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Mountain View Cafe

833 Shuswap Ave Chase BC V0E 1M0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Mountain View Cafe has been inspected 13 times by Interior Health Authority since May 22, 2013. The most recent inspection, on October 17, 2025, found no infractions.

5 of 13 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 5 times across 4 separate inspections, most recently on January 24, 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 2 times across 2 separate inspections, most recently on October 27, 2016. For example: Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 September 24, 2015. For example: 15 - Are there handwashing stations available and properly supplied?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on December 1, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 December 1, 2017. For example: 7 - 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.

13 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): • Overall cleaning of facility surfaces to be improved
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Repeat items. • Discussed with operator the need to improve on these elements
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Thorough cleaning needed throughout, particularly in non traffic areas. • Dispose of items no needed for day to day operations, remove recycling materials more regularly to reduce clutter
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): • Walk-in cooler shelving to be replaced or resurfaced with smooth, cleanable, non-absorbent material.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Temperature monitoring results for hot and cold held food to be recorded to document compliance with food safety plan targets. • Recording log sheets to be provided for operator use with inspection report.
  7. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): • Walk-in cooler shelves have deteriorated to the point where they need to be resurfaced or replaced. An option is to clean them as thoroughly as possible and line the surface with a smooth, non-absorbent and cleanable material. The plastic sheets currently in place on some shelves are to be replaced.
  8. Monitoring

    2 infractions

    • Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): • Wok and grill stations overdue for a thorough cleaning to remove accumulated food/grease from their surfaces. This cleaning should also extend to floor and walls in the vicinity. Heavily soiled plastic sheeting protecting the front of the wok station from grease to be removed • NSF dishwasher. Test Strips provided for operator to verify sanitizing rinse water temperature.
    • Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): • Replace missing faucet head from pot sink taps. Replacing the existing temporary hose fixture will allow for better access and ease of use of the sink.
  9. Monitoring

    0 infractions

  10. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): • Previously identified deficiencies in prep utensil washing process still in effect. • Instructions provided to utilize pot sink to follow three step method of wash-rinse-immersion sanitize. • Color indicator test strip provided for operator to measure dishwasher sanitizing rinse water temperature. To follow-up to ensure machine is compliant.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): • Kitchen design has been previously recognized as being deficient in not have a dedicated hand wash sink provided. Hand washing has been permitted at pot sink with liquid hand soap and paper towels provided.
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

  13. Monitoring

    1 infraction

    • 14.1 - Are tables and counters being maintained in a sanitary manner?
      • Observation(s): Ensure bleach solution is readily available to sanitize all food contact surfaces. New bleach solution made at time of inspection.

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