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Rock Ridge Canyon

2000 Willies Ranch Rd Princeton BC V0X 1W0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Rock Ridge Canyon has been inspected 8 times by Interior Health Authority since May 9, 2014. The most recent inspection, on June 30, 2025, recorded 1 infraction.

1 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, 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.

  • 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 6 times across 5 separate inspections, most recently on June 30, 2025. 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 4 times across 4 separate inspections, most recently on July 11, 2024. 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 4 times across 4 separate inspections, most recently on July 27, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 3 times across 3 separate inspections, most recently on July 27, 2022. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 2 times across 2 separate inspections, most recently on July 27, 2022. For example: 7 Are there handwashing stations available and properly supplied?

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.

8 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): At the time of inspection, icicles observed formed on pipes inside walk-in freezer.
  2. Monitoring

    5 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): - rodent droppings observed along shared wall between dry storage room and under-stairs storage area; please establish monitoring in this area
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - grease hood filters showing signs of accumulation; please increase cleaning to once/twice per week - light by dishwashing area (by office) is flickering - please repair - dairy/meat walk-in cooler evaporator fan switch dripping condensate - please repair - ceiling above pot sinks in dish washing area needs repair/refinishing to a sealed cleanable surface
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - kitchen flooring scheduled for replacement next year. Please ensure product is approved/intended for commercial kitchens and floor is fully sealed.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please update food safety plan - esp. for summer food prep to help ensure safety of food handlers and guests
  3. Monitoring

    10 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): - from Feb 2020; Please ensure cooling logs are kept for all foods being cooled for later use. During this inspection hamburger patties were observed in walk-in cooler to be 20C after ~2hrs from preparation; patties immediately transferred to shallow pans and put one ice - supports need for cooling logs as noted in Feb 2020. Please forward scans of cooling logs.
    • F1.7 Are foods protected from contamination?
      • Observation(s): - ready-to-eat items (e.g., cut fruits and open jugs of water) stored beside raw meats - corrected during inspection; please have a formalized plan/system to mitigate these kinds of hazards from occurring
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - no change from Feb 2020 inspection item; please improve your system for sanitizer handling that keeps solution throughout facility at effective but not hazardous concentration
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - fan unit (evaporator coil fins) need cleaning (from Feb 2020 inspection, too) - follow-up Sept 14/22 - floor drain pans all need cleaning - recommend putting them as an item in your sanitation plan - follow-up Sept 14/22 - Meat walk-in cooler (closest to garbage storage area) needs condensate drain pipe extended on delivery-side exterior drain - follow-up Sept 14/22
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - Bakery hand sink paper towel dispenser not stocked and sink basin needs cleaning - follow-up Sept 14/22
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): - new kitchen manager not aware that kitchen permit covered the downstairs Scoops kiosk; please apply for a separate permit for the kiosk to ensure food safety of its operation is not overlooked again
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): - flooring replacement scheduled for Dec 2022 - follow-up Jan 25/23 - please paint/seal ceiling above dishwasher above ducting - follow-up Jan 25/23
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please confirm food safety plan in current and accurate to your practices; please include cooling of foods and protection from contamination items from this inspection - please submit food safety plan for Scoops kiosk (particularly ice handling and management) - can be used for permit application
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please include floor drain pans as an item for regular cleaning - please submit sanitation plan for Scoops kiosk (including blender jug management) - can be used for permit application
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): - please confirm food handler training of all main food handlers
  4. Monitoring

    9 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): - please ensure all potentially hazardous foods cooled for later use are confirmed to be within safe time-temp limits with the use of cooling logs - follow-up date Mar 17/20
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): - some minor evidence of rodents in dry storage room by duct/under stairs; please clean-up using bleach water to disinfect and reduce dust generation and monitor
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - quat being dispensed at >400ppm; please adjust to ~200ppm - Bakery spray bottle measured at 100ppm; please ensure bottles are checked regularly and refreshed as needed
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - fan unit in Service walk-in needs cleaning
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - Bakery dry storage containers with direct food contact need to be food-grade - grease hood in need of cleaning
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): - flooring in need of repair in specific areas or replacement; please confirm plan for corrective action
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please update your food safety plan and keep a copy readily available for review
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please consolidate your various cleaning duty-sheets into a comprehensive sanitation plan for your kitchen and service areas
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): - please ensure all main food handlers have FoodSafe level 1 certification
  5. Monitoring

    7 infractions

    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): - still evidence of rodents with one recently caught; please clean-up all droppings (esp. in dry storage and seasonal storage areas) using bleach water to help kill potential pathogens and keep dust down.
      • F2.2A - The premises must be maintained free of pests.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - please ensure ice machine is cleaned and sanitized
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Main Kitchen - walk-in cooler closest to dry storage has ceiling light fixture that needs new bulbs and shatter-proof covering
    • F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Downstairs kiosk: - dishwasher does not appear to be NSF-certified or equivalent; lengthy start-up time and 10 min. cycle times observed - typical cycle times are ~3 min. Sanitization cycle appears to be reliable. Please monitor the appropriateness of this dishwasher to the operation of the kiosk as replacement of this dishwasher may be necessary.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Main Kitchen - please rodent-proof the exterior doors by the main kitchen by installing door sweeps and tighten centre astragal to keep gaps to 1/4" or less; you may wish to drill a hole for the lower pin on the anchor-door to help keep it tight to the lip on the threshold plate - ice machine area needs cleaning (including floor and removal of extraneous equipment); please ensure wall-mounted filters are serviced and not leaking Downstairs kiosk: - please install air-gap on dipper well drain - please ensure all ceiling tiles are installed and have a cleanable surface; if the current tiles are not fire-rated, you may wish to change to full commercial ceiling tile that has a non-absorbent cleanable surface Canyon Coffee Bar - please repair under-counter shelving where pressure tank and garbage can are located to a non-absorbent cleanable surface
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Downstairs kiosk: please move paper towel dispenser to the left-side of the sink as the right-side is to be used for air-drying of clean dishes
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please include in the sanitation plan for the coffee and downstairs kiosk to refresh sanitizer bottles as part of start-up (after shut-down for periods longer than two weeks) - please create a simple user guide for downstairs kiosk dishwasher
  6. Monitoring

    4 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): - please start recording the time-temps of the foods you are cooling for later service; although staff meals are not technically publically served foods, it is still recommended for staff safety/illness prevention - recommend using ice wands to help cool liquids/sauces quickly and ice baths for solid foods
    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): - evidence of rodents in dry storage area; please address
      • F2.2A - The premises must be maintained free of pests.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - please ensure final rinse temp of dishwasher indicates 180F or higher as the indication that the items have been sanitized - please ensure you are using proper test strips to measure the concentration of sanitizers you are using - ice machine needs cleaning and sanitizing
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - service walk-in cooler and walk-in freezer has a fan that is not working - walk-in freezer fan unit does not appear to be level and therefore condensate pan not draining properly
  7. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): pest proof containers are needed for all opened bags of food, ensure lids are kept closed.
  8. Monitoring

    0 infractions

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