Skip to content
Loading map…

Three Valley Gap Restaurant

8903 Trans-Canada Hwy Revelstoke BC V0E 2S0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Three Valley Gap Restaurant has been inspected 10 times by Interior Health Authority since May 22, 2013. The most recent inspection, on August 13, 2025, recorded 1 infraction.

1 of 10 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, 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.

  • 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 8 times across 6 separate inspections, most recently 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 2 times across 2 separate inspections, most recently on July 13, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 July 5, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents 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 June 4, 2015. For example: 15 - Are there handwashing stations available and properly supplied?

  • 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 across 2 separate inspections, most recently on July 13, 2023. 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.

10 inspections

  1. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperature of refrigerator containing dairy products measured at 6 °C. Repair or replace the refrigerator to ensure that food is stored 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

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperature of refrigerator containing dairy products measured at 6 °C. To prevent the growth of pathogens, potentially hazardous foods must be maintained at 4 °C or below. Adjust temperature of the refrigerator to ensure that food is stored 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.
  3. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - kitchen make-up air supply is blowing dirt into kitchen which is visible on wall above exhaust and ceiling. Please ensure air supply filters are regularly changed, tight, and have appropriate MERV rating. https://www.grainger.com/know-how/equipment-information/kh-what-is-merv-rating-air-filter-rating-chart - men's washroom urinals p-traps are both taped up. Please repair properly and protect if customers are damaging them.
    • 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.
  4. Monitoring

    0 infractions

  5. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. Sandwich cooler in cafeteria area was 8-9°C. If this cooler cannot maintain temperatures of ≤4°C or less at all times them all potentially hazardous foods must be kept in a different cooler. ***This is a repeat infraction with this cooler*** Recommend maintaining a temperature log of all cooler temperatures. 2. Chilli and hot dogs in hot holding were at approximately 50°C. The temperatures had not been monitored and they were in the hot holding units for over 2 hours. Voluntarily discarded. Start a hot holding log where you are monitoring and recording the temperature of all hot holding every 2 hours (every hour for the location where the chili and hot dogs were). Other coolers and hot holding at acceptable temperatures.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Large cuts of bottom flat beef were cooling at room temperature and covered in saran wrap. While protecting from contamination is good, the food will not cool as quickly if it is covered. This was a large cut of meat and must be cooled from 60°C to 20°C within 2 hours and 20°C to 4°C within 4 hours. If these cuts cannot be portioned into smaller pieces for cooling please monitor the internal temperatures to ensure these parameters are being met.
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Cardboard is lining some of the shelving units used to store the pots. This cannot be cleaned and sanitized and absorbs moisture - please remove the cardboard.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Yellow counter top has the laminate chipped on the corners and has bare wood showing. This makes it difficult to properly clean and sanitize. Ensure this counter top is repaired/replaced so it is smooth, easily cleanable and impervious to moisture. This is to be fixed prior to opening next season.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  6. Monitoring

    3 infractions

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): Temperature of chili in hot holding unit was measured at ~56C. Chili was reheated in the oven at the time of inspection. CDI - Corrected During Inspection. Please ensure temperatures of potentially hazardous foods being held hot are checked with a probe thermometer. Items must be held hot at 60C or hotter. Also please be reminded that potentially hazardous foods can only be re-heated one time.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Temperature of foods in inserts at small line cooler in the kitchen was measured at ~8C. Inserts were placed in an ice bath at the time of inspection. Some items were moved to walk-in cooler. CDI - Corrected During Inspection. Kitchen manager informed that items in inserts would be used up quickly during the lunch rush. Reminded that if potentially hazardous foods are stored in the danger zone (i.e. between 4C and 60C) for more than 2 hours, then the items must be discarded. Line cooler should not be used to store potentially hazardous foods unless the temperature can be maintained at 4C or colder. 2. Temperature of display case storing sandwiches at the self-serve area was measured at between 7C and 8C. Kitchen manager informed that the sandwiches would be mostly gone in an hour an half as there will be a tour bus of about 50 people coming in for lunch. Discussed that after lunch, any leftover sandwiches must be discarded. The display case must be capable of maintaining at 4C or colder prior to storing any potentially hazardous foods. CDI - Corrected During Inspection. 3. Observed a carton of liquid egg for making french toast stored in room temperature. Reminded staff that liquid egg is a dairy product and is considered potentially hazardous foods and must be stored at 4C or colder to prevent pathogenic growth. If leaving out during the breakfast rush, it must used up within 2 hours. After 2 hours, it must be discarded. Also a time log should be in place. Suggested using an ice bath during the rush to keep it cold. However if the temperature of the liquid egg cannot be maintained at 4C or colder then it must be discarded after 2 hours. Carton was placed into cooler at the time of inspection. CDI - Corrected During Inspection. Note: - Discussed about implementing temperature logs so that temperatures of all cold-holding units can be monitored and appropriate corrective actions can be taken.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan requires updating and must include procedures for room temperature holding.
  7. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Staff informed that the meat slicer is only wiped down with a cloth. Please ensure that any clean-in-place equipment is cleaned/washed then sanitized with approved sanitizer e.g. chlorine at 200ppm or Quaternary Ammonium (Quats) at 200ppm. 2. Observed an accumulation of food debris in the small line prep cooler. Please ensure routine cleaning and sanitizing of equipment. Also discussed about more frequent cleaning and sanitizing of high traffic areas e.g. fridge door handles.
      • 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
  8. Monitoring

    1 infraction

    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Hand sink located at the bar area was not equipped with hand soap at the time of inspection. Please ensure that all handwashing stations are equipped with liquid hand soap and single user paper towel at all times.
      • 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
  9. Monitoring

    2 infractions

    • 12.1 - Is the food service establishment in compliance with all Trans Fats requirements of the Public Health Impediments Regulation?
      • Observation(s): As discussed with the operator, the Betty Crocker Super Moist Cake Mix had 13% trans fat of the total fat content. This exceeded the 5% trans fat limit. The operator informed me that, after this product is used up, it will be immediately substituted with a compliant cake mix.
      • 1 Observation, Moderate Severity of Consequences : The food service establishment must have appropriate documentation.
      • 1 Observation, Moderate Severity of Consequences : All spreadable margarines and oils must meet the restriction of 2% Trans Fat or less of total fat content.
      • 1 Observation, Moderate Severity of Consequences : All other foods must meet the restriction of 5% Trans Fat or less of total fat content.
    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Food storage temperatures: Main Kitchen and Dining Room side: walk-in cooler = 2.0 °C; line sandwich prep cooler = 3.5 °C; front coolers in service area near dining room = 4 °C; soup and gravy = 70 °C Cafeteria Side: Pepsi cooler = 4 °C; line sandwich prep cooler = 9 °C (this is too high); soups = 67 and 74 °C The operator stated that the above line sandwich cooler had sandwiches that had been held for under 2 hours in the danger zone (4 to 60 °C). These sandwiches were moved to another cooler that was 4 °C or less.
      • 1 Observation, Moderate Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must not be stored for more than 2 hours.
  10. Monitoring

    1 infraction

    • 17.1 - Are accurate thermometers available to monitor temperatures?
      • Observation(s): The Pepsi cooler with milk was missing a thermometer. The stainless steel front service fridge was missing a thermometer. Corrected During Inspection.
      • 2 Observations, Low Severity of Consequences : Accurate thermometers must be provided to monitor all refrigeration and hot holding equipment in the storage area.

Nearby inspected facilities

Own this business? Add a badge to your website