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Sunshine Houseboat Vacations Ltd.

4140 Abbey Rd Grasmere BC V0B 1R0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sunshine Houseboat Vacations Ltd. has been inspected 7 times by Interior Health Authority since July 10, 2019. The most recent inspection, on August 24, 2026, recorded 4 infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 August 24, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 2 times across 2 separate inspections, most recently on August 24, 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 2 times across 2 separate inspections, most recently on August 8, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 August 24, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 August 24, 2026. 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.

7 inspections

  1. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer test strips for chlorine could not be located. Please purchase/locate test strips so that staff can verify the concentration of the sanitizer solutions.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Flies present throughout the premise. Facility has put up various fly tapes and has been working to clean and sanitize surfaces at a high frequency. Continue replacing fly tapes and increased sanitation.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The sanitizer bucket in the main kitchen area had a 0 ppm chlorine residual. Guidance on ratios of chlorine to water are on site. Staff changed the solution at the time of inspection.
      • 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): No paper towel was available at the handwashing station at the beginning of the inspection. Staff located paper towel and replaced it at the handwashing station at the time of inspection.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Foods for quick service were in a container on the counter and were measured above 4 C (shredded cheese 9 C, salsa 9 C, coleslaw 6 C). The ice in this storage container had melted and therefore the foods were not being stored at or below 4 C as required. Ice should be replenished as it melts and small amounts of food should be stored in this container for no longer than 2 hours. Consideration should also be taken in investing in a "sandwich" prep cooler to replace the container and facilitate temperature controlled and easy access to foods. Operator replenished ice at the time of inspection.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Wasps are present in the facility. Ensure to employ strategies to reduce the number of wasps in the facility which may include traps, increased cleaning and covering garbages. It is notable that it is a very bad wasp season in the region.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Staff are not sanitizing dishes as required. Staff are only washing dishes with soap and hot water. The third step of sanitizing dishes is required. Chlorine is available on site for sanitizing dishes. Dishes can be immersed in 100 ppm chlorine solution for 2 minutes then air dried.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Small fridge under counter was measured at 8 C at time of the inspection. Operator adjusted temperature and will monitor to ensure it is below 4 C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

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