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Sparkling Hill Wellness Hotel - Barrique & Java

888 Sparkling Pl Vernon BC V1H 2K7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sparkling Hill Wellness Hotel - Barrique & Java has been inspected 10 times by Interior Health Authority since February 26, 2013. The most recent inspection, on July 29, 2025, recorded 3 infractions.

5 of 10 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: Cleaning and sanitizing, Protecting food from contamination 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 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.

  • 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 April 25, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 separate inspections, most recently on October 14, 2021. For example: 7 Are foods protected from 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 2 times across 2 separate inspections, most recently on April 25, 2024. 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 2 separate inspections, most recently on July 29, 2025. For example: 3 Are written food handling procedures (Food Safety 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 once on April 25, 2024. For example: 5 Are the FOODSAFE training requirements being met?

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.

10 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Require QT 40 sanitizer test strips available from main kitchen to monitor correct strength of sanitizer.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): *Still Outstanding: Ensure the Food Safety Plan from the main kitchen is updated to include this facility, and available in the coffee bar. EHO will provide the newest version Food Safety Plan Templates for use in this location.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): *Still Outstanding: Ensure the Sanitation Plan from the main kitchen is updated to include this facility, and available in the coffee bar. EHO will provide the newest version Sanitation Plan Templates for use in this location.
  2. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The bar cooler was at 10C, and display cooler not working (and not being used).
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Front dishwasher was out of all chemicals.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): No food safety certificates available.
      • 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

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B(1): Food stored inside reach-in glass-door cooler in back area measured at 8°C. Corrective Action: Transfer potentially hazardous food to an alternate cooler at 4°C or colder. Adjust or repair reach-in cooler so it maintains food at 4°C or colder. F1.2B(2): Products on top shelf in front display cooler measured at 7°C. Lower section of unit holding food at 4°C. Corrective Action: Transfer food from top shelf to alternate cooler at 4°C or colder. Adjust or repair display cooler so it holds all food products at 4°C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7B: Residue visible on interior surfaces of the ice machine in the back area. Corrective Action: Empty machine of ice. Clean and sanitize the interior of the ice machine to remove residue and contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A: Serving spatula for dairy-based desserts is being washed once daily. Inadequate wash and sanitize frequency. Corrective Action: Wash and sanitize serving spatula every four hours or more often as needed. F2.3D: Sanitizer solution in spray bottle measured at 500 ppm Quat residual. Manual dilution not occurring per manufacturer's instructions. Corrective Action: Discard high strength solution. Prepare sanitizer according to manufacturer's instructions to produce a solution at a concentration of 200-400 ppm Quat residual. Verify with test strips.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B(1): Broken glass, filth and debris observed in interior space of chemical storage cupboard next to the glasswasher. Corrective Action: Clean inside cupboard and around glasswasher to remove dirt and debris. F2.5B(2): Small quantity of food debris and loose metal sheets observed under prep table in back area. Corrective Action: Remove metal plates and other stray objects. Clean in the back area to remove food debris.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: Food Safety Plan not available at the time of inspection. Corrective Action: Locate Food Safety Plan and retain a copy onsite. Develop a new plan if the original cannot be located. Consult EHO for guidance.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: Sanitation Plan not available at the time of inspection. Corrective Action: Locate Sanitation Plan and retain a copy onsite. Develop a new plan if the original cannot be located. Consult EHO for guidance.
  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quats sanitizer spray bottle was measured to be 400 ppm at time of inspection. This level is too high for no-rinse sanitizing. The proper sanitizer concentration for safe no-rinse level sanitizing is 200 ppm on food contact surfaces. Actions required: • Operator to have sanitizer dispenser serviced to dispense at a concentration of 200 ppm. Operator must ensure sanitizer is used at the correct concentration by having staff monitor and record sanitizer concentrations using test strips.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5C: Wiping cloth used for espresso machine stored at room temperature. F2.5G: Ice machine had mildew growing on the top panel. Water can drop from top panel to the ice, contaminating ice with pathogens from the mildew. Actions required: • All wiping cloths must be stored in a sanitizing solution to prevent pathogen growth and contamination of food contact surfaces. • Operator must have ice machine thoroughly cleaned to remove mildew, and to have ice machines deep cleaned on a schedule frequency to ensure no mold growth.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  5. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): **Wet wiping cloths for the espresso machine are being stored at room temperature **Bar glasswasher needs to be serviced as it is not reaching 50ppm Chlorine. Please have staff write down the actual concentration for the sanitizer in the records.
      • 8.2 - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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