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TLH Heliskiing Dining Room

1 Tyaughton Lake Rd Goldbridge BC V0K 1P0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

TLH Heliskiing Dining Room has been inspected 7 times by Interior Health Authority since June 24, 2013. The most recent inspection, on October 2, 2024, recorded 1 infraction.

2 of 7 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: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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.

  • 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 September 17, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 September 17, 2019. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 October 2, 2024. For example: 7 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 5 times across 3 separate inspections, most recently on September 17, 2019. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on September 10, 2015. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Hot water to this hand washing station was reduced or closed, this was possibly due to the water leaking from the faucet. Corrective Actions: • Repair this hand washing station so that the hot water is in working order and that the faucet is not leaking.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  2. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Staff to store in use utensils in approved manner - Health Officer to provide hand out on procedures.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Leak noted under dish wash rinse sink ( has been caulked in the past) water noted to be behind sink on the floor. Repair/replace the sink so that the unit does not leak and the dish area can be kept clean, sanitary and free from water accumulation.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) For start of 2020 season, please update the food safety plan to include sous vide - Health Officer to email BCCDC Guidelines. As discussed include cooling and audit cooking logs to daily.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 1) Sanitation plan to be completed for 2020 season as per Food Safety Plan.
  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Ensure meat slicer is thoroughly cleaned between usage. Discussed and resolved at the time of inspection.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 1) Update sanitation plan to include cleaners/sanitizers, usage etc.
  4. Monitoring

    4 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1) Sanitizer was at 0ppm in buckets. Ensure staff are checking and replacing when residual is < 200ppm - Staff resolved during inspection. Note: Dishwasher rinse aid may not be working (machine alarmed), however, temperature at dish surface and gauges show sanitizing temperature being maintained. Ensure that machine is serviced prior to start up for Winter.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1) Labels provided for bottles during inspection - Resolved.
      • F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Updated Food Safety Plan required - provide completed plan prior to shut down October.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
  5. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): It is necessary to find an appropriate storage for the recyclables. Clutter and food juices/particles can potentially present a risk for a pest proliferation. Bar dry storage located downstairs needs to be organized and cleaned of spills. Stairs leading towards staff room need to be cleaned and repaired.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

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