessed the operator discard the raw chicken meat product into disposal bin. - Educated the operator the importance of temperature control for potentially hazardous food items, temperature control helps to control, limit, and kills harmful pathogens. Please refer to Food Safety Plan as well. - Ensure that internal temperatures are satisfactory for food items - e.g. chicken pieces at ≥74°C (165°F)
  6. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): HIGH RISK: Raw brined chicken (used for Chest Fried Chicken) is washed in one of the three compartment sinks of the A&W side. Washing raw chicken in sink where ware-washing takes place has a high potential to splash contaminants (e.g. bacteria and viruses) onto clean dishware and other contact surfaces. These two are incompatible activities. Please IMMEDIATELY find a solution for this problem to prevent potential food borne illnesses.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Hand sink was found to be in an unsanitary condition. Hand sinks are used for keeping food operator hands clean. Please ensure that they are CLEANED and SANITIZED whenever contaminated (or at the end of each day) to prevent food operator hands from becoming contaminated. Please add this as a daily duty into your sanitation plan.
      • 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.

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