Big Bend Cafe

204 MacKenzie Ave Revelstoke BC V0E 2S0 · Restaurant - Food Service

10 inspections

1. MonitoringDec 17, 2025

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Raw meats stored on top shelf of refrigerator, above raw pooled eggs. Ensure raw meat products are stored on the bottom shelf of the refrigerator.
     • F2.5G Foods must be stored in a manner to prevent contamination.
2. MonitoringJun 23, 2025

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): a) Wiping cloth were stored on the counters. Moist wiping cloths left on counters can harbor bacteria, which can then be transferred to other surfaces. b) 1 light in the kitchen had a broken shatterproof cover. Shatterproof covers prevent broken glass from contaminating food and are crucial especially where heat and accidental impact is likely to occur (ovens, stoves, dishwashing area.) Corrective Action a) Wiping cloths should be stored in a sanitizing solution between uses. Ensure the sanitizing solution is at the correct concentration. b) Repair broken shatterproof cover.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
3. MonitoringNov 26, 2024

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5B - The ice machine was observed to be dirty. Ice machines must be kept clean to prevent the contamination of the ice. Clean the ice machine. Note - this is a repeat infraction. F2.5B - The ceiling in the kitchen is peeling and is in disrepair. Ceilings must be kept in good condition so that it doesn't drop physical contaminates onto the food. Repair the ceiling. Note - this is a repeat infraction. F2.5C - Wiping cloths were being left on the counters. Wiping cloths must be stored in a sanitizer solution if they are to be in continuous use.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
4. MonitoringMay 22, 2024

   2 infractions

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): 1. The ice machine was observed to be dirty. Ice machines must be kept clean to prevent the contamination of the ice. Clean the ice machine. 2. The fry press was covered in old potato and looked dirty. Food equipment must be kept clean and sanitary to prevent bacterial growth. Clean the fry press. 3. The ceiling in the kitchen is peeling and is in disrepair. Ceilings must be kept in good condition so that it doesn't drop physical contaminates onto the food. Repair the ceiling.
     • 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): The paper towel dispenser for the hand sink in the kitchen was broken and no paper towel was available. Paper towel must be easily available to ensure proper hand washing. Repair this dispenser and stock the sink with paper towel.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
5. MonitoringNov 9, 2023

   4 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Upstairs cooler containing creamers was measured at 8°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair/replace this cooler so that it holds food at 4°C or below.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Accurate thermometers were missing from a few fridges. All fridges must have an accurate thermometer to ensure they are being maintained at 4°C or below.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Chorine bleach sanitizing solution in the spray bottle was >200ppm. Chlorine sanitizer must be used at 100-200ppm to ensure adequate contamination removal without leaving a chemical residue.
     • 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): F2.5A The fry press had leftover food debris and needs to be cleaned. F2.5C Wiping cloths were being left on the counters. Wiping cloths must be stored in a sanitizer solution if they are to be in continuous use.
     • 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.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
6. MonitoringMar 20, 2023

   2 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Chlorine sanitizer was measured at >500ppm. Chlorine sanitizer should be used at 200ppm to ensure adequate sanitation, without leaving a chlorine residue which may contaminate food.
     • 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): Yogurt and clamato juice containers were found sitting in the ice maker. No containers can be stored in the ice in order to prevent contamination of the ice. Keep everything stored in a separate fridge.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
7. MonitoringJul 14, 2022

   1 infraction

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Chlorine bleach sanitizer was found to be >200ppm. Chlorine sanitizer should be between 100-200ppm to ensure adequate sanitation, while not contaminating food with chlorine. Maintain the sanitizer between 100-200ppm.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
8. MonitoringOct 15, 2019

   2 infractions

   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): Observed incomplete logs which did not cover the full range of cooling. Could not verify if cooling process was acceptable. Operator had indicated that he uses an icebath and shallow containers. Please have these logs completed by Oct 23 and emailed to EHO. Repeat Infraction from previous inspection - Cooling procedures were reviewed with staff. Cooling temperatures were not being monitored or recorded. It was discussed with staff that temperatures must be monitored to ensure potentially hazardous foods are being cooled properly. Also cooling temperatures should be recorded on a temperature log sheet.
     • 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.
   • F2.4 Are proper freezing and thawing procedures followed?
     • Observation(s): CORRECTED AT TIME OF INSPECTION - Chef stated foods were being thawed at room temperature. Informed chef this is not acceptable practice and that foods must be thawed under running water / in a cooler the night before. Explained reasoning - chef agreed to do this. Operator was aware of the requirements when separately asked -- informed operator to ensure all of his staff are following appropriate food hygiene procedures.
9. MonitoringMar 21, 2019

