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Sun Peaks Lodge Steakhouse

3180 Creekside Way Sun Peaks BC V0E 5N0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sun Peaks Lodge Steakhouse has been inspected 14 times by Interior Health Authority since December 13, 2012. The most recent inspection, on December 9, 2025, found no infractions.

7 of 14 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: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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 3 times across 3 separate inspections, most recently on January 17, 2023. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 2 times on December 19, 2023. For example: 7 Are foods protected from 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 once on January 15, 2019. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 December 3, 2013. For example: 2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?

  • 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 December 19, 2023. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

14 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Use food grade containers/storage bags for dry items such as sugar and flour. Garbage bags are not food grade so should not be used as liners for storage bins
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): -light covers in back prep area missing -missing tiles behind grill/cook line to be repaired
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): As discussed, your food safety plan should be reviewed/updated to include Sous vide cooking ie. for events when it is done
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
  4. Monitoring

    1 infraction

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Reviewed cooling procedure of foods such as mashed potatoes that are made the day before. Ensure night staff are cooling in shallow pans ie. 2 inch thickness
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
  5. Monitoring

    1 infraction

    • 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.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Designated hand wash stations to be located in each food prep area. It was noted that during inspection staff were not going to the hand sink located near the front beverage area, therefore talked to manager about establishing a hand sink only for the staff prepping in the back to use. There is a domestic 2 comp sink that has been covered with a microwave that can be used for this sink. You can relocate the soap and towels from the 2 comp pot sink to this hand sink or add another set.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): New chef, discussed cooling procedures. He will order a cooling wand and start monitoring cooling to ensure products are cooled within the National food code guidelines.
      • F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
      • F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
      • F1.3C - Accurate thermometer must be available to monitor process.
  10. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Bar cooler 12 c. Milk was removed during inspection. Do not use this cooler for perishables until temperature is less than 4c Discarded container of scrambled eggs from back cooler which were at 12c
  11. Monitoring

    0 infractions

  12. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Dishwasher was not dispensing sanitizer at the start of the inspection. After several cycles it was starting to be dispensed. Staff only cleaning pots etc at this point, but sanitizer should still be functioning. Operator was going to have dishwasher serviced as soon as possible. To check the bar glasswasher at next follow up inspection.
  13. Monitoring

    0 infractions

  14. Monitoring

    0 infractions

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