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Umbrella Bar

5002 Valley Dr Sun Peaks BC V0E 5N0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Umbrella Bar has been inspected 11 times by Interior Health Authority since February 5, 2013. The most recent inspection, on February 10, 2026, recorded 6 infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene 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.

  • 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 8 times across 8 separate inspections, most recently on February 10, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 4 times across 4 separate inspections, most recently on February 10, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 February 10, 2026. 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 January 26, 2016. For example: 9 - Are foods handled in a sanitary manner and protected from contamination?

  • 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 2 times across 2 separate inspections, most recently on February 10, 2026. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

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.

11 inspections

  1. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): New counter top style condiment cooler not maintaining food temperatures below 4c Staff not monitoring food temperatures and did not know how to adjust cooler setting
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Thermometer required for new condiment cooler, food probe thermometer required to monitor food temperatures • Test strips for all sanitizers used
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Spray bottles of sink and sani found to be 0 ppm and very low • Unclear what staff are using to sanitize tongs etc? Last inspection it was noted a Quat sanitizer was provided for immersion in 2 comp sink but not sure if this process is being followed
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • 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 hand soap was noted at the hand sink • Faucet broken and needs replacement
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Appears layout has been changed from last inspection. No plans or requests were submitted to the Health officer for review.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
      • F3.2B Facility must be constructed to the specification of the approved plans.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Employee on duty did not know if they had taken the food safe course
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quat spray bottles 0 ppm sanitizer These are to be brought fresh daily from chemical dispenser and use test strips to verify
      • 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): Staff was using a towel to dry hands. Single use towels are to be provided for hand drying
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  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): The larger pieces of equipment are brought back to the Annex for washing and sanitizing. Tongs etc for hot dogs are washed/sanitized at this location but there was no sanitizer noted for use in immersion in the sanitizing sink
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand wash sink was out of order.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Single Service only permitted at this location unless approved ware washing sinks or commercial dishwasher installed Do not store scoops and utensils in containers of water/sanitizer.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  6. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer was found in a bag under the sink and did not appear staff on duty knew that it was supposed to be used for food contact surfaces. No empty spray bottle to put it into. Advised staff to call supervisor to bring out a bottle and to use the Quat for sanitizing. Staff should have test strips to be able to test concentrations onsite
  7. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer bottle was almost empty and had 0 ppm Quat. Did not note if there was bleach onsite for submersion of equipment and utensils in sinks Items to public are disposable.
  8. Monitoring

    3 infractions

    • F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Water pressure of the hot water in the 2 comp sink is very low. Have maintenance look at this as it needs to be able to be at a flow practical to fill sink for cleaning and sanitizing of equipment
      • F2.1A - Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): As noted in the Jan 26/16 inspection, there was no sanitizer present in the premise. This outstanding issue needs to be addressed by managers immediately to ensure there is a method in place for staff to check off they have sanitizer onsite daily, with test strips and be able to ensure it is in the required concentrations. A bottle of bleach left onsite that staff could make their own sanitizer every couple days would be sufficient.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Liquid hand soap in a dispenser and single use towels in a dispenser required at the hand sink Staff indicated they use dish soap and will wipe hands on the cloth towels or sometimes use napkins? Install dispensers to be located at the hand sink so it is clear what staff are to use At the time of the inspection hand sink was full of dishes and not free for use to wash hands
      • F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
  9. Monitoring

    3 infractions

    • 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 there was no sanitizer present in the facility. The staff must have sanitizer available for sanitizing surfaces, equipment and wares. Provide quats sanitizer and bleach sanitizer; staff are to be instructed in the proper use and preparation of sanitizers. Correct immediately. b) The dishwasher for this facility is not operating, and the facility has only one sink for ware washing. As there is no sanitizer available in the facility and the dishwasher is not operating, the food handling equipment is not being washed and sanitized as required in the food code. The staff report that they wash in the single sink; it is required that all wares be washed in one sink and sanitized in a second sink, the handwash sink on site is not permitted to be used for ware washing. Instruct staff on how to sanitize wares. The dishwasher must be repaired so that washing and sanitizing of wares can be conducted properly; Repair by February 4, 2016.
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
      • 8.3 - Manual dishwashing procedure 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.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): a) At the time of inspection meat products (smokies/dogs) were stored in the same cooler drawer as beverages; the meat products were stored on against/on the beverages; this is a risk food food cross contamination. Instruct staff on proper procedures for storing foods in order to reduce the risk of cross contamination of foods. Correct immediately.
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): a) The dishwasher for this facility is not operating, and the facility has only one sink for ware washing. As there is no sanitizer available in the facility and the dishwasher is not operating, the food handling equipment is not being washed and sanitized as required in the food code. The staff report that they wash in the single sink; it is required that all wares be washed in one sink and sanitized in a second sink, the handwash sink on site is not permitted to be used for ware washing. Instruct staff on how to sanitize wares. The dishwasher must be repaired so that washing and sanitizing of wares can be conducted properly; Repair by February 4, 2016.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

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