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Moberly Park Manor

712 2 St W Revelstoke BC V0E 2S0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Moberly Park Manor has been inspected 10 times by Interior Health Authority since August 27, 2013. The most recent inspection, on November 26, 2025, found no infractions.

6 of 10 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: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 November 6, 2017. For example: 1 - Are proper cooking and reheating procedures followed?

  • 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 July 20, 2023. 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 April 28, 2015. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 28, 2015. For example: 12 - Is the contact information the same?

  • 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 once on April 28, 2015. For example: 18 - Are the sanitation procedures (Sanitation 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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): They were using hydrogen peroxide as a food sanitizer. The test strips were expired and they were not testing daily. Sanitizer spray was supposed to be 500ppm H2O2 but was only 250ppm. Oxivir was being used in one of the kitchenettes, but is not intended for the food industry. We discussed the different kinds of sanitizers that may be used in the food industry and that they each had different required concentrations, contact times, and test papers.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - ceiling in front of exhaust hood was patched but not painted - walk-in coolers walls, ceiling and shelving were not clean - walk-in cooler had exposed insulation, all surfaces to be smooth and washable
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F1.1 - Are proper cooking and reheating procedures followed?
      • Observation(s): Cooking (and reheating as applicable) are to be more objectively assessed and should be documented. All critical limits indicated in your food safety plan should be objectively assessed to be met. This is especially important given the nature of the facility's clientele. Ensure probes are calibrated on a routine basis to ensure accuracy.
  7. Monitoring

    0 infractions

  8. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Build-up noted in the ice machine located in the dining room. Please ensure this unit is is cleaned and sanitized at a frequency that is necessary to keep it clean and sanitary as it is a food contact surface. Your sanitation plan indicates every month.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 12 - Is the contact information the same?
      • Observation(s): Manager of the facility has changed. This information has been updated at the time of visit.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The sanitation plan is available but is incomplete. As discussed, please ensure all food contact equipment and wares/utensil are addressed. Items with the same processes may be grouped together. Items such as meat slicers must be addressed. Cleaning instructions should be incorporated for more difficult to clean items (eg. meat slicers). Working concentrations of all sanitizers must be indicated. Required wash and rinse temperature for the dishwasher must be indicated.
  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): 1. The white refrigerator in the dining area was measured at 6C. Some cut fruits and dessert pastries were in the unit at the time of inspection. Temperature setting was lowered at the time of inspection. Please monitor temperature of this unit as you would for other refrigeration units in the kitchen. 2. A small bowl of individually packed whipped butter was observed to be left at room temperature. This product is labelled as "keep refrigerated". Please ensure storage instructions are followed. Pull out as needed for use. Products were moved into the walk in cooler at the time of inspection.

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