Big Bend Cafe

528 9th Ave N Golden BC V0H 1H0 · Restaurant - Food Service

11 inspections

1. MonitoringJun 2, 2026

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): 1. Some mouse droppings were observed throughout the floor of the dry storage area. Some droppings were also observed on the lower shelves in the kitchen that stored pots and pans. 2. A heavy build up of grease and food debris was observed underneath, behind and along the cook lines. 3. Several sections of the floors in the dish pit, and throughout the cold-storage units were observed to be worn and in need of repair. Dust, dirt, and food debris can get into the worn sections of the floor - making it difficult to maintain overall cleanliness in the facility. All surfaces must remain smooth and easily cleanable.
2. MonitoringJun 19, 2024

   0 infractions

3. MonitoringMay 12, 2023

   0 infractions

4. MonitoringApr 11, 2022

   0 infractions

5. MonitoringJun 11, 2018

   3 infractions

   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Kitchen screen door was propped open at the time of the inspection. Please ensure the screen door remains closed (unless in use for delivery and/or entry/exit) to prevent the entry of pests.
     • F2.2B The premises must be protected against entry of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Low temperature dishwasher was not able to dispense chlorine sanitizer after 5 cycles. The dishwasher must function as intended with the minimum concentration of 100ppm chlorine during times of operation.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
   • F3.6 Are the FOODSAFE training requirements being met?
     • Observation(s): Note: As a reminder, FOODSAFE Level 1 certificates issued prior to July 29, 2013 will expire July 29, 2018. To recertify, retake the FOODSAFE Level 1 course or take the FOODSAFE Level 1 Refresher online course. At the time of the inspection, 1 staff cook was registered to take level 1; the other will register for the refresher online course. Please forward a copy of certification to the district EHO to verify completion.
     • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
6. MonitoringJun 15, 2017

   3 infractions

   • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): Low temperature dishwasher measured ~10ppm chlorine after 5 cycles. Ensure the dishwasher is functioning as intended with the minimum concentration of 100ppm chlorine.
     • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
   • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): Raw meat was stored above and next to ready-to-eat foods in the walk-in and preparation line coolers. This creates a potential for cross contamination. Raw meat must always be stored below ready-to-eat foods.
     • F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
   • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): Floors and walls underneath the deep fryer and stoves were observed with heavy oil and food debris. This is an attractant and harbourage area for pests. Ensure the floors and walls are properly cleaned and sanitized as discussed with the owner.
     • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
7. MonitoringMar 22, 2016

   2 infractions

   • 9 - Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): ***This is a repeat infraction*** Ceiling light bulbs above the kitchen were exposed due to a missing shatterproof light cover. Shatterproof light covers serve to protect food, equipment, utensils and workers from broken light bulbs. Install shatterproof light covers.
     • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
   • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): ***This is a repeat infraction*** The kitchen floors and shelving units had noticeable amount of food debris. This is a pest attractant. Ensure the floors, shelving units, and all equipment and utensils are adequately cleaned and sanitized as discussed with the chef.
     • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
8. MonitoringSep 17, 2015

   6 infractions

   • 3 - Are proper cooling procedures followed?
     • Observation(s): Large pot of cheese sauce sitting out on counter. Foods must be cooled as quickly as possible. For soups/sauces use an ice bath and ice wand to stir or place in smaller, shallower stainless steel containers and place in cooler.
     • 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
     • 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
     • 3.3 - Accurate thermometer must be available to monitor process.
   • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): Witnessed cook picking up drain cover off floor and placing it over drain and then touch ready to eat food without washing hands. Food was voluntarily discarded. Directed cook to wash hands with soap. Cook rinsed hands a couple times during the inspection but did not use soap.
     • 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
   • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): 1. Cook washing all the dishes from the kitchen in 1-compartment sink and allowing them to dry in a utility sink that is not plumbed in. All dishware must go through the chemical dishwasher as the facility only has a single sink in the kitchen and therefore can not do 3-compartment sink dishwashing method. 2. Dishes from kitchen are not be sanitized or sanitized properly. 3. Wiping cloths left out on the counter in both kitchen and serving/front area. 4. Bucket of bleach sanitizer in serving area ≤100 ppm. Bleach sanitizer must be between 100-200 ppm. Solution in buckets should be changed every 2 hours or sooner if visibly soiled. New wiping cloths should be used at each solution change. 5. Meat slicer was put away with visible food debris present. Slicer must be fully cleaned and sanitized after each use.
     • 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
     • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
     • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
     • 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • 9 - Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): Ready to eat food (loaf of bread) was handled after touching the floor and not washing hands. Bread voluntarily discarded.
     • 9.3 - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
   • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): 1. There is mold on the walls and back splash around the mechanical dishwasher. 2. Fan and floor in the walk in cooler are dirty and require cleaning. 3. There are black beans all over the floor in the dry storage area. 4. Utensils in a plastic container in the storage unit in the hallway are dirty/have food debris on them. 5. Shelves, containing clean dishes, above the prep cooler have grime on them. 6. There is food debris present in the microwave. 7. Shelves between the walk in cooler & grill and beside the prep cooler are made of particle board and are dirty and coming apart from water damage. All surfaces must be smooth, easily cleanable and impervious to moisture. 8. The baseboards next to the prep cooler are falling off. 9. The floors are very dirty. 10. Not all lights in the kitchen have protective covers on them. Ensure all lights have protective covers to contain the glass in case of accidental breakage. 11. The french fry cutter has significant dried on food debris present. This must be cleaned and sanitized after every use. If this is not being used it should be removed from the premise. 12. There was a 1/2 smoked cigarette on a shelf in the kitchen area. 13. The back screen door was left partly open and the screen has a large rip near the bottom of it. Ensure the door closes securely and the screen is repaired to prevent the entry of pests. Overall the premise is in poor condition and is in need of repairs/deep cleaning. There is a build up of dirt and debris on many surfaces from the walk in cooler handle to the floors.
     • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
     • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
     • 14.7 - Food premises operations must be separated from incompatible areas and activities.
     • 14.12 - The premises must be protected against entry of pests.
     • 14.13 - Warewashing equipment must be of the type and capacity to meet the needs of the premises.
   • 15 - Are there handwashing stations available and properly supplied?
     • Observation(s): 1. Liquid hand soap dispenser at hand sink broken and not usable. 2. Access to the handwash sink is blocked by a utility sink. Handwash sinks must be always easily available for staff.
     • 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
     • 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
9. MonitoringJan 8, 2015

   0 infractions

10. MonitoringJun 6, 2014

    2 infractions

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Whole eggs were kept next to the grill exposed to the room temperature, at the time of the inspection. The eggs were put on ice and it was explained to the staff about the hazards (potential proliferation of Salmonella bacteria) of keeping eggs in a danger zone. All refrigeration units have displayed appropriate ambient temperature.
    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): Raw eggs for the french toast were stored in a container above ready-to eat food. Ensure that raw foods (i.e. raw meat, eggs, fish) are always stored below ready-to-eat foods.
      • Raw foods must be stored below cooked or ready-to-eat foods.
      • Foods must be covered to protect from contamination.
11. MonitoringMar 26, 2014

    0 infractions