Creekside Market (Food Service)

2055 Lake Placid Road, Whistler BC V0N 1B2 · Food Service Establishment 1

17 inspections

1. RoutineMar 12, 2026

   0 infractions

2. RoutineFeb 26, 2025

   1 infraction

   • Food is handled in a sanitary manner and is not subject to contamination.
3. Routine Follow-upFeb 21, 2024

   0 infractions

4. RoutineJan 22, 2024

   2 infractions

   • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
   • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
5. Routine Follow-upDec 22, 2022

   1 infraction

   • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
6. RoutineDec 7, 2022

   3 infractions

   • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
     • Potentially hazardous food is not stored or displayed at 60°C or above.
   • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
     • Hand washing station is obstructed or being used for other purposes.
   • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
     • Temperature records are not being used to monitor critical limits.
7. RoutineOct 29, 2021

   2 infractions

   • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
     • No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
   • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
8. RequestNov 23, 2020

   9 infractions

   • COVID-19 Safety Plan developed and in use
   • COVID-19 Safety Plan contains the maximum number of patron count
   • Maximum number of patrons that can be accommodated on the premises has been determined
   • Maximum number of patrons allows for 2m separation between patrons of different parties at all times
   • Maximum number of patrons and staff on premises is monitored at all times
   • Physical devices or markers are used to assist patrons in maintaining physical distance
   • Self-service areas equipped with hand washing or alcohol-based sanitizer in easy reach
   • Self-service areas equipped with appropriate signage
   • Self-serve station surfaces and utensils are frequently cleaned and sanitized
9. Routine Follow-upJan 8, 2020

   0 infractions

10. RoutineJan 2, 2020

    1 infraction

    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
11. RoutineJul 9, 2019

    3 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is stored in a manner that promotes cross contamination.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing station is obstructed or being used for other purposes.
12. RoutineMar 11, 2019

    6 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not protected from contamination during transportation, display, storage or preparation.
    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored or displayed at 60°C or above.
    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
      • The premises is not maintained in a sanitary condition.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing station is obstructed or being used for other purposes.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.
13. Routine Follow-upApr 11, 2018

    0 infractions

14. RoutineApr 10, 2018

    2 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not protected from contamination during transportation, display, storage or preparation.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
15. RoutineApr 26, 2017

    0 infractions

16. RoutineApr 25, 2016

    0 infractions

17. RoutineAug 25, 2015

    1 infraction

    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.