101 4368 Main St, Whistler BC
Infraction constatée
1 infraction relevée lors de la dernière inspection.
Source : Vancouver Coastal Health (VCH)
26 novembre 2025
Infraction constatéePotentially hazardous food is cooled in a manner that makes it safe to eat.
Ce restaurant a été inspecté 5 fois depuis le 19 avril 2023, avec 1 visite sans infraction et 4 visites avec infractions au dossier.
1 infraction
Potentially hazardous food is cooled in a manner that makes it safe to eat.
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.
Aucune infraction
7 infractions
Food is handled in a sanitary manner and is not subject to contamination.
Potentially hazardous food is cooked/processed in a manner that makes it safe to eat.
Potentially hazardous food is thawed in a manner that makes it safe to eat.
Potentially hazardous food is cooled in a manner that makes it safe to eat.
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
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.
The premises is free of conditions that lead to harbouring, breeding and entry of pests.
1 infraction
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.
2 infractions
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
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.