Echo Valley Ranch & Spa
10635 Jesmond Rd Clinton BC V0K 2H0 · Restaurant - Food Service
Inspection summary
Echo Valley Ranch & Spa has been inspected 7 times by Interior Health Authority since April 24, 2013. The most recent inspection, on July 25, 2024, recorded 1 infraction.
1 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Pests and Cleaning and sanitizing.
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.
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 June 9, 2021. For example:
5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 2 times across 2 separate inspections, most recently on August 28, 2017. For example:
2 - Is the premises free from a pest infestation?
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 July 25, 2024. For example:
3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded 2 times across 2 separate inspections, most recently on July 5, 2022. For example:
4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
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 2 times on July 23, 2018. 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.
7 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher was not working at the time of inspection. The operator is using the 2 compartment sink with the rinse nozzle to complete manual ware washing procedures. Operator was instructed that for current operations it will require reduced use of plates and other utensils until the repair or replacement of the unit can be completed. The use of disposable cups, plates, and utensils was suggested when there are higher guest numbers. At the time of inspection chef indicated that it is still manageable and that there is a dedicated staff member washing, rinsing, and sanitizing the dishes and equipment as required. Operator is also using Quats for the sanitizer solution in one of the compartment sinks, ensure that this is formulated to the 200ppm range that is required for proper sanitizing action. Use your testing strips to verify this. Templates will be emailed to help with this.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Water system is currently on a Boil Water Notice (BWN), operator must ensure that signage is posted and that water being used is potable water. • Patrons are provided potable bottled water • chef boils water to rolling boil for 2 mins and stores into food safe containers.
- F1.4B Water supplied to the facility must be potable.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • No sanitizer test strips available onsite • Ensure you are using the dishwasher safe thermometer to measure the sanitizing cycle on the high temperature commercial washer. Corrective Actions: • Please ensure there are the appropriate sanitizer testing strips available for use.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Currently the facility is connected to the water system which is on a water quality advisory. [1] Quat test strips were not available during inspection. Sanitizer concentration was also well above the recommended concentration of 200 ppm. Please ensure that quaternary ammonia sanitizer test strips are available for verification. [2] A digital waterproof max temperature holding thermometer was not available to use for the dishwasher. Note that the required minimum sanitizing temperature for your mechanical dishwasher is 71C/ 160F.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): [1] Additional cleaning still required for downstairs dried storage area (identified last in inspection from Jul 2018). Please focus cleaning on areas behind, under, and around large equipment (e.g. chest freezers) and during product rotation. [2] Main kitchen under sink cabinet surfaces are worn and require either replacement or refinishing. Please address this area to improve cleaning.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Please ensure sanitation in dry storage areas via routine monitoring Back of line needed general cleaning after visual inspection - this is to be done by July 31st. Operator to send picture to EHO when this is completed.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator stated plan is not available at time of inspection - EHO to provide information regarding requirements of this item
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator stated plan is not available at time of inspection - EHO to provide information regarding requirements of this item
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Currently the facility is connected to the water system which is on a water quality advisory.
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): Flies were present in the facility. Have screens installed on doors and windows. Also having electric fly zappers will help in controlling fly population.
- F2.2A - The premises must be maintained free of pests.
- F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
2 infractions
- 7 - Is the premises free from a pest infestation?
- Observation(s): Flies were present in the kitchen facility.
- 7.1 - The premises must be maintained free of pests.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Additional cold (walk-in cooler) and dry storage would be beneficial for the operation, especially when servicing large groups of people (i.e. weddings).
- 7 - Is the premises free from a pest infestation?
- Monitoring
0 infractions
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