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Don Forsyth Beach House Concession

5997 Angus Horne St Blue River BC V0E 1J0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Don Forsyth Beach House Concession has been inspected 4 times by Interior Health Authority since August 23, 2017. The most recent inspection, on October 28, 2025, found no infractions.

1 of 4 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 and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 July 10, 2023. 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 2 times across 2 separate inspections, most recently on July 10, 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 4 times across 3 separate inspections, most recently on July 10, 2023. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on August 23, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on May 27, 2021. For example: 1 Does the facility have proper monitoring supplies?

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.

4 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    4 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Once existing fluorescent bulbs are not longer operational, please replace with shatterproof bulbs or sleeve guards.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Paper towel dispenser to be re-installed or provide a counter top dispenser. At the time of inspection - dispenser was broken and paper towel was not on a dispenser.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Please post updated food safety plan - Health Officer to email plan.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Please posted updated sanitation plan information - Health Officer to email plan.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Test strips to be supplied for quats and bleach sanitizer if both are used in facility for sanitizing food contact surfaces. Please provide a photo of strips when received.
      • 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): 1) Food Safety Plan not located onsite. Please post the food safety plan that I email.
  4. Monitoring

    4 infractions

    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): 1) Hat or hair restraint for staff member - discussed at time of inspection, staff member to provide hair restraint, hair restraint provided at the time of inspection. RESOLVED.
      • F1.5D - Employees involved in food preparation must ensure food is not contaminated by hair.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1) Do not store utensils in the sanitizing solution unless you are letting them sit in solution for a minimum 1-2 minutes, then air drying/drying before contacting food. Liquid sanitizer must air dry before coming into contact with food as it can leave liquid sanitizer residue on the food and potentially contaminate the food. Discussed and resolved at the time of inspection.
      • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1) Line prep cooler not working at time of inspection. Limited items kept on ice in the cooler until the unit is repaired (part on order). Contact EHO when unit is repaired.
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) Temperature logs must be kept 1x minimum daily for all: coolers, freezers, hot holding (gravy). I will email temperature logs tomorrow. Please begin keeping logs and scan/email me a copy on date noted above.

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