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Ramada Revelstoke

1750 Trans-Canada Hwy Revelstoke BC V0E 2S0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Ramada Revelstoke has been inspected 7 times by Interior Health Authority since June 5, 2018. The most recent inspection, on October 14, 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: Food temperature control, Protecting food from contamination and Pests.

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.

  • 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 3 times across 2 separate inspections, most recently on September 7, 2023. For example: 4 Are proper 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 2 times across 2 separate inspections, most recently on August 23, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 August 13, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 June 5, 2018. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 once on June 5, 2018. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

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

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Internal thermometer in stand-up freezer broken. Ensure all cold storage units have functioning thermometers so they can be monitored regularly. • Acquire a new thermometer to replace the broken one. Consider keeping a few extra thermometers in storage for use as needed.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  2. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Flies were observed in the food preparation area. The premises must be maintained free of pests.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips were available. Test strips must be utilized to ensure that the sanitizer concentration is adequate for reducing the microbial load on food contact surfaces. Obtain new chlorine test strips and routinely test sanitizer concentration.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Wiping cloths were stored in cloudy sanitizer solution. To ensure the effectiveness of the sanitizer and prevent the growth of pathogens on the cloths due to the buildup of organic debris, the sanitizer solution must be replaced more frequently. Change the sanitizer solution every 2 hours or whenever it appears visibly cloudy.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): - precooked omelets being thawed at room temperature. These should be thawed in fridge overnight.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Boiled eggs and fresh fruit on ice in the food service area were measured to be at 19°C and 12°C respectively. Both items were indicated to be in the self-service area for approximately 4 hours. Employee has indicated that the self-service breakfast is from 6-10am. Potentially hazardous foods with internal temperatures ≥4°C for more than 2 hours can allow for the growth of microorganisms. Please ensure that foods are maintained at 4°C or colder. As the determined during the end of service, food items were discarded. Corrected During Inspection. Note: It is recommended to provide smaller servings throughout the service period and to restock as necessary. Alternatively food items can be discarded and restocked at the 2 hour mark. Food stored in ice baths should be completely immersed as only surfaces close to the ice will be able to stay cold. Ice should also be replaced more frequently to ensure that foods are maintaining colder temperatures.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): No cooling or reheating was observed at the time of inspection. Cooling procedure was reviewed with an employee. According to the food safety plan, the foods are not indicated to be cooled for reuse. Please note that multiple reheats should be avoided (especially for items that have been brought out for self-service. Reheating procedure was reviewed with an employee. Employee has indicated that they reheat in the convection oven and measure temperatures with a probe thermometer. Employee has noted that they measure to check that the internal temperature is over 120°F. Please ensure that foods are reheated until they reach the internal temperature 74°C (165°F) or follow manufacture's guidelines for cooking times and temperatures.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): An employee was observed to wear the same pair of gloves in between tasks. This was discussed with the kitchen manager. Gloves are not a substitute to handwashing and if improperly used it can contaminate foods or food contact surface. Please ensure that in between tasks, gloves are changed and hands are washed properly prior to putting on gloves.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Facility does not have sanitizing test strips for chlorine sanitizer. Test strips are used to determine that sanitizers mixed are of the proper concentrations. Please acquire chlorine test strips as chlorine sanitizer is currently in the facility. Probe thermometers were present. As the dishwasher temperature gauge was not reading accurately, it is recommended to have a NSF dishwasher safe thermometer to measure the final rinse temperature at the plate level.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. High temperature dishwasher final rinse temperature was measured to be at 70°C after 6 cycles. The temperature of the first cycle was measured to be at 62°C. Digital reading on the dishwasher showed that the final rinse temperature was at 171°F (77°C) for the 6th run. To ensure effective pathogen reduction please have the dishwasher serviced to ensure that the final rinse temperature reaches 71°C at the plate level or 82°C at the manifold. Note: Until the dishwasher is fixed all wares can be run through the dishwasher to be cleaned but they must be soaked in chlorine sanitizing solution for at least 2 minutes in the 2 compartment sink or a deep bin. Once the items are sanitized they must be air dried. Alternatively, items can be manually cleaned and sanitized in the 2 compartment sink. Please see the attached 3-compartment sink manual dishwashing poster. 2. Chlorine sanitizer in the spray bottle and bucket were measured to be ≥200 ppm. Chlorine based sanitizers greater than 200 ppm are required to have an additional rinse step to remove any remaining chemical residue on food contact surfaces. Please ensure that chlorine sanitizer in the spray bottle and sanitizing bucket for the wiping cloths is at 200 ppm. To mix 200 ppm, 1 teaspoon of bleach is added to 1 litre of water.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Wiping clothes were observed to remain on counters in between use. Wiping cloths left moist at room temperature provide the perfect environment for bacteria to grow. Please ensure the wiping cloths are kept in buckets of sanitizing solution in between use. Sanitizing solution must be at 200 ppm and replaced at least every 2 hours or when noticeably soiled. - Corrected During Inspection. 2. Fresh fruit left on ice was observed to be uncovered in the food service area. The fruit can be contaminated by the guests. Please ensure that the fruit is covered.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.

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