Skip to content
Loading map…

Mica Heli Guides

Kinbasket Lake Revelstoke BC V0E 2S0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Mica Heli Guides has been inspected 4 times by Interior Health Authority since February 16, 2016. The most recent inspection, on December 5, 2025, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination 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 2 times across 2 separate inspections, most recently on December 12, 2022. 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 December 5, 2025. 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 once on February 16, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 December 5, 2025. For example: 1 Does the facility have proper monitoring supplies?

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.

4 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No Quats test strips were available. Test strips must be available to verify sanitizer concentration.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Deli containers were used as scoops for dry goods. Utensils used to scoop dry products must be equipped with handles to prevent microbial contamination of food. Replace deli containers with scoops that have handles.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Coffee area cooler and line cooler near the spices were holding food at 7°-9°C. Hazardous foods must be stored at 4°C or below in order to prevent the growth of pathogens. Adjust these coolers so that they hold food at 4°C or below.
  4. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Missing thermometer in beverage cooler located at the coffee station. A new thermometer is placed into the cooler at the time of inspection. CDI - Corrected During Inspection 2. Beverage cooler temperature was measured at between 6C and 8C. Temperature dial was adjusted at the time of inspection. Temperature was re-checked and thermometer is showing 40F/4C. CDI - Corrected During Inspection. Suggest keeping this cooler at a colder setting since it gets opened and closed so often.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Bucket of sanitizer for wiping cloth provided <200ppm of Quats (Quaternary Ammonium). Sanitizer was replaced at the time of inspection. CDI - Corrected During Inspection. Note: - Please ensure that proper chemical test strip is used for testing Quats concentration. Existing test strip is for testing pool chemistry and is not suitable for testing sanitizer for food contact surfaces. - Glasswasher at the media lounge required a few runs (at least 4 runs) to reach the appropriate final rinse temperature of 71C. Suggested purchasing a dishwasher safe thermometer with maximum hold setting to verify that the final rinse temperature is adequate.

Nearby inspected facilities

Own this business? Add a badge to your website