1516 Pub and Grill

7673 Okanagan Landing Rd Vernon BC V1H 1G9 · Restaurant - Food Service

3 inspections

1. MonitoringApr 14, 2026

   2 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Replacement test strips due for multi-quat (QT 40-44), chlorine bleach, and iodine (glasswasher). This allows monitoring for correct dispensing strengths between contractor maintenance visits.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Bottom right corner of receiving door up about half a meter along the door frame has a small gap. Ensure sealed to help minimize potential pest entry.
2. MonitoringJan 28, 2025

   3 infractions

   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Rear receiving door requires a new seal and sweep, to ensure no gap and potential for pest entry.
     • 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)?
     • Observation(s): F2.5A & F2.5B *Seals require replacement to ensure proper temperatures maintained which aides in less wear on compressors: --Walk-in cooler door seal --Silver King condiment cooler door seal --Beer/Liquor walk-in cooler door access from kitchen requires door latch repair, new seals, and ideally self-closing for a tight seal to aid food handlers routine ingress-egress; also require cleaning of the walk-in compressor fans & ceiling due to accumulation of dust build-up. Monitor for this in all coolers and add maintenance to your scheduled cleaning in your Sanitation Plan. F2.5I *Highly recommend all food handlers in the kitchen wear chef attire (rather than t-shirts) which helps minimize potential safety risks working beside the hot cook-line equipment.
     • 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.
     • F2.5I All employees in food preparation areas must wear clean clothing and footwear.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): The plastic utility sink tub has been converted to a hand sink station due to lack of space on the cook-line to have a dedicated hand sink. The utility sink may also be used for other duties incompatible for hand washing. *Replace the tub with a small bar sink. This will greatly improved the space at this location. To further improve minimizing recontamination of hands during washing, it's highly recommended to install an infra-red instant-on faucet and automatic paper towel dispenser.
3. MonitoringJul 22, 2022

