Skip to content
Loading map…

Leisure Inn Restaurant

205 Bridge St Princeton BC V0X 1W0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Leisure Inn Restaurant has been inspected 9 times by Interior Health Authority since April 3, 2014. The most recent inspection, on April 30, 2025, recorded 5 infractions.

2 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 separate inspections, most recently on April 30, 2025. For example: 7 Are foods protected from contamination?

  • 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 3 times across 3 separate inspections, most recently on June 21, 2023. 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 2 times across 2 separate inspections, most recently on November 15, 2019. 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 September 19, 2016. For example: 15 - 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 10 times across 5 separate inspections, most recently on April 30, 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.

9 inspections

  1. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): At the time of inspection, various food items were seen uncovered in the coolers. Ensure all foods are adequately protected and covered from contamination.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): At the time of inspection, the following infractions were observed: [1] Some cold holding units missing thermometers. [2] Chlorine test strips not available on site.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): At the time of inspection, the following infractions were observed: [1] Bowls submerged inside food products. Ensure that proper scoops are used and stored in a sanitary manner that prevents cross contamination. [2] Plastic cutting boards has deep grooves. Ensure cutting boards have a smooth surface to prevent pathogen harbourage in deep grooves.
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan not on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan not on site.
  2. Monitoring

    5 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - walk-in cooler evaporator unit needs a deep clean - bulk bins in back area need cleaning - lower shelf by dish pit needs replacing to a cleanable non-absorbent material
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): - chest freezer by door to back area needs replacing for damaged lid - follow-up date Nov 30/23
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - food safety plan lost in flood; please update plan and have readily available for review
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - sanitation plan lost in flood; please update plan and have readily available for review
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): - FoodSafe (or equiv.) certification needed
  3. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - walk-in cooler measured at 6C - must keep foods at 4C or colder
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - please start using food-grade containers for all direct food contact storage
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - please repair floor tile in kitchen
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please make sure your food safety plan is readily available for review
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please make sure your sanitation plan is readily available for review
  4. Monitoring

    1 infraction

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): - please make sure that raw foods are separated from ready-to-eat foods
  5. Monitoring

    5 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - please keep raw foods in one freezer and ready-to-eat foods in the other freezer - please keep knives in a washable holder
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - ensure all food storage containers are food grade
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): - need dispensed paper towel at all hand wash sinks
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
  6. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Observed fresh garlic in oil stored at room temperature. Staff discarded product and the risk of this practice was discussed.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 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): - Meat slicer has debris on blade.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • 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.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
  7. Monitoring

    1 infraction

    • 15.5 - Is all food on the premises fit for human consumption?
      • Observation(s): Any open bags of food in storage area were thrown away.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website