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Peak's Grill

2-1549 Kicking Horse Trail Golden BC V0A 1H2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Peak's Grill has been inspected 9 times by Interior Health Authority since March 21, 2013. The most recent inspection, on March 5, 2026, found no infractions.

3 of 9 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: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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.

  • 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 January 22, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 4 times across 3 separate inspections, most recently on April 4, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 3 times across 2 separate inspections, most recently on January 22, 2019. For example: 7 Are foods protected from 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 once on April 14, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 4 times across 4 separate inspections, most recently on March 15, 2018. For example: 4 - 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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 1) Upon inspection, it was noted that the hand sink was obstructed with packaged goods.
  4. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw meat was stored next to cooked and ready-to-eat foods in the preparation line cooler inserts. This creates a potential for cross contamination as meat juices can drip onto the ready-to-eat foods that are served to the public. Ensure raw meat is stored below ready-to-eat foods at all times.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): ***Recurring infraction for the facility*** Low temperature dishwasher was not able to dispense chlorine sanitizer after 5 cycles. The dishwasher must function as intended with the minimum concentration of 50ppm chlorine (Recommended 100-200ppm) during times of operation.
      • 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): Side counter can opener needs to be cleaned and sanitized on a daily basis.
  5. 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): Low temperature dishwasher was not able to dispense chlorine sanitizer after 5 cycles. The dishwasher must function as intended with the minimum concentration of 50ppm chlorine (Recommended 100-200ppm) during times of operation.
      • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): ***RE-OCCURRING INFRACTION*** The soda gun in the bar had a build up of mould at the dispensing nozzle. Ensure the nozzle is adequately cleaned and sanitized daily.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  6. Monitoring

    5 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): A tray of raw, prepared chicken wings was stored on top of a shelving unit for ≥ 2 hours. Potentially hazardous food must be maintained at 4°C or colder at all times. Chicken wings were discarded at the time of the inspection.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): ***This is a repeat infraction*** The soda gun in the bar had a build up of mould at the dispensing nozzle. Ensure the dispensing nozzle is routinely cleaned and sanitized.
      • F2.4A - The operator must ensure that all food on the premises is protected from contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Ice scoop was stored on top of the ice machine. All food and equipment must be protected against contamination. Ensure the ice scoop is stored in a manner protected from contamination. For example, in a container or affixed to the wall.
      • F3.4B - 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.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A food safety plan has not been developed for the facility. A food safety plan must be developed and a written copy kept on-site for staff during times of operation. When complete, please submit the plan to your district EHO for review. Resources and templates have been provided to the owner/operator.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • F3.7G - Food processing operators must have their food safety plan approved by the health officer.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A sanitation plan has not been developed for the facility. A sanitation plan must be developed and a written copy kept on-site for staff during times of operation. When complete, please submit the plan to your district EHO for review. Resources and templates have been provided to the owner/operator.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  7. Monitoring

    4 infractions

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): A pot of uncovered cooked rice was stored on the stove and measured at ~45°C for less than 2 hours. Potentially hazardous foods must be stored at 60°C or hotter to prevent to growth of pathogens. Ensure the rice is stored above 60°C at all times.
      • 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Frozen fish fillets were being improperly thawed as the fish was not completely submerged in cold running water. 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.).
      • 4.4 - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): ***This is a repeat infraction. Low temperature dishwasher measured 0ppm chlorine. A sanitizer must be used to ensure equipment, utensils and tools achieve adequate pathogen reduction. Ensure the dishwasher is functioning as intended with the minimum concentration of 100ppm chlorine sanitizer.
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Soda gun in the bar area had a build up of mould at the dispensing nozzle. Ensure the dispensing nozzle is properly cleaned and sanitized daily.
      • 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.
  8. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): There are not accurate thermometers in all the coolers. Ensure all coolers have functioning thermometers.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Chemical dishwasher not sanitizing. All dishware must be sanitized, if the dishwasher is not sanitizing then dishes must be sanitized using the 3-compartment sink method - which was discussed at the time of the inspection. Obtain chlorine test strips and ensure the dishwasher is tested at the beginning of each day. 2. Bucket of sanitizer was only 50ppm. Quats sanitizer must be 200ppm and bleach sanitizer must be 100-200ppm at all times. 3. Wiping cloths were left out on the counter. Wiping cloths must be single use or kept in a bucket of sanitizer. 4. Ensure the ice scoops and holder are sanitized daily.
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. The premise requires more regular cleaning as general sanitation is poor. Ensure the floors and all hard to reach areas are deep cleaned. 2. There are deeper grooves in the larger prep table cutting board, making it difficult to satisfactorily clean and sanitize. All food contact surfaces must be smooth, easily cleanable and impervious to moisture. Ensure these are repaired or replaced. 3. The floor in the walk in cooler requires cleaning, there was a red substance spilled on the floor.
      • 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.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  9. Monitoring

    0 infractions

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