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Sunburst Lodge

1280 Alpine Rd Sun Peaks BC V0E 5N0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sunburst Lodge has been inspected 7 times by Interior Health Authority since February 5, 2013. The most recent inspection, on August 18, 2026, recorded 3 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

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.

  • 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 February 25, 2025. 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 3 times across 3 separate inspections, most recently on August 18, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 once on January 26, 2016. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 August 18, 2026. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 June 25, 2019. For example: 1 Does the operator have a valid operating permit or approval to operate?

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.

7 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips for sanitizer
      • 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?
      • Observation(s): Surface sanitizer concentration too high. No test strips at the premise for staff to be checking concentration. Bottles are filled in the main kitchen in the village so this dispensing unit should be checked as soon as possible
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Staff did not have a valid food safe certificate
  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temp dishwasher meeting expected rinse temperature Spray sanitizer ie. Sink and Surface. Concentration is low so dispensing system will have to be serviced Glass washer 12. 5 ppm iodine
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Single use towels to be provided at hand sink in bar area • Supply liquid soap and single use towels at the hand sink located by the dishwasher
      • 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.
  3. Monitoring

    0 infractions

  4. 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.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): As discussed, supply soap and single use towels at sink near dishwasher and bar area to be supplied.
      • 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.
      • F2.7E Handwashing stations must remain accessible at all times.
  5. Monitoring

    1 infraction

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  6. Monitoring

    6 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Cooler #2 food temperatures exceed 4c Door does not appear to close properly, making an unusual sound. This should be repaired or adjusted , Due to the age of the equipment replacement should be considered
    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Staff member noted to be eating in food preparation area.
      • 5.2 - Employees must exhibit cleanliness and good personal hygiene.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher not reaching 180F/82c in rinse. Temperature gauge not working. To manually sanitize equipment today. Wiping rags were being re used many times without evidence of sanitizer. Staff using "cleaner" instead of sanitizer on food preparation surfaces. Instructed staff to the proper use of the Quat sanitizer and how it is dispensed in the system. Could not locate any bleach in the kitchen area.
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 12 - Is the contact information the same?
      • Observation(s): New food and beverage manager and supervisors. Please email new contacts and contact phone numbers so files can be updated.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): There is very little preparation space at this location and the menu has become more advanced since original approvals. More food is being prepared on location and the kitchen was not originally designed for what is occurring. A kitchen re organization or having more preparation occur in the larger base kitchens to be considered. Plans to be submitted for any changes that may be proposed. More equipment should be stored downstairs to free up floor space and make things more accessible.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Due to equipment ie. upright cooler, tray rack and other items, the sink is is becoming difficult to access. This area has to be kept clear so staff can easily get to the handwash sink. A new sink will have to be installed if this area cannot be made more accessible.
      • 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
  7. Monitoring

    0 infractions

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