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Brixx Brewhouse

251 Harbourfront Dr Salmon Arm BC V1E 2W7 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
3.9 / 5 (18)

Opening hours

  • Friday12–11 p.m.
  • Monday12–10 p.m.
  • Saturday12–11 p.m.
  • Sunday12–10 p.m.
  • Thursday12–10 p.m.
  • Tuesday12–10 p.m.
  • Wednesday12–10 p.m.

Contact details, hours and reviews from Google Maps

Inspection summary

Brixx Brewhouse has been inspected 9 times by Interior Health Authority since November 10, 2021. The most recent inspection, on June 2, 2026, recorded 2 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 5 times across 5 separate inspections, most recently on May 28, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 5 times across 5 separate inspections, most recently on May 3, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times across 4 separate inspections, most recently on May 28, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on November 12, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 4 times across 2 separate inspections, most recently on June 2, 2026. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

About this data

These results come from Interior Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2 Under counter cooler temperature measured 9°C. Maintaining the correct temperature in the cooler prevents bacterial growth minimizing the risk of foodborne illnesses. Corrective Action F1.2 Service coolers, and regularly monitor temperatures to ensure that temperatures remain below 4°C.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1 Vegetable cooler in the preparation area had no thermometer. Corrective Action F2.1 Ensure each refrigerator has a working thermometer.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5 Hand sink basin in preparation area was blocked. A blocked hand sink can create breeding ground for bacteria and mold. Corrective Action F2.5 Unblock sink, ensure that it is cleaned thoroughly. Service drainages regularly to avoid oil build up food build up.
      • 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.
  4. Monitoring

    3 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Beef was observed cooling in large, deep pans and was measured at 40°C. It had been cooling for 2 hours. Hazardous foods must be cooled from 60°C to 20°C in 2 hours, and from 20°C to 4°C in 4 hours to prevent the growth of pathogens. Cool all hazardous foods in an approved method.
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A - The glasswasher sanitizer bottle was empty and providing no sanitizer to the glasses. Replace this bottle and always ensure sanitizer bottles do not get empty. F2.3D - The dishwasher sanitizer sink was measured at 0ppm of Quats. When using a Quats sanitizer, ensure it is being used at 200ppm.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • 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): Scoop handles were observed being stored in the food product. To prevent the contamination of food, scoop handles must be stored outside of the food product.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  5. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The cooler by the pizza coolers was holding food at 6°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair/replace this cooler so that it can hold 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): No thermometer was available for the cooler near the pizza ovens. Thermometers must be available for all coolers to ensure they are holding food at 4°C or below. Obtain an NSF certified thermometer for this cooler.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand sink near the pizza oven was not supplied with paper towel. All hand sinks must be supplied with a single service hand drying product such as paper towel to ensure proper hand washing. Place a paper towel dispenser near this sink.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  6. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Small cooler beside sink in the grill area was holding food at 8°C. All 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): No thermometers were found in the far two coolers by the grills. Thermometers must be available for all coolers to ensure they are holding food at 4°C or below. Obtain thermometers for these coolers.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Walk in cooler and freezer were leaking water. This may contaminate the food and also presents as a slipping hazard. Repair the walk in cooler and freezer. 2. Rolled up apron was found laying in the bin of rice. Foods must be stored in a manner that prevents contamination. Do not store non-food related items in food bins.
      • 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.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 1. Hand washing sinks at the bar did not have paper towel. Hand sinks must be supplied with paper towel to ensure adequate handwashing. 2. Sink by the grills did not have soap or paper towel. Hand sinks must be supplied with soap and paper towel to ensure staff are able to wash their hands.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): The operator did not have a valid FOODSAFE or equivalent certificate. The operator of a food service establishment must have a valid FOODSAFE or equivalent certificate.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  7. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Only expired chlorine test strips were found for the glass dishwasher. Please have sanitizer test strips available for each chemical sanitizer used at the premise.. Test strips for the "Viper" (accelerated hydrogen peroxide) sanitizer were not available. Please ensure sanitizer test strips are in daily use and available for each chemical sanitizer used at the premises.
      • 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): Wiping cloths were observed to be placed outside sanitizing solution. Please ensure wiping cloths are stored in a sanitary manner by placing them inside the sanitizing solution buckets when not in use at the appropriate concentration.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing stations were not equipped with paper towel. Please ensure handwashing stations are equipped with paper towels for drying hands.
  8. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • At time of inspection, glasswasher had over-flowed and was not operational. Operator has contacted the repair-man. However, in the mean time, the operator was provided with the option to use the glasswasher located in Nineteen05 or the shared kitchen dishwasher.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Repeat infraction: Handwashing stations were not equipped with paper towel. All handwash stations must be equipped with paper towels for drying hands.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  9. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Line cooler was observed at 5.6C. Food items stored in the cooler were probed and display an internal temperature of 5C. Staff were instructed to monitor the cooler temperature to ensure it is maintaining temperatures at 4C or colder. • Walk-in cooler was observed at 6.6C. There were no potentially hazardous foods stored in the cooler; however, operator should continue to monitor temperature if potentially hazardous food is to be stored in the walk-in cooler. It must be able to maintain temperatures at 4C or colder.
      • 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): • Thermometers in the facility must be accurate to 1C. Ensure all cooler/freezer units are equipped with accurate thermometers to monitor for safe temperatures.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Handwashing stations were not equipped with paper towel. All handwash stations must be equipped with paper towels for drying hands.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Staff unable to locate Food Safety Plan or temperature logs. They must be available on-site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Staff unable to locate Sanitation Plan or sanitation logs. They must be available on-site.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Ma.fatima Bautista

