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Halcyon House

83 8 Ave NW Nakusp BC V0G 1R0 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Halcyon House has been inspected 10 times by Interior Health Authority since March 7, 2013. The most recent inspection, on September 8, 2026, found no infractions.

8 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 6 inspections in a row found no infractions. 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 4 times on October 7, 2015. For example: 1 - Are proper cooking and reheating 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 23, 2017. For example: 3 - 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 on October 7, 2015. For example: 11 - Does the operator have a valid operating permit or approval to operate?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on August 23, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): F2.3G Viper dispenser was not dispensing the required amount (550-1000 ppm) of sanitizer directly out of the dispenser at the time of inspection. High temperature mechanical dishwasher reached 79 °C on the rinse gauge and met the 71 °C requirement at the plate - satisfactory. Temperature logs available for high temperature mechanical dishwasher - good. Accelerated hydrogen peroxide and chlorine chemical test strips available onsite.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): F3.4A Fluorescent lights require shatterproof light covers or "fluorescent bulb tube guards" on all lights above food processing, food storage, warewashing areas to prevent contamination with broken glass fragments in the event of bulb breakage. Fluorescent light in the dry storage area by the washroom is missing shatterproof covers on the lights which could result in contamination of foods from broken glass in the event of bulb breakage. F3.4L Daylight is visible around the double exterior door located by the kitchen dry storage area. Please install door sweeps/weather stripping to prevent entry of pests.
      • F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
      • F3.4L - The premises must be protected against entry of pests.
  8. Monitoring

    9 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): 1.3 Accurate NSF certified probe thermometer required to monitor cooking and reheating process.
      • 1.3 - Accurate thermometer must be available to monitor process.
    • 2 - Are proper hot holding procedures followed?
      • Observation(s): 2.2 Accurate NSF certified probe thermometer required to monitor hot holding. Monitor and record temperatures daily on logs. It is good practice to monitor temperatures every 2 hours. Note: There are some template temperature logs in the back of the document “Writing a Food Safety Plan”. Modify the Multiple Units to be used as Multiple Times and add corrective action column. Use one temperature log per temperature controlling unit. Ensure your hot holding unit is pre-warmed prior to putting reheated food (74 °C or hotter) in the equipment.
      • 2.2 - Accurate thermometers must be provided to monitor equipment.
    • 3 - Are proper cooling procedures followed?
      • Observation(s): 3.3 Accurate NSF certified probe thermometer required to monitor the cooling process. Check cooling methods every 2-3 months or when Food Safety Plan is first started. Note: There is a template cooling log in the back of the document “Writing a Food Safety Plan”.
      • 3.3 - Accurate thermometer must be available to monitor process.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 4.2 Accurate NSF certified thermometer required for all cold holding equipment including freezers. Temperature logs are being kept, but only once daily. It is good practice to monitor temperatures: at opening, after any rush periods (breakfast, lunch, dinner) and at closing. Note: There are some template temperature logs in the back of the document “Writing a Food Safety Plan”. Modify the Multiple Units to be used as Multiple Times and add corrective action column. Use one temperature log per temperature controlling unit.
      • 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): 8.7 Accelerated hydrogen peroxide in spray bottles was measured to be less than 500 ppm (test strip did not show much colour change so concentration is way less than 500 ppm). Note: surfaces must be rinsed if concentration is 1100 ppm or greater. Accelerated hydrogen peroxide concentration coming out of dispenser also measured less than 500 ppm (test strip did not show much colour change so concentration is way less than 500 ppm). 8.7 Obtain accelerated hydrogen peroxide test strips to verify sanitizer concentration. 8.7 Obtain chlorine chemical test strips to verify sanitizer concentration in the event your high temperature dishwasher stops working., Mechanical high temperature dishwasher measured to be 75.7 °C at the plate meeting the 71 °C minimum at the plate requirement. Display showed a final rinse temperature of 84 °C at the time of inspection. Provided 3-step dishwashing, food contact surfaces require cleaning and sanitizing, and deli meat slicer signage. Please post.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 11 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Permit to Operate (from Interior Health) must be posted with the current fiscal decal applied. Decal was applied to an old permit issued by the Ministry of Health.
      • 11.1 - Operator must have a valid permit to operate or approval to operate.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 14.12 Daylight is visible around the double exterior door located by the kitchen dry storage area. Please install door sweeps/weather stripping to prevent entry of pests.
      • 14.12 - The premises must be protected against entry of pests.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 17 Please ensure your food safety plan is onsite and available for staff to review. This is a working document and should be available and updated as required. Refer to the document Writing a Food Safety Plan pages 10-14 for food safety plan templates. Please add your menu items and submit for review and approval. Note: There are some template temperature logs in the back of the document “Writing a Food Safety Plan”. Modify the Multiple Units to be used as Multiple Times and add corrective action column. Use one temperature log per temperature controlling unit.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • 17.3 - Food safety management procedures must identify all critical control points.
      • 17.4 - Food safety management procedures must include critical limits for all critical control points.
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 18 Please ensure your sanitation plan is onsite and available for staff to review. This is a working document and should be available and updated as required. Please refer to the document Writing a Sanitation Plan and submit pages 3-4 for review and approval.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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