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Bailey's Pub

1050 8th St Kamloops BC V2B 2X8 · Restaurant - Food Service

11 inspections

  1. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): belt around the OUTdoor freezer ( where the padlock is attached) must be tightened to ensure the door cannot be opened; small slices of ched. cheese ( in plastic to go cups) were placed in the container of prefried bacon in the top compartment of the prep cooler (CDI)
      • 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.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): chlorine test strips are onsite and being used to monitor glasswasher and kitchen sanitizing procedures; however, there is no test strip for the Quat ammonia disinfectant/sanitizer for the dining room tables (RMC Envirocare Neutral Disinfectant)
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A and B door handle is broken on the outdoor freezer ( bread freezer #8 upright freezer); Fry cutting equipment has residual debris on the surfaces; operator must ensure this pc of equipment is added to the Sanitation Plan and that the Supervisor monitors the completion of the cleaning and sanitizing task for this equipment ( which needs to be scheduled after every use)- cleaned and sanitized at the time of Inspection (CDI) interior side of the Viking chest freezer ( in storage room at the end of the corridor) is broken and insulation is exposed ( Manager sealed the opening/broken seam with D.tape)
      • 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.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan is incomplete as Fries potato cutter ( wall mounted) is not listed on the Kitchen General cleaning schedule
      • 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.
  2. Monitoring

    3 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3A&B Improper cooling procedures observed in the premises: tall plastic buckets ( with product height exceeding 4 inches) were being used to cool down beef and barley soup and beef broth. ( workers were not using an ice bath or ice wand, buckets were on top of S/S table at ambient temps)-containers being used for cooling down are not labelled; Cooling down logs and probe thermometers and timers/alarms were not kept beside the products being cooled down to show active tracking of Critical Limits.
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): lift pump and chamber ( for the hand wash basin drain pipe) was overflowing and creating a flood of wastewater on the floor ( in the vicinity /underneath the hand sink in the kitchen)
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Staff were not trained and not following the food safety plan requirements
  3. Monitoring

    9 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2 a container of raw table eggs was observed in the kitchen ( shelf above the cooler)-said container is not marked or labeled with USE BY time
      • 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.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3 a tray of newly cooked ( baked) chicken breasts was observed sitting at ambient temp to cool without a label to demonstrate active tracking of time ( when food is taken out of temp control)
      • 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.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5 bartender was observed washing hands by dipping hands in a bucket of stagnant wash water ( dish detergent and water sol'n) instead of following the six steps for hand hygiene as per Wash Your Hands! sign/poster and using the dedicated hand wash station
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7flies observed in premises ; see comment under F2.5 bottle of supplement (B12)was found sitting in food prep area ( instead of staff's personal effects locker or designated area)
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2 Flies observed in premises EHO observed back door was kept ajar and the flexible net has a significant gap allowing flies to gain entry into indoor env't.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3 Bar glasswasher dispenses 0 ppm sanitizer (during rinse cycle)
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): F2.4 a bag of pre-frozen sausages was observed sitting on top of oven to defrost freezers keep frozen PHFs at adequate freezer temps (≤-18°C)
      • 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): F2.5 professional servicing for exhaust hood is overdue ( since Apr 2025) exposed part of the canopy ( outside of the grease filters) was observed as being coated with dust, which could fall unto and contaminate ready-to-eat food in kitchen
      • 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.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4 SANITATION PLAN was not being followed- Operator must train staff on operational procedures to ensure Sanitation Plan is adhered to ( e.g., handwashing ( how and when) and checks for sanitizer concentrations at start of operational day as part of PRE-opening checklist)
      • 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.
  4. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): cooked white rice placed on top of the Vollrath HH unit was observed having an internal temp of 58°C; au jus, gravy, and soup inside the Vollrath unit are maintained at temps ≥60°C/≥140°F; PHFs stored inside the cooler units ( walk in cooler, line coolers #2and #3, and the coffee cream and sliced citrus for the bar walk in cooler) were being maintained at safe cold temperatures (≤4°C/≤40°F)
      • 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.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.7 Are foods protected from contamination?
      • Observation(s): the cord( with padlock) for the Frigidaire freezer ( outdoor freezer) was cut by a vandal allowing access to the food stored in the freezer
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): line cooler and the freezers did not have thermometers
  5. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): observed internal temp of food kept in the WI cooler ( Kim stated that the cooler is being repaired today).
      • 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): Outdoor freezer ( uprright unit by the back door) must be padlocked to secure the unit
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Two types of chemicals are used for sanitizing in establishment: chlorine based and Quaternary ammonia ( EnviroCare Disin.) Quat test strips onsite are expired ( since 2017) so Operator must procure new ones.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Chemicals in spray bottles ( ready-to-use) must be labelled as "cleaner" or "sanitizer"
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  6. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Blanched F. Fries in a bucket being stored at ambient temperatures in kitchen ( beside deep fryer)-Operator must meet the Requirements/conditions stated on the document, Guidelines for Using Time as a Public Health Control at Ambient Temperatures and submit for approval a food safety plan that addresses using time controls to maintain safety. RAETONE line cooler in the kitchen was malfunctioning- PHFs stored in the unit were measured for internal temps ( macaroni, portioned/bagged, sliced, r. chicken-6-7°C)
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No probe thermometer in premises No cooler thermometer for Raetone unit, no freezer thermometers (x3 in kitchen)
      • 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): Staff's coat is allowed to make contact with food contact surface of meat slicer ( CDI)
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Cardboard boxes are being used inside the Frigidaire freezer to contain portioned/bagged frozen foods
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): See comment under F1.2 above ( Blanched French Fries ( stored at ambient temperatures) must have an approved detailed Food Safety Plan as per the BC CDC Document/ Guidelines, Using Time as a Public Health Control at Ambient Temperatures.
      • 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.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Owner's FS 1 Cert. has expired in April and is no longer valid
      • 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.
  7. Monitoring

