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Predator Ridge Golf Resort Outlook Cabin

301 Village Centre Pl Vernon BC V1H 1T2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Predator Ridge Golf Resort Outlook Cabin has been inspected 7 times by Interior Health Authority since April 15, 2013. The most recent inspection, on June 23, 2026, found no infractions.

5 of 7 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 Pests.

The last 3 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.

  • 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 across 2 separate inspections, most recently on April 14, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 April 14, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on April 14, 2022. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on April 14, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 2 separate inspections, most recently on April 14, 2022. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    8 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B(1): Cream stored in black domestic fridge measured at 6°C, stored overnight with no power to the facility (see infraction F1.4E). Corrective Action: Discard cream. F1.2B(2): Food stored in coolers measured above 4°C: • Beer/water cooler (8°C) • Juice/pop cooler (11°C) • Black domestic fridge (6°C) Corrective Action: Adjust, repair, or replace coolers so food is maintained at 4°C or less.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): F1.4A: Premises is not supplied with potable hot and cold running water under pressure. Water jug with hand-pump is not a suitable alternative. Corrective Action: Close the premises. Supply the premises with potable hot and cold running water of sufficient quantity and pressure. EHO must inspect and grant approval before the facility can reopen. F1.4B: Observed rock and sediment inside the potable water tank outside the premises. The tank access lid is not properly secured to prevent vandalism or contamination. Corrective Action: Remove foreign material and wash and sanitize interior of the water tank: • Wash interior surfaces with detergent and hot water • Rinse thoroughly with hot water to remove detergent, drain tank • Fill tank with potable water and add household bleach (5.25%) to achieve 50 ppm; 1/2 cup (125 mL) bleach per 100 L water • Open all taps until chlorine smell is detected • Close taps and allow chlorinated water to remain in tank for 12 hours • Drain water to sewer or to the ground away from plants (avoid draining to septic system) • Fill tank with potable water and open all taps until chlorine smell disappears • Wash, spray, and sanitize potable water fill hose Keep water tank access lid latched and locked during operation. F1.4E: Generators not operational upon arrival. Premises has no power. Potentially hazardous food is stored onsite. Corrective Action: Generators are the sole power source and must be functioning at all times during operation and when potentially hazardous foods are stored at the premises.
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
      • F1.4B Water supplied to the facility must be potable.
      • F1.4E Loss of power: Operator must provide an adequate or alternate power source to ensure the safe and sanitary handling/storage of food.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Sanitizer test strips are not available. Corrective Action: Obtain QT-40 Quat test strips for use onsite. F2.1B(1): Probe thermometer is not provided. Corrective Action: Obtain NSF certified probe thermometer and keep onsite. F2.1B(2): Observed inaccurate thermometers in the beer/water and juice/pop coolers. Corrective Action: Remove broken thermometers. Obtain new NSF certified refrigerator thermometer for each unit.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B: Front service window is ajar. Corrective Action: Keep service window closed when not in use to prevent pest entry.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B(1): Observed odour and food debris in juice/pop cooler. Corrective Action: Empty cooler. Clean and sanitize interior surfaces. F2.5B(2): Wooden drawer piece stored underneath counter, obstructs cleaning. Corrective Action: Re-install or remove drawer section from the premises. Store items so they do not impede sanitation.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6G: Inadequate lighting in back storage area. Small lamp does not provide sufficient light. Corrective Action: Install artificial lighting in back storage area to support cleaning and maintenance.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7B: Liquid soap is not available at the hand sink. Corrective Action: Provide liquid soap in a dispenser at the hand sink (re-fill, repair, or replace existing dispenser).
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: Reheating and hot holding temperature logs are not maintained for hot dog roller. Corrective Action: Record reheat and hot holding temperatures in log sheets. EHO to provide temperature logs. Keep Food Safety Plan onsite.
  5. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Please obtain an NSF certified thermometer to place internally into the cooler that stores sandwiches and dairy(milk/cream). Sandwiches are made at the main kitchen.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Power: solar and gas is used, concession is looking into connecting to electrical power for next year Hot running water was not available at time of inspection - will come back to ensure there is hot and cold running water in the afternoon later this week.
      • 6.1 - Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Liquid soap is stored in a plastic container at the moment - liquid soap must be supplied in a dispener(ex. liquid soap bottle with pump, refilling the soap dispenser on the wall, etc) to prevent hands from contaminating the container whenever hands are to be washed.
      • 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): Food service worker did not have any food safety training(BC FOODSAFE Level 1 or equivalent). As discussed with Trevor, for next year(as the food service is only opened until max. Oct 15, 2015), at least one person on shift should have BC FOODSAFE Level 1 or an equivalent. To find a BC FOODSAFE Level 1 course nearby or instructors, please visit: http://www.foodsafe.ca/main/course_search
      • 16.2 - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

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