Skip to content
Loading map…

Panorama Summit Hut

2000 Panorama Dr Panorama BC V0A 1T0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Panorama Summit Hut has been inspected 11 times by Interior Health Authority since February 21, 2013. The most recent inspection, on February 25, 2026, found no infractions.

8 of 11 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, Handwashing and staff hygiene 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 3 times across 2 separate inspections, most recently on February 28, 2020. 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 once on February 28, 2020. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 February 21, 2013. For example: 6 - Are wiping cloths maintained and stored in a sanitary manner?

  • 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 January 23, 2024. 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.

11 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan requires expansion to include all potentially hazardous foods.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Foods are currently being thawed at room temperature overnight. All foods must be thawed at refrigerator temperatures, under cold running water or during cooking process as per the National Food Code.
      • 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 was blocked with dishes at the time of inspection. Handwashing sink must remain accessible at all times. It is recommended a 2-compartment sink be installed here or dirty dishes be stored within the dishwasher.
      • F2.7E Handwashing stations must remain accessible at all times.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    3 infractions

    • 13.5 - Are foods stored or displayed at proper temperatures?
      • Observation(s): Fried onions and oil stored in a metal tray on the grill at 36C.
      • 1 Observation, High Severity of Consequences : Potentially hazardous foods must be stored or displayed at a temperature of 4°C or colder.
      • 1 Observation, High Severity of Consequences : Potentially hazardous foods must be stored or displayed at a temperature of 60°C or hotter.
    • 13.6 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Wiping cloths stored on the counter. Ensure wiping cloths are stored in a 200ppm chlorine solution at all times.
    • 14.1 - Are food display units maintaining proper food temperatures?
      • Observation(s): 1. Jerky, pepperoni stick and cheese snack pack with "keep refrigerated" on the label displayed at room temperature.
      • 1 Observation, High Severity of Consequences : Potentially hazardous foods must be held or displayed at a temperature of 4°C or colder.
      • 1 Observation, High Severity of Consequences : Potentially hazardous foods must be held or displayed at a temperature of 60°C or hotter.

Nearby inspected facilities

Own this business? Add a badge to your website