Big Eddy Pub

2108 Big Eddy Rd Revelstoke BC V0E 3K0 · Restaurant - Food Service

13 inspections

1. MonitoringJun 22, 2026

   4 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): During inspection, the cooler drawers below the grill were measured at temperatures above 4°C. All potentially hazardous foods must be maintained at a temperature of 4°C or below to protect food safety and prevent the growth of pathogenic bacteria. • Monitor the temperature of these cooler drawers. Store only what will be used a 2 hour period, or less, in these drawers, and keep most of the food product in the walk-in cooler. • Arrange for repair or replacement of the cold storage unit if it is not able to maintain appropriate temperatures at or below 4°C.
     • 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): Fine-mesh reinforced skimmers for removing food from deep fryer oil noted to be deteriorating, which can lead to physical contamination of food. • Examine fine-mesh skimmers and other food contact utensils. Repair and replace as needed to prevent physical contamination of foods.
     • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): During inspection, one sanitizer solution spray bottle was measured at low concentration. Quaternary ammonium sanitizer solution must be maintained at a concentration of 200-400 ppm to ensure effective sanitization of food contact surfaces. • Consider regularly checking sanitizer solutions in spray bottles, and record on temperature log sheet to ensure consistent effective sanitization of food contact surfaces.
     • 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): During inspection, dust observed on the condenser fan covers in the walk-in cooler. This can lead to food contamination. • Remove the condenser fan coolers, clean and sanitize before replacing them on the walk-in condenser unit. Add this to the facility sanitation plan so it is completed on a regular basis. Debris, dust and dirt buildup near the screen door in the back dishwasher area, leading to outside. • Complete general sanitation on this area - clean and sanitize the floor near the screen door in the back dishwashing area. Spray bottles with sanitizer solution not clearly labelled. This can lead to accidental contamination of food. • Ensure all sanitizer solution spray bottles are clearly labelled.
     • 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.
     • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
2. MonitoringDec 3, 2024

   2 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): No iodine test strips for the bar glass washer were available. Test strips must be used to ensure that the sanitizer concentration is adequate for sanitizing and reducing the microbial load on dishes. Obtain iodine test strips and routinely test the sanitizer concentration.
     • 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): Food items were stored on the floor of the walk-in cooler. To protect food from pests and physical contamination, food must be stored at least 6 inches off the floor. Place all food items on shelving that is at least 6 inches off the floor.
     • F2.5G Foods must be stored in a manner to prevent contamination.
3. MonitoringMay 27, 2024

   5 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Food items in prep cooler drawers measured at 6 °C. To prevent the growth of pathogens, potentially hazardous foods must be stored at 4 °C or below. Adjust temperature or repair cooler to ensure that food items are maintained 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.
   • F1.7 Are foods protected from contamination?
     • Observation(s): Peeling paint was observed on the ceiling of the walk-in cooler. Peeling paint may be a source of contamination for exposed food stored beneath. Remove loose paint or refinish ceiling in walk-in cooler to eliminate potential for contamination of food.
     • 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): No Quats test strips were available and Iodine test strips for the bar glass washer were expired. Test strips must be utilized to ensure that the sanitizer concentration is adequate for sanitizing dishes and reducing the microbial load on food contact surfaces. Obtain new Quats and Iodine test strips and routinely test sanitizer concentration.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Holes were observed in the back screen door. Exterior openings of the premises must be protected against the entry of pests and other contaminants. Repair or replace back screen door.
     • F2.2B The premises must be protected against entry of pests.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5B - Accumulation of dust and debris was observed on the light covers in the walk-in cooler. Falling debris from light covers may result in contamination of food. Thoroughly clean and sanitize light covers to remove any build up of dust and debris. F2.5C - Wiping cloths were observed on counters at the bar. To prevent growth of pathogens on wiping cloths and limit transfer to food contact surfaces, wiping cloths must be stored in sanitizer solution. Store wiping cloths for continuous use in a bucket of approved sanitizer and change the solution every 2 hours or as needed.
     • 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. MonitoringFeb 16, 2024

   0 infractions

5. MonitoringAug 10, 2023

   2 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Please obtain QUATS test strips, and test daily to ensure dispenser provides 200ppm.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): - exhaust canopy and fire suppression looked good - walk-in cooler's ceiling and pass through shelving require replacement or refinishing (peeling paint) - bathroom and dining room flooring requires cleaning and resealing or refinishing
6. MonitoringJan 19, 2023

