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Panorama Great Hall Day Lodge

3040 Summit Dr Panorama BC V0A 1T0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Panorama Great Hall Day Lodge has been inspected 15 times by Interior Health Authority since December 14, 2012. The most recent inspection, on August 20, 2026, found no infractions.

4 of 15 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

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 8 times across 7 separate inspections, most recently on January 13, 2025. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 6 times across 6 separate inspections, most recently on January 29, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 29, 2026. 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 February 7, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 3 separate inspections, most recently on December 5, 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.

15 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Handwashing sink in bar area was soiled. Ensure handwashing sink is cleaned and sanitized on a regular basis.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispenser in bar area was empty during time of inspection. To help facilitate proper handwashing provide paper towel from dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  3. Monitoring

    1 infraction

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Checked temperature of freezer and found it to be -5°C. Facility explained that the interior freezer thermometer is not working properly and they have a new one on order. Food in the freezer was still in a frozen state.
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
  4. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Prep table cutting board is damaged and requires repair/replacement to be smooth, durable, impervious and easy to clean. Ensure staff are cleaning and sanitizing under cutting board on a daily basis. 2. Some of the ceiling tiles are soiled and require cleaning. Manager informed me that there is plans to replace the ceiling tiles in the kitchen.
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A food safety plan should be available onsite.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
  5. Monitoring

    5 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Recommend storing ice used for consumption in a food grade container to separate from pop lines.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Provide paper towel from a dispenser at handwashing sink in bar area to help facilitate proper handwashing.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A food safety plan should be available onsite.
      • 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): A sanitation plan should be available onsite.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  6. Monitoring

    0 infractions

  7. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. Pizza on bottom shelf of display case was measured at 45-50 C°. Product was not thrown-away at the time of inspection as it had been prepared around 11am and was being discarded at 3pm (4 hours). If continuing to store pizza at this temperature, this method of time/temperature control must be put into the facilities food safety plan. This plan must explain when the pizzas are to be prepared (11am) and when they are to be discarded (3pm), to reduce the time in the temperature danger zone and risk of pathogen growth. 2. Sandwich and yogurt fridge was measured at 7 C°. This was verified with the fridge thermometer which also displayed a temperature of 7 C°. Temperature to be reduced on this unit to maintain temperature at 4 C° or less. Ensure that compressor and condensers are regularly checked and cleaned. *Chilli was measured internally at 64 C°, which is acceptable, but since it is a thicker product, staff may want to increase the temperature setting on this unit versus the soup. *
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): 1. The current pizza display case is uncovered and pizzas may be prone to contamination from customer sneezing/handling. As per the National Food Code, all foods shall be protected from public handling and contamination by the use of packaging, display cases or sneeze guards (food guards).
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): A probe thermometer was not available to staff for monitoring temperatures. An infrared thermometer was present, but this type of thermometer is only accurate for surface temperatures and does not take internal temperatures of foods.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Multi-feed bait trap containing rodenticide observed under the pizza/soup area handwashing station. Pesticides are not permitted in food storage or food preparation areas while in operation to reduce the risk of food contamination from the poison. For multi-feed bait traps, rodents will enter and leave the device with the poison on their paws. The rodents can then track the poison around the restaurant and potentially contaminate food products. Please contact the pest control company to remove this device and replace it with a live trap or another alternative if necessary. 2. Fans in the main freezer have a build-up of dust and require cleaning to reduce the risk of dust contamination of food products.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Pizza/soup station did not have a paper towel dispenser available. Paper towel dispenser to be installed at this location.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Staff could not find a food safety plan at the time of inspection. These plans must be available at all times for staff reference.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Staff could not find a sanitation plan at the time of inspection. These plans must be available at all times for staff reference.
  8. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please obtain heat-safe thermometers to place in the kitchen hot holding unit/warmer in the back. These warmers must maintain a minimum temperature of 60 °C. *Quaternary ammonium test strips (quats) could not be located at the time of inspection. Please ensure that these test strips are available for employee use*
      • 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.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Observed meats thawing at room temperature during the inspection. Ensure that all frozen products are thawed in the refrigerator, in the microwave, as part of the cooking process or in a cold water bath. These methods slow the growth of bacteria on the exterior of the product which heats up much quicker than the interior.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing station in the pizza display area requires a dedicated paper towel dispenser. Currently the paper towel dispenser is through a doorway and into the dishwashing pit which is not as easily accessible.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  9. Monitoring

