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Radium Resort Dining Room

8100 Golf Course Rd Radium Hot Springs BC V0A 1M0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Radium Resort Dining Room has been inspected 7 times by Interior Health Authority since May 8, 2015. The most recent inspection, on June 2, 2026, recorded 1 infraction.

2 of 7 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: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 June 2, 2026. 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 3 times across 3 separate inspections, most recently on August 23, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 once on August 9, 2016. For example: 15 - 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 2 times across 2 separate inspections, most recently on August 23, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on August 17, 2018. For example: 1 Does the facility have proper monitoring supplies?

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

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. The old office dry storage area was observed to have a hole in the ceiling - the insulation material was also noted to be exposed. 2. A heavy build-up of grease and food debris was observed along, underneath and behind the cook lines. 3. The ventilation/exhaust hoods for the cook lines was observed to have a build-up of dust and debris. The service sticker on the side of the hood noted that a service was due for October 2025. Operator is unsure where the new/latest sticker is.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Trays of raw meat and fish were stored above cooked roasts in the walk-in cooler. Raw meat must always be stored below cooked and ready-to-eat foods at all times.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips for chlorine and QUAT sanitizer were not available onsite. Supply test strips for the dishwasher and food contact sanitizer by the follow-up date.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  5. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): (1) Low temperature dishwasher measured 0ppm chlorine after 5 cycles. Ensure the dishwasher is functioning as intended with the minimum concentration of 100ppm chlorine. (2) Mechanical glasswasher in the bar had no chlorine sanitizer as the container was empty. Ensure the dishwasher is functioning as intended with the minimum concentration of 100ppm chlorine sanitizer. The sanitizer container was replaced at the time of the inspection.
      • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3B - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Raw meat was stored next to ready-to-eat foods in the walk-in cooler. This creates a potential for cross contamination. Raw meat must always be stored below ready-to-eat foods.
      • F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): ***Repeat infraction*** The meat slicer was observed to have heavy food debris build-up. Ensure food contact surfaces are thoroughly cleaned and sanitized after every use to prevent food contamination.
      • 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.
  6. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Meat slicer was observed with heavy food debris. Ensure the meat slicer is immediately cleaned and sanitized after each use or every 4 hours.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Mould was observed on chocolate mousse and tomatoes in the walk-in cooler. Mould contamination has the potential to cause foodborne illness. Ensure all food is protected from contamination and free of mould.
      • 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing station by the entrance to the dining room was not equipped with liquid soap at the time of the inspection. Please supply the handwashing station with liquid soap in a dispenser.
      • 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
  7. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Meat slicer has small amount of dried on food debris present. Ensure this is cleaned and sanitized thoroughly. CDI 2. Glass washer in bar area is not operational. Ensure all glassware are taken to the kitchen and run through the dishwasher. Chemical dishwasher has 50 ppm chlorine Ensure all buckets of sanitizer have bleach and water only in them, do not use soap as well. This was being done in the bar area and was corrected during the inspection. Sanitizer buckets in the kitchen area are satisfactory.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): There is a sheet of raw plywood under the steam chef steamer. Please either remove this wood or finish it so it is smooth, easily cleanable and impervious to moisture.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.

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