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Snak Shak

7274 Radium Valley Rd Radium Hot Springs BC V0A 1M0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Snak Shak has been inspected 5 times by Interior Health Authority since September 13, 2016. The most recent inspection, on July 10, 2026, recorded 1 infraction.

2 of 5 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 and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 November 18, 2017. For example: 4 - Are proper refrigeration, freezing and thawing 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 once on September 13, 2016. For example: 15 - Are there handwashing stations available and properly supplied?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on November 18, 2017. For example: 7 - Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 July 10, 2026. 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.

5 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips were not available for the surface sanitizer in the spray bottle. The presence of test strips ensures that sanitizer concentrations are maintained at appropriate concentrations to effectively reduce microbial levels of contamination on food contact surfaces. This reduces the risk of foodborne illness.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): A thermometer was absent from the refrigeration unit in the kitchen. Ensure this unit is equipped with accurate thermometers displaying ≤4°C at all times.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A food safety plan was unavailable for review. A food safety plan must be developed and a written copy kept on-site for staff during times of operation.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
  5. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Thermometers were absent from the refrigeration units. Ensure that these units are equipped with accurate thermometers displaying 4°C or less at all times.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): A popcorn machine blocked access to the designated handwashing station. The handwashing sink must be accessible and convenient to staff at all times of operation. Ensure the handwashing sink is not obstructed and used solely for handwashing purposes.
      • 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.

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