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Gold Mountain Restaurant

1525 Cariboo Hwy Clinton BC V0K 1K0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Gold Mountain Restaurant has been inspected 2 times by Interior Health Authority since May 1, 2024. The most recent inspection, on November 12, 2025, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

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 2 separate inspections, most recently on November 12, 2025. For example: 7 Are foods protected from 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 once on November 12, 2025. 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 November 12, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 May 1, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

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.

2 inspections

  1. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): glass door cooler: 5.1 C. walk-in cooler: 3.8 C. Not hot holding units in operation at time of inspection.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): foods in walk in cooler need to be covered.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Some additional cleaning needed: 1) storage shelves to remove food spills 2) behind/under cook line to remove food spills & grease 3) canopy and filters over cook line to remove grease 4) high touch areas (e.g. doors, equipment handles) to remove accumulated soil 5) walk in cooler fan & cover, and loose paint Replace burned out lights in kitchen by back door.
      • 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.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispenser in staff washroom needs refilling.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • High temperature dishwasher was not turned on earlier so equipment was still warming up. Multiple measurements at the plate level were taken and the temperatures reached 66-67°C at the time but operator stated the machine does take some time to warm up to required temperature. As a pre-caution operator was instructed to wash and rinse in the dishwasher but have one of the near by compartment sinks as a sanitizing step sink, operator agreed and had chlorine available for this. This is a temporary solution/measure for operation. Corrective Action: • Ensure that the dishwasher is turn on during operations as it takes time to heat up. Ensure this unit is meeting the requirements for sanitizing temperatures (e.g. 71°C or hotter at the plate level). If required have this unit repaired or replaced to working order. • Temporary solution/measure: Wash and rinse in the dishwasher and than sanitize in one of the compartment sink using an approved sanitizer at the appropriate concentrations (e.g. bleach at 100ppm). A follow up inspection will be conducted to ensure compliance and to ensure the dishwasher is working.
      • 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): • Seals on the Kelvinator freezer & refrigerator were observed with seals that were both unclean and were broken • Aluminum foil was being used as a liner for the dry storage. Operator was instructed to use another material that is easy to clean, durable, smooth, impervious to water and other liquids, and non toxic • Lights were observed without shatterproof covers. This poses a possible physical and chemical contamination risk to food and equipment if these lights were to shatter. Corrective Actions: • Repair this unit so seals are in working condition and clean • Remove aluminum foil on the shelving and replace with another material that is easy to clean, durable, smooth, impervious to water and other liquids, and non toxic. • Ensure that all lighting in the food prep, food storage, and food handling areas are in shatterproof covers/sleeves or shatterproof lights (such as some LEDs).
      • 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.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.

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