Elysia Resort
5667 Marshall Creek Rd Cariboo F BC V0L 1L0 · Restaurant - Food Service
Inspection summary
Elysia Resort has been inspected 8 times by Interior Health Authority since June 12, 2013. The most recent inspection, on May 14, 2026, recorded 1 infraction.
4 of 8 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: Protecting food from contamination and Handwashing and staff hygiene.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 3 times across 3 separate inspections, most recently on May 14, 2026. 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 June 11, 2018. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times on July 17, 2024. For example:
3 Are written food handling procedures (Food Safety Plan) current and available on site?
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on July 17, 2024. For example:
1 Does the facility have proper monitoring supplies?
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.
8 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): During inspection, fluorescent light fixtures in the kitchen not equipped with shatterproof covers. This can cause food to be contaminated by shards of glass if the fluorescent bulbs shatter. • Install shatterproof covers on these light fixtures or shatterproof sleeves on fluorescent bulbs. During inspection, some counter edges and shelves were worn, and exposing wood that was no longer smooth, durable and easily cleanable. • Clean and re-paint areas showing wear to seal the wood making it easy to clean and sanitize. Consider replacing worn countertops and shelving in the future.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Wood shelving and countertops in the kitchen are showing visible wear and tear. Corrective Action: Re-paint or seal the surfaces so that all surfaces in the kitchen are smooth, easily cleanable, durable, and made of non-noxious materials. F2.5A: Acquire dish drying rack that is made of a smooth and easily cleanable surfaces. F2.5C: Ensure wiping cloths are stored in bleach. Keep wiping cloths submerged in a sanitizer solution containing either 200 ppm Quat residual or 200ppm chlorine residual. Ensure cloths are soaked for a minimum of 30-seconds between uses and replace the solution every 2-hours. Utilize test strips to ensure the sanitizer solution is reaching the required concentration.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips available to routinely test for correct chemical concentrations. This is necessary to ensure proper sanitation.
- 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): F2.5A: Wood shelving and countertops in areas of the kitchen are peeling / cracking / chipping. Wood is porous and difficult to clean, especially when it is damaged. All surfaces must be constructed with intact, tight, and easily cleanable materials to maintain cleanliness and prevent buildup of dirt and grime. F2.5J: Lights in the kitchen missing protective cover. Unsure if these were shatterproof or not, but lighting fixture appeared to not be fully intact.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Template to be provided by EHO.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Template to be provided by EHO.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Liquid soap and paper towels required at double sink in prep area.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions