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Red Resort Paradise Lodge

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

Official record from Interior Health →

Inspection summary

Red Resort Paradise Lodge has been inspected 10 times by Interior Health Authority since December 19, 2012. The most recent inspection, on March 13, 2026, found no infractions.

3 of 10 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: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 4 times across 4 separate inspections, most recently on January 30, 2025. 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 3 times across 3 separate inspections, most recently on January 28, 2020. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 January 28, 2020. 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 once on January 10, 2017. For example: 2 - Are proper hot holding procedures followed?

  • 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 once on January 17, 2018. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The sanitizing dishwasher is not injecting the correct amount of sanitizer at the rinse cycle; too little. The operator corrected this during inspection. Sanitizer bottle was replaced.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): There are no test papers to verify sanitizer concentration for the dishwasher.
      • 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): The sanitizing dishwasher is not injecting the correct amount of sanitizer at the rinse cycle; too little.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  4. Monitoring

    2 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
    • F1.7 Are foods protected from contamination?
      • Observation(s): The condiments containers for the bbq area must have lids for the onions, relish, etc
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
  5. Monitoring

    2 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): The BBQ area has no plumbing and no hand wash sink. The staff must wash their hands inside and maintain alcohol hand sanitizer dispensers by the BBQ.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer is readily available. Please use the dishwasher sanitizer and dilute with water. Use test strips provided to get proper concentration of sanitizer.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  6. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The back deck from the kitchen is being used to store janitorial equipment. A better solution is required to store the janitorial equipment when not in use.
  7. Monitoring

    2 infractions

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): Soup temperature is measured at 47 C. This is corrected at the time of inspection.
      • F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The outside grill vent filters are full of grease and require de-greasing/cleaning.
  8. Monitoring

    1 infraction

    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): There is no handwash basin for the kitchen. The staff are currently using the 3-compartment sink to wash hands. This method is not satisfactory and a handwash basin must be installed.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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