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Fairmont Hot Springs Resort Ski Hill Desperados

5225 Fairmont Resort Rd Fairmont Hot Springs BC V0B 1L1 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

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4.4 / 5 (8)

Contact details, hours and reviews from Google Maps

Inspection summary

Fairmont Hot Springs Resort Ski Hill Desperados has been inspected 12 times by Interior Health Authority since December 23, 2012. The most recent inspection, on March 6, 2026, recorded 1 infraction.

None of the 12 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 8 times across 8 separate inspections, most recently on January 15, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 8 times across 6 separate inspections, most recently on December 19, 2022. 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 5 times across 5 separate inspections, most recently on March 6, 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 3 times across 3 separate inspections, most recently on December 19, 2022. 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 9 times across 5 separate inspections, most recently on February 13, 2025. 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. Shelving units in the bar are damaged and require repair/replacement. Chipped paint can physically contaminate food products and hinders the ability to effectively clean the shelves. These surfaces must be finished so they are smooth, durable, easily cleanable and impervious to moisture. Flooring in the bar area has been replaced, good!
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Shelving units in the bar are damaged and require repair/replacement. Chipped paint can physically contaminate food products and hinders the ability to effectively clean the shelves. These surfaces must be finished so they are smooth, durable, easily cleanable and impervious to moisture. 2. Some of the flooring in the bar storage area is damage. Recommend flooring be smooth, durable, easy to clean, impervious and light in colour.
      • 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): Ensure food safety plan includes all potentially hazardous foods.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
  3. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Checked sanitizer level in glasswasher in bar area and found it to be 0ppm iodine. Iodine should be between 12.5-25ppm. Recommend using dishwashing in kitchen to sanitize glassware and other bar items unit the glasswasher can be repaired.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Some of the tiles under the 3 compartment sink had fallen off and should be reattached to help facilitate cleaning. 2. Shelving units in the bar are damaged and require repair/replacement. Chipped paint can physically contaminate food products and hinders the ability to effectively clean the shelves. These surfaces must be finished so they are smooth, durable, easily cleanable and impervious to moisture. 3. Some of the flooring in the bar storage area is damage. Recommend flooring be smooth, durable, easy to clean, impervious and light in colour.
      • 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?
      • 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?
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  4. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Checked temperature of food items in display cooler and found them to be 7°C. Potentially hazardous foods should be stored at 4°C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Provide quaternary ammonia test strips to monitor sanitizer levels.
      • 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. A portion of the ceiling had peeling paint that needs to be repaired to prevent contamination. 2. Some of the tiles under the 3 compartment sink had fallen off and should be reattached to help facilitate cleaning. 3. Shelving units in the bar are damaged and require repair/replacement. Chipped paint can physically contaminate food products and hinders the ability to effectively clean the shelves. These surfaces must be finished so they are smooth, durable, easily cleanable and impervious to moisture.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Provide soap and paper towel from dispensers in bar area to help facilitate proper hand washing.
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A written food safety plan should be available on site.
      • 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): A written sanitation plan should be available on site.
      • 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.
  5. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. Pickled items were observed being stored at room temperature in the bar. As per manufacturer instructions, most pickled items are required to be refrigerated once opened. Although they are highly acidic, once opened, foods that are not fully submerged in the pickling brine may be prone to bacteria and mould growth. The manufacturer may also have these instructions on the package, because their brine is not acidic enough to make the submerged product safe at room temperature (less than 4.6 pH). **Some refrigerators have external temperature displays. Recommended that an extra thermometer be placed into each of these units since the external display is not always representative of the food product temperature and can be inaccurate.**
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Facility requires sanitizer test strips to monitor sanitizer concentrations. Iodine for glasswasher, chlorine for dishwasher and quaternary ammonium (quat) for surface sanitizer is required. Repeat Infraction.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Low-temperature dishwasher was not dispensing sanitizer at the time of inspection. Facility to repair this unit and put a sanitizer solution in the dishwasher basin for each load until it is repaired.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): 1. Shelving units in the bar are chipping and require refinishing. Chipped paint can physically contaminate food products and hinders the ability to effectively clean the shelves. These surfaces must be sealed or re-painted with food-grade paint/sealant so they are smooth, easily cleanable and impervious to moisture. 2. All bare wood shelving units used for food storage require finishing. These surfaces must be sealed or painted with food-grade paint/sealant so they are smooth, easily cleanable and impervious to moisture.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Bar handwashing station did not have hand soap. Ensure hand soap is available at all handwashing stations.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • 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?
      • 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.
  6. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Facility requires sanitizer test strips to monitor sanitizer concentrations. Iodine glasswasher strips were available at the time of inspection, but quaternary ammonium (quat) and chlorine test strips will also be required for the food contact surface sanitizer and dishwasher.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Low-temperature dishwasher was not connected to a sanitizer solution at the time of inspection. It appeared that the dishwasher was connected to two separate bottles of rinse-aid and one bottle of detergent. A chlorine sanitizer was not available, so the dishwasher was connected temporarily to a bottle of quaternary ammonium (quat) sanitizer. Corrected during inspection.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  7. Monitoring

