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Sparkling Hill Wellness Hotel - Peak Fine

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

Official record from Interior Health →

Inspection summary

Sparkling Hill Wellness Hotel - Peak Fine has been inspected 10 times by Interior Health Authority since February 26, 2013. The most recent inspection, on July 29, 2025, recorded 5 infractions.

4 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: Protecting food from contamination, Handwashing and staff hygiene 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.

  • 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 6 times across 4 separate inspections, most recently on July 29, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 2 separate inspections, most recently on July 29, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 3 separate inspections, most recently on October 14, 2021. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 3 times across 3 separate inspections, most recently on October 14, 2021. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on October 28, 2019. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

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

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): All thermometers available. *However, ensure correct multi-quat sanitizer test strips (QT 40, not QT 10) available in stock for all facilities at chemical stations and dishwashing areas. QT 40 obtained from supplies.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): BAR/ESPRESSO SERVERY The conveyor glass washer in the espresso servery area is still out-of-order and not repaired or replaced. There is a single compartment dishwasher available and operating correctly. *If not intended to be repaired or replaced, remove equipment to allow extra space in the area. **This will allow a larger dedicated hand sink to be installed in the area, rather than the small bar sink beside the espresso machine. *The ice well counter is due for repair/replacement. *The Point of Use (POU) under-counter water filter for the espresso machine is leaking. **Ensure maintenance replaces the filter as per frequency of the manufacturer's requirements. *Staff washroom ventilators are due for cleaning to improve exhausting.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispenser at middle servery hand sink requires restocking.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Ensure the Food Safety Plan is updated and periodically reviewed by all staff. Also include versions to accommodate the 2 other food facilities. EHO will provide the newest version Food Safety Plan & Templates for reference and adaptation for your existing Plan.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Ensure the Sanitation Plan is updated and periodically reviewed by all staff. Also include versions to accommodate the 2 other food facilities. EHO will provide the newest version Sanitation Plan for reference and adaptation for your existing Plan. Your chemical and dishwasher contractor should be able to provide clear plans specific to the equipment provided and serviced.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please ensure that you are checking dishwasher final rinse temperature (>180F for high temp), or sanitizer concentration for low temperature (>50ppm chlorine).
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Bar conveyor glasswasher had 0ppm chlorine even after checking chemicals and priming.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Please send me a copy of managers red seal or food safety certificates.
  3. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B(1): Food inside prep table cooler in pastry area measured at 6°C. Corrective Action: Adjust or repair cooler so it maintains food at 4°C or colder. F1.2B(2): Food in top inserts of prep table cooler near cook line measured at 9°C. Corrective Action: Transfer potentially hazardous food to an alternate cooler at 4°C or colder. Adjust or repair prep table cooler so it maintains food in the top section 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.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5A: Observed employee wiping hands on soiled apron and returning to food preparation without washing hands. Corrective Action: Avoid wiping hands on apron or clothing. When hands are dirty, wash using proper technique: • Wet hands with warm water • Apply liquid soap and lather for 15 seconds • Rinse thoroughly • Leave water running and dry hands with single-use paper towel • Turn off taps using paper towel
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7D: Employee observed wiping clean container with used cloth before transferring food to the container. Corrective Action: Do not towel-dry or wipe clean items before use. Wash and sanitize the item if visibly dirty.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: Thermometers not present in the following coolers: • Reach-in glass-door cooler in coffee area • Walk-in prep cooler #3 • Prep table cooler near cook line • Walk-in pastry cooler Corrective Action: Place independent thermometers in the coolers identified.
      • 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): F2.3B: Knife rinsed in hand sink and sprayed with sanitizer. This fails to adequately remove contamination. The hand sink is designated for handwashing only. Corrective Action: Place soiled utensils in the dishwashing area for proper washing and sanitizing. Use hand sink for its intended purpose only.