Skip to content
Loading map…

Sun Peaks Grand Hotel & Conference Centre Mantles Restaurant

3240 Village Way Sun Peaks BC V0E 5N0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sun Peaks Grand Hotel & Conference Centre Mantles Restaurant has been inspected 13 times by Interior Health Authority since September 17, 2013. The most recent inspection, on November 4, 2025, recorded 1 infraction.

3 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 6 times across 6 separate inspections, most recently on November 4, 2025. 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 5 times across 5 separate inspections, most recently on November 15, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 4 times across 3 separate inspections, most recently on November 19, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 November 19, 2024. 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 2 times across 2 separate inspections, most recently on November 19, 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.

13 inspections

  1. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Recurring infraction Cooler #9 food temperatures exceed 4c. These drawers should not be used for overnight storage and food brought out only when busy and ready for prep.
  2. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Food in cooler '4' and cooler '9' exceeding 4c
      • 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?
      • Observation(s): • All coolers to have thermometers for monitoring temperatures • All sanitizers in use to have appropriate 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand sink by pizza oven lacking soap. This is a designated hand sink so must be supplied.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Staff unclear whether there is a current food safety plan onsite.
      • 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): Confusion regarding sanitizers and where they are used. Have both a multi quat and a sink and surface sanitizer (also a quat/detergent) but staff seemed unclear what to use each for. Training required for sanitizers. Bottles to be adequately and accurately labelled. One bottle was mislabeled.
    • F3.5 Are the FOODSAFE training requirements being met?
      • F3.6A Operator must have valid FOODSAFE certificate 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.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Walk in cooler to be supplied with thermometer
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sink and sanitizer concentration was exceeding levels Dishwasher water levels seemed to be too high which was affecting ability to heat the rinse. Have dishwasher looked at. When levels were decreased water temp was reaching expected 71c at plate
  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): After testing for several cycles, dishwasher only reached minimum expected rinse temperature
  6. Monitoring

    2 infractions

    • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  7. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Front line drawer food temp 6c
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  8. Monitoring

    0 infractions

  9. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Front line food drawers food >4c
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher found to be 60c max in rinse. Appears there is an issue with the machine booster heater. Discussed options for staff such as bringing dishes to banquet kitchen or immersion in 100 ppm bleach until repaired
      • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
  10. Monitoring

    4 infractions

    • Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Front line cooler food temperatures elevated above 4c. Ham and smoked tomatoe jam 7c No thermometers in most coolers Service this unit and monitor
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • Is the contact information the same?
      • Observation(s): Updated contact information for the file. New executive chef and food and beverage manager since last inspection
    • Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The back line lighting is poor. Discussed with maintenance and manager improving lighting so it meets the 50 foot candle minimum. Current lighting makes it difficult to work with items such as knives and difficult to see in coolers and determine cleanliness
      • 14.1 - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • Are there handwashing stations available and properly supplied?
      • Observation(s): Hand sink servicing front area lacked soap and paper towels. Cold water line was shut off. Chef did not know this was the case as staff did not communicate it was not functioning correctly
      • 15.1 - Handwashing station must be supplied with hot and cold running water.
      • 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
  11. Monitoring

    7 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Walk in cooler food temperature >4c 2. Front Line inserts food temp >4c 3. "TRU" upright cooler food temp >4c Service cooler and monitor temperatures to ensure perishables remain <4c at all times
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Food handlers who have the length of hair that can be tied back should be wearing hair nets or have hair restraints. Beard nets should also be considered. Hair brush found on counter in the back beverage area. Staff must keep all personal items out of food areas
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): More sanitizers should be available in the kitchen area. Approved sanitizers include Quats and bleach in appropriately labelled bottles or pails. All wiping rags should be clean and stored in a sanitary way rather than laying around in piles.
      • 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Replace lights/light covers as required 2. Floors should be cleaned with a good degreaser 3. Floor/wall joints as well as under equipment should be thoroughly cleaned of debris accumulations 4. Replace chipped or cracked food storage bins and lids as necessary
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • 14.5 - Equipment or materials not required for food related operations must be removed from the premises.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash sink in the front prep area was out of order waiting for parts. There is a side sink to use but staff did not have it supplied with liquid soap and paper towels. If you are using this in the in term have it properly supplied for use.
      • 15.1 - Handwashing station must be supplied with hot and cold running water.
      • 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
      • 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature monitoring and recording not occurring. This should be done at minimum daily and all staff should have or have access to a probe thermometer to take food temperatures while cooking as well as monitoring food temperatures in the inserts on line. Staff should be trained in the food safety plan procedures . Plan should be reviewed and updated as necessary
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Revise sanitation plan. Should have a developed check list style or duty list to cover all cleaning and sanitizing aspects in the kitchen
  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website