    3 infractions

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): Gravy being held at 38°C on the stove in preparation for lunch. The gravy had been sitting on the stove for 30 minutes at the time of inspection and was placed back into the cooler. Potentially hazardous foods such as gravy must be rapidly reheated to 74 °C once removed from the refrigerator and then hot held at greater than 60 °C. Keeping food out of the temperature danger zone (4-60 °C) will reduce pathogen growth in the food product. As a reminder, leftover foods should not be reheated after the initial cooking more than once. *This is a repeat infraction.* Corrected during inspection.
      • F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The meat slicer was observed to have visible debris. Ensure food processing equipment is cleaned and sanitized after each use and is completely broken down and cleaned at the end of the day. *This is a repeat infraction.*
      • F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Observed a missing shatter proof cover for one light bulb in the deli meat slicing room. Ensure that all lighting fixtures have shatter proof covers to protect employees and food from broken glass. 2. Observed peeling paint in the deli meat slicing room. This peeling paint has the potential to contaminate food when it flakes off. Ensure that all walls are repainted, durable and easily cleanable.
  8. Monitoring

    5 infractions

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): Hamburger hot holding 52-58°C. Large upright hot holding unit containing hamburgers also containing large containers of soup. The chef turned up the temperature, however the temperature gauge was not working. This must be fixed immediately. Gravy hot holding 55°C. Gravy being hot held in container on the stove. This is not an acceptable method of hot holding as there is a history of hot holding being done this way not being kept ≥60°C. Strongly recommend hot holding temperatures are checked regularly and recorded in log book. ***This is a repeat infraction*** Soup hot holding at the Sundance Cafe acceptable.
      • F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
      • F1.2B - Accurate thermometers must be provided to monitor equipment.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Bacon left out to thaw at room temperature. Appropriate methods for thawing include the cooler and placing under cold running water. 2. Cut lettuce, tomatoes, cheese slices, cheese curds, etc. were in containers placed in ice bath. The temperatures were ≥4°C. The ice level was low and some of the containers were filled very high. If using this method all foods must be maintained at ≤4°C at all times or used within 2 hours. Keep the ice level high and only fill the containers with food as high as the ice level. Cooler temperatures acceptable.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
      • F1.4D - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Wiping cloths left out on the counter. Wiping cloths must be either single use or kept in a bucket of approved sanitizer (100-200ppm bleach or 200ppm Quats) Quats sanitizer spray bottles at acceptable concentration. Chemical dishwasher at acceptable concentration. Recommend testing the dishwasher concentration daily and recording it in log book.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Hot holding unit not acceptable, see F1.2 2. More thorough cleaning in hard to reach areas required (shelves & cupboards in Sundance cafe, under and behind equipment)
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F3.4I - Hot holding equipment must be of the type or capacity to meet the needs of the premises.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): 1. Access to the hand sink was obstructed by large items on the floor at the time of inspection. There must always be clear access to the hand sink. ***This is a repeat infraction*** Ensure that the hand sink is unobstructed at all times and is kept in a sanitary condition to facilitate easy access to proper handwashing.
  9. Monitoring

    5 infractions

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): Cooked burgers and pork were observed to be at 51 C at the time of inspection in the large hot holding unit in the back kitchen area. Ensure the hot holding unit can maintain 60 C or higher at all times.
      • 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
      • 2.2 - Accurate thermometers must be provided to monitor equipment.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. The thermometer for the middle stand up refrigerator unit was not displaying an accurate temperature reading. 2. The probe/infrared thermometer used for various tasks was not displaying an accurate temperature reading. Ensure all thermometers used within the food facility are accurate and calibrated/replaced as necessary.
      • 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 meat slicer was observed to have visible debris. Ensure food processing equipment is cleaned and sanitized after use.
      • 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): The food safety plan was not available at the time of inspection. Ensure this document is readily available to staff and on site and up to date.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The sanitation plan was not available at the time of inspection. Ensure this document is readily available to staff and on site and up to date.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  10. Monitoring

