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Rock Creek Trading Post

4128 Hwy 3 Rock Creek BC V0H 1Y0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Rock Creek Trading Post has been inspected 13 times by Interior Health Authority since August 21, 2013. The most recent inspection, on January 20, 2026, recorded 2 infractions.

5 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 January 20, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 January 25, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 January 25, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 8 times across 8 separate inspections, most recently on January 20, 2026. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

  • 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 3 times across 3 separate inspections, most recently on January 25, 2025. 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.

13 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): One fridge is not working properly and is in need of repair. Move potentially hazardous foods into other fridges. Sausage rolls can be left in the display case for up to 4 hours however there must be a system in place to keep track of how long rolls are left out (e.g. sticker label noting that they must be discarded by a certain time.). Please see the Guidelines for Using Time as a Public Health Control at Ambient Temperatures for more information.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Water system is operating on a boil water notice. Document for food premises operating on a boil water notice was provided to operator. Staff confirmed that commercially bagged ice is used on the premises and bottled water is provided to patrons. See water system report for more details.
      • F1.4B Water supplied to the facility must be potable.
  2. Monitoring

    1 infraction

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Water system is operating on a boil water notice. Document for food premises operating on a boil water notice was provided to operator. Staff confirmed that commercially bagged ice is used on the premises and bottled water is provided to patrons.
  3. Monitoring

    4 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Water system is operating on a boil water notice. Document for food premises operating on a boil water notice was provided to operator. Staff confirmed that commercially bagged ice is used on the premises and bottled water is provided to patrons.
      • F1.4B Water supplied to the facility must be potable.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips (for manual dishwashing) and quat test strips (for quat sanitizer in spray bottle) are missing. Have sanitizer test strips available for all sanitizers in use.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): No droppings or significant food debris on floors found during visit. Operator does own pest control and has physical traps set up throughout the premises along walls. Recommend storing foods packaged in soft plastic/cardboard into hard plastic containers. One outer door way has a gap underneath it where pests may enter the premises. Overnight the operator noted that this gap is sealed, but that throughout operating hours the gap is open. Please find a way to keep this gap sealed at all times to prevent potential pest entry (e.g. rubber or brush weather stripping).
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quat sanitizer in bottle was kept at a concentration higher than intended for use on food contact surfaces by the manufacturer. A fresh solution was made during the inspection ~ 150 ppm. Note: Only ~2 ml per litre of water is needed for that particular quat product for use on food contact surfaces.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Previous Inspection Report 2021: Water system is on a boil water notice advisory. Operator has been provided with operational instructions/guidelines for mitigating risk of non potable water. - Ensure to be following guidelines for food premises serviced by a water supply system on a Boil Water Notice. Note: Guidelines will be resent with Inspection Report.
  6. Monitoring

    2 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Water system is on a boil water notice advisory. Operator has been provided with operational instructions/guidelines for mitigating risk of non potable water.
    • 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.
  7. Monitoring

    2 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Water system on a Boil Water Notice. Operator is following guidelines for food premises serviced by a water supply system on a Boil Water Notice.
      • F1.4B Water supplied to the facility must be potable.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Obtain chemical test strips to monitor concentration of sanitizer.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  8. Monitoring

    2 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): The beef base stock was found cooling on the counter. The soup was placed in the ice bath for proper cooling.
      • 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
      • 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
      • 3.3 - Accurate thermometer must be available to monitor process.
    • 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): The facility is currently on a BWA. The operator is submitting water samples for bacteriological testing on a regular basis. Water treatment approved by the PHE needs to be in place.
  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): bacteriological water samples must be submitted monthly
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

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