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B(1): Grease and debris observed behind equipment and in hard-to-reach areas at main cook line. Corrective Action: Clean in the areas identified to remove grease and debris. Continue to regularly clean hard-to-reach areas throughout the premises. F2.5B(2): Black residue build-up on evaporator fan covers inside walk-in prep cooler #3 and walk-in pastry cooler. Corrective Action: Clean fan covers to remove residue. F2.5C: Staff keep wiping cloths tucked into aprons during food prep. This is an unsanitary practice. Corrective Action: Do not store cloths tucked in aprons, slung over shoulders, or otherwise in contact with the body or clothing. Prepare sanitizer solution at 200 ppm Quat for sanitary storage of reusable cloths. Immerse cloths in solution for at least 30 seconds to eliminate bacteria between uses. Check concentration with test strips. Change solution every 2 hours or more often when cloudiness or food debris is visible, or when tested below the required concentration. F2.5K: Plastic container being used as a scoop for bulk products in the pastry area. Scoop stored inside bulk bin in direct contact with product. Corrective Action: Obtain scoops with handles for all bulk products. Store scoops in a clean container outside of the bin, in a mounted scoop holder, or other manner to prevent handle contact with food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7C(1): Paper towel not reasonably accessible from hand sink in dishwashing area. Corrective Action: Install an enclosed paper towel dispenser within easy reach of the hand sink in the dishwashing area. F2.7C(2): Paper towel not available in dispenser at 2-compartment hand sink in coffee area. Corrective Action: Provide paper towel in a dispenser at the noted hand sink.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  4. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2A: • Soup/stew in the large kettle was measured to be at 50°C at time of inspection. F1.2B: • Prep coolers by the stove area were measured to be 6-8°C at time of inspection. • Cut fruits left out at room temperature. • Bottles of hoisin sauce, teriyaki sauce, table syrup, etc being stored at room temperature when the label said refrigerate after opening. Actions required: • Ensure that potentially hazardous foods are hot held at 60°C or above to prevent pathogen growth and to record temperatures for hot holding to verify temperatures are maintained. • Adjust the prep coolers to ensure that they are capable of maintaining 4°C or below at all times. • Store cut fruits and vegetables in the cooler at 4°C or below to prevent pathogen growth. • Check all bottles of condiments, sauces, syrups, and jars of food for "refrigerate after opening" or "keep refrigerated" labels and store all foods requiring refrigeration in the cooler.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): F1.6B: Green potatoes were found at time of inspection. Green potatoes must not be used as they contain glycoalkaloids which have toxins that can cause headache, nausea, fatigue, vomiting, abdominal pain and diarrhea. The toxins cannot be destroyed by cooking. Actions required: • Inspect potatoes upon receiving and discard all green potatoes. Store potatoes in dark and cool area to prevent glycoalkaloid formation.
      • F1.6B All food on the premises must be fit for human consumption.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A: • A box of butter was stored at room temperature and under the paper towel dispenser. This can allow water to be dripped onto the butter when staff wash their hands and reach for the paper towel to dry their hands. • Milk still in steamer jug on the espresso machine in the bar area of kitchen. Leaving milk in steamer jug can allow for pathogen growth. F1.7B: Ice scoop in the bar area was stored in the ice at time of inspection and ice scoop for ice machine was stored on top of the freezer. Storing the scoop in ice can allow for contamination from the handle to contact the ice, which is a "ready-to-eat" food. Actions required: • Operator to ensure that butter is stored at 4°C or below when not in use and in a manner that is protected from contamination. • Steamer jugs must be cleaned and sanitized after each use to prevent bacterial growth and contamination of food. • Ice scoops must not be stored in ice and should be stored in a container to protect from contamination.
      • F1.7A The operator must ensure that all food on the premises is protected from 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): F2.3D: Quats sanitizer spray bottle measured to be at 400 ppm. This concentration is too high for a no-rinse level sanitizer for food contact surfaces. Quats sanitizer must be at 200 ppm for proper no-rinse level sanitization. Actions required: • Operator to have sanitizer dispenser adjusted to 200 ppm Quats and regularly check sanitizer concentration with test strips to ensure the proper concentration is maintained.
      • 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): F2.5A: The door for the head chef cooler will not seal shut, preventing cooler from maintaining a temperature of 4°C or below. Cooler was measured to be 7°C at time of inspection. F2.5B: Ventilation hood is covered in grease and dust. Service sticker indicated that hood should have been serviced in September 25, 2019 and has not been done. F2.5C: Wiping cloths stored dry and out at room temperature and are reused. Wiping cloths at room temperature allow for bacterial growth and can contaminate the food contact surfaces it is used on. F2.5G: Food containers stored on the ground of the walk-in coolers. This can allow for contamination from the bottom of the container to contact the food contact surfaces it is placed on. Actions required: • Repair the door seal on the head chef cooler to ensure temperature can be maintained at 4°C or below. • Operator to have ventilation hood serviced and cleaned to ensure no contamination will fall from the ventilation hood into the food. • Wiping cloths must be stored in a 200 ppm sanitizing solution to prevent pathogen growth. Sanitizing solution should be changed every 2 hours or less to prevent debris build-up in solution. • All food containers must be stored off the ground to prevent contamination of food contact surfaces.
      • 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.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No food safety plan onsite at time of inspection. Temperature logs for cold-holding units maintained. Actions required: • Operator to complete a food safety plan and have it onsite at all times. • Operator to begin maintaining a temperature log for hot holding.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No sanitation plan onsite at time of inspection. Actions required: • Operator to complete a sanitation plan and have it onsite at all times. • Sanitizer concentration log must be maintained.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  5. Monitoring

