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Mt. Cartier Court Cottage D

1200 Newlands Rd Revelstoke BC V0E 2S0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Mt. Cartier Court Cottage D has been inspected 12 times by Interior Health Authority since April 8, 2013. The most recent inspection, on August 13, 2026, recorded 1 infraction.

8 of 12 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, Food source, labelling and allergens and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 3 separate inspections, most recently on August 13, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on April 25, 2016. For example: 10 - Are foods from approved sources?

  • 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 November 6, 2018. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 November 6, 2018. For example: 6 Are the FOODSAFE training requirements being met?

  • 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 21, 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.

12 inspections

  1. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): There are multiple occasions on the temperature logs where critical limits are not met for subsequent readings (fridge temperatures are noted to be above 4°C on multiple occasions). Corrective action must be noted and fridge temperatures must be maintained at ≤4°C. Note: all refrigeration equipment measured ≤4°C during the inspection
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): It appears that most of the food contact surfaces at the cottage kitchens are sanitized by kitchen staff after each meal using Quats sanitizer. However according to cottage staff, Cavicide is also used. Discussed that Cavicide should not be used on food contact surfaces. Food contact surfaces must be sanitized using an approved sanitizer e.g. chlorine at 200ppm or Quats at 200ppm. Also discussed with operator that there should be a food contact surface sanitizer available at each cottage for sanitizing food contact surfaces throughout the day. Note: High temperature dishwasher reached an adequate final rinse temperature of 72C, measured at the dish.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): There must be at least one staff (including care aide who handles and serves food to residents) with valid (i.e. up-to-date) FOODSAFE at all times at each cottage. At the time of inspection, I cannot confirm whether at least one staff on-site has up-to-date FOODSAFE.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  8. Monitoring

    0 infractions

  9. Monitoring

    3 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): It was noted that corrective action for critical limits not met during reheating process is not being documented (eg. temperature of reheating entree documented at 160°F, but no corrective action documented to indicate how it was brought up to temp). This leaves uncertainty as to whether the deviation was attended to.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): It was noted that corrective action for critical limits not met during is not being documented (eg. temperature of fridge at 5-6°C indicated on select times, but no additional action to check again or take corrective action was indicated). This leaves uncertainty as to whether the deviation was attended to.
    • 10 - Are foods from approved sources?
      • Observation(s): Three canned products from unapproved food sources were noted in the fridge. All products appear to be home canned jam/jelly products. All personal foods of residents must be properly labelled with their name and the date at minimum. Follow internal policy for consumption of these products.
      • 10.1 - All foods on the premises must be from an approved source.
  10. Monitoring

    3 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): In reviewing temperature records, it was noted that some reheated food items are marked as reaching less than the required temperature of 74°C (165°F) without any corrective action taken (eg. 150°F). Upon discussing this observation with care aid on site, it appears that there is the misconception that reheated foods must be heated to a minimum temperature of 60°C (140°F), specifically described as "out of the red zone" of the provided probe thermometer. Please ensure staff involved with serving foods are clear about the difference between reheating vs hotholding. Kitchen manager has clarified that only hot oatmeal is a hotheld product while all other products are either served chilled or reheated using the Dinex carts. Staff must ensure that the temperature of reheated foods reach 74°C/165°F. Please provide notice to all staff to clarify this process.
    • 10 - Are foods from approved sources?
      • Observation(s): Two canned products from unapproved food sources were noted in the fridge. One product appeared to be a home canned product labelled as "pear jam with ginger". The other is a "toe jelly" (a jam) from an unknown source. It was discussed with the care aid on site that all home and resident prepared foods must be properly labelled with the resident it is for and the date at minimum. This was corrected at the time of inspection. Please ensure the home and resident prepared foods policy in your food safety manual is being followed.
      • 10.1 - All foods on the premises must be from an approved source.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan was not available on site. Please ensure a current copy is available on site for easy access to staff at all times.
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

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