150 Mile Centre

10 Settlers Pl 150 Mile House BC V0K 2G0 · Restaurant - Food Service

8 inspections

1. MonitoringJun 9, 2026

   2 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): During inspection, there was no functional thermometer in the hot-holding unit to measure temperature of pizza. • Install a thermometer to measure temperature of the hot-holding unit containing pizza to ensure the food is constantly maintained at or above 60°C • Add a column to record measured hot-holding temperatures on the temperature log currently in use.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): During inspection, two light fixtures containing fluorescent bulbs were not equipped with shatterproof covers. This can lead to physical contamination of food. • Install shatterproof covers on the two light fixtures currently missing their covers.
     • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
2. MonitoringMar 17, 2026

   2 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): During inspection, the grates covering the fans on the condenser unit in the walk-in cooler and the ceiling were observed to have accumulated dust. This can lead to contamination of foods as air is circulated throughout the walk-in cooler. • Remove the grates covering the fans on the condenser unit in the walk in cooler, clean and sanitize them before replacing them. • Clean and sanitize the walk-in cooler ceiling near the condenser to remove accumulated dust.
     • 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): Door seals along the bottom of both back doors are starting to wear and could allow the entrance of rodents/pests. • Replace these door seals to ensure pests are excluded from the facility.
     • F2.2B The premises must be protected against entry of pests.
3. MonitoringJun 25, 2024

   3 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1A: No test strips available for bleach. F2.1B: No probe thermometer available for checking internal temperature of meat.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): At time of inspection, no sanitizing solution prepared, and employee was doing dishes without sanitizing step. Employee immediately added bleach to second sink and it was tested at the correct concentration of 200ppm.
     • F2.3B Manual dishwashing procedure 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): Observed spray bottle with solution unlabeled. Please ensure all bottles containing a chemical are properly labeled to prevent accidental contamination.
     • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
4. MonitoringDec 5, 2023

   1 infraction

   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): • This was not reviewed at the time of inspection, ensure that this is completed: Doors to walk in cooler and at loading dock require seals at base to deter rodent entry.
5. MonitoringApr 14, 2023

   10 infractions

   • F1.1 Are proper cooking procedures followed?
     • Observation(s): No cooking at this facility
     • F1.1B Internal cooked food temperatures must be verified by the operator.
   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Preparation Cooler is at temperature
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): In process of correcting these items to reopen
   • F2.1 Does the facility have proper monitoring supplies?
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Doors to walk in cooler and at loading dock require seals at base to deter rodent entry.
     • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
     • F2.2B The premises must be protected against entry of pests.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • 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.
     • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F3.1 Does the operator have a valid operating permit or approval to operate?
     • Observation(s): Closure
     • F3.1B Operator must have health approval to operate.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): NO Food Safe trained staff available to develop plan
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
     • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
     • F3.3C Written food handling procedures must identify all critical control points.
     • F3.3D Written food handling procedures must include critical limits for all critical control points.
     • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
     • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
     • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): NO Food Safe trained staff available to develop plan
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
     • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
     • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
     • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
   • F3.5 Are the FOODSAFE training requirements being met?
     • Observation(s): Closure of facility until minimum requirements to operate at met.
     • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
     • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
6. MonitoringApr 5, 2023

   8 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Storage of meats in a upper tray in preparation cooler. The sliced meats were stored above the cooling level of the inserts.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): Hand sink in rear preparation area is not supplied with water or drain.
   • F1.7 Are foods protected from contamination?
     • Observation(s): The facility had no Sanitization Plan and only a small amount of Chlorine. Manager was not made aware of the cleaning and sanitization procedures required for the food premise,
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): These items are required to monitor the sanitizing and the temperatures.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): There is extra equipment not used in the daily operation that makes it difficult to clean and sanitize food preparation areas. Wall behind the rear food preparation area requires cleaning and resurfacing to make it easily cleanable. Room adjacent to the cooking area is to be used by kitchen staff for their equipment since they must move through this area to provide service to the public. Wall under wash sink in rear is broken and needs repair.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
     • 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?
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
     • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
7. MonitoringJun 8, 2021

   2 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Only 2 compartment sink available, must use 3 compartment method (use extra tub)
     • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
8. MonitoringNov 1, 2018

   2 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Use large pan or tub for sanitizing dishes and utensils in three compartment dishwashing method, pending installation of third sink.
     • F2.3B Manual dishwashing procedure 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): Install third sink adjacent to the existing two compartments.
     • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.