   4 infractions

   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): Staff must limit hand contact with ready to eat foods. Ensure utensils are used whenever possible.
     • F1.5B Employees must exhibit cleanliness and good personal hygiene.
   • F1.7 Are foods protected from contamination?
     • Observation(s): Foods are being stored on the floor in the walk in cooler. All foods must be stored off the floor.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
   • F2.4 Are proper freezing and thawing procedures followed?
     • Observation(s): Hamburgers were thawing at room temperature. Potentially hazardous foods must be thawed at 4 Celsius. Meat was found to be between 1-9 Celsius. Cook was instructed to put the the hamburgers into the walk in cooler.
     • 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): The ventilation had a heavy accumulation of grease and smoke. The filters and canopy must be cleaned weekly or more often if needed as it can become a fire hazard. Operator is ordering new filters as the ones in place are difficult to clean.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
7. MonitoringJul 14, 2022

   5 infractions

   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): The exterior door in the walk in cooler has air space at the bottom which could allow for pests to enter the food storage area. Install weather stripping or a kick plate to eliminate this point of entry. This has been noted in previous inspection reports.
     • F2.2B The premises must be protected against entry of pests.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Thorough cleaning needed of floors, under equipment, walls and ceilings and bar area.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): A couple of light bulbs in the kitchen were burnt out. The kitchen area was dark. Please replace the bulbs in the kitchen and clean the covers to ensure there is sufficient light in the kitchen.
     • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Install paper towel dispensers that can been used for the type of paper towel being used. There is currently no dispenser up in the bar area and the dispenser in the kitchen is not usable. Paper towel needs to be stored properly to prevent contamination of the roll.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Ensure routine cleaning and sanitizing being done of floors, walls and ceilings. Noticeable build up debris. Updated cleaning plans required.
     • 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.
8. MonitoringApr 4, 2018

   6 infractions

   • F1.1 - Are proper cooking and reheating procedures followed?
     • Observation(s): Probe thermometers are available for use however there does not appear to be an established process to ensure appropriate internal temperatures are met during cooking/reheating. Staff were unable to provide correct responses to required minimum cooking temperatures for chicken and ground beef. As discussed, please implement a process to demonstrate that equipment, procedures, and personnel behaviour are resulting in adequately cooked and reheated products. I am providing a “cooking log” template to assist you with developing a reasonable verification procedure to ensure all minimum cooking/reheating temperatures are being met. It is not expected that a record of the temperature of every cooked item be recorded, however it is expected that you demonstrate your operation has a process to ensure the minimum temperatures are being consistently met. As an example, it may be reasonable to request each individual cook to check and document the internal temperature of every type of raw animal protein that they cook using a particular method/equipment for the first time each day.
     • F1.1A - Potentially hazardous food must be cooked to appropriate internal temperature.
   • F1.2 - Are proper hot holding procedures followed?
     • Observation(s): While hotheld temperatures were measured to be satisfactory at the time of inspection, records appear to indicate that staff may not be clear about hotholding requirements. For example, hotholding values are on many instances recorded to be less than the minimum required temperature of 140°F but no corrective action is indicated. I recommend adding a corrective action column to your records. Any items being kept warm on the grill (eg. gravy, sauces) must also be monitored.
     • F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
   • F2.2 - Is the premises free from a pest infestation?
     • Observation(s): Please continue to work on measures to prevent pest entry. Permanently seal all noted gaps in the premises to the exterior. Keep premises clean and free of clutter. Operator indicated that a 1-year contract has been signed with a PCO for monthly servicing. Retain all records to document activity levels. Provide records to me by email for review as available. Activity levels must be determined to be under control for resolution of this infraction. In addition, a well-fitting walk-in cooler door must replace the current one--this has been continuously defined as structure vulnerable to pest infiltration. In the interim, ensure all openings are sealed. Operator indicated that he has already taken measurements for installing a fitted door. Ensure door is durable and easy to clean on both interior and exterior surfaces. Continue to store foods in a pest-proof manner. If signs of pest influence are noted, please discard entire batch. Clean and sanitize all work areas and food contact surfaces prior to use at the beginning of the day.
     • F2.2A - The premises must be maintained free of pests.
   • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): 1. Glasswasher is low in iodine sanitizer concentration (measured at approx 10ppm). Please maintain between 12.5-25ppm. In-house verification of levels should be conducted on a routine basis. 2. Do not store ice wand directly in freezer unit without further protection from contamination. This is a direct food contact surface and must be stored to ensure cleanliness and sanitation is maintained to the point of use. 3. At the time of inspection, meat slicer is being stored on the lower shelf of the stainless counter in the dishwashing alley beside wiping cloths/chemicals. This area is also heavily trafficked with dirty wares and other processing needs. Ensure meat slicer is stored in a manner that protects from contamination. Sanitize this critical food contact equipment prior to use. These measures are to be detailed in your sanitation plan. 4. A number of buckets/bins with food are being stored directly on the floor in the walk-in cooler. As discussed, while covered foods are still relatively protected from contamination when stored in this manner, this way of storage can increase the risk for cross-contamination of other surfaces as the containers are moved around. It also 5. Long tongs at the prep line were observed to essentially be stored at the rim-level of the garbage receptacle. Storage of tongs was transferred to higher location to mitigate potential for cross-contamination of the food contact surfaces. Please ensure tongs for handling raw are always kept separate from those that handle Ready-to-eat products.
   • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): Please rearrange freezer organization to reflect how foods would be stored in a fridge (eg. meat products below and away from products that carry a lower risk of containing pathogens). Items that will not be subjected to a full cook step (eg. wraps, breads) should be kept on uppermost level to reduce the likelihood of contamination of packaging and or product via pierced packaging.
   • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): 1. Backing support for potato slicer must be easy to clean. Please make alternate arrangements. 2. Flooring in bar area and walk-in cooler is of a nature that is difficult to clean and compromises easy visualization of build-up or debris. Please look to improving these conditions. 3. Lighting in bar area and ideally the walk-in cooler as well is to be intensified to facilitate cleaning.
9. MonitoringMar 6, 2017

