Spanish Mountain Gold
5210 Spanish Creek Likely BC V0L 1N0 · Industrial Camp - Food Service
Inspection summary
Spanish Mountain Gold has been inspected 9 times by Interior Health Authority since July 9, 2014. The most recent inspection, on April 14, 2026, recorded 2 infractions.
6 of 9 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: Pests, Cleaning and sanitizing and Food temperature control.
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 findings differently, so we group them by what they mean for the people using the facility. Higher-risk findings are the ones that could directly cause illness or injury, such as water that is not properly treated.
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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 2 times across 2 separate inspections, most recently on April 14, 2026. For example:
2 Are proper pest control measures in place on the premises?
Cleaning and sanitizingHigher risk
Decks, change rooms, showers and shared equipment must be cleaned and disinfected regularly so infections such as athlete's foot and plantar warts are not passed between users.
Recorded once on April 14, 2026. For example:
3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
Food temperature controlHigher risk
Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.
Recorded once on April 15, 2025. For example:
2 Are proper temperature controls maintained to ensure safe storage and display of foods?
Protecting food from contaminationHigher risk
This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.
Recorded once on April 15, 2025. For example:
5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
Building, plumbing and upkeepLower risk
Decks, ladders, fencing, drains, washrooms and signage must be in good repair. Damaged drain covers or broken fencing can be real safety hazards, while most other upkeep issues are lower risk.
Recorded 2 times across 2 separate inspections, most recently on April 15, 2025. For example:
6 Are the premises designed and equipped to ensure safe 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.
9 inspections
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Gaps observed under the doors leading from outside into the dining room and office. These gaps could permit the entry of pests, especially due to the the camp's location and setting. • Ensure door sweeps on bottom of doors leading from the dining room the office to outdoors are replaced to effectively exclude pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Some food containers and food contact equipment (deli slicer) observed to be stored in the back storage room on the floor. • Ensure food and food contact equipment (deli slicer) are stored at least 6 inches off the floor.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Stand up cooler doors are showing visible wear and tear and are no longer closing properly. This is causing a warm temperatures at the front of the cooler (5°C to 7°C) . Corrective Action: All food items have been pushed to the back of the cooler where the temperature is being maintained at 4°C or colder. The coolers will need to be serviced or replaced in order to ensure all potentially hazardous foods are being maintained at a temperature of 4°C or colder at all times, thus reducing the risk for growth of potentially harmful microorganisms.
- 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): F2.5A: Stand up cooler doors showing visible wear and tear and no longer opening and closing properly. Corrective Action: Repair the doors so that they can be easily open and closed or replace the doors/cooler. F2.5B: Please ensure all surfaces are kept in good working order and constructed of easily cleanable and durable materials that are made of non-noxious materials.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6I: Kitchen area is open and susceptible to external contaminants that members of the camp might be bringing into the facility. Corrective Action: The kitchen MUST be adequately separated from all general camp activities. Additionally, proper precautions should be taken in order to ensure that people aren't entering the kitchen and potentially contaminating food items. The kitchen can be separated by utilizing things such as fake walls or room dividers.
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Water treatment system was turned off. Facility is currently using bottled water for cooking and raw water for cleaning + sanitizing.
- F1.4B Water supplied to the facility must be potable.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Rodent droppings were found behind refrigerator, hot water heater and dried storage area by back door. Please clean out droppings and sanitize areas. Please install more baited mouse traps in area. A gap can be seen between back fly screen and floor. Please install rodent preventative door sweep.
- F2.2B The premises must be protected against entry of pests.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
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