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Swiss Chalet Motel

1101 Victoria Rd Revelstoke BC V0E 2S0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Swiss Chalet Motel has been inspected 9 times by Interior Health Authority since November 8, 2013. The most recent inspection, on August 13, 2025, recorded 1 infraction.

6 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: Food temperature control and Protecting food from contamination.

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 once on August 13, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 November 22, 2018. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 22, 2018. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on November 22, 2018. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 November 22, 2018. 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

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Refrigerator temperature measured at 7 °C. Adjust the refrigerator temperature and ensure it is maintained at 4 °C or below.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Food-grade no-rinse required Viper solution from an automated dispenser is being used as a sanitizer. No strips are available to assess active concentration. Please obtain strips for the solution to allow for validation of proper concentration. Check with supplier on required concentration for no-rinse food contact surface sanitizing purpose. Ensure freezer is equipped with a thermometer.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Some food contact surfaces are not being sanitized nor cleaned at a suitable frequency (eg. bulk cereal dispensers, juice dispenser). As discussed, please ensure a final sanitizing step is applied to all food contact surfaces and accessible equipment parts. For beverage machines, manufacturer's recommendations should be followed for disassembly and cleaning/sanitizing frequency. Please implement changes immediately and document expectations in your sanitation plan.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): 1. Owner has been taking commecialy made batter to bake muffins in home kitchen due to lack of equipment in approved food service/prep area. As discussed, the use of an unapproved prep space is not permitted. Operator requested to stop unauthorized activities and obtain commercially pre-made muffins if this menu item is desired. Please note that all changes to a permitted facility must first be reviewed and authorized by an environmental health officer. If renovations are being considered, full compliance with design requirements would include the availability of a double sink compartment for manual warewashing purposes. Due to the limited warewashing needs and the separation in time between food handling and warewashing tasks, I have been accepting the current arrangement.
      • F2.6C Cooking equipment must be of the type or capacity to meet the needs of the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Written food safety plan has not been completed. Use provided guidance documents to complete a plan that reflects the menu and nature of your operations.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please complete a sanitation plan using the guidance document provided.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  6. Monitoring

    2 infractions

    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please ensure a food safety plan is in place. Staff involved in food handling or oversight of the breakfast station must be familiar with the food safety requirements. Guidance documents are being provided by email.
      • 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): Please ensure a sanitation plan is in place. Staff involved in food handling or oversight of the breakfast station must be familiar with the sanitation requirements. Please ensure the required minimum wash and rinse temperatures are indicated for the dishwasher. Guidance documents are being provided by email.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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