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Chez Joe Poutine

114-3170 Creekside Way Sun Peaks BC V0E 5N0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Chez Joe Poutine has been inspected 9 times by Interior Health Authority since March 13, 2018. The most recent inspection, on May 27, 2026, recorded 1 infraction.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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 7 times across 7 separate inspections, most recently on December 9, 2025. 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 4 times across 4 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)?

  • 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 once on December 7, 2021. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 7 times across 6 separate inspections, most recently on May 27, 2026. For example: 4 Are written sanitation procedures (Sanitation 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 November 27, 2023. For example: 5 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

    1 infraction

    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation logs are not maintained. Monitor and record the concentration of sanitizer, and temperature of final rinse in high temp dishwasher daily. Template provided.
  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quat test strips are expired. Corrective Action: Acquire new test strips, and monitor expiry dates moving forward Recommend acquiring a water proof thermometer for monitoring temperature of rinse cycle in high temp dishwasher
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): REPEAT INFRACTION: Quats sanitizer measured >500pm. Sanitizer was diluted to 200ppm and correct preparation of solution discussed to avoid risk of chemical contamination of food contact surfaces and food. Prepare solution and test regularly with test strips to ensure correct concentration.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature logs for basement fridge and freezer are not maintained. Monitor and record the temperature of all hot and cold holding units daily. Template provided.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation logs are not maintained. Monitor and record the concentration of sanitizer, and temperature of final rinse in high temp dishwasher daily. Template provided.
  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Sanitizer diluted at the time of inspection - too strong. Quats were >400ppm. Please ensure that staff are using test strips to verify concentration as too strong sanitizer can leave harmful residue on food contact surfaces. • Dishwasher 71.7C at dish surface - acceptable.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Designated hand sink slow to drain - owner has called for maintenance. To be repaired ASAP. Please keep the designated hand wash sink free of extra items likes scrubbies, gloves and nail brushes, please store in suitable location. • Please declutter area under cash counter and remove items not needed for operations of restaurant.
  4. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • 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 being mixed too strong. Operator to have test strips capable of testing QUATs onsite. Currently is using pH test strips High temp dishwasher to be serviced to be able to reach 82c at manifold
      • F2.3A Mechanical dishwasher/glasswasher 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No temp records available
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Owner/operator's food safe expired
      • 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.
  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Final rinse temp for high temp dishwasher not reaching expected final rinse temp Single service only at this premise Have dishwasher serviced as soon as possible, can use bleach soak in sink after washing wares
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  6. Monitoring

    5 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher sanitizing temperature not reaching 82c at manifold Quat in spray bottles concentration was HIGH. In exceedance of 400 ppm
      • F2.3A Mechanical dishwasher/glasswasher 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Kitchen prep area is congested. Clean and organize areas around sinks/dishwasher/hand sink Keep sink area clear and accessible. Replace missing lights as needed.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Cart of boxes of frozen french fries found in front of hand sink and making it not easily accessible. Sink must remain accessible at all times. Encourage staff to be washing hands frequently while preparing and handling food.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature records including coolers and hot holding to be maintained.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
    • F3.6 Are the FOODSAFE training requirements being met?
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  7. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Convert to single service only until dishwasher is reaching minimum standard rinse temperature
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Daily record keeping of temperatures to be maintained on coolers/hot holding Temperature logs for cooling of gravy should be done on a routine basis to ensure compliance or if quantities of product made changes • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
  8. Monitoring

    1 infraction

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Daily record keeping of temperatures to be maintained on coolers/hot holding Temperature logs for cooling of gravy should be done on a routine basis to ensure compliance or if quantities of product made changes
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
  9. 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): Commercial dishwasher >71c Avoid storing gelato scoops in water/quat solution. Refer to interior health ice cream scoop storage policy that will be sent.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Label bottles of sanitizers and ensure test strips are available to ensure proper concentration
      • F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.

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