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Cordial Restaurant

1315 Hwy 97 Clinton BC V0K 1K0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Cordial Restaurant has been inspected 3 times by Interior Health Authority since May 11, 2022. The most recent inspection, on August 7, 2025, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on August 7, 2025. 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 2 times across 2 separate inspections, most recently on November 1, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 November 1, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 November 1, 2023. 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 2 times on August 7, 2025. 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.

3 inspections

  1. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Test strips expired • Not all freezers have a thermometer Corrective Actions: • Obtain new chlorine test strips and monitor the expiry date • Obtain thermometers for each cooling unit
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Wiping cloths observed stored on work surfaces. A bucket of sanitizing solution was prepared and wiping cloths moved to sanitizer (CDI) • Knives observed stored in wooden knife block. These knife blocks are difficult to clean and sanitize. Operator removed the knives from the block and will find an alternative storage solution. (CDI)
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Written temperature logs are not maintained. Templates provided. Please send the next month temperature logs to the EHO for review.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation logs are not maintained. Templated provided. Please send the next month sanitation logs to the EHO for review.
  2. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): During inspection one of cooler units (located by the dry storage pantry area) was measured to be 11-12°C. Multiple food items were probe thermometer measured at 10-12°C. Operator was not sure how long the products were inside this cooler at this temperature. This creates a health hazard as food is temperature abused. Corrected During Inspection: • Instructed the operator to immediately discard out of this cooler all potentially hazardous food items. During inspection EHO verified the emptying and discarding of all items that were a health hazard due to temperature abuse. During this time it as also observed that the cooler was overfilled and not able to hold temperature and it was also noted that items not requiring refrigeration until open were also being kept inside cooler. Operator was instructed to read and review over the packaging and storage requirements for items. Corrective Action: • Do not use this cooler unit until the unit is functioning and holding temperatures at 4°C or less.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • All temperature control units including the freezers require thermometers inside the units Corrective Actions: • Ensure that all temperature control units have thermometers present inside the units.
      • 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): Was repaired earlier in the month but during recent inspection possible issues with the sanitizer lines, was not fully pumping the solution into dishwasher unit. Measured at 0 ppm chlorine. Temporary solution as operator contacts maintenance company is to use the dishwasher for the wash and rinse as this was observed to be working and to than use one of the 2 compartment sinks as a sanitizing sink with 100 ppm chlorine solution. Than use the racks for air drying. Corrective Action: • Repair this dishwasher to working order and with sanitizer reading of 50-100ppm.
      • 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): • Multiple personal items including supplements and hygiene products (lotions, brushes, etc.) were observed in the food premises areas. This can causes a serious risk of cross contamination of food and food contact surfaces. Personal items must not be in the food handling and preparation areas. Areas where found must be cleaned and sanitized. Corrected During Inspection (CDI): • Operator was ordered to immediately remove these items from the facility. The operator agreed and removed these items during inspection. The operator had than cleaned and sanitized surfaces where they were found.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Corrected During Inspection (CDI): • Handwashing station was observed without paper towel dispenser and without soap. During inspection operator was ordered to have this. During inspection operator had placed paper towels by the handwashing station and a soap dispenser. Ensure that this hand washing station is always with fully supplied to facilitate proper hand washing.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Operator had removed the walk in cooler and replaced with additional stand up coolers and freezers units. It was suggested that operator look into more commercial units for operations. New coolers and freezers were measured.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
  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): Low temperature dishwasher not working at time of inspection, no water was filling into wash basin area. Temporary solution; • is to use the 2 compartment sink with rinse, operator was knowledgeable about manual dishwashing procedures. • Ensure you are washing, rinsing, and than sanitizing with 100ppm and submerging the items for 2mins. Confirm sanitizer strength with sanitizer test strips. Additionally if needed use disposable dishware and utensils, also keep menu simple until it is in working order. Corrective Actions: • Please repair or replace the dishwasher unit so that it is in working order. sanitizer should measure at 50 ppm (if 38°C) or 100ppm
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Observed fish being thawed in container with cold water, this is not an approved method for thawing as the water will warm up to temperatures that can cause growth of harmful pathogens. Probe measured fish and water temperatures were below 4°C. Corrected During inspection (CDI): • Instructed operator to use an approved methods of thawing, such as running under cold water and overnight in the cooler. • Operator ran food item under cold running water.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.

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