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Wells Gray Guest Ranch

5565 Clearwater Valley Rd Clearwater BC V0E 1N1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Wells Gray Guest Ranch has been inspected 10 times by Interior Health Authority since June 18, 2013. The most recent inspection, on May 7, 2026, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens 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.

  • 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 September 10, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on August 16, 2022. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 August 16, 2022. 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 August 16, 2022. 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 August 5, 2016. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

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

    0 infractions

  2. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator's food safety training certificate has expired.
      • 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.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    4 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): • Expired milk was stored in the cooler. Operator discarded the milk cartons.
      • F1.6B All food on the premises must be fit for human consumption.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Thermometer must be placed in the refrigeration unit on the outside deck. As this unit is turned on as required, the temperature must be monitored when turned on and recorded on the temperature log.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Ice scoop observed stored in the ice. The scoop must be placed on the hook in the ice machine or outside the machine.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Paper towel must be placed at the bar handwashing station. • Note: Operator may consider purchasing a portable hand wash sink for the outside deck area if there will be frequent use or events are to be held there.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  6. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Iodine test strips to be provided for bar glassware washer. Health Officer to advise of potential source for ordering - provide for opening May 2020.
      • 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): 1) Please dilute bleach sanitizer - RESOLVED at the time of inspection.
  7. Monitoring

    0 infractions

  8. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): All coolers < 4 deg C. All freezers < -18 deg C. 1) Provide working thermometer for the walk in cooler.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher (high temperature sanitizer) - currently not working. Part has been ordered. Expected Monday. Contact EHO once it has been ordered. Use the manual procedure as posted. Bleach - sanitizer too strong (Bleached out the test strip). Dilute to 200ppm.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) Ensure temperature logs are kept at least 1x daily for the coolers and freezer. EHO provided temperature logs. EHO to follow up on date provided. Posters provided for facility
      • 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
  9. Monitoring

    3 infractions

    • 12 - Is the contact information the same?
      • Observation(s): EHO to update contact information. Mike Mueller
      • 12.1 - Updated contact information must be provided to the health officer.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan - to be completed for operational season 2016 (as facility closes this week).
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan - to be completed for operational season 2016. EHO to email template.
  10. Monitoring

    0 infractions

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