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Sparwood Esso

111 Aspen Dr Sparwood BC V0B 2G0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sparwood Esso has been inspected 5 times by Interior Health Authority since September 19, 2019. The most recent inspection, on January 7, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 once on May 17, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 May 17, 2023. 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 May 17, 2023. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 3 times across 3 separate inspections, most recently on January 13, 2025. 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.

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Daily tempera
  3. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: No chlorine test strips are available on site. Corrective Action: Ensure chlorine test strips are available on site. Observation: Thermometers missing in some cooling units. Corrective Action: Ensure that thermometers are available in cooling units containing potentially hazardous foods. Note: Operator was provided with a small amount of chlorine test strips.
      • 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): Observation: Staff noted spray bottle was refilled with bleach solution and used to clean food contact surfaces. Concentration measured 0 ppm. Corrected During Inspection: A 100-200 ppm bleach solution was prepared in the spray bottle. Note: Label spray bottle if it will be refilled with different chemicals.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Observation: Food Safety Plan could not be found on site. Corrective Action: Ensure a current Food Safety Plan is available on site. Note: A Food Safety Plan template will be provided.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Observation: Staff on site did not valid FOODSAFE or equivalent training. Corrective Action: Ensure that in the absence of the operator that at least one employee on site has valid FOODSAFE 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.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometers were absent from the sandwich cooler and for for new "Rocky Mountain Meats" refrigerator. Please locate accurate thermometers and put them in each unit for monitoring.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.

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