   3 infractions

   • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): 1. Only a meat thermometer is available on site at the time of inspection. The full range probe thermometer had gone amiss. Please ensure an accurate thermometer that covers the full range of critical limits needing to be monitored is available on site. NSF certified units are preferred. 2. A sanitizer is to be applied to dining table surface. Currently only a degreaser/cleaner is being used. 3. Please complete a detailed clean of the premises during the shoulder season of April-May (or earlier) as build-up is observed on fans and in harder to clean areas like behind equipment and along the junction of walls and floor under equipment. Apply new varnish on all shelving in walk-in cooler during re-painting process (indicated to be planned for the spring). Installation of a new walk-in cooler door is supported.
   • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Food safety plan is not available for review. Please complete a comprehensive food safety plan and submit to me for review by the indicated date. Include a copy of your current menu.
   • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Sanitation plan is not available for review. Please complete a comprehensive sanitation plan and submit to me for review by the indicated date.
10. MonitoringApr 12, 2016

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Mechanical Dishwasher ( using chlorine as sanitizer) did not show any chlorine levels when tested. Staff members mentioned that it has to primed for chlorine after it has not been used for a while but even after priming, and running the dishwashing cycle again, there was no chlorine residue found. Please fix the dishwasher and also make sure that it is done in a way so that staff does not have to prime the equipment before using it after a lag period. In order to operate, manually dump a cap full of chlorine (before running each wash cycle) into the water in the dishwasher. (Since this water is recycled in the dishwasher during wash and rinse cycle). Also notify all the staff members about this change and ensure that they are monitoring chlorine concentration residue after each washing cycle with test strips. Note: Operator provided the email on April 15, 2016 from Ecolab confirming that dishwasher was fixed.
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Debris and food scraps were noticed in some hard to reach areas of the walk-in cooler. Please do a thorough cleaning to get rid of any source of contamination and cleaning staff must routinely inspect these places to make sure there is no debris collection. Note: Operator mentioned on April 15, 2016 that thorough cleaning has been done.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
11. MonitoringMar 25, 2015

    1 infraction

    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): 1. Beer bottle is being stored in ice that is also used for drinking. This has cross-contamination potential. Please designate one ice well for drinking ice and the other for beer bottle storage. 2. Take-out boxes were observed to be in the staff room/changeroom/misc supplies room uncovered and open to contamination. Please treat all take-out containers as food contact surfaces. 3. Containers of fries are on the floor of the walk-in cooler uncovered. Please attempt to cover all foods in storage, especially when they are sitting low on the floor and more prone to contamination. Best practice is to keep food off the floor and covered.
12. MonitoringApr 23, 2014

    0 infractions

13. MonitoringFeb 19, 2013

    1 infraction

    • 13.3 - Are food contact surfaces properly cleaned and sanitized?
      • Observation(s): The glasswasher was not dispensing iodine sanitizer as the sanitizer bottle was depleted. Sanitizer was replaced at the time of inspection. Please ensure that sanitizer levels are checked on a daily basis so that low sanitizer levels may be addressed immediately. Iodine strips must be purchased to check that appropriate levels of iodine are being dispensed on a routine basis.
      • 1 Observation, High Severity of Consequences : Utensils and food contact surfaces must be washed and sanitized in a manner that removes contamination.