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La Baguette - Sutton Place Hotel

2950 Camozzi Rd Revelstoke BC V0E 2S0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

La Baguette - Sutton Place Hotel has been inspected 10 times by Interior Health Authority since January 22, 2013. The most recent inspection, on December 30, 2025, recorded 2 infractions.

None of the 10 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions 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 9 times across 8 separate inspections, most recently on December 30, 2025. 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 4 times across 4 separate inspections, most recently on August 2, 2023. 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 2 times across 2 separate inspections, most recently on December 30, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 separate inspections, most recently on February 1, 2018. For example: 7 - Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 February 1, 2018. 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

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The high temp dishwasher's final rinse was 178F on gauge and 69C at dish after several runs. Please increase this to >180F on gauge and >71C at dish.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - wooden shelving's finish is water damaged and deteriorating. Repair or replace with a more durable material (e.g., melamine) - ice machine has plastic film at door that is deteriorating and is to be removed (i.e., shipping cover) - sandwiche prep knives being stored under cutting board and being wiped on a dirty cloth between sandwiches. Please ensure an ample supply of clean WHITE rags, and properly launder as needed. Please obtain a better system to ensure clean and sanitary knives at all times. Several sets rotated through dishwasher, knife strip or bin for storage, and a sani-pail for dip and wipe between orders. - dish pit and kitchen entry is disorganized. There is a need for additional shelving and/or cabinetry.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Moist wiping cloth were stored/ left on counter. Moist wiping cloth can harbor bacteria and become a source of cross contamination. Corrective Action Store wiping cloth in sanitizer solution when not in use.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips were available for the Quats sanitizer being used. Sanitizer test strips must be available for all sanitizers used on site. Obtain Quats test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  4. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Food at the front of the sandwich cooler was measured at 10-14°C. All hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair/replace this cooler so that food in all parts of the cooler is stored at 4°C or below.
      • 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): No sanitizer test strips were available for the Quats sanitizer being used. Sanitizer test strips must be available for all sanitizers used on site. Obtain Quats test strips.
      • 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): Quats sanitizer was measured at >400ppm. Quats sanitizer must be used at 200ppm to ensure adequate removal of contamination, without leaving a chemical residue.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  5. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. Food in the front display cooler was measured between 10-13°C. Hazardous food must be stored at 4°C or below to prevent the growth of pathogens. Store food closer to the back, and ensure food doesn't sit in this cooler for more than 2 hours, or repair/replace the fridge so that it holds food at 4°C or below. 2. Deli prep cooler was measured at 6°C. Hazardous food must be stored at 4°C or below. Adjust this fridge so that it can hold food at 4°C or below at all times
      • 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): No quats test strips were on site. Chemical testing strips must be available for all chemicals used to ensure they are at the correct concentration to sanitize without contaminating food. Obtain quats test strips.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quats sanitizer was measured at >500 ppm. Quats sanitizer must be at 200 ppm to ensure adequate sanitation without contaminating food with chemical residue.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  6. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Bucket of sanitizer was not available for wiping cloths in continuous use. Sanitizer was made at the time of inspection. CDI - Corrected During Inspection. Please remind staff that buckets of sanitizing solution at appropriate concentration must be available for wiping cloths in continuous use. Test trips should be used to verify the concentration. 2. Low temperature dishwasher did not have adequate amount of sanitizer. CDI - Corrected During Inspection. Please ensure staff are checking the sanitizer concentration with test strips. Please also ensure that staff are familiar with the manual dishwashing method in case that manual dishwashing is required. Manual dishwashing includes 1) wash with warm soapy water, 2) rinse with warm water 3) sanitize with bleach at 200ppm or Quaternary Ammonium (Quats) at 200ppm by submerging the items in the sanitizing solution for at least 2 minues and 4) air dry.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Observed a plastic tube submerged in the water in the dipper well. Tube is connected to the faucet. Discussed that there should be an air gap between the bottom of the tube and the top of the water to prevent back siphoning. 2. Please ensure a proper ice scoop is used to scoop ice. Ice scoop should be stored in a clean container outside of the ice maker. Scoop and container must be washed and sanitized on a regular basis. 3. Ice maker door is detached at the time of inspection. Please repair this to ensure the ice is protected from contamination.
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Discussed that corrective actions should be documented when temperatures for coolers are measured to be >4C. Please ensure corrective actions are included in the food safety plan.
      • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
  7. Monitoring

    5 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Walk-in cooler does not have a thermometer is not on temperature monitoring chart. Please provide accurate thermometer for this unit and add to monitoring protocol.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. High temperature dishwasher is not reaching sanitizing temperatures (measuring at 56°C at the plate, 132°F at the in-unit gauge). Supervisor on site was provided instructions for manual sanitizing following dishwashing cycle. 1 pot sink was rinsed and cleaned out at the time of inspection. Ratio of water to savall for submerging wares was determined at the time of inspection. Please service the dishwasher to reach a minimum of 71°C at the plate, usually indicated by 180°F or higher as assessed by the in-unit thermometer. In the meantime, all wares must be manually sanitized following cleaning. Please provide quat test strips to allow for proper concentration assessment by staff. 2. Quat sanitizer spray/bucket solutions are too dilute (negligible to 50ppm). All solutions were re-made to 200ppm at the time of inspection. Please provide test strips so staff can have a means of assessing concentration. 3. Wiping cloths for food contact surfaces are not being immersed in sanitizer solution and/or changed with an adequate frequency. Please review sanitation requirements with staff. Ensure sanitizer solution/cloth is changed as needed.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Some staff outerwear (snow boots, jacket, bags) are being stored around food prep areas (near gelato freezer). Please keep outerwear and misc items out of the kitchen area. Staff items are better stored in designated areas with no food prep activities or open food.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Staff are unaware of food safety plan. Updated version is not available on-site. Please ensure staff have access to and are following procedures indicated in food safety plan.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Staff are unaware of sanitation plan. Updated version is not available on-site. Staff are unfamiliar with dishwasher and quat sanitizer requirements. Please ensure staff have access to and are following procedures indicated in sanitation plan.
  8. Monitoring

    2 infractions

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Quat sanitizer spray has frequently been too concentrated. The proper concentration was demonstrated to staff at the time of visit. Some test strips were left with staff. Please provide test strips to staff to help them determine the correct concentration (200ppm). Too strong of a solution will leave a chemical residual on food contact surfaces.
    • 15.1 - Are accurate thermometers available to monitor temperatures?
      • Observation(s): Small GFS thermometers do not appear to be accurate. Please test to verify and purchase more accurate thermometers if necessary. Ensure thermometers have "NSF" certification.
  9. Monitoring

    2 infractions

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Panini flippers are placed beneath panini press when not in use. This storage condition is unsanitary. Panini flippers were cleaned and sanitized at the time of inspection. Instructions were provided to provide alternate sanitary means of storage.
    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): All wiping cloths in continuous use, especially those for food contact surfaces (eg. steam milk wands) must be stored in sanitizer solution.
      • 1 Observation, Moderate Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
  10. Monitoring

    1 infraction

    • Are food contact surfaces properly cleaned and sanitized?
      • Observation(s): Quat sanitizer was much too strong. Please note that the Savall quat sanitizer, when used on food surfaces, must be at 200ppm. According to the instructions on the label, this is 8mL of savall to 4L of water. This equates to 1.5mL to each of the spray bottles being used. Highly concentrated formulas are toxic on food contact surfaces. Concentration was adjusted at the time of inspection. Please label spray bottle with correct ratio.

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