    Had a great experience at Brixx Restaurant! The food was delicious, especially the burger. The view from the patio was absolutely stunning perfect place to relax and enjoy a meal. The staff were friendly, attentive, and made us feel welcome. Definitely one of the best spots to enjoy good food with a beautiful lake and mountain view. Highly recommend!

  • Peter Imshenetsky

    We had an absolutely wonderful dinner at Brixx Brewhouse tonight! A huge shoutout to our server Marina. She was incredibly attentive, friendly, and knowledgeable about the menu. She made sure our drinks were always full, timed the courses perfectly, and gave us great recommendations. Marina's mojito was incredible, fresh and perfectly made. Marina's positive attitude and excellent service made our visit extra special and memorable! We will definitely come back! Thank you!

  • Jim Costley

    I just arrived in town from Prince George and am staying at the Prestige Harbour Front Hotel. I went down to the Brixx Brewhouse for dinner and to catch the World Series, and I’m so glad I did! I was warmly greeted by Shauna, whose wonderful smile and friendly service set the tone for the evening. She recommended the pizza, and I decided to try the BBQ Hawaiian — it was amazing! I watched Carlos making the pizza, and his attention to detail and dedication to quality really stood out. You could see the pride and passion he puts into his work, and it absolutely showed in the final result. Everything was perfect — great food, great service, and a great atmosphere. Thank you, Shauna and Carlos, for making my visit so enjoyable!

  • Traveling Lady Railfan

    This was my first visit. I was confused, "where IS this place?" (There are several establishments in the same building) but keep walking... it's right at the end of the building. Large room, indoor & outdoor seating plus bar seating. Our server (didn't get a name) was a very "smiley" man. Seemed quite pleasant :) Excellent on-tap local beer choices!! My partner tried a foot long hot dog with bacon, pickles, slaw (etc) and said it was excellent! I ordered a steak sandwich which was really good but the presentation was puzzling. It was a lovely 8oz steak, perfectly cooked, whole, ontop of two half pieces of chibatta bun with micro greens on top. I had to deconstruct the sandwich and eat all the components separately, which was fine, but not what I expected. We wished we had eaten outdoors as there was no sound deadening in the room at all and really difficult to converse. Had no idea where the restroom was (our server was too busy to flag down) and there were no signs do I just watched the direction when people left their seat, where were they going? (It's out the door, down the hall, almost to the entrance, off to the left) It did take longer than we had hoped to get the check and leave; I only saw two servers and they were taking care of about 22 diners

  • S M

    My best friend and I stopped in mid day during a very quiet hour for lunch (it was NOT busy) We were disappointed in every aspect. The food, we order a salad and chilli. It took so long to come out to us, which understandably happens, but odd considering the food type we ordered. The chilli came out lukewarm at best. The steak in the salad was chewy and the salad overall tasted terrible. Our waitress didn’t take our drink order for quite awhile after we sat ourselves and didn’t give us cutlery or napkins. So we had to stand up and go seek out another server and ask for them (that other waitress was lovely) After eating what we could manage, we waited 15+ minutes for the waitress. She was no where to be found, her other table also looked equally upset. Another waitress had to come over and take our food/plates away (the same one as earlier). Then it was still another 15 minutes until our waitress even came to check on us, that’s when we requested our bills. The experience would have been better if we had a different server, everyone’s human and has off days. So I hope that’s the case here however we likely will never come back nor recommend it to others.

