Whitewater Ski Resort
6010 Whitewater Ski Hill Rd Nelson BC V0G 2K0 · Restaurant - Food Service
Inspection summary
Whitewater Ski Resort has been inspected 11 times by Interior Health Authority since January 21, 2013. The most recent inspection, on January 9, 2026, found no infractions.
5 of 11 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: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.
The last 2 inspections in a row found no infractions. 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 4 times across 3 separate inspections, most recently on March 25, 2021. For example:
2 Are proper temperature controls maintained to ensure safe storage and display of foods?
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 February 7, 2024. 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 3 times across 2 separate inspections, most recently on March 25, 2021. For example:
7 Are foods protected from 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 December 16, 2019. For example:
5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded once on December 16, 2019. For example:
2 Are proper pest control measures in place on the premises?
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
- Monitoring
0 infractions
- Monitoring
0 infractions
- 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 bottle in at the coffee bar needed to be re-filled. this was corrected during the inspection.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature of prep cooler 7 Deg C. Inserts above prep cooler, temperature is 9 Deg C.
- F1.7 Are foods protected from contamination?
- Observation(s): Some foods that are cooling on the counter after being cooked are not covered.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Cell phones are seen placed on food contact surfaces in food prep areas. Please restrict cell phone use to break times and not during food service as these high touch surfaces cause foods and food contact surfaces to become contaminated with pathogens.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F1.7 Are foods protected from contamination?
- Observation(s): A large stockpot of gravy was seen cooling (with an ice-wand) in the walk in cooler with no cover beside boxes of raw meat. Please cover all foods to prevent contamination at all times. Please also relocate the gravy to an area where it is not close to defrosting raw meat.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Mouse droppings were found underneath dishwashing area. Please clean and sanitize area immediately. Please install mechanical baited traps (no chemical traps) in this area. Please monitor on a weekly basis.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Meat slicer requires improved cleaning in hard to reach areas. Please cover meat slicer when not in use to prevent contamination.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wall in dishwashing area is damaged and requires repair. Please ensure all surfaces in the kitchen are easy to clean, non-absorbent, and smooth.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips for chlorine-based sanitizer must be obtained and available on site. It is recommended to keep records for sanitizer concentration for the dishwasher daily.
- 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): * Mechanical dishwasher was not dispensing any sanitizer at the time of inspection. Operator is required to repair the dishwasher to ensure adequate sanitation (chlorine concentration should be 100ppm). Chlorine test strips must be used to ensure adequate sanitizer concentration. Until the dishwasher is repaired, use the three compartment sink method to clean and sanitize equipment and utensils. * Kitchen staff were observed to be using multiple use cloths to wipe down counters. If using multiple use cloths ensure they are either kept in a bucket with sanitizer at all times, or if using sanitizer spray mixture, cloths need to be changed frequently (every 1-2 hours) to avoid any risk of cross-contamination.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- 3 - Are proper cooling procedures followed?
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): One of the cooler units was not operating to keep food below 4 degrees Celsius. Operator adjusted unit
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 3 compartment sink had no hot water. There was hot water available from an adjacent sink, making the situation manageable and keeping the response requirement from escalating but the sink needs to be repaired so that there is hot water available to it.
- 14.13 - Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- Monitoring
2 infractions
- 2.1 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Modification to kitchen layout and equipment were made. These modifications were for the purpose of improvement and have significantly improved work flow, ease and space. Provided onsite approval of the changes during the inspection.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Chilli and gravy temperatures were recorded to be less than critical limit of 60 degrees Celsius. Discussed this with Grant. He adjusted units. Based on response that the product was online for 0.5 hours, it was determined to be safe and fit for consumption.
- 2.1 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Monitoring
0 infractions
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