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Sorrento Centre

1159 Passchendaele Rd Sorrento BC V0E 2W1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sorrento Centre has been inspected 11 times by Interior Health Authority since October 29, 2013. The most recent inspection, on September 19, 2025, found no infractions.

6 of 11 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 and Food temperature control.

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 3 times across 3 separate inspections, most recently on January 14, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 separate inspections, most recently on August 4, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 4 times across 3 separate inspections, most recently on January 14, 2025. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on January 14, 2025. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 July 27, 2017. 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.

11 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Correct test papers are required for the quat sanitizer being used. Thermometers are in place in refrigeration units.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Some repair work needed for wall behind dishwasher. Replace/resurface damaged wallboard, repair damaged tile work. Ensure finished surfaces are durable and water resistant. Repair/replace damaged floor tile. Some additional cleaning needed behind stoves, dishwasher, & chest freezer.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Plan requires listing of cleaners and sanitizers used
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Kitchen Manager requires updated training.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): There was a small, water treatment system with several filters, and no markings to suggest regular maintenance. Please verify that these filters and cannisters are changed on a regular basis according to the manufacturers direction, or remove system.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): The manager was reportedly on leave, and the two other staff did not have their food safety certificates available, please keep a copy of these in the kitchen for inspections.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cream in stand up Danby fridge was measured at 10°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair/replace this fridge so that it can hold food at 4°C or below.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Scoops in dry food bins had the handles stored touching the food. Scoop handles must be stored outside of the food to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  7. Monitoring

    0 infractions

  8. Monitoring

    5 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): Soups were measured to be at ~37C. Butter chicken in walk-in cooler was measured at ~20C. Reviewed proper cooling procedures with operators. Reminded that rapid cooling must be achieved to prevent bacterial growth or toxin production. Potentially hazardous foods must be cooled from 60C to 20C within 2 hours then from 20C to 4C within 4 hours. Discussed about implementing a cooling log to monitor cooling temperatures especially for large amount/portion of items e.g. soups, roast etc. CDI - Corrected During Inspection.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Observed frozen egg product thawing at room temperature. Please ensure staff are familiar with the proper thawing procedures. Products were still frozen at the time of inspection. Requested items to be moved to the walk-in cooler. CDI - Corrected During Inspection. Note: - Observed records of warmer temperatures for coolers. Discussed that corrective actions should be documented.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Observed shelving in dry storage room with exposed wood. Please ensure any bare wood is painted to allow for easy cleaning.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Completed food safety plan not available upon request.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • F3.7C - Food safety management procedures must identify all critical control points.
      • F3.7D - Food safety management procedures must include critical limits for all critical control points.
      • F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Completed sanitation plan not available upon request.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  9. Monitoring

    1 infraction

    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A completed sanitation plan was not available onsite.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
      • 18.4 - Food processing operators must have their sanitation plan approved by the health officer.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

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