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Eagle's Eye Restaurant

1500 Kicking Horse Trail Golden BC V0A 1H0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Eagle's Eye Restaurant has been inspected 12 times by Interior Health Authority since December 17, 2012. The most recent inspection, on September 24, 2026, recorded 1 infraction.

4 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 5 times across 5 separate inspections, most recently on February 14, 2022. 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 3 times across 3 separate inspections, most recently on September 24, 2026. 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 3 times across 3 separate inspections, most recently on August 17, 2020. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 February 2, 2016. For example: 15 - 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 6 times across 3 separate inspections, most recently on January 13, 2026. 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

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Floors in the back kitchen area, particularly around the dishwashing area were observed to be worn and in need of repair. 2. Some rodent droppings were observed in the dry storage space downstairs on top of covered dry goods and on the floor.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test Strips for Chlorine, Iodine and Quats were not available. Test strips help to ensure that sanitizer concentrations are monitored and maintained at appropriate concentrations.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plans were not available on-site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plans were not available on-site.
  3. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Provide test strips to monitoring sanitizer levels: -chlorine for mechanical dishwasher -iodine for glass washer -quat for surface sanitizer
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Flooring in the dry food storage area and dishwashing area is damaged and requires repair/replacement to be smooth, durable, impervious, and easy to clean. Recommend flooring also be light in colour to make it easier to identify when flooring becomes soiled. 2. Some of the ceiling tiles have accumulation of dust which could potentially contaminate food and food contact surfaces. Recommend the ceiling tiles be cleaned. Some of the ceiling tiles are a material that is not easy to clean. Recommend these ceiling tiles be replaced with tiles that are non-absorbent, smooth, light in colour and easy to clean.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan not available onsite.
      • 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): Sanitation plan not available onsite.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Upon inspection, it was noted that some utensils for kitchen use were still soiled after washing. Operator removed from storage to be washed again and talked to dishwashing staff.
  6. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Refrigerated prep table temp was higher than 4C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): At time of inspection, iodine low temp dishwasher was not releasing sufficient concentration.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Food and dishes in basement food storage room were stored directly on the floor. Please store these items at least 15 cm (6 inches) off the floor.
  7. Monitoring

    4 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Quat sanitizing bucket near the sinks where sandwiches were being prepared measured at 0ppm.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): There is a gap along the bottom of the back door in the downstairs receiving area that can allow pests to enter.
      • F3.4L - The premises must be protected against entry of pests.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): There are no written food safety plan available on site. Ensure to send food safety plan to district EHO for review.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): There are no written sanitation plan available on site. Ensure to send sanitation plan to district EHO for review.
      • 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.
  8. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Several foods (sliced cheese, milk, and cut green onions) measured ~25°C and were stored in containers sitting on ice for greater than 2 hours. Potentially hazardous foods must be stored and maintained at ≤4°C for a maximum of 2 hours, or discarded. Sliced cheese, milk, and cut green onions were voluntarily discarded at the time of the inspection.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): QUAT sanitizing solution was measured at 50ppm. The minimum concentration for QUAT is ~200ppm (Recommended 200-250ppm) for adequate sanitizing. Ensure that the QUAT solution is changed every 2 hours, or more frequently depending on busy times and maintained at 200-250ppm during times of operation.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The floors particularly underneath equipment in the kitchen had noticeable amount of food debris on the floor. Ensure the floors, and all equipment and utensils are adequately and regularly cleaned and sanitized as discussed with the team leader.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  9. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Food stored in the on-line coolers across the stoves were measured at ~10°C. Potentially hazardous foods must be stored at ≤4°C thus helping to prevent foodborne illness. Temperatures are not being recorded for coolers and freezers. This ensures that all potentially hazardous foods are stored at ≤4°C and ≤-18°C thus helping prevent foodborne illness. Temperature log templates have been emailed to the operator.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer for food contact surfaces was absent in the kitchen. Provide a sanitizer that is readily available to staff to ensure adequate destruction of pathogens. (Ex. bleach at 100ppm (1/2tsp per 1L water) or QUATS at 200-250ppm)
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The kitchen and the downstairs prep room had noticeable amount of food debris on the floor. This is a pest attractant. Ensure the floors, and all equipment and utensils are adequately cleaned and sanitized as discussed with the head chef and manager.
      • 14.2 - 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.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towel was available at the handwashing station in the kitchen. Ensure the paper towel dispenser is stocked with paper towel at all times.
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

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