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Pinnacle Lodge

2503 Eagle Ct Sun Peaks BC V0E 5N0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pinnacle Lodge has been inspected 11 times by Interior Health Authority since June 19, 2013. The most recent inspection, on November 25, 2025, recorded 1 infraction.

4 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 3 times across 3 separate inspections, most recently on May 31, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 May 29, 2018. For example: 7 Are foods protected from 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 2 times on May 31, 2016. For example: 3 - Are proper cooling 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 October 1, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on May 29, 2018. 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

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips to be onsite and low temperature dishwasher to be tested daily. Quat sanitizer test strips to be onsite and staff to check concentrations daily.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  2. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Keep the "designated" hand sink in the prep area supplied with the liquid soap and paper towels. The larger sink on the right of the juice machine/coffee pots is being used for hand washing but also for other purposes while the hand sink to the left had no soap or paper towel. Keep the trolly away from the front of the designated hand sink so it is easily accessible. Since guests are permitted to use the front service bar , supply that sink with hand washing supplies as well.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Staff require Foodsafe/foodsafe recertification
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw chicken breast in tray found stored above cooked foods and vegetables
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temp logs are sporadic and seem to have ceased mostly past March? If you are open and food is in the coolers you should be doing your monitoring.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
  7. Monitoring

    0 infractions

  8. Monitoring

    5 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): Discussed cooling of products left over from the breakfast buffet. Should follow the National food code cooling curve Rancheros were found in prep cooler at 27c. This cooler is not cold enough to put food through the cooling curve effectively. Product was moved out of the cooler
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Delfield Prep cooler was found to be 11c. Operator is having issues with icing and has to defrost frequently. As this cooler is not reliable to ensure 4c of food on a consistent basis , it should not be used for perishables or replaced. In the mean time, perishables should be stored in the walk in cooler or the TRU upright.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): As mentioned in previous inspections, dishwasher is to be started and tested for adequate sanitizer each day before ANY dishes are done. During inspection sanitizer level was 0 ppm. Operator had to prime pump to get 50 ppm but by this time breakfast dishes had already been completed
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Once again, non food items were found in the food preparation area. Remove personal medications, humming bird food, and other tools, non related food items from this area. Store in a separate area or staff room.
      • 9.4 - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Lighting issue was addressed. Electrician to repair wall as needed in the food area as there is exposed insulation. Sanitation could be improved in certain areas ie. shelving, floors by hand sink, dishwasher area etc
  9. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Low temperature dishwasher found to have 0 ppm sanitizer in the rinse. Operator is not checking sanitizer levels on a routine basis and this has been discussed with them on previous occasions. Although there is routine monthly maintenance by Ecolab, you must be doing your own checks to ensure sanitizer levels are maintained at 50 ppm at all times. Staff advised to use machine at this time to wash dishes then to do a post soak in 100 ppm bleach solution until the dishwasher is repaired. Quat spray bottles were 200 ppm
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Lighting is poor in kitchen in area. 4 bulbs are not functioning and operator gave some indication that kitchen is too "bright" when all lights are operational. Kitchen lighting levels must meet the national food code requirements for various reasons including worker safety when working with equipment as well as being able to determine cleanliness of a premise . Repair as soon as possible and keep at least 540 LUX where a food handler is working with unpackaged potentially hazardous food. Hallways to dry storage area also lacking proper lighting.
      • 14.1 - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature monitoring is sporadic at times. For food safety reasons, your temperature monitoring frequency should not be based on how many guests are staying, but rather if you are open for business, coolers and dishwashers must be operating to approved levels. Unless you are closed for business, then monitor and record daily.
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
  10. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Dishwasher found to have 0 ppm sanitizer. Staff on duty not testing the sanitizer levels on a routine basis. Employee primed the sani line and sanitizer was detected at 50 ppm. This should be checked daily before you start doing dishes for the day. Test strips were provided but you need to contact your dishwasher maintenance company to supply you with chlorine test strips.
  11. Monitoring

    0 infractions

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