Ashcroft Sam's Diner

202 Brink St Ashcroft BC V0K 1A0 · Restaurant - Food Service

8 inspections

1. MonitoringNov 5, 2025

   6 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): small prep cooler: 6 C. Only use this for storage of perishable foods if temperature is consistently maintained at or below 4 C. True 2 door glass cooler: 3.9 C.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.7 Are foods protected from contamination?
     • Observation(s): Some open foods noted in kitchen/storage. Please keep food containers closed or covered.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Dishwasher ~118 F / 0 ppm chlorine. Ensure dishwasher is able to maintain minimum 50ppm when in use.
     • F2.3A Mechanical dishwasher/glasswasher 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): General cleaning is required throughout the kitchen to remove spilled food, grease and soil build up. Extra attention is needed on high touch areas such as equipment handles, doors, light switches. Remove equipment and supplies not needed for routine operation. Repair lights in area around dishwasher and replace covers. Repair leak in dishwasher.
     • 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.
     • F2.5E 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.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Paper towels needed for dispenser in staff washroom.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
   • F3.5 Are the FOODSAFE training requirements being met?
     • Observation(s): Operators certificate has expired
     • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
2. MonitoringJul 9, 2024

   0 infractions

3. MonitoringNov 7, 2023

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): • Freezer unit on cooking line bottom shelves were observed with debris build up from breaded frozen food items. This can create an unsanitary conditions and led to possible cross contamination Corrective Actions: • Ensure that this freezer unit is cleaned and sanitized. Provide a photo to EHO for verification once completed, ensure you complete within time frame.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
4. MonitoringOct 20, 2022

   3 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): • Prep table cooler was measured at 15°C. All potentially hazardous food items were discarded during inspection. Verified by EHO to be discarded. • Ordered operator not to use this prep cooler as it is not maintaining temperatures. DO NOT USE THIS PREP COOLER. • Other than the noted above temperature control unit, all other units were satisfactory. Corrective Actions: • Operator will be using the glass door coolers until the unit can be repaired or replaced. Operator stated he was aware there are issues and only had some items placed inside. Operator was instructed to not use this prep cooler until temperatures can be maintained at ≤4°C.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): • Potato cutter was caked in food debris. This can create conditions for pathogen growth and can possible cross contaminate other food items. • Both microwaves observed to be in unsanitary condition with splatter and food debris inside the units • Some dust build up on the top of the prep table counter area. • Freezer unit needs some cleaning and sanitizing inside also. Corrective Actions: • Please clean and sanitize these noted areas, these areas must be in a clean and sanitary state. This prevents possible cross contamination risk to food items.
     • 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.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): • Cooking line handwashing station was observed without a soap dispenser, using of bottle. This could possibly cross contaminate the soap itself. This is why the dispenser is important. • No single serve paper towel available, staff using the roll. The roll must be placed inside the dispenser to prevent any cross contamination risk. Corrective Actions: • Must have soap placed inside a dispenser and ensure that the staff washroom paper towel roll is placed inside the paper towel dispenser also.
     • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
5. MonitoringNov 9, 2021

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): [1] Chemical dishwasher was not dispensing chlorine sanitizer at the time of inspection. Sanitizer in manifold is also not verified by using test strips on a routine basis. Chlorine MUST NOT be manually added to the manifold but must rely on the machine to dispense. Please consult a technician to troubleshoot this problem. In the meantime, please use the machine for washing only. Dishware must be sanitized in a prepared chlorine solution of 100 ppm.
     • 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.
6. MonitoringFeb 28, 2020

   2 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Deli cooler items at 9 C. Cooler must be adjusted or repaired to ensure potentially hazardous foods are kept at no higher than 4 Foods were placed before lunch in cooler and during inspection operator removed foods to another cooler. Operator adjusted the equpment.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Dishwasher did not produce chlorine residual until several runs were completed. Please monitor sanitizer level in jugs much more closely. Use test strip for daily monitoring that the dishwasher is not only capable of cleaning, but also sanitizing and keep a log for records.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
7. MonitoringMar 26, 2019

   5 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Cooked mushroom soup was found in the pot at 50°C of internal temperature. The soup was transferred into smaller containers and placed in the freezer for fast cooling.
     • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
     • 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): Please note F1.2.
     • 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.
     • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
     • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
   • F1.7 Are foods protected from contamination?
     • Observation(s): This is to be completed by the end of April: - Food stored in refrigeration units needs to be kept in containers, covered, labelled/dated to ensure FIFO (first-in-first-out) principle. Raw meat is to be kept at the bottom shelf inside container not allowing for any juices to leak On a positive note food stored in the dry storage/mechanical room was in enclosed containers.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
     • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
     • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): - empty egg cartons were used to collect grease underneath the stove unit, and they were placed under some pots. Please find a solution to the grease problem (i.e. empty more frequently grease trap underneath the flat top etc.). - oven was soiled and it needs deep cleaning - refrigeration units need to be cleaned routinely - dishwashing area needs to be better organized as discussed. Also, better organization is needed underneath the dishwashing unit - some cutting boards need to be deep cleaned
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Handwashing station is available for the front of the house. Please move glasses away from the handwashing sink. There is no dedicated handwashing sink for the back of the house. Handwashing sink for the back of the house was not installed as per the approved floor plan. Please remove the partition in order to be able to use the hand washing sink located within the serving counter, or install a hand washing sink as per the floor plan approval.
8. MonitoringMay 11, 2018

   1 infraction

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Dishwasher was not able to show any chlorine residual at time of inspection
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3C Clean in place warewashing procedures 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.