Skip to content
Loading map…

Lilac Terrace

102 2 Ave Sparwood BC V0B 2G0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Lilac Terrace has been inspected 13 times by Interior Health Authority since March 11, 2014. The most recent inspection, on June 12, 2026, recorded 1 infraction.

7 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

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.

  • 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 3 times across 3 separate inspections, most recently on June 12, 2026. 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 once on February 26, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 August 26, 2024. For example: 7 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 2 times on October 4, 2016. For example: Are written food handling procedures (Food Safety Plan) current and available on site?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on February 12, 2024. For example: 5 Are the FOODSAFE training requirements being met?

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.

13 inspections

  1. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Stand up Freezer 0 C must be -18 C or lower
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Waiting for new parts for Mechanical Dishwasher
  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Stand up cooler 7 C must be 4.4 C or less.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper Towel dispenser empty
  6. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Observation: Operator and staff did not have valid BC FOODSAFE or equivalent training at the time of the inspection. Corrective Action: Ensure that the operator and in the absence of the operator at least one employee in the establishment has valid FOODSAFE or equivalent training.
      • 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.
  7. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: Appropriate QUATs sanitizer test strips are not available on site. Corrective Action: Ensure appropriate QUATS sanitizer test strips are available on site to measure the concentration of sanitizer used. Observation: Chlorine/bleach sanitizer test strips are not available on site. Corrective Action: Ensure chlorine test strips are available on site to measure the concentration of sanitizer used. Observation: Thermometers were missing in some cooling units. Corrective Action: Ensure thermometers are available in cooling units containing potentially hazardous foods.
      • 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.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    3 infractions

    • Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Accurate thermometers not present in salad fridge and dining room fridge as required. Additionally, these units were not on the daily temperature record sheet as recommended.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A new kitchen manager is in place for the kitchen and could not locate the food safety plan. Resource information will be provided for the manager to create a new plan which reflects the menu.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A new kitchen manager is in place for the kitchen and could not locate the sanitation plan. Resource information will be provided for the manager to create a new plan which reflects the needs of the facility.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website