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Gold Trail R.V. Park

1640 Cariboo Hwy Clinton BC V0K 1K0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Gold Trail R.V. Park has been inspected 5 times by Interior Health Authority since August 28, 2014. The most recent inspection, on July 16, 2024, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Pests and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on July 16, 2024. 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 16, 2016. For example: 7 - Is the premises free from a pest infestation?

  • 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 August 12, 2015. For example: 3 - Are proper cooling 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 August 12, 2015. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 3 times across 3 separate inspections, most recently on July 16, 2024. For example: 4 Are written sanitation procedures (Sanitation 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.

5 inspections

  1. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Canopy and vents over front grilling area need cleaning.
    • 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.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): FOODSAFE certificates for both Micheal and Anna have expired.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  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): Front Cooler needs cleaning as shown in inspection, please send picture to EHO by August 6th 2018 Backwall near prep area needs cleaning as shown in inspection, please send picture to EHO by August 6th 2018
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please submit Sanitation Plan to EHO by September 1st 2018. Template has been provide via email and this has been requested to be completed previously.
  3. Monitoring

    3 infractions

    • 7 - Is the premises free from a pest infestation?
      • Observation(s): Mesh needs to be installed on windows and doors intended to be kept open. Electric fly zapper is a good way to control the fly population and it needs to be kept away from food and food contact surfaces (i.e. plates, bread table, etc.). This also applies for sticky fly strips.
      • 7.1 - The premises must be maintained free of pests.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Open bags with sugar, flower, baking mixes, etc. need to be kept in an enclosed containers. Medication, personal grooming items, and paperwork needs to be removed from a permitted food facility.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Inside of the refrigeration units needs to be cleaned, the table next to the cash register needs to be free of clutter to allow for proper work surface, the facility needs to be decluttered of personal items, counters need to be smooth, impervious and easy to clean, and the barbeque (and area) needs to be degreased. The facility needs to be kept in a safe and a sanitary manner.
  4. Monitoring

    5 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): At the time of the inspection dishes with barbeque beans were placed in the refrigeration unit following the food service the night before. This storage practice indicates that the operator is not following the proper cooling practice.
      • 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
      • 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • 7 - Is the premises free from a pest infestation?
      • Observation(s): Measures should be in place to limit the flies from entering and also to have fly zappers to control the fly population.
      • 7.1 - The premises must be maintained free of pests.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): At the time of the inspection no visible sanitizer solution was available for sanitizing food contact surfaces. Temperature strip was left with the operator to confirm that the home style dishwashing unit is achieving sanitizing temperature. Ice cream scoop was left soiled on the counter.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): At the time of the inspection it was observed that the inside of the refrigeration units needs a thorough cleaning and organizing. The facility was cluttered with items not intended for the use at the food facility. Those items need to be removed from the premises. Bags of flower, sugar, and similar were stored on the floor. The operator intends to build a shelving unit for the food storage by the end of the October.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Template will be forwarded.
  5. Monitoring

    4 infractions

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): - Ice cream scoop cannot be left in water on the counter. It needs to be washed and sanitized after every use or stored in the ice cream freezer itself. Future plans need to include replacing the residential dishwasher with a commercial dishwasher. This will also need to be done if/when ownership changes.
    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • 1 Observation, High Severity of Consequences : Raw foods must be stored below cooked or ready-to-eat foods.
    • 15.4 - Are potentially hazardous foods adequately processed?
      • Observation(s): Jars of canned salmon are available for sale in the restaurant. Absolutely NO canned salmon can be made available unless the cooking steps have been approved by an accredited processing authority. The operator removed these cans at the time of inspection.
      • 1 Observation, High Severity of Consequences : Food must be processed in a manner that makes it safe to eat.
    • 15.5 - Is all food on the premises fit for human consumption?
      • Observation(s): Tomatoes in fridge were rotten and moldy, these were discarded by operator.
      • 1 Observation, High Severity of Consequences : All food stored, displayed, or offered for sale, must not be contaminated and must be fit for human consumption.

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