  • C.Leigh

    I didn't want to leave a review - I initially contacted the restaurant to sort this out and they did offer a gift certificate to come back and try again but when it came to actually getting that gift card- it never happened. I followed up with the manager a couple of times - they refused to mail it and when I said I would come pick it up they stopped responding. Waitresses are fantastic. This place is however under staffed so the service isn't great - not sue to the Waitresses but due to the fact that there is often 1 person working in a full pub. Don't sit where you can see what is happening in the kitchen - the cooks have ZERO hygiene!! Wiping thier faces, noses and putting the hands directly back into the food they are cooking. Its disgusting. Its unfortunate that due to poor management this place is the way it is... I think with better management this place could be awesome!! So much potential. Excellent location. I think that they don't care about locals and dont care to put in to much effort since the majority of patrons would be travelling.

  • Orlanda

    Wonderful find. We are staying at the Prestige Harborfront Hotel. The first night we were tired from our trip and wandered down because it was convenient. About 8 local and international brews on tap to try. They also have zero alcohol. They have a special each night - we had the $10 burger and the $12 foot long hot dog - both very good. The service is friendly, efficient, but not obtrusive. The atmosphere is nice - tv screens of sports and favorite pets - but the volumes are down so you can visit easily. Will be back a third time!!

  • Jess Foster

    Beautiful view of the river from the restaurant but the food was just ok. We had the chicken sandwich, chicken fingers and steak sandwich. Steak sandwich comes with a tomatoes and greens. Chicken sandwich is breaded with bacon and guacamole. A bit plain flavored but ok as well. Chicken fingers came with some sort of garlic sauce. Not sure what it was exactly. Chicken fingers were real chicken and breading was good.

  • Ma.fatima Bautista

    Had a great experience at Brixx Restaurant! The food was delicious, especially the burger. The view from the patio was absolutely stunning perfect place to relax and enjoy a meal. The staff were friendly, attentive, and made us feel …

  • Peter Imshenetsky

    We had an absolutely wonderful dinner at Brixx Brewhouse tonight! A huge shoutout to our server Marina. She was incredibly attentive, friendly, and knowledgeable about the menu. She made sure our drinks were always full, timed the courses …

  • Jim Costley

    I just arrived in town from Prince George and am staying at the Prestige Harbour Front Hotel. I went down to the Brixx Brewhouse for dinner and to catch the World Series, and I’m so glad I did! …

  • Traveling Lady Railfan

    This was my first visit. I was confused, "where IS this place?" (There are several establishments in the same building) but keep walking... it's right at the end of the building. …

  • S M

    My best friend and I stopped in mid day during a very quiet hour for lunch (it was NOT busy) We were disappointed in every aspect. The food, we order a salad and chilli. It …

  • C.Leigh

    I didn't want to leave a review - I initially contacted the restaurant to sort this out and they did offer a gift certificate to come back and try again but when it came to actually getting that gift card- it never happened. I followed up …

  • Orlanda

    Wonderful find. We are staying at the Prestige Harborfront Hotel. The first night we were tired from our trip and wandered down because it was convenient. About 8 local and international brews on tap to try. They also have zero alcohol. …

  • Jess Foster

    Beautiful view of the river from the restaurant but the food was just ok. We had the chicken sandwich, chicken fingers and steak sandwich. Steak sandwich comes with a tomatoes and greens. Chicken sandwich is breaded with bacon and …

  • Ro Haider

    We recently went to Brixx Brew House for a work dinner to celebrate a new business venture, and it was an amazing experience! We snagged a spot on the outdoor patio, which had a fantastic view of the area. But honestly, the real star of the …

  • Jack Schedewitz

    i’ve gone to the burger night and the hotdog night and have had an awesome experience both times! The service was great and food came out fast considering how busy the restaurant was. I will be be back for sure, especially in the summer for their patio!

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