12 4314 Main Street, Whistler BC
Infraction constatée
1 infraction relevée lors de la dernière inspection.
Source : Vancouver Coastal Health (VCH)
11 mars 2026
Infraction constatéeOperator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
Ce restaurant a été inspecté 5 fois depuis le 5 juillet 2023, avec 1 visite sans infraction et 5 visites avec infractions au dossier.
1 infraction
Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
Ce dossier provient de Vancouver Coastal Health (VCH) pour Whistler. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Aucune infraction » signifie qu'aucune infraction n'a été relevée lors de cette visite. « Infraction constatée » signifie qu'une ou plusieurs infractions ont été constatées; elles sont énumérées ci-dessous. « Fermé » signifie que l'inspecteur a ordonné la fermeture des lieux jusqu'à la correction des problèmes.
Cows Ice Cream - Retail Food Store
2 infractions
Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
3 infractions
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
The premises is free of pests.
A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
1 infraction
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
3 infractions
Food is handled in a sanitary manner and is not subject to contamination.
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.