Arrow Lake Tavern Restaurant

515 Broadway St Nakusp BC V0G 1R0 · Restaurant - Food Service

10 inspections

1. MonitoringJun 26, 2025

   0 infractions

2. MonitoringApr 12, 2024

   0 infractions

3. MonitoringMay 10, 2023

   0 infractions

4. MonitoringJan 20, 2022

   0 infractions

5. MonitoringAug 20, 2019

   0 infractions

6. MonitoringSep 7, 2018

   1 infraction

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
7. MonitoringJul 14, 2017

   5 infractions

   • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): F1.4-1 3-door line cooler (#5) was found to be at 8-10 °C. Thermometer inside showed a temperature of 10 °C. F1.4-2 Upright server cooler (#9) was found to be at 8-10 °C at the time of inspection. F1.4-3 Prep salad cooler (#4) was found to be at 8-10 °C at the time of inspection. NSF certified thermometer does not appear to be accurate. F1.4B NSF certified thermometer(s) required for salad cooler (appear to be inaccurate). • Temperature logs are currently not being taken daily for cold holding equipment - last entry was 07Jul2017. Operator to restart taking temperatures daily.
     • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
     • F1.4B - Accurate thermometers must be provided to monitor equipment.
   • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): F2.3E Wiping cloths in continuous use being kept at room temperature can allow bacteria to grow and re-contaminate surfaces and hands. Place wiping cloths in buckets of 200 ppm sanitizer (e.g. chlorine bleach). Change buckets every 2 hours, or earlier if lots of debris to prevent cross-contamination. Set a timer to remind you when to change the buckets of sanitizer. Test with chemical test strips. F2.3G Chemical test strips required to verify the concentration of sanitizer used. Please obtain appropriate chemical test strips (e.g. chlorine). Chemical test strips can be obtained from your chemical supplier. • Mechanical dishwasher measured 188 °F at the rinse gauge and met the required 71 °C/160 °F minimum at the plate temperature.
     • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
   • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): F2.4D Spray can of RAID was found on the counter in the back kitchen area next to some food equipment. Pesticides must be properly stored separately from foods to prevent contamination.
     • F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
   • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): F3.4A Fluorescent lights require shatterproof light covers or "fluorescent bulb tube guards" on all lights above food processing, food storage, warewashing areas to prevent contamination with broken glass fragments in the event of bulb breakage. Fluorescent lights above line cooler/freezer (#5 & #6) requires shatterproof cover. F3.4B Cutting boards are showing some wear and are starting to become deeply scored, which makes the cutting boards harder to clean and sanitize properly. F3.4L-1 Daylight is visible around/under exterior door (across from staircase downstairs). Please install a door sweep/weather stripping to prevent the entry of pests. F3.4L-2 Daylight is visible around/under around exterior door (top) (door with "screen door". Please install a door sweep/weather stripping to prevent the entry of pests. F3.4L-3 Screen door is not tight to the frame, so it is an entry point for pests.
     • F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
     • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
     • F3.4L - The premises must be protected against entry of pests.
   • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): F3.8A-C Please ensure your sanitation plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required.
     • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
     • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
     • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
8. MonitoringSep 21, 2016

   6 infractions

   • 4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): 4.1 Walk-in cooler food was found to be at 5-8 °C. 4.1 Pepsi cooler food was found to be at 5-8 °C. 4.1 3-door line cooler (#5) was found to be at 5-8 °C. Thermometer inside does not appear to be accurate. 4.1 Prep line cooler (#8) inside was found to be at 5-8 °C, top of prep line cooler (#8) was at 10-15 °C (inserts were very full). Thermometer inside does not appear to be accurate. Prep line cooler (#8) is opened a lot during operation and is reported to be switched out after 5 hours, which leaves foods in the danger zone for an extended period of time. 4.1 Garlic butter containing peeled garlic was found at room temperature. Garlic butter must be kept at 4 °C or less or the time at room temperature is NOT to exceed 2 hours. Garlic stored at room temperature can produce a nerve toxin that can cause paralysis and in some cases death (botulism). 4.2 Accurate NSF certified thermometer required for all cold holding equipment including freezers. Several of the NSF thermometers do not appear to be accurate anymore and require replacement. Other coolers and freezers are missing thermometers. Monitor and record temperatures daily on logs. It is good practice to monitor temperatures: at opening, after any rush periods (breakfast, lunch, dinner) and at closing. Note: Use the Multiple Units log provided and use one temperature log per temperature controlling unit and spread out the time the temperatures are measured starting at opening, evenly through operation period, and ending with closing. It is good practice to monitor temperatures every 2 hours.
     • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
     • 4.2 - Accurate thermometers must be provided to monitor equipment.
   • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): 8.4 Meat slicer was found to have cut meat debris left on it during the inspection. 8.7 Wiping cloths were being stored in 200 ppm chlorine bleach, but chemical test strips are required to verify the concentration of sanitizer used. Please obtain appropriate chemical test strips (e.g. chlorine). Chemical test strips can be obtained from your food or chemical supplier. Mechanical high temperature dishwasher measured 74.3 °C/165.7 °F at the time of inspection meeting the 71 °C/160 °F requirement.
     • 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
     • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
   • 9 - Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): 9.1 Recipe for Caesar dressing calls for the use of shell egg yolks only without any cook step to ensure any Salmonella bacteria are killed. Provided information handout for new egg pooling guideline that became effective Mar 1, 2016. Mixing several eggs together, also called "pooling eggs", is something that's done every day in many food premises. As long as the pooled eggs are properly handled and cooked, any Salmonella enteritidis (SE) bacteria will be killed. But if one of the pooled eggs is contaminated with SE, then the entire batch of pooled eggs can also become contaminated. While proper cooking of eggs will kill any SE that might be there, some dishes (e.g. Caesar dressing, tiramisu, custards, egg nog, Hollandaise, scrambled eggs, French toast, etc.) containing pooled eggs may not be cooked properly. If pooled eggs or dishes containing pooled eggs are not handled or cooked properly, it is more likely that people will get sick with SE. The new guidelines instruct food operators to use a liquid pasteurized egg product (available as whole egg (egg yolk & egg white), egg yolk and egg white) in place of shell eggs for dishes that are not cooked properly to prevent foodborne illness.
     • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
   • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): 14.12 Daylight is visible under the double exterior back doors.
   • 15 - Are there handwashing stations available and properly supplied?
     • Observation(s): 15.3 Handwashing station in the main kitchen area was out of paper towel at the time of inspection.
     • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
   • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): 18 Operator to confirm sanitation plan is available onsite and kept in a location staff are aware of and able to access.
     • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
     • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
     • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
9. MonitoringMar 30, 2015

   1 infraction

   • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
     • Observation(s): Wiping cloths were observed on the counters in continuous use. Wiping cloths were placed into buckets of sanitizer (ozone) at the time of inspection. Ensure ozone solution is changed regularly (every 40 minutes as per your sanitation plan). Operator to provide information to EHO regarding where the 40 minute requirement came from.
     • 1 Observation, Moderate Severity of Consequences : Wiping cloths must be routinely washed in accordance with the sanitation plan.
     • 1 Observation, Moderate Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
10. MonitoringMar 1, 2013

    1 infraction

    • 1.1 - Is the owner and operator the same?
      • Observation(s): Recent change of name has occurred and change to permit is underway.
      • 1 Observation, Low Severity of Consequences : Owner or Operator changes must be approved by the Environmental Health Officer.