    3 infractions

    • F1.1 - Are proper cooking and reheating procedures followed?
      • Observation(s): No probe thermometer was available at the time of inspection. Immediately purchase a probe thermometer for hot holding, cooking and reheating temperature monitoring
      • F1.1C - Accurate thermometer must be available to monitor process.
    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): Observed large roasts of meat being cooled in the refrigerator. The roasts were stacked on top of of another which did not allow the refrigerator air to circulate around the cuts and cool them down. Please ensure that trays of food products are separated to facilitate the cooling process.
      • F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispenser was empty at the time of inspection. The roll was replaced. Corrected during inspection.
  10. 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): Quats sanitizer bucket at stir fry station had 50ppm sanitizer. Quats sanitizers must be 200ppm Other sanitizers 200ppm Chemical dishwasher acceptable.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispenser by hand sink does not work properly all the time, would not dispense paper towel at time of inspection. Ensure this unit is repaired or replaced.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
  11. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Packages of frozen raw ground beef were found thawing in stagnant water in the kitchen sink for <2 hours. Potentially hazardous foods must be thawed in a manner that will prevent the rapid growth of bacteria. (Ex. In the refrigerator at ≤4°C, completely submerged in cold running water, microwaving, or as part of the cooking process.).
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): QUAT sanitizing solution in a wiping cloth bucket was measured at 50ppm. The minimum concentration for QUAT is ~200ppm (Recommended 200-250ppm) for adequate sanitizing. Ensure that the QUAT solution is changed every 2 hours and maintained at 200-250ppm at all times.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Side counter can opener needs to be cleaned and sanitized on a daily basis.
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
  12. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): The pizza station cook line cooler was showing temperatures of 8-10 degrees C. Potentially hazardous foods were removed to the nearby standup cooler and maintenance called to determine the problem with the cooler.
  13. Monitoring

    0 infractions

  14. Monitoring

    1 infraction

    • 13.5 - Are foods stored or displayed at proper temperatures?
      • Observation(s): Gravy was observed at 45C in the hot holding unit in the Grill Service Area. This temperature is in the danger zone for proliferation of pathogens and if this food were consumed could lead to illness. This food must be maintained at 60C or higher to minimize the risk of illness. The gravy was removed to the stove and brought to greater than 74C. Rice noodles were observed to be at room temperature. There is the risk of Bacillus cereus production in cooked starch's held at this temperature which could lead to serious illness. The rice noodles were determined to have been held at room temperature for greater than 2 hours and were therefore discarded. Please ensure that large batches of cooked rice noodles are cooled as per your Food Safety Plan (i.e. brought to 4C as quickly as possible) and that it is either stored in a cooler on the cook line for convenience or that smaller portions be removed from the cooler, labeled with the time of removal, and discarded after 2 hours. It was observed that potatoes were being held in the Pizza area line cooler with the lid to the cooler being propped open. This was brought to the attention of the F&B Manager. This practice presents an opportunity for pathogen proliferation. Ensure that potentially hazardous foods are stored/displayed at 4C or lower to minimize the risk of illness.
      • 3 or more Observations, High Severity of Consequences : Potentially hazardous foods must be stored or displayed at a temperature of 4°C or colder.
      • 3 or more Observations, High Severity of Consequences : Potentially hazardous foods must be stored or displayed at a temperature of 60°C or hotter.
  15. Monitoring

    0 infractions

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