1 Sunshine Access Road
13 mars 2026
RéussiUpstairs bar had chipping paint on wood shelving/cabinet. Ensure surfaces are impervious, smooth, and easily cleanable. Refinish or replace shelving that is rough or chipping.
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Ce restaurant a été inspecté 5 fois depuis le 28 novembre 2024, avec 5 réussites et 1 fermeture au dossier.
Upstairs bar had chipping paint on wood shelving/cabinet. Ensure surfaces are impervious, smooth, and easily cleanable. Refinish or replace shelving that is rough or chipping.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Upstairs bar had chipping paint on wood shelving/cabinet. Ensure surfaces are impervious, smooth, and easily cleanable. Refinish or replace shelving that is rough or chipping.
Strongly recommend providing additional sinks for food preparation/cooling to avoid contamination of product. , **Chicken breasts being thawed in dishwasher sink at time of inspection. Nov 24, **Ground beef being thawed in dishwasher sinks Nov.12/25
Upstairs bar had chipping paint on wood shelving/cabinet. Ensure surfaces are impervious, smooth, and easily cleanable. Refinish or replace shelving that is rough or chipping.
A build up of food debris was noted on the guard on the meat slicer from earlier use. Ensure staff properly clean/sanitize slicer after use or every 2 hours if used continuously.**NOT CORRECTED; food debris again noted on and around slicer. Remove slice if it can not be kept clean/sanitized.
Strongly recommend providing additional sinks for food preparation/cooling to avoid contamination of product. **Chicken breasts being thawed in dishwasher sink at time of inspection.
Upstairs bar had chipping paint on wood shelving/cabinet. Ensure surfaces are impervious, smooth, and easily cleanable. Refinish or replace shelving that is rough or chipping.
A build up of food debris was noted on the guard on the meat slicer from earlier use. Ensure staff properly clean/sanitize slicer after use or every 2 hours if used continuously.
Vegetarian chili in fridge labelled Nov.20; this would be 8 days after preparation. Ensure appropriate expiration dates are followed by staff (as discussed, 4-5 days more appropriate).
Items being cooled in sink next to dishwasher. Strongly recommend providing additional sinks for food preparation/cooling to avoid contamination of product. , Containers also over-filled so that food level was above ice/water level in sink. Do not overfill containers when cooling product and test to ensure it is at 4C or less prior to putting in walk-in cooler (additional ice wands may be required).
A number of items for service (cheese, sour cream etc) are being held on ice. Either label and discard within 2 hours or ensure items are fully sunk onto ice and temperature monitored to ensure it is consistently at 4C or less.
Upstairs bar had chipping paint on wood shelving/cabinet. Ensure surfaces are impervious, smooth, and easily cleanable. Refinish or replace shelving that is rough or chipping.