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Parkview Manor

670 9 Ave Midway BC V0H 1M0 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Parkview Manor has been inspected 14 times by Interior Health Authority since January 24, 2013. The most recent inspection, on May 22, 2026, found no infractions.

9 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on October 11, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on October 11, 2024. 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 once on November 16, 2017. For example: 4 - Are proper refrigeration, 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 November 8, 2016. For example: 5 - Are there handwashing stations available and properly supplied?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on May 15, 2019. For example: 6 Are the premises designed and equipped to ensure safe 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.

14 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observation: Concentration of quat sanitizer in spray bottle measured above concentration noted to be used by manufacturer. Using concentrations above the amount noted by the manufacturer may leave behind a chemical residue on surfaces. Corrected During Inspection: Quat concentration in spray bottle was adjusted to match manufacturer specified concentration for food contact surfaces.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observation: One light panel in kitchen and one light panel in dry storage area appear to be missing shatter proof covers. Corrective Action: Install shatterproof bulbs or covers in these areas.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): There is noplace to stack dirty dishes in the kitchen. Discussed with manager options for creating space where the current "office" counter is. Office area has been created on counter in kitchen and ideally should be located elsewhere as this space is need for the kitchen operation.
      • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
  9. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Monitoring thermometers are in place however no chemical test strips to test sanitizer test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  10. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Front service area refrigerator needs a thermometer. Provide accurate internal thermometers for all refrigeration units in the premises to verify that they are able to maintain temperatures at or below 4C. All other units measured at or below 4C and had working, accurate internal thermometers at the time of inspection.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): REPEAT INFRACTION 1. Vinegar solution was being used in the front area to spray down surfaces - CDI Acceptable sanitizers must be at the appropriate concentrations (bleach 100 ppm, QUATS: 200 ppm) at all times to ensure adequate sanitation of food contact surfaces. Refresh solutions as needed. Follow manufacturer directions for correct dilutions. 2. Chemical bottles were unlabelled in the front area at the time of inspection. Ensure that chemical solutions are labelled to prevent misuse, especially when they are stored in clear bottles. 3. There was a buildup of food debris in the meat slicer at the time of inspection. Ensure that food contact surfaces are fully cleaned and sanitized at least every 2 hours (or as needed) to prevent the contamination of foods. High temperature dishwasher final rinse temperature reached at least 72C at the time of inspection at the plate level.
      • F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
      • F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1. Raw eggs were being stored over veggies and cooked products in the walk-in cooler at the time of inspection. When storing foods in the refrigeration units, use the following shelving system: - Ready-to-eat foods (that have no further cooking steps) on the top shelves - Cooked potentially hazardous foods on the middle shelves - Raw potentially hazardous foods on the bottom shelves Discard any foods that may have been contaminated.
      • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
  11. 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): 1. Vinegar and water solution was being used in the front area to spray down surfaces - CDI Acceptable sanitizers must be at the appropriate concentrations (bleach 100 ppm -> 1/2 tsp of bleach per L of water, QUATS: 200 ppm) at all times to ensure adequate sanitation of food contact surfaces. Verify concentrations with test strips. Refresh solutions as needed. At the time of inspection: - Sanitizer in main kitchen (QUATS) measured 200 ppm; - Dishwasher final rinse temperature reached at least 72C at the plate level.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): 1. Handsink was obstructed at the time of inspection - CDI Ensure that the handsink is unobstructed at all times and is kept in a sanitary condition to facilitate easy access to proper handwashing.
      • F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

  14. Monitoring

    0 infractions

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