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Red Resort Cafeteria

4300 Red Mountain Rd Rossland BC V0G 1Y0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Red Resort Cafeteria has been inspected 14 times by Interior Health Authority since December 19, 2012. The most recent inspection, on December 23, 2025, found no infractions.

8 of 14 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: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

The last 3 inspections in a row found no infractions. 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.

  • 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 3 separate inspections, most recently on March 2, 2022. For example: 7 Are foods protected from contamination?

  • 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 December 22, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 January 17, 2018. For example: 5 - Are there handwashing stations available and properly supplied?

  • 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 March 2, 2022. 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.

14 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solution bottle in the dishwasher at the coffee bar was running low at the time of inspection. This resulted in the the sanitizer concentration being too low.
  5. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Some foods in the walk-in cooler were uncovered and unprotected from contamination.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips for surface sanitizer must be available to verify the correct concentration of sanitizer.
      • 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): Surface sanitizer was not detected by EHO test strips in sanitizer solution in the cafeteria kitchen and coffee bar. QUATS sanitizer was being used, concentration of QUATS sanitizer strength must be at least 200ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Some foods in the walk in cooler are not covered and protected from environmental contaminants.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  9. Monitoring

    1 infraction

    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Staff are using the hand wash basin for food preparation. This sink is dedicated to handwashing only.
  10. Monitoring

    0 infractions

  11. Monitoring

    1 infraction

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Cut potatoes for French fries are stored in boxes on the floor.
  12. Monitoring

    0 infractions

  13. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Dishwasher O ppm chlorine.
  14. Monitoring

    0 infractions

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