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Eagle Valley Manor

319 Gordon Mackie Ln 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 Manor has been inspected 13 times by Interior Health Authority since April 15, 2013. The most recent inspection, on January 30, 2026, found no infractions.

7 of 13 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: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

The last 3 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on April 4, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 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 December 1, 2016. For example: 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 December 1, 2016. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 5 times across 3 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.

13 inspections

  1. Monitoring

    0 infractions

  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): - no QUATs test paper Please test daily and record along with temperatures.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    4 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Chemical labels are worn. Replace with clearly legible labels. Please provide photos for confirmation. 2. Scoops for dry goods are being stored directly on wire rack in dry storage room. Please store scoops in a clean container to prevent contamination. This was corrected at the time of inspection.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): The ice machine is not in good working order--it is being turned off due to irritating buzzing during operation. It is also missing a lid/cover. Staff indicate that it is being turned on occasionally to produce bagged ice. Operator must ensure ice is kept free from contamination and that there is sufficient supply for consumption and food cooling needs. Please repair or obtain a new unit.
    • 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 record-keeping indications specified.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
    • 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

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1. Scoops are observed to be stored within bulk dry goods. Please ensure scoops are kept out of food products as the handles can be a vehicle for cross-contamination. Use a clean scoop each time. 2. Ice machine lid is not being kept closed as this triggers a defrost/thawing cycle. Please either look to getting this hardware issue fixed or alternatively, affix a different cover to prevent exposure of ice to contaminants.
      • 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): High temperature commercial dishwasher is broken. Staff are operationally managing the situation in an appropriate manner to ensure that food contact surfaces are still being cleaned and sanitized appropriately. It was indicated that a servicing agent is to come by today. Please provide service report to me for review. 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.
      • F3.4B - 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): 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

    6 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): -Refrigeration temperatures were at below 4C, freezers were at sufficient temperatures. Walk in cooler has a thermometer in it, though it is not an NSF certified thermometer -Thawing is being done in the walk in in fridge in advance -Stock was pulled from fridge and will be re-heated for use within 2 hours. Rice putting was cooling at time of inspection for 30 minutes and will be re-heated within 2 hours in the oven **No NSF certified thermometer in the refrigerator in the dining area
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): **Cook was observed to move the garbage bin over to where they were working with her hands without hand washing right after. Reminded cook to wash her hands at the time of the observation. Did observe correct hand washing when the cook was washing her hands and this was corrected at time of inspection
      • F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): **Pressure for hot running water tap at dedicated hand sink in kitchen is very minimal
      • F2.1A - Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): -Quaternary Ammonia sanitizer dispenser > 200ppm in kitchen, spray bottle was changed at time of inspection as it was less than 50ppm - please find the test strips onsite as well as ensuring the dispenser is run until it is dispensing greater than 200ppm Quaternary Ammonia. Quaternary Ammonia spray bottle in dining area was above 200ppm -High temperature dishwasher rinse: 72C at plate as measured with a probe thermometer - cook mentioned that a new probe thermometer is needed to measure the rinse temperature of the dishwasher. Ensure that the probe thermometer is a waterproof NSF certified thermometer that is capable of measuring the maximum temperature -meat slicer: is maintained in sanitary condition, no food debris on it **Ice scoop in ice machine is being stored in the ice machine
      • F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): **Some fluorescent lights in the kitchen do not have shatterproof covers on them
      • F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): **Written food safety plan that includes critical temperature limits, critical control points, and corrective actions is not onsite for menu items
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

  13. Monitoring

    1 infraction

    • 1.2 - Is the contact information the same?
      • Observation(s): The facility has a new Housing Administrator and she has completed FOODSAFE. All new contact information was provided during the inspection.

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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