    1 infraction

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Wiping cloths in continuous use was stored on the countertops. Ensure all wiping cloths are submerge in min. 200 ppm quat solution or min. 100 ppm bleach solution at all times. Bleach solution at 200 ppm was made at the time of inspection.
  11. Monitoring

    3 infractions

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Wiping clothes are to be kept in a chlorine or QUAT solution between uses to prevent cross contamination
    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Chilli in hot holding equipment was measured to be 54 degrees C. Chilli was removed to the stove and brought to 74 degrees C. The hot holding equipment was adjusted to keep the chilli at 60 C. The chilli was returned to the hot holding equipment and will be montiored. Pizza in the hot holding equipment was at 56 degrees C. The pizza holding equipment temperature was adjusted. The temperature of the pizza will be monitored routinely.
    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): There were some personal items in the backmost food prep area. To prevent cross contamination of food and equipment (i.e. meat slicer) the personal items were removed to an appropriate area. An ice scoop in the bar area was stored on top of the ice. The scoop was removed, sanitized and placed in a sanitizable container.
  12. Monitoring

    1 infraction

    • Is the contact information the same?
      • Observation(s): New application submitted on Dec 27, 2012.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Steve Bicknell

    We’ve stayed here a few times as it’s a great deal if you wanna soak and stay. They sell Starbucks coffee at their coffee bar. It has snacks and sandwiches as well. If you’re hungry the food is great at the restaurant and bar. The service is great. the atmosphere is inviting and relaxing and if you come during the spring summer or fall, there is lots of outdoor activities to enjoy even in the winter, they’ve got a ski hill close by it’s definitely a nice place to sit back, relaxing and enjoy. And I like the fact that if I wanna walk inside to the mineral pool, I have the option if it’s really cold out.

  • Crystal C

    We came here on a hot sunny day- and our tips are: bring your own chair/blanket to sit on & an umbrella, bring snacks, sunscreen, pool toys, and come be ready to spend a few hours! We really enjoyed swimming in the cool pool- basically just your average big outdoor pool- and took a short dip in the hot mineral pool too. Be mindful in summer there are swimming lessons- so the pool can be busy with that. We felt it was quite pricey for what is basically an outdoor pool (in Vancouver this would be 6-8$ entrance fee- whereas for our family of four we paid 80$) and the area around and in the pool is a bit older/needs some repairs (ex diving board was broken, tiles chipped, change rooms had broken doors). We really enjoyed our time here, but did feel it was overpriced for what it is. (Especially compared to other hot springs experiences in BC) The mountain views were beautiful though- so that is a plus!

  • A

    Incredible view it was quite breathtaking. I highly suggest visiting in winter, it is a very calming unforgettable experience. They do have a pool that is a little bit cooler than the hot springs but no cold plunge. The pool is nice as It can get quite deep. The change rooms were decent. And the parking was abundant. Very secluded area. Good Hot Springs.

  • LIZ ALELIZ

    We went after 8.30 for their reduced rate. We got charged only.$5 per person vs. $8; not sure why. The disappointment was because they only had one pool open so it was very crowded and on top of that the pool wasn't as warm. We've visited on previous years and I definitely remember it warmer. So we stayed for less than 15 minutes. They also don't give the option to get a Looney foe lockers and of course I didn't have one.

  • Joyce Be

    We went here mid-August. I like it that the water is not very hot in summer. and lots of trees around the resort.

  • Steve Bicknell

    We’ve stayed here a few times as it’s a great deal if you wanna soak and stay. They sell Starbucks coffee at their coffee bar. It has snacks and sandwiches as well. If you’re hungry the food is great at the restaurant and bar. The service …

  • Crystal C

    We came here on a hot sunny day- and our tips are: bring your own chair/blanket to sit on & an umbrella, bring snacks, sunscreen, pool toys, and come be ready to spend a few hours! …

  • A

    Incredible view it was quite breathtaking. I highly suggest visiting in winter, it is a very calming unforgettable experience. They do have a pool that is a little bit cooler than the hot springs but no cold plunge. The pool is nice as It …

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