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Edgewater Hilltop Par 3

5595 Hwy 95 Edgewater BC V0A 1E0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Edgewater Hilltop Par 3 has been inspected 9 times by Interior Health Authority since July 9, 2014. The most recent inspection, on August 18, 2026, recorded 1 infraction.

4 of 9 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 2 times across 2 separate inspections, most recently on June 8, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 2 times across 2 separate inspections, most recently on September 23, 2015. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 September 23, 2015. For example: 9 - Are foods handled in a sanitary manner and protected from 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 September 27, 2018. 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 across 2 separate inspections, most recently on June 8, 2017. For example: 7 - 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.

9 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Facility used QUATS surface sanitizer in a spray bottle. No test strips were available on-site to measure the QUATS concentration. Using EHO's test strips, the QUATS concentration measured above 400ppm, which is a high concentration of sanitizer. This can increase the risk of chemical contamination on surfaces, and food.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    3 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Boil water notice was issued for the Hilltop Par 3 small water system on July 3, 2015, which the food service establishment is connected to. Please follow guidelines for a food premises during a boil water notice (refer to the attached document provided).
      • F1.4B Water supplied to the facility must be potable.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer strips were not available on-site. Please notify your district EHO when test strips are available to verify chlorine concentrations of both your dishwasher and food contact surface sanitizer (Recommended levels 100-150ppm).
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): The owner/operator's FOODSAFE level 1 has expired. To recertify, retake the FOODSAFE Level 1 course or take the FOODSAFE Level 1 Refresher . As a reminder, at least one employee in the establishment must be FOODSAFE certified or trained during times of operation. Please forward a copy of certification to the district EHO to verify completion of the course.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Refrigeration unit next to the ice machine measured 8°C at the time of the inspection. Potentially hazardous must be stored at ≤4°C at all times. Temporarily transfer foods to a working unit (≤4°C) and repair/replace the cooler so it is functioning as intended at ≤4°C. New thermometers are required for all refrigeration units.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Boil water notice issued for the Edgewater Hilltop Par 3 small water system on July 3, 2015. Please follow guidelines for food premises during a boil water notice (refer to attached document provided).
      • F2.1B - Water supplied to the facility must be potable.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A food safety plan has been developed, but staff were unaware of its location at the time of the inspection. Please ensure a printed copy is always on-site and available for staff.
  7. Monitoring

    0 infractions

  8. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The back refrigerator did not have a thermometer for temperature monitoring. At the time of inspection a thermometer was located and placed in the unit. It is strongly encouraged to record temperatures of refrigerators and freezer units at minimum on a daily basis.
      • 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): The residential dishwasher that does not meet NSF specifications was installed to replace a commercial dishwasher which was not repairable. As it is uncertain that the new unit can sanitize effectively a commercial dishwasher or a three compartment sink for manual dishwashing must be installed. If a three compartment sink is to be chosen please contact the local area EHO for any plan approval/layout changes required. In the interim as discussed dishes are to be sanitized in a 100 ppm chlorine bleach solution for 2 minutes then air dried after being washed and rinsed.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Zucchini was noted in the walk in cooler which was mouldy and could cause contamination of other items. Zucchini was discarded at the time of inspection by the operator.
      • 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): The Food Safety Plan was not available on site for review. Ensure plan is located and placed on site before the beginning of next operating season.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
  9. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): High heat dishwasher was at 68°C at the time of the inspection. Booster heater was increased in order to achieve the minimum sanitizing temperature of 71°C at the plate. Also, bleach solution was used to pre-rinse the dishes.

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