    3 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Hand hygiene observation made at the bar ( Bartender was using re-usable terry cloth towel to dry hands and not single-use towels)
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
      • F1.5C Food handlers suspected to suffer from, or to be a carrier of, a disease communicable through food must not come into contact with any food, equipment, utensils or food contact surfaces.
    • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): low temp mech dishwashing machine was not dispensing adequate concentration of chlorine ( sodium hypochlorite) sanitizer during the rinse cycle ( observed concentration when tested with test strip was 25 ppm chlorine)
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  8. Monitoring

    6 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Cook (female) was not using appropriate equipment for cooling down hot soup- plastic bucket with product depth of >2 inches
      • 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.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Male cook removed his ball cap, scratched side of his head and did not wash hands immediately after ( EHO had to remind him of need to wash hands)
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Staff's personal effects ( backpacks and coat) are positioned immediately above food slicer ( food slicer doesn't have protective cover)-bottom of coat( hung on a hook) was observed to be in direct contact with food contact surface of slicer
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Three freezer units were checked; Frigidaire upright freezer was maintaining food at-11°C
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Side wall ( wall-to-floor junction) by the corner of Hand wash sink has damaged FRP and needs repair, floor tile in front of deep fryer is broken and is no longer cleanable. F2.5K: see comments under F1.7 above ( it is suggested that lockers be provided by employer so staff's personal effects don't contaminate food/food equipment in back room
      • 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.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Staff must be trained on the use and dilution instructions for sanitizing chemicals ( bucket for storing wiping towels contained bleach, detergent, and water). Sodium hypocholorite/bleach must only be diluted in water and not mixed with soap/detergent.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  9. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quat ammonia test strips are not onsite
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  10. Monitoring

    1 infraction

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): cooling log shows temperatures that indicate deviation from the acceptable critical limits of 20 °C (first 2 hrs of cooling period ) and 4°C ( end of 6 hrs cooling period)- Operator must re-train staff on use of cooling log, including which scale to use ( Centigrade and not Fahrenheit). EHO requests to see updated cooling log.
      • 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.
  11. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): food contact surfaces that are washed/sanitized in DW machine and bar glasswasher are sanitized with chemicals with inadequate concentration ( chlorine concentration as dispensed thru ES2000 dishwasher was observed to be <10 ppm; Bar glasswasher was dispensing <25 ppm Chlorine)
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): see comments under F1.7 above
      • 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): Sanitizing sol'n contained in a trigger spray bottle labelled "sanitizer" in the kitchen was tested and concentration of Quat ammonia was observed to be <200 ppm
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): template ( Handout-Writing a Food Safety Plan) provided to kitchen supervisor at time of Inspection
      • 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.