   9 infractions

   • F1.1 Are proper cooking procedures followed?
     • Observation(s): F1.1: Internal temperature of cooked potentially hazardous food is not monitored on a consistent basis. Corrective Action: Verify safe internal temperature of cooked food (74°C or other based on food type) prior to service. Record data in a cooking log sheet.
     • 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): F1.2B(1): Stored food measured above 4°C at the time of inspection: • Glass-door reach-in cooler (8°C) • Prep table cooler (pre-packaged dips and dressing) (7°C) Corrective Action: Transfer potentially hazardous food to an alternate cooler at 4°C or colder. Adjust, repair or replace the noted coolers so food is maintained at 4°C or colder. Until then, store only shelf-stable food in these units. F1.2B(2): Temperature monitoring logs contain some entries of 5°C for refrigeration units with no corrective action noted. Corrective Action: Take and record corrective action (i.e. decrease temperature, service unit, discard food) in the event of non-compliant storage temperatures. Food under refrigeration must be held at 4°C or colder. Educate staff as needed.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): F1.3A: Time-temperature condition of potentially hazardous food is not monitored during the cooling process. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Monitor using a timer and sanitized probe thermometer. Record data in a cooling log sheet. Use any of the following methods to speed up the cooling process: • Divide food into smaller batches • Place food in wide, shallow trays • Stir periodically to promote even cooling • Place food container over an ice bath (equal parts ice and water) Note: Food must be reheated to an internal temperature of 74°C (165°F) before transfer into a hold holding unit.
     • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): F1.5B: Observed employee wiping face with a reusable cloth and returning the cloth to a food contact surface. Corrective Action: Remove cloth for laundering. Clean and sanitize the affected surface. Re-train staff on adequate hygiene. Food handlers to avoid touching face, hair, and clothing. If this occurs, wash hands immediately. Wiping cloths must be stored and used in a sanitary manner (see infraction F2.5C). It is highly recommended for all food handlers to complete FoodSafe Level 1 training or equivalent. Food handlers use gloves on a regular basis. A new pair of gloves must be worn when changing tasks, after contacting face or clothing, and as frequently as possible. One pair should not be worn for more than 4 hours. Wash hands before wearing gloves and after removing. Educate staff as needed. Handwashing to follow proper technique: • Wet hands with warm water • Apply liquid soap and lather for 15 seconds • Rinse thoroughly • Leave water running and dry hands with single-use paper towel • Turn off taps using paper towel
     • F1.5B Employees must exhibit cleanliness and good personal hygiene.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1A: Test strips (lactic acid/DDBSA) are unsuitable for the sanitizer used on food contact surfaces (Oasis 146 Multi-Quat). Corrective Action: Obtain QT-40 quaternary ammonia (Quat) test strips for use with Oasis 146 Multi-Quat. F2.1B(1): Common-use probe thermometer(s) are not available for food handlers. Corrective Action: Obtain additional NSF-certified probe thermometer(s) and store in a location accessible to all kitchen staff. F2.1B(2): Independent thermometer is not present inside the small walk-in cooler. Corrective Action: Obtain an NSF-certified refrigerator thermometer for the walk-in cooler. Continue to ensure all refrigeration units contain accurate independent thermometers.
     • 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.
   • F2.4 Are proper freezing and thawing procedures followed?
     • Observation(s): F2.4B: Fish being thawed on sheet pan rack at room temperature. Corrective Action: Move fish to a cooler at 4°C or colder. Thaw potentially hazardous food using approved methods: • Under refrigeration at 4°C or colder • Submerged with original sealed packaging or in a hermetically sealed container in cold water changed every 30 min. • Submerged with original sealed packaging or in a hermetically sealed container under running cold water • As part of the cooking process (but only when thawing is taken into consideration in determining cooking time) • By microwaving and immediately transferring to conventional cooking equipment with no interruption in the process
     • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A: Underside of prep cooler lid (pre-packaged dip/dressing) is not properly secured, exposing insulation material. Corrective Action: Repair cooler lid so components are attached and secure. Materials must be durable, non-absorbent, cleanable, and not pose a physical contamination risk. F2.5B(1): Inadequate sanitation observed: • Grease and debris build-up behind cook line equipment • Food debris on interior surfaces of line prep table coolers Corrective Action: Clean the areas and equipment identified to remove grease and debris, do so on a regular basis. If damaged equipment is contributing to excess oil and grease residual, repair as needed. F2.5B(2): Notable amount of standing water observed under the mechanical dishwasher. Corrective Action: Remove pooling water. Determine the cause of water accumulation. If the result of a leak, seek repair. If residual water from normal operation; assess and seal equipment-wall joints, evaluate and alter dishwashing procedures, and take additional action where applicable. F2.5C(1): Soiled cloths stored loose on food contact surfaces. Cloths support and spread bacteria when not properly stored. Corrective Action: Launder used cloths. Keep cloths immersed in sanitizer solution at 200-400 ppm Quat residual during operation. Soak for at least 30 seconds to eliminate bacteria between uses. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. Dry cloths used to handle hot items must be stored in a clean place, kept free of moisture and visible contamination, and changed frequently. F2.5C(2): Employees keep reusable cloths tucked into aprons and on-hand for extended periods. Corrective Action: Do not store cloths in contact with aprons or clothing. Minimize direct and prolonged contact with dry cloths to reduce cross-contamination risk. Change frequently. Keep wiping cloths immersed in sanitizer. F2.5K: Sanitizer spray bottle suspended over edge of hand sink basin. This can contaminate exterior surfaces of the spray bottle. Corrective Action: Remove bottle from the sink area, Store chemicals in a designated location away from food and contamination sources.
     • 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.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): F3.3: Food Safety Plan is not available onsite. Corrective Action: Keep Food Safety Plan in an accessible location onsite.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): F3.4: Sanitation Plan is not available onsite. Corrective Action: Keep Sanitation Plan in an accessible location onsite.