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Eagle Valley Lodge

315 Gordon Mackie Lane Sicamous BC V0E 2V1 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.6 / 5 (8)

Opening hours

  • Friday9 AM–3 PM
  • Monday9 AM–3 PM
  • SaturdayClosed
  • SundayClosed
  • Thursday9 AM–3 PM
  • Tuesday9 AM–3 PM
  • Wednesday9 AM–3 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Eagle Valley Lodge has been inspected 12 times by Interior Health Authority since April 15, 2013. The most recent inspection, on January 30, 2026, recorded 1 infraction.

6 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 3 times across 3 separate inspections, most recently on January 30, 2026. 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 once on January 28, 2020. 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 once on January 28, 2020. 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 January 28, 2020. 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 2 separate inspections, most recently on January 28, 2020. 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.

12 inspections

  1. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The temperature of the refrigerator in the kitchen measured at approximately 6 °C. Potentially hazardous foods must be stored at 4 °C or below to prevent the growth of pathogens. Repair or replace the refrigerator.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperature of refrigerator in the kitchen measured around 8 °C. Potentially hazardous foods must be stored at a temperature of 4 °C or below to prevent the growth of pathogens. Move hazardous foods into a refrigerator that maintains a temperature of 4 °C or below and repair the refrigerator prior to storage of any hazardous foods.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  5. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): QUATS test paper required, and should be tested and recorded daily along with cooler and dishwasher temperatures.
      • 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.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    6 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. Operator should make bleach test strips available should any manual warewashing be conducted with a final bleach sanitizer solution, or as a backup should dishwasher sanitizing temperature not be reached. Ensure thermometers in cold storage units are placed in zones that are representative of food storage temperatures, preferably in the warmest zone. Thermometers placed against the back will provide a falsely cold reading.
      • 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): High temperature dishwasher wash cycle is not reaching the minimum requirement of 71°C at the plate. Four runs were completed with only second run reaching 71°C. Other runs were in the range of 68-70°C. Documentation records suggest that most checks for the dishwasher did not result in satisfactory cycles. Operator must ensure wares from the high temperature dishwasher are supplemented with a final manual sanitation step using 100ppm chlorine solution. This is made using a ratio of 5mL bleach to 1 litre of warm water. Soak for a minimum of 2 min prior to airdrying. Operator must repair unit and ensure cycles are achieving 71°C at the plate prior to considering loads sanitized. Operator should also post signage for manual warewashing and surface sanitizing steps--a link to signage resources is being provided by email.
      • 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)?
      • Observation(s): 1. Storage of cutting boards on the exterior side of the counter and cupboards subjects them to a high chance of contamination due to inadvertent contact. All food contact surfaces must be stored in a location that protects from contamination. Cook indicated that the boards will be stored against the corner wall where other ones are currently being stored. 2. Incandescent light bulb in dry storage pantry is not shatterproof. Shatterproofing is required. Alternatively, choose a glass free bulb. Operator indicated that a new lightbulb will be installed. Please provide photo upon completion of installation.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
      • 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): 1. Handwashing station is not supplied with liquid soap. Liquid soap dispenser was clogged with dried soap at the time of inspection and appears to not have been in use for some time. A stand-alone soap dispenser was obtained from the common room handwashing station at the time of inspection. Ensure soap in dispenser is available and being utilized for proper handwashing at all times. Use of soapy wash sink solution is not appropriate handwashing method. Please post handwashing signage. 2. Common room handwash station requires soap in dispenser and paper towel. 3. Access to handwash station was somewhat impeded by organic waste container on counter and wastebasket on floor. Organic waste container was moved at the time of inspection. Operator must ensure access to handwashing station is not impeded at any time.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • 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): Operator must update food safety plan. A separate email has been sent to provide specific requirements. Please send the document for review after updating. Operator must ensure that staff have fully reviewed the plan and are following the practices and recordkeeping indications specified.
      • 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): Operator could not locate a sanitation plan. This is an outstanding infraction from the last review. Please use the provided guidance documents to complete a sanitation plan for the premises/operation. A copy is to be submitted for review after completion.
      • 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.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  9. Monitoring

    4 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): No cooling products were available for assessment. Food volumes requiring cooling are usually low, however a review of norm of practice suggests that cooling methods can be improved by being more regimented and due to the limited capacity of the fridges, would be best achieved through assisted cooling (eg. using an ice slurry bath in the sink). If foods are eventually to be frozen, you can also consider cooling them directly in the freezer (which is commercial and has a larger capacity). Ensure foods already in cold storage are not being warmed by the cooling process. As discussed, cooling logs should be maintained to demonstrate that proper cooling rates are being met. A sample cooling log is being provided as a resource by email. Please confirm revised practices
      • F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
      • F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The temperature gauge on the dishwasher is not working to provide accurate wash and rinse readings. Please obtain a waterproof dishwasher thermometer (with maximum temperature holding function) so as to assess final plate temperature achieved. This must be 71°C or hotter to ensure adequate sanitation.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please use the provided guidance document to complete a written food safety plan. A copy is to be sent to me for review by the indicated date so that feedback can be provided.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • F3.7C - Food safety management procedures must identify all critical control points.
      • F3.7D - Food safety management procedures must include critical limits for all critical control points.
      • F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please use the provided guidance document to complete a written sanitation plan. A copy is to be sent to me for review by the indicated date so that feedback can be provided.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    1 infraction

    • 1.2 - Is the contact information the same?
      • Observation(s): New contact information was provided by the Housing Administrator and our records will be updated.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • crazy bear

    Amazing place great food friendly place 😁

  • Ashleigh Attfield

    It is a specified place where low-income residents can retire and live comfortable lives in assisted living. You can always apply to live here on their website, the wait list is long but worth it. They are also always looking for people to come and work, everyone from cooks to cleaning services and health care aides.

  • Sandy James

    This is a seniors meeting place. Comfortable with tea and coffee available all day

  • Eric Boyle

    I've lived here for years they always go out of their way to try to help

  • Delmer Heppner

    Wheelchair accessible, automatic doors, Saturday Farmer's Market.

  • crazy bear

    Amazing place great food friendly place 😁 …

  • Ashleigh Attfield

    It is a specified place where low-income residents can retire and live comfortable lives in assisted living. You can always apply to live here on their website, the wait list is long but worth it. They are also always looking for people to come and work, everyone from cooks to cleaning services and health care aides.

  • Sandy James

    This is a seniors meeting place. Comfortable with tea and coffee available all day

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