Barley Mill Pub

2460 Skaha Lake Rd Penticton BC V2A 6E9 · Restaurant - Food Service

9 inspections

1. MonitoringJan 15, 2026

   1 infraction

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Operator must ensure the sanitizer spray bottles are re-filled on a daily basis. No QUAT sanitizer was detected when a spray bottle was tested. Operator must ensure that the sanitizer spray bottles are labeled.
2. MonitoringJan 10, 2025

   5 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Operator must supply QUAT TEST STRIPS to the sanitizer dispenser. At the time of inspection, the chlorine test strips were mounted on the wall next to the dispenser. Please use correct test strips to measure the QUAT chemical used for countertops and other food contact surfaces in spray bottles. Operator must CALLIBRATE / FIX the sanitizer dispenser. When tested, the dispenser didn't dispense sanitizing solution because QUAT wasn't detected. Please speak with Paul or Yevgenia for more info.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): QUAT sanitizer in spray bottles wasn't detected. The dispenser wasn't calibrated properly. The QUAT sanitizer concentration must be in between 200 ppm and 400 ppm. All sanitizer bottles were manually refilled.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Walk in cooler door must be repainted. Operator has purchased the paint.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Please email the Food Safety Plan.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Please email the Sanitation Plan.
3. MonitoringDec 17, 2024

   3 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Operator must provide the following: - QUAT test strips to be available by the chemical dispenser located above the mop sink. - CHLORINE test strips to be available at each bar glasswasher. Operator must ensure that the sanitizing solution concentration is test on a daily basis by using test strips. Operator is using QUAT based sanitizer at the sanitizer dispenser, in spray bottles and CHLORINE based sanitizer in bar glasswashers. Sanitizer test strips can be purchased from the ZEP store or on amazon.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): At the time of inspection, no chlorine residual was detected at the bar glasswashers. Operator must do the following: - Check both bar glasswashers to ensure that CHLORINE based sanitizer is dispensed & detected at 50-100 ppm. The technician who services the dishwashing equipment should educates bartenders or restaurant staff how to change empty sanitizer bottles. At the time of inspection, both glasswashers had full (i.e. not empty) sanitizer bottles but no chlorine was detected. - Provide new labels for the glasswashers' control panel. It was difficult to understand what button should be used for priming glasswashers. - Label pipes with tags: sanitizer, detergent, rinse. At the time of inspection, the glasswasher located at the upstairs bar area operated using ONLY COLD water. Operator must repair the glasswasher to ensure the minimum wash cycle temperature is above 66°C (150°F). Other: - Operator must label all spray bottles containing chemicals transferred from original containers. - Sanitizer dispenser located above the mop sink must be calibrated to ensure it dispenses QUAT based sanitizer at 200 ppm.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Operator must do the following: 1) Clean and sanitize the ceiling and the fan in a walk in cooler to remove dust / mold particles. 2) Repaint the walk-in cooler door. Deadline January 17, 2025. 3) Wash stairs leading to the basement storage area.
4. MonitoringSep 22, 2023

   0 infractions

5. MonitoringJun 9, 2021

   3 infractions

   • F1.1 Are proper cooking procedures followed?
     • Observation(s): Meat proteins that were being cooked on the grill were being visually inspected for proper cooking
     • 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): Kitchen: Cooked mushrooms and bacon in container on grill, operator to put them in the hot holder to hold them above 60°C/140°F when not in use Whipped garlic + herb butter left out beside grill after lunch rush. Discussed with operator that this product needs to be temperature controlled. Operator discarded this product and confirmed it would be temperature controlled in the cooler Ensure potentially hazardous foods are temperature controlled: either at or below 4°C/140°F or at or above 60°C/140°F. If food products are outside this range for more than 2hrs, food must be discarded Bar: Cut fruit needs to be maintained at 4°C or below
     • 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.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Gap under back exterior door was observed Replace door sweep to eliminate gap under back exterior door
     • F2.2B The premises must be protected against entry of pests.
6. MonitoringFeb 22, 2019

   1 infraction

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Ensure that spray bottles have a minimum of 100 ppm of chlorine
7. MonitoringJan 29, 2018

   1 infraction

   • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): Raw wood shelving units in the walk in freezer Back door to facility has a gap to allow pests to enter the facility.
8. MonitoringSep 15, 2015

   7 infractions

   • 4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): - upright double slider cooler reading 8°C - must be 4°C or colder; cooler already scheduled for replacement - inserts in prep cooler reading as high as 21°C but lunch rush just starting; please find a way to control the temperature of the foods in these inserts as close to 4°C as much as possible, e.g. by keeping the cover down, using lids, ensuring food is rotated through so it is not in the danger zone for longer than 3 hours
   • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): - please have spray sanitizer readily available throughout the food prep area - please store the wiping cloths that are in use in a more sanitary manner - please clean and sanitize walk-in cooler, esp. the curtain hangers and the entire fan unit - please defrost, clean, and sanitize server fridge freezer compartment
   • 9 - Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): - please use hard lids on all inserts
   • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): - shelving and other food storage areas needing repair/replacement as finish is coming off exposing bare wood - walk-in freezer has ice directly below fan unit; please repair
   • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
     • Observation(s): - please ensure all food handlers have FooSafe
   • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): - please ensure you know which sauces need refrigeration
   • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
9. MonitoringNov 12, 2013

   2 infractions

   • 8.2 - Are there handwashing stations available?
     • Observation(s): - paper towel dispenser not stocked with paper towel; please ensure hand sink is stocked at all times
   • 15.4 - Are potentially hazardous foods adequately processed?
     • Observation(s): - beer batter for fish made daily and not kept at 4°C or lower; please change your practice so it is safer