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South Chilcotin Park Guest Ranch

3300 Gun Creek Rd Gold Bridge BC V0K 1P0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

South Chilcotin Park Guest Ranch has been inspected 6 times by Interior Health Authority since June 24, 2013. The most recent inspection, on October 1, 2024, found no infractions.

2 of 6 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: Pests.

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.

  • 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 September 11, 2015. For example: 7 - Is the premises free from a pest infestation?

  • 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 September 11, 2015. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 October 15, 2014. For example: 3 - Do corrective actions match the plan?

  • 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 2 times across 2 separate inspections, most recently on September 18, 2019. 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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Test strips required for the bleach sanitizer. I will email information on ordering. 2) Probe thermometer that records colder temperatures is required - only meat style thermometers noted to be onsite.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Please supply a probe thermometer that can check colder temperatures (as facility has meat/hot probe only).
  4. Monitoring

    2 infractions

    • 7 - Is the premises free from a pest infestation?
      • Observation(s): Flies were present in a large number.
      • 7.1 - The premises must be maintained free of pests.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
  5. Monitoring

    1 infraction

    • 4.3 - Do corrective actions match the plan?
      • Observation(s): Ensure that staff take action when coolers found to be above 4degC. As discussed, staff may wish to take temperature logs at different times to ensure that the temperature is consistently below 4degC. Advised that the staff may be taking the temperature when the fridge is being stocked/opened for a period of time, this may skew the temperature logs to show >4degC when the termperature is actually <4degC. Alternately, staff may wish to check the termperature of the food items via probe thermometer to ensure that the food temperature is <4degC, and that the >4degC reading is only the air temperature due to the prolonged opening of the cooler unit. Discussed during inspection. Corrected.
  6. Monitoring

    0 infractions

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