   7 infractions

   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): Cooling procedures were reviewed with staff. Cooling temperatures were not being monitored or recorded. It was discussed with staff that temperatures must be monitored to ensure potentially hazardous foods are being cooled properly. Also cooling temperatures should be recorded on a temperature log sheet.
     • 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): Staff was reminded of the proper handwashing procedure (i.e. using paper towel instead of wiping cloths to dry washed hands) at the time of inspection. Using reusable cloth can re-contaminate cleaned hands. CDI - Corrected During Inspection.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): 1. Thermometer appears to be inaccurate in one of the line coolers. Please ensure all cold-holding units have accurate thermometer so that temperatures can be monitored. NSF-certified thermometers are recommended. Temperatures should be recorded on log sheet. 2. Chlorine test strips were not available at the time of inspection. Test strips must be available to verify the sanitizer concentration.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): 1. Spray bottle of sanitizer provided <200ppm of chlorine. Staff was requested to remake the solution at the time of inspection. Note: Scented bleach is being used to make up the sanitizer solution. It was discussed with staff that unscented bleach should be used.
     • 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): 1. Sanitizing solution was not available for wiping cloths. Observed wiping cloths in continuous use being kept on food contact surfaces. Staff was requested to make up a bucket of bleach for the wiping cloths. CDI - Corrected During Inspection. Wiping cloths in continuous use must be kept in a bucket of sanitizer at adequate concentration (i.e. 200ppm of chlorine). Concentration must be verified using test strips. 2. Observed water pooling n the basement. According to staff, the hot water tank has been leaking. It is unsure when this would be fixed. This issue must be addressed as soon as possible as the leak appears to be quite extensive and dry foods/products are kept in the basement. At the time of inspection, all items were kept on shelves and off the ground.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • 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): Current food safety plan does not reflect the menu items. Food safety plan must be updated to reflect all potentially hazardous foods. Note: Kitchen staff was not familiar with the Pooled Eggs Guideline. Staff was requested to review the information in the food safety binder on site.
     • 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.
   • F3.6 Are the FOODSAFE training requirements being met?
     • Observation(s): The only staff working in the kitchen does not have up-to-date FOODSAFE.
     • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
10. MonitoringJan 9, 2018

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Observed a large quantity of shelled eggs stored at room temperature. Discussed with operator that potentially hazardous foods including shelled eggs must not be stored in the danger zone (between 4C and 60C) for more than 2 hours (total). The danger zone is where bacteria can grow and multiple to an amount that can cause illness when consumed. Discussed that only small amount of eggs should be stored at room temperature during the rush hours and all eggs must be used within the 2 hours time frame. Otherwise they should be kept at 4C or colder. Note: - According to the temperature log sheets, there appears to be no corrective actions for when the coolers' temperatures are recorded at >4C. Any corrective actions should be documented. Potentially hazardous foods must be stored at 4C or cooler to prevent bacterial growth.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Spray bottle of sanitizer did not provide adequate amount of chlorine. Chlorine solution was re-made at the time of inspection. CDI - Corrected During Inspection. Please ensure that 200ppm of chlorine is provided for sanitizing food contact surfaces. 200ppm of chlorine can be made by adding 1 tsp of household bleach to 1 L of water. 2. Wiping cloths in continuous use were not stored in a bucket of sanitizer solution. Please ensure cloths in continuous use are stored in a bucket of sanitizer solution e.g. chlorine at 200ppm or Quats (Quaternary Ammonium) at 200ppm. Note: - Test strips should be used to verify the concentration.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Observed a leak in the ceiling and water was dripping onto one of the line coolers (the one closest to the warewashing sinks). Discussed that this line cooler must not be used for food preparation until the leak is fixed. Once the ceiling is fixed, please ensure that all food contact surfaces under this area is properly cleaned and sanitized.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.