Skip to content
Loading map…

Magic Cattle Guard Taps and Takeout

12-1240 Alpine Rd Sun Peaks BC V0E 5N0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Magic Cattle Guard Taps and Takeout has been inspected 6 times by Interior Health Authority since December 24, 2019. The most recent inspection, on April 21, 2026, recorded 3 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 2 separate inspections, most recently on April 21, 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 3 times across 3 separate inspections, most recently on April 21, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 April 1, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 January 14, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 April 21, 2026. 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.

6 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): IKON reach in cooler food temps ranged from 6.5c -8c. Perishables discarded Adjust and monitor temperatures of food if using this cooler
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Discussed re finishing floor throughout the kitchen and bar area • Repair metal flashing on bottom of receiving door for purposes ( was this done?) • Discussed cleaning of debris, stagnant water from under dishwasher
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): A name of a cook was provided during inspection but we have been unable to locate a Foodsafe certificate for this person in the Foodsafe data base. The certificate will have to be supplied to the EHO Food handler at the premise did not have a valid food safe certificate
  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips required for glasswasher required
      • 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): • Glass washer sanitizer approx. 25 ppm chlorine. Service to provide 50 ppm. Operator is buying sanitizer in large bucket and portioning as needed. This practice may lead to decrease strength of original container over time and is not a recommended practice especially in quieter business times • Main dishwasher rinse temperature slightly low. Have this machine looked at as well.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Discussed re finishing floor throughout the kitchen and bar area • Repair metal flashing on bottom of receiving door for pest control purposes.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Glass washer chlorine sanitizer to be tested daily. Record levels on sani record sheet Label all bottles of sanitizers
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Discussed re finishing floor throughout the kitchen and bar area
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher not reaching required final rinse temp. of 82c at manifold Service as soon as possible. Do a final rinse step after wash in a 100 ppm bleach solution in the sink or use disposable dishware for the customers. Glass washer 50 ppm chlorine. ( provide the chlorine test strips at the bar glasswasher for staff to test)
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  5. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Refrigerated drawers under cooking equipment not keeping food (esp. near front of drawer) at 4c or less
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Discussed options for cooling food prepared in advance ie. Chili Operator to order a cooling wand, and temperatures of food product monitored with probe thermometer throughout cooling procedures.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Cold water faucet at hand sink by cooking area not working. Only hot water coming is coming out. Repair as soon as possible.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  6. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website