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Main Beach Boat Rentals & Concession

103 1st Ave, Cultus Lake · Restaurant

Official record from Fraser Health →

Inspection summary

Main Beach Boat Rentals & Concession has been inspected 10 times by Fraser Health Authority since August 24, 2017. The most recent inspection, on September 19, 2026, recorded 1 infraction.

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

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 2 separate inspections, most recently on July 29, 2021. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • 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 once on August 14, 2018. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on September 19, 2026. For example: 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]

About this data

These results come from Fraser 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. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: No staff have Food Safe training.
      • Corrective Action(s): At least one person must have FoodSafe training.
      • To be corrected before next season.
      • Violation Score: 1
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Burger patties in hot holding unit surface temperature 27°C, staff said that they take the patties and source straight from the fridge into the hot holding unit.
      • Corrective Action(s): -Food must be heated to 74°C internal temperature before placed in the hot holding unit.
      • -The hot holding unit is not capable of reheating food quickly enough and to a temperature that is foodsafe
      • -Instructed operator to quickly reheat food, operator did so on the grill.
      • Violation Score: 25
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Mini cooler on the counter next to coffee machine was not closed properly overnight - ambient temperature rached 20°C
      • Corrective Action(s): -All milk, cream voluntarily discarded by operator.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. No sanitizer was present during inspection.
      • →Operator was using vinegar water to sanitize surfaces. Vinegar water is not effective in killing germs.
      • 2. Manager stated that they air dry dishes after rinse and do not sanitize.
      • Corrective Action(s): 1. Instructed operator to make a bleach sanitizer at 100 - 200ppm.
      • 2. Dishes, equipment, and utensils must be sanitized after rinse than air dried.
      • →Manager will inform staff and ensure that sanitation is done.
      • Violation Score: 25
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Two compartment sink in the back must be used to wash dishes. One compartment sink is only a hand sink and must only be used for hand washing
      • Corrective Action(s):
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two bags of fries being stored in a freezer drawer that is not turned on,fries are completely thawed
      • Corrective Action(s): Fries were discarded, ensure temperatures are monitored daily and logged on temperature and that all staff know which drawers can be used for storing food
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Staff were using vinegar in water to sanitize surfaces.
      • 2) staff are washing dishes/utensils in the handsink
      • Corrective Action(s): 1)Approved sanitizer must be used to sanitize surfaces and utensils. Bleach solution made up and was at 100ppm when verified with test strip
      • 2) dishes and utensils were approved to be washed in the back two compartment sink. Please ensure the back sink is used for dishwashing properly. Sink 1 for washing, sink 2 for sanitizing and then air dry on drying rack
      • Violation Score: 5
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Ensure all fridges and freezers have accurate thermometers and that the temperatures are checked and logged daily by staff
      • Corrective Action(s):
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff member on site with Foodsafe certificate
      • Corrective Action(s): One staff member at all times must have Foodsafe certificate. Staff members to take foodsafe by Sept 15/17. Ensure staff are scheduled according to who has foodsafe
      • Violation Score: 1

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