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Paradise Camp Restaurant

123 Shortt St Silver Star Mountain BC V1B 3M1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Paradise Camp Restaurant has been inspected 10 times by Interior Health Authority since January 15, 2013. The most recent inspection, on March 27, 2026, found no infractions.

4 of 10 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: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

The last 3 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.

  • 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 4 times across 4 separate inspections, most recently on February 17, 2022. 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 January 20, 2020. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 2 times across 2 separate inspections, most recently on January 20, 2020. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on March 22, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 2 times across 2 separate inspections, most recently on March 16, 2016. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  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): F2.5A. Cutting boards showing discoloration and large grooves. Corrective Action: Inspect all cutting boards throughout facility. Replace or resurface cutting boards which have discoloration and large grooves which may harbor food debris and pathogens to prevent contamination. F2.5C. Insufficient wiping cloth storage. Corrective Action: Fill buckets with surface sanitizer. Store and submerge cloths for at lease 30 seconds between tasks. Change or test sanitizer every 2 hours to ensure proper concentration of sanitizer (ex. 200 ppm QUATs solution). F2.5K. Ice scoops in ice machine and bar ice storage found stored in ice. Corrective Action: Store scoops outside of ice storage areas. Handles of ice scoops may contaminate ice. Ensure all staff are aware of scoop storage. Ensure scoops are on regular cleaning schedule.
      • 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.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  5. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure that all hot food holding temps are monitored and documented in daily operations log. Presently all cooler temps are monitored and documented daily. Ensure that quats sanitizer dispenser is monitored with test strips and documented in daily operations log. Ensure that the high temp dishwasher rinse temp is monitored and documented in daily operations log.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temp dishwasher rinse temp was verified with a max recording thermometer to achieve only 66C which does not meet the required min 71C temperature. Repair dishwasher immediately to ensure a min 71C at the dish level. Wiping cloths used for the espresso unit steam wand must be stored in a sanitizing solution and changed frequently. Quats sanitizer dispenser was verified with test strips to be dispensing 400ppm quats solution.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Do not store the ice scoop in the ice machine. Refill or replace the wall mounted liquid soap dispersers as currently they are not in use and the current practice of liquid soap in a squeeze bottle is not satisfactory. Note that other then the above noted concerns the facility is very well operated.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Refill or replace the wall mounted liquid soap dispersers as currently they are not in use and the current practice of liquid soap in a squeeze bottle is not satisfactory.
  6. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Freezer temp was -7C and was above zero at some point for a short time as pepperoni slices had thawed. Pepperoni must be used immediately or discarded. Repair freezer to ensure a temp below -18C is maintained. All other items in freezer were still frozen. All coolers were below 4C. All cooler temps are generally monitored and documented in daily log however the past several days were not not up to date. Ensure monitoring is consistent.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash basins in the front food prep area and rear kitchen area do not have paper towels present. Ensure that handwash basins have soap and paper towels at all times .
  7. Monitoring

    2 infractions

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Do not store food storage inserts directly on top of other food items in the prep cooler whereas the bottom of the insert is in direct contact with the food item beneath it. Do not store ice scoop in the ice machine as well all ice scoops need a handle to avoid hand contact when scooping ice.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The floor in the kitchen addition which is unfinished concrete needs to be finished smooth and washable. Overall sanitation and maintenance of the facility is very good.
  8. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): One sanitizer spray bottle had zero sanitizer present : ensure all sanitizer spray bottles have sanitizer present. The other sanitizing spray bottles had 200ppm QUATS solution present as verified by test strips. Sanitizer dispensing unit was dispensing 200ppm QUATS solution as verified by test strips. Dishwasher had 100ppm Cl solution present as verified by Cl test strips. NOTE : sanitizer levels in dishwasher and QUATS dispensing unit is monitored and documented daily = excellent.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Do not store container to distribute ice in the ice machine. Use an ice scoop and store scoop outside of unit in a washable container. The floor surface in the new extension requires a washable surface. Overall a clean and well operated facility.
  9. Monitoring

    1 infraction

    • 14.8 - Are tables and counters being maintained in a sanitary manner?
      • Observation(s): Soap and water was being used only for wiping down tables. Ensure a sanitizer solution(ex. Quaternary Ammonia that is onsite) is used to follow up wiping down the surface to prevent any possible bacterial growth. A Quaternary Ammonia sanitizer solution was made at the time of the inspection.
  10. Monitoring

    0 infractions

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