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Miradoro at Tinhorn Creek

32830 Tinhorn Creek Rd Oliver BC V0H 1T0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Miradoro at Tinhorn Creek has been inspected 16 times by Interior Health Authority since August 29, 2013. The most recent inspection, on March 18, 2026, found no infractions.

7 of 16 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 6 times across 6 separate inspections, most recently on November 5, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 August 28, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 October 14, 2020. 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 March 2, 2017. For example: 5 - 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 6 times across 4 separate inspections, most recently on August 28, 2023. 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.

16 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): sanitizer bottle was not showing proper concentration of sanitizer ensure bottles are changed out frequently or test strips are used to check before starting the day
  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): Sanitizer bottles were not registering any sanitizer concentration in them. Staff went to refill and noticed no sanitizer was being pulled up by the dispenser. Bottles must be made manually by measuring from the bottle of quat sanitizer and manually diluting until the dispenser can be fixed. Use test strips to ensure proper concentrations. Please let me know when this is fixed and I will resolve this infraction.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  5. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Test strips were all expires. Operator must purchase new test strips to verify the concentrations of the sanitizer (200 ppm Quats). These strips can be ordered from places such as Zep or even Amazon
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Sanitizers were found to be ≥400 ppm Quats. • Quats must be at 200 ppm, any higher the surfaces must be rinsed after as Quats does leave a bofilm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Unlabeled sanitizer bottles found in front of house and the kitchen. This was corrected during inspection as staff labeled the bottles. • Cooking utensils stored in chemical sanitizer in kitchen. Utensils must not be stored in chemical sanitizer as it can transfer sanitizing chemical from the utensil to the foods being prepared. (Chemical contamination) • Utensils can be stored in a hot holding unit (bucket of water 60 degrees or warmer) on the stove, or extra utensils must be made available to use and wash. • Ice scoop in the bar had ice scoop in the bucket of ice with handle touching ice. Corrected during inspection as the staff moved scoop to another location to be stored there.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Could not be produced at time of inspection. Operator must email copy when found to resolve infraction. When this is found, print and leave on premises for staff to observe and to be viewed during subsequent inspections.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Could not be produced at time of inspection. Operator must email copy when found to resolve infraction. When this is found, print and leave on premises for staff to observe and to be viewed during subsequent inspections.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  6. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - Operator must email the Food Safety Plan for review / file
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - Operator must email the Sanitation Plan for review / file
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cold storage unit temperatures are satisfactory except for insert food items. Discard any potentially hazard items stored above 4 degrees C after 2 hours.
      • F1.2D Potentially hazardous foods must be transported at a temperature of 4 °C (40 °F) or colder.
  9. Monitoring

    0 infractions

  10. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Dairy products and garlic in oil in line-inserts measured at 17-21C at the time of inspection. Operator stated they had been left in excess of 2 hours - CDI Operator voluntarily discarded product. Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Portion out amounts needed for anticipated rushes. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours. 2. Walk-in cooler and standing refrigeration unit (by fryer) need internal thermometers. Provide accurate internal thermometers for all refrigeration units in the premises to verify that they are able to maintain temperatures at or below 4C. All other refrigeration units had internal thermometers and measured at or below 4C at the time of inspection.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. There was an accumulation of food debris in the hard-to-reach areas of the meat slicer at the time of inspection. Ensure that food contact surfaces are cleaned and sanitized at least every 2 hours (or as needed) to prevent the contamination of foods. 2. Front bar - Wiping cloths were not being changed as per required frequency (every shift -> 3-5 hour period) To prevent the contamination of foods and surfaces, wiping cloths must either: - Be stored in a sanitizer solution at an acceptable concentration in between use; or - Be changed out every 2 hours, and surfaces need to be fully cleaned and sanitized. Dishwasher final rinse temperature reached at least 72C at the plate at the time of inspection. Sanitizers measured at least 200 ppm QUATs at the time of inspection.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1. Chemical bottles were unlabelled at the time of inspection. Ensure that chemical solutions are labelled to prevent misuse, especially when they are stored in clear bottles. 2. Lights were uncovered by the dishpit area at the time of inspection. Ensure that light bulbs have appropriate covers and/or shields to prevent contamination of foods.
      • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
      • F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
  11. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Utensils were being stored in a sanitizer solution in-between use - CDI Discontinue the above practice as it contaminates foods with sanitizer. Either: - Store utensils in ice-water (below 4C) or hot water (above 60C) in-between use; or - Change out the utensils and water every 2 hours (or as needed). High temperature dishwasher reached at least 72C at the time of inspection. Sanitizer measured at least 200 ppm QUATs at the time of inspection.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1. Flytrap was being hung over a main processing area - CDI Remove the fly trap. Do not hang it in areas where food is being handled, processed, or served to prevent contamination from occurring.
      • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
  12. Monitoring

    2 infractions

    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): 1. Front bar handsink was missing paper towels at the time of inspection - CDI. Ensure that handwashing stations are adequately stocked with single-use towels, soap and hot and cold running water with adequate pressure to facilitate proper handwashing.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 1. Dishwasher final rinse temperature was not being recorded - CDI The final sanitizing rinse temperature for the dishwasher must be checked and recorded at least twice daily. The dishwasher must be able to achieve a final rinse temperature of 82C (at the gauge) or 71C (at the plate). Use a dishwasher safe thermometer to record the temperature. Take corrective actions as necessary.
  13. Monitoring

    0 infractions

  14. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - Dishwasher was not achieving the internal temperature of 71 °C. Staff said they will ensure it is serviced. All dishes need to be sanitized, if your dishwasher can not achieve the sanitizing temperature, than you can manually sanitize with bleach (100 ppm chlorine) or Quat (200-400 ppm)
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan present but not up to date. It will be updated in slow season.
  15. Monitoring

    0 infractions

  16. Monitoring

    0 infractions

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