Backeddy Resort and Marina - Pub

16660 Backeddy Road, Egmont BC V0N 1N0 · Food Service Establishment 1

13 inspections

1. RoutineOct 2, 2025

   1 infraction

   • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
     • Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
2. RoutineSep 26, 2024

   1 infraction

   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
3. RoutineNov 2, 2023

   2 infractions

   • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
     • Premises is not in adequate repair or in sanitary condition.
   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
     • Equipment, utensils and/or food contact surfaces are not maintained in a manner that prevents contamination.
4. Routine Follow-upOct 7, 2022

   0 infractions

5. RoutineSep 21, 2022

   1 infraction

   • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
     • The premises is not maintained in a sanitary condition.
     • Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
6. RoutineJul 2, 2020

   2 infractions

   • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
     • Premises is not in adequate repair or in sanitary condition.
   • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
     • No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
7. RequestJul 2, 2020

   15 infractions

   • COVID-19 Safety Plan developed and in use
   • COVID-19 Safety Plan contains the maximum number of patron count
   • Maximum number of patrons that can be accommodated on the premises has been determined
   • Maximum number of patrons allows for 2m separation between patrons of different parties at all times
   • 2m separation maintained between patrons of different parties, except when partition in place
   • Maximum number of patrons and staff on premises is monitored at all times
   • Maximum of 6 patrons per table
   • No events over 50 people on premises
   • Patrons remain seated while at a licensed establishment, except to use the washroom or leave (Exception: licensed premises with manufacturing license)
   • Operator assessed their premises and taken steps to prevent congregation of patrons near or outside their premises
   • Physical devices or markers are used to assist patrons in maintaining physical distance
   • Self-service areas equipped with hand washing or alcohol-based sanitizer in easy reach
   • Self-service areas equipped with appropriate signage
   • Dance floors are closed and blocked. No Karaoke, dancing, or singing on the premises.
   • Reservation contact information is kept for 30 days: First name, last name, and phone number or email of at least one member of every party
8. RoutineFeb 28, 2020

   6 infractions

   • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
     • No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
   • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
     • Mechanical dishwasher/glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
   • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
     • Hand washing stations are not properly supplied and maintained.
   • 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.
     • Temperature records are not being used to monitor critical limits.
   • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
     • Test strips are not available to monitor sanitizer level.
9. RoutineJul 5, 2018

   0 infractions

10. RoutineJun 21, 2017

    0 infractions

11. RoutineSep 15, 2016

    0 infractions

12. RoutineMay 6, 2016

    0 infractions

13. RoutineApr 29, 2015

    0 infractions