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Sundance Guest Ranch Kitchen

2591 Kirkland Ranch Rd Ashcroft BC V0K 1A0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sundance Guest Ranch Kitchen has been inspected 9 times by Interior Health Authority since June 4, 2015. The most recent inspection, on July 16, 2025, recorded 1 infraction.

4 of 9 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: Pests, Protecting food from contamination and 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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on July 3, 2019. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on July 3, 2019. For example: 7 Are foods protected from contamination?

  • 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 June 28, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times on June 26, 2017. For example: 7 - Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 once on July 16, 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.

9 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): NEW INFRACTION: Test strips must be available for testing the concentration of the types of sanitizers used in the kitchen (e.g. bleach sanitizer, quats sanitizer). Food suppliers can supply test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): a) At the time of inspection flies were landing on the foods that were being served for staff lunch; these foods were not covered to protect against contamination by flies. All foods displayed at staff serving counter are to be covered with proper fitting lids on the food inserts +++Correct right away+++
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): a) At the time of inspection there was an excessive number of flies in the kitchen and staff dining area; the following procedures must be implemented to control flies: i) Keep all outside doors closed, or equip with tight fitting screen doors. At the time of inspection the back door for the dinner dining room was open, as well as the connecting door between the kitchen and dinner dining room allow fly entry into the kitchen; keep the door between the front office and the staff dining room closed ++++Correct right away+++ ii) Install ultra-violet light fly zappers (indoor grade) at strategic locations in the kitchen, store room and staff dining room +++Complete August 2, 2019+++ b) Remove all fly paper strips from above food preparation counters; relocate to areas not directly above food prep counters +++Correct right away+++
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
  6. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): a) At the time of this inspection there were a large number of flies in the kitchen. The close proximity of the bagged garbage piled directly behind the kitchen is a major factor in the flies being in the kitchen (clouds of flies were present around and on the bagged garbage). Relocate the garbage collection point and the recycling containers to a location away from the kitchen door and windows. Correct right away.
  7. Monitoring

    2 infractions

    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): a) A Food Safety Plan was not found in the kitchen. All food facilities are required to maintain and keep on site a food safety plan; A generic food safety plan has bee attached with this report. Print the food safety plan and post in the kitchen.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): a) A cleaning and sanitation plan was not found n the kitchen. Written procedures for all cleaning duties, what has to be cleaned and sanitized, and how to prepare cleaners and sanitizers are required to be on site. Please review the attached information regarding sanitation plans and develop a written plan.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  8. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): a) At the time of inspection kitchen wares were being washed and sanitized in the same sink, and the second sink was being used for drying. All wares must be washed in one sink and sanitized in the second sink, air dry the wares on a counter or kitchen cart.
  9. Monitoring

    0 infractions

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