    4 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): **Beef tenderloin is being cooked at 118F(47C) for 4 hours Sous Vide(SV) Processing: -chicken: 4 hours minimum at 160F - finish in the deep fryer(to order), kept in water bath until order -beef tenderloin : 4 hours minimum at 118F-120F - finish it to order on the grill on a skillet -hot water baths are brought up to temperature before meats are placed into separate hot water baths. No additional raw meats are added to the hot water baths when they are in the bath. -If run out of the SV, then won't do SV and will make beef to order -Temperature is taken with a long thin probe thermometer(165F for chicken ) before finishing. Measure temperature for both Sous Vide and after finishing
      • 1.1 - Potentially hazardous food must be cooked to appropriate internal temperature.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): **Peak fine bar glasswashers in the kitchen bar area are both not reaching 50ppm Chlorine. Have staff right the actual concentration using the test strip on the sheets. **Spray bottles need to have greater than 200ppm quaternary Ammonia sanitizer -Quaternary Ammonia sanitizer dispenser: greater than 200ppm Quaternary Ammonia sanitizer strength -Main dishwasher is at 81.8C internally - good
      • 8.2 - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Various Cutting boards are very deeply grooved and scarred/stained. Pastry counter cutting is to be included in being replaced
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Provide a written Food Safety Plan for the following menu items: cook-chill(soup and smoked bbq beef brisket), no-cook(beef tartare), cook-serve(sous vide chicken and beef tenderloin). A written food safety plan is identifies all critical control points, critical limits, procedures that are to be followed to reduce the risk of foodborne illness, and actions to be taken if the critical limits are not met.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.3 - Food safety management procedures must identify all critical control points.
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • 13.1 - Are dishes, utensils and equipment maintained in good condition?
      • Observation(s): Glass washer sanitizer was inadequate . Sanitizer bottle was changed during inspection. ENSURE THAT DISHWASHER IS CHECKED DAILY FOR PROPER SANITIZER LEVEL WITH TEST STRIPS.
      • 2 Observations, Moderate Severity of Consequences : Equipment and utensils must be maintained in good working order and in sanitary condition.
  10. Monitoring

    0 infractions

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