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Zia's Stonehouse Restaurant

14015 Rosedale Ave Summerland BC V0H 1Z0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Zia's Stonehouse Restaurant has been inspected 13 times by Interior Health Authority since June 19, 2013. The most recent inspection, on April 21, 2026, found no infractions.

4 of 13 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, 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 8 times across 7 separate inspections, most recently on February 28, 2025. 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 7 times across 5 separate inspections, most recently on February 28, 2025. 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 5 times across 4 separate inspections, most recently on February 28, 2025. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 2 times across 2 separate inspections, most recently on May 13, 2021. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 February 28, 2025. 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.

13 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    6 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F1.7 Are foods protected from contamination?
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Observed signs of significant rat infestation in the basement area.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • 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?
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Dishwasher's plumbing leaking; Observed water collection buckets under different sinks.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  3. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): sanitizer bucket is a mix of soap and bleach. Ensure only bleach water is used for sanitizing. Surfaces should be washed with soap and water first to remove all the organic material and grease before sanitizing ensure wiping cloths are stored in a sanitizer solution when not in use, do not leave cloths sitting on the counter
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): lots of old equipment (ice cream freezer) that is being held together with duct tape. New equipment has arrived on site and will be changed out shortly. Ensure all equipment is meeting temperatures before putting product in them doorway by the walk in fridge had to be cut larger to change out equipment. Ensure once equipment is changed out the door frame is put back in place so there is no exposed dry wall
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): staff bathroom is right next to the prep sink area. Ensure this door is kept closed at all times and/or install a self closing door mechanism
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): a new dining area is being added to this restaurant. ensure any changes to the layout of the facility received approval from the area EHO
  4. Monitoring

    7 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): - Operator must ensure that all foods are covered during storage and stored on the shelves and not on the ground (e.g. sauce containers stored in a walk-in cooler had no cover lids). - Operator must provide a new ice scoop and ensure it's stored inside a container. At the time of inspection, the ice scoop was stored directly on top of the ice machine.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator must provide QUAT test strips to measure the concentration of a sanitizing solution.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - Operator must ensure that the dishwasher's sanitizing cycle temperature is above 71C. During the inspection, the dishwasher's sanitizing cycle temperature was 68C. - QUAT based sanitizer is used at 200 ppm.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - Operator must clean ceiling tiles from dust particles.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Operator must ensure that a handwashing station is accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Foods are sometimes cooled and reheated more than once Corrective Actions: • Food products (such as soups, gravy, etc.) can only be cooled and reheated once, then they are to be discarded if there are leftovers
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips available Corrective Action: • Purchase chlorine test strips that can measure up to 200ppm
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5E: Machinery and equipment not used for food operations are accessible from dry storage area and could potentially be a pest harbourage area Corrective Action: • Close door to separate machinery and equipment not used for food operations and the food storage area F2.5G: Some food containers stored on ground. Some food uncovered Corrective Actions: • Ensure food is stored up and off the ground and covered F2.5K: Used utensils, including ice cream scoops, were being stored in room temperature water in between uses Corrective Action: • Use one of the following methods when handling utensils in between uses: • Keep utensil in food product (with the handle outside the food container) • If used for a frozen product, store utensil in a clean container in the freezer (and removed at the end of each day and cleaned/sanitized) • Store under continuous cold potable water (ie. dipper well) • Clean/sanitized after each use
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  7. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Dishwasher needs to be monitored on a daily basis
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher issue must be resolved by a technician
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): There is a hole in the wall underneath the dishwasher that can allow pest to enter or hide in the facility.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • 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.
  8. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Dishwasher is not tested on a daily basis to ensure it is functioning properly
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher is not functioning properly. This is a reoccurring issue based on past inspection reports. The dishwasher is originally a low temperature dishwasher using chlorine as a sanitizer. Based on past inspection reports and observations during time of inspection, the dishwasher has been converted to a high temperature dishwasher that is unable to reach the minimum required temperature.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): There is a hole in the wall underneath the dishwasher that can allow pest to enter or hide in the facility.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): There is insufficient hand washing stations in the food preparation areas based on the amount of staff. Hand washing station not dedicated for hand washing purposes only - ensure the sink is clean and is used only for hand washing
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Changes to the facility have begun without approval from Interior Health
  9. Monitoring

    0 infractions

  10. Monitoring

    2 infractions

    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Please ensure the door to the staff washroom is kept closed as it opens immediately into a food storage/handling area.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher is reaching a maximum rinse temperature of 70.1°C; the dishwasher must reach a minimum temperature of 71°C at the dish to adequately sanitize. Technician is scheduled to service the dishwasher on Monday. Please ensure your bleach sanitizer spray has a minimum concentration of 100ppm chlorine, there was no bleach inside the spray bottle at time of inspection. This was corrected immediately during inspection - good.
  11. Monitoring

    4 infractions

    • 11.3 - Are foods stored in appropriate containers?
      • Observation(s): Frozen bread in downstairs chest freezer stored in plastic garbage bags which are not food grade and may carry toxins into food. Operator agreed to discontinue using immediately.
      • 1 Observation, Moderate Severity of Consequences : All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Chlorine sanitizer in re used spray bottle had suds in bottle after shaking and staff where using as solution of 1 part bleach to 10 parts water which is far too strong. Never mix bleach with other chemicals. Staff made up a fresh bottle of chlorine sanitizer 200 ppm in spray bottle, please see poster "Food Contact Surfaces" for more information and use 5 ml / 1 tsp regular bleach per 1 litre / 4 cups of water.
      • 1 Observation, Moderate Severity of Consequences : Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Store clothes in a sanitizing solution or actively use spray sanitizer and change wiping clothes every 4 hours. The process must be included in the Sanitation Plan as discussed, see poster Food Contact Surfaces provide in e-mail of this report/
      • 1 Observation, Moderate Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Several high risk foods observed without proper hot holding - beef sauce, at 40 Celsius taken from cooler about 1 hour ago, held at room temperature - cooked chicken, on grill at 40 Celsius made 1 hour ago, held on cool part of grill - cooked rice, at 16 Celsius Potentially hazardous food must be kept out of the Danger Zone of 4 to 60 Celsius. At the time of inspection, hot foods where rapidly reheated to above 74 Celsius and cold foods where refrigerated.
  12. Monitoring

    0 infractions

  13. Monitoring

    1 infraction

    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): Ensure items in walk in coolers are kept covered to reduce cross contamination.
      • 1 Observation, High Severity of Consequences : Foods must be covered to protect from contamination.

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