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Oliver Garden Restaurant

6213 Main St Oliver BC V0H 1T0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Oliver Garden Restaurant has been inspected 6 times by Interior Health Authority since July 9, 2018. The most recent inspection, on February 23, 2026, recorded 3 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control 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.

  • 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 6 times across 5 separate inspections, most recently on February 23, 2026. 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 5 times across 4 separate inspections, most recently on April 5, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 4 times across 4 separate inspections, most recently on February 23, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on April 24, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on February 5, 2021. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

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.

6 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips are available. Ensure there is a probe thermometer available to monitor cooling processes.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Mechanical dishwasher was not dispensing at least 50 ppm of chlorine after more than 5-6 runs. Operator tried holding both the sanitizer and detergent "priming" buttons down during cycles but there was still less than 50 ppm of chlorine being dispensed. It was unclear whether liquid could be seen moving through the sanitizer line. Operator tried "hitting" the sanitizer lines to clear up potential blockages. Operator was shown how to make a 100-200 ppm chlorine solution in a bus bin to manually sanitize dishware as a temporary measure. As area EHO was leaving the operator asked to have the dishwasher checked one more time. Suddenly the chlorine concentration measured closer to 100-200 ppm. The dishwasher was run again and the concentration was back to 0 ppm. The operator held down the priming buttons for another run and the chlorine concentration went back up to at least 50 ppm. There appeared to be some movement in the sanitizer lines when the priming button was held down. Operator noted that he dislodged debris/blockages from the sanitizer line. The chlorine concentration dispensed from the dishwasher is inconsistent and must be repaired within a reasonable timeframe such that it can be used as intended without holding down the priming button. Chlorine test strips are available ensure to use them regularly.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ceiling in walk-in cooler area is dirty/moldy and peeling off. Please clean the ceiling and in the long term plan to replace the ceiling such that it is, smooth, non-absorbent, easily cleanable, and light colored. Floor is in disrepair in some areas near cookline. Ensure floors are made to be smooth, durable, and easily cleanable (e.g. do not absorb water). Clean shelving in walk-in cooler. Clean the floors along the cookline and under the dishwasher area. Do not store food (e.g. bags of rice) directly on the floor. Do not store food in direct contact with plastic containers unless you have proof that the containers are food grade containers, if unsure keep food within original packaging stored within the hard plastic containers.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  2. Monitoring

    4 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): Probe thermometer must be available on site to monitor the internal temperature of cooked foods.
      • F1.1B Internal cooked food temperatures must be verified by the operator.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Backdoor left open. Ensure door remains closed to prevent potential pest entry. Ants noted on floor where flour bags were located. Operator placed an ant trap down during the inspection.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizing cycle for mechanical dishwasher was not dispensing at least 50 ppm of chlorine during the inspection. Operator called a dishwasher tech during the inspection and noted that they would arrive tomorrow to repair the dishwasher. Follow-up to occur tomorrow afternoon. In the meantime take-out orders will still be allowed on the condition that cooking utensils still receive a wash, rinse, and sanitizing step (using a container for the sanitizing step -100 ppm chlorine). Bleach/chlorine solution in sanitizer bucket measured above 200 ppm. Diluted solution at 200 ppm made during inspection. At concentrations above 200 ppm a chemical residue can be left behind that requires a potable water rinse step.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • 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): Sauce containers and dry goods containers stored directly on floor. Keep food containers stored off of the floor. Bowl being used as a scoop in dry goods container. Use a scoop with a handle. Some foods were left uncovered in the walk-in cooler. Operator covered these foods with plastic wrap during the inspection.
      • 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.
  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): walk in cooler was reading warm, ensure the door to the walk in cooler remains closed
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): general cleaning is good but there is some deep cleaning that is needed around equipment one stand up cooler is not working and is currently used only to store personal items. this is a very large unit and takes up a lot of space. if possible it will be best to see if there are alternatives to get this unit out of the kitchen
  4. Monitoring

    8 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): please ensure there is a cooling log tracking how quickly items cool and when they are placed in the walk in cooler
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): all foods that are made ahead of time need to be dated and labelled to ensure there is proper rotation and food is still fresh
    • F1.7 Are foods protected from contamination?
      • Observation(s): foods are left uncovered in the cooler and freezers food containers are stacked on top of each other without proper lids scoops for food are stored within the food bucket and handles have fallen into food food needs to be in appropriate food grade containers once bags of food are opened they need to be placed in pest proof containers that have proper closing lids
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): no test strips for dishwasher are available thermometers are needed for all coolers and freezers and logs need to be kept
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): facility needs a complete deep clean and food waste/debris need to cleaned out daily
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): no sanitizer bucket or spray is clearly labelled, cloths are kept sitting on counter
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): food needs to be frozen on appropriate food grade trays and kept covered
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): deep freezers have thick layer of ice forming on them and insulation is showing in all freezers. equipment must be well maintained and have smooth nonporous finish to easily clean deep cleaning is very needed under and around all equipment and above equipment such as lighting lot of accumulation of other equipment that is not needed for the restaurant needs to be removed from the premises. only keep items that are needed for day to day use
  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Make sure hot holding unit is up to temperature before transferring food/loading.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator advises she has test strips to monitor dishwasher sanitizer concentration but she could not locate them at the time of inspection.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  6. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Soap and sanitizer containers for dishwasher empty, chemical tubes placed in wrong chemical agent buckets. Dishwasher itself does not appear to cleaned or maintained. Operator does not have chemical monitoring strips and is not knowledgeable about the dishwasher operation.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Freezers are not maintained and have a very heavy build up of frost which compromises operating temperatures. One chest freezer is without an inside lid and the insulation material is hanging down on top of open containers of frozen food. This freezer must be immediately removed and the frozen food relocated.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Sanitary maintenance of premises and equipment is very poor.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispenser is required in the staff bathroom

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