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Cliffhanger Restaurant

1860 Greywolf Dr Panorama BC V0A 1T0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Cliffhanger Restaurant has been inspected 13 times by Interior Health Authority since February 21, 2013. The most recent inspection, on July 21, 2026, recorded 2 infractions.

3 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control 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 6 times across 6 separate inspections, most recently on July 21, 2026. 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 4 times across 4 separate inspections, most recently on July 21, 2026. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 September 15, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 once on September 15, 2016. For example: 15 - 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 3 times across 2 separate inspections, most recently on February 2, 2023. 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.

13 inspections

  1. Monitoring

    2 infractions

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): 2 door reach-in freezer was -6°C. Frozen foods should be stored at -18°C or colder.
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Some of the ceiling tiles around then vents have accumulation of dust and should be cleaned. 2. Ventilation hood is soiled and requires cleaning. 3. Ensure to clean under and behind equipment.
      • 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.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ventilation hood is soiled and requires cleaning.
      • 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.
  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Checked temperature of prep cooler along cooking line and found it to be 10°C. Potentially hazardous foods should be stored at 4°C of colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Ventilation hood is soiled and requires cleaning. Facility is aware and in the process of making arrangements to have a professional company come and clean it. 2. Some areas of the kitchen require cleaning such as under shelving, around heated counter pass through.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ensure interior of ice machine is cleaned and sanitized on a regular basis. Ventilation hood grates are soiled and require cleaning.
      • 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.
  5. Monitoring

    1 infraction

    • 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 has build-up of minerals and 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.
  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. Checked temperature of prep cooler along cooking line and found it to be 14°C. Potentially hazardous foods should be stored at 4°C of colder. 2. Mushroom, onion and butter mixture observed being stored at room temperature. Due to the potential presence of botulism spores, this mixture should either be kept cold at 4°C or colder, or kept hot at 60°C or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan needs updating to reflect current menu items.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
  8. Monitoring

    0 infractions

  9. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quaternary ammonium (quat) test strips for monitoring sanitizer concentrations were not available at the time of inspection. These test strips are on order through Eco Lab.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan to be submitted by the Food & Beverage Manager. If plans are not available, templates will be provided in the email containing the inspection report.
      • 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 to be submitted by the Food & Beverage Manager. If plans are not available, templates will be provided in the email containing the inspection report.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  10. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Observed an opened jar of green beans being stored at room temperature in the bar. This is a potentially hazardous food product once opened and must be refrigerated as per manufacturer instructions. The pickling brine is acidic and salty enough to prevent the growth of most bacteria when the food items are fully submerged, but many fungi and some bacteria are resistant to the acidic brine and will grow at room temperature once opened and oxygenated. 2. Observed herb and garlic butters being stored at room temperature. Herb infused oils and butters are potentially hazardous food products capable of supporting botulism growth at room temperature. Herbs naturally carry botulism spores from the soil and the oxygen-free environment of the oil and butter allows these spores to grow. Herb infused butters and oils must be stored at refrigeration temperatures to prevent the growth of these spores and bacteria. A fact sheet on botulism has been attached to the email containing the inspection report.
  11. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Wiping cloth left out on counter. Ensure wiping cloths are either single use or kept in a bucket of sanitizer when not in use Quats sanitizer concentration acceptable High temperature dish washer acceptable
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towel at hand sink in bar area.
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
  12. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Side counter can opener had a noticeable food debris at the time of the inspection. Ensure it is cleaned and sanitized on a daily basis.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Soups and sauces in were left uncovered in the walk-in cooler. Food must always be covered to protect it from contamination from the environment and pests. Ensure that all food is adequately covered and stored to prevent potential food contamination from occurring.
  13. Monitoring

    0 infractions

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