Big Eddy Market

1888 Big Eddy Rd Revelstoke BC V0E 3K0 · Restaurant - Food Service

9 inspections

1. MonitoringOct 29, 2025

   2 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Tongs are not being washed and sanitized at the required frequency. Tongs must be washed, rinsed, and sanitized every 4 hours.
     • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): The facility requires improved organization and a thorough cleaning (front cooking line and dishwasher area).
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
2. MonitoringFeb 16, 2024

   2 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Hot sandwiches and wings in warmer were noted to be at 48C when thermostat set to 3. Please make sure these are kept at above 60C.
     • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): - kitchen floors and cabinets were unclean - kitchen was cluttered, please remove unused equipment and better organize The food contact surfaces should be cleaned and sanitized throughout the day, and always have a sanitizer pail/spray nearby. The kitchen cooking line and back prep/clean-up area need a deep clean. Please clean walls, floors, cabinets and shelves including under and around equipment. The restaurant kitchen should receive a deep clean at least twice per year.
3. MonitoringJun 15, 2023

   1 infraction

   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): There was cooked bacon sitting out at room temperature on egg cartons. The operator placed these in the cooler upon my arrival. Please also do not use egg cartons or other recycled paper products for this. Try parchment paper please.
4. MonitoringNov 25, 2022

   0 infractions

5. MonitoringApr 3, 2019

   4 infractions

   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): Cooled roast beef is indicated to be added to hotholding unit and boiling gravy added. I discussed that the roast beef must be reheated to at least 74°C first. I recommended cooking beef in the gravy stock first until boiling, prior to adding to the hotholding unit. We reviewed better practices to help facilitate cooling (eg. cutting roast beef into smaller portions). Please use the provided cooling record to check and document cooling times to ensure they meet standards.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Chlorine test strips are necessary to help ensure bleach sanitizer is being used at 100-200ppm. Please purchase from your chemical supplier/dishwasher servicing agent.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): Wooden knife block is not to be used as it cannot be properly cleaned and sanitized. Please arrange for more sanitary storage of food contact surfaces like knives at the deli station. Please ensure personal food items are clearly separate from food for public food consumption in storage (eg. put in separate area, in distinct containing units, label) Please note that by proper standard, the deli area is to have a plumbed in handwashing station for easy access between incompatible activities (Eg. handling cash/merchandise vs handling food). Currently a wall mounted hand sanitizer unit is in place. Please discuss for future implementation.
     • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
     • F2.6I Food premises operations must be separated from incompatible areas and activities.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Please complete sanitation plan and send to me for review. A sample plan has been provided by email to assist you.
     • 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.
6. MonitoringMar 23, 2017

   4 infractions

   • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): 1. A green hose is attached to the sink tap near the dishwasher. Please note that this could cross connect a non-potable water source to your potable water lines to result in contamination of the drinking water. Please install a backflow preventor to the hose bib if this set-up is necessary. Hose was disconnected at the time of visit. 2. The fry cutter must be cleaned right after use in addition to just before use as moisture and food debris caking the equipment will result in deterioration of the equipment and act as a food source that would attract pests.
   • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
     • Observation(s): Foodsafe certification could not be verified on site. Please retain foodsafe certificates so that credentials can be easily reviewed on site. Note that all Foodsafe certificates now have a 5 year expiry date. The implementation of an expiry date was effective as of July 29, 2013. For individuals who have taken foodsafe prior to that date, their certificate will expire on July 29, 2018. An online refresher course may be taken at www.foodsafe.ca to renew the certification. Both operators (Vince and Pat) should consider renewing or getting the certificate as soon as possible.
   • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Please use the provided guidance documents to complete a food safety plan.
     • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
   • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Please use the provided guidance documents to complete a sanitation plan.
7. MonitoringAug 20, 2015

   0 infractions

8. MonitoringAug 13, 2014

   0 infractions

9. MonitoringApr 30, 2013

   1 infraction

   • 13.4 - Are accurate thermometers available to monitor temperatures?
     • Observation(s): There was no thermometer in deli sandwich prep cooler. This was resolved at the time of inspection. A thermometer was moved from the walk-in cooler to the deli prep cooler.