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Brothers Tavern

420 Main St Sicamous BC V0E 2V0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Brothers Tavern has been inspected 6 times by Interior Health Authority since March 22, 2022. The most recent inspection, on July 16, 2026, recorded 1 infraction.

1 of 6 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: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 3 times across 3 separate inspections, most recently on July 16, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on February 19, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on April 4, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on April 4, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on November 21, 2022. For example: 5 Are the FOODSAFE training requirements being met?

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.

6 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): During inspection, grease was observed to have accumulated on the hood ventilation filters. This grease can drip onto foods while they are being cooked, leading to contamination. • Ensure hood ventilation filters are regularly removed, cleaned and sanitized before being replaced into the hood ventilation system. Dust was observed on the metal fins on the back of the condenser unit in the walk-in cooler. This can lead to particles being blown around the walk-in cooler by the condenser fans, which can cause contamination of food. • Clean the metal fins on the back of the condenser units in the walk-in cooler. Add this to your sanitation plan, to be completed on a scheduled basis. All other areas of the facility were observed to be in clean and sanitary condition.
      • 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.
  2. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - kitchen salad prep cooler at 6C, reduce to below 4C - bar reach in cooler (below Shea-Weber Way sign was at 5C, reduce to below 4C
  3. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): A kink was observed in the sanitizer line for the low temperature dishwasher and chlorine concentration measured at 0 ppm. Chlorine concentration must measure at 50 ppm at the dish surface to adequately sanitize dishes. Routinely test sanitizer levels for the dishwasher using test strips and ensure chlorine concentration measures at 50 ppm.
      • 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 ice bin’s drain line is leaking and does not appear to be properly plumbed. The sink has a hole but no drain fitting and the air gap does not meet the minimum requirement of 25 mm. The handwashing sink and ice bin's sewer pump does not appear to be working. To maintain the premises in a sanitary condition, equipment must remain in good working order. Ensure that the plumbing of the ice bin and handwashing sink are assessed and repaired by a qualified journeyman plumber. F2.5B (1) - Accumulation of food and debris was observed under equipment in the food preparation area. Filth, dust and debris can contribute to harbourage of pests. Routinely conduct deep cleaning under and around equipment. F2.5B (2) - Cold plate and soda lines in the ice bin at the bar appeared to be unclean, along with a carton of juice placed on the ice. Ice used for drinks must be protected from contamination. Thoroughly clean the cold plate in the ice bin to remove build-up and ensure that no items are placed on the ice.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7C - Handwashing sink in the food preparation area was not equipped with single service product to dry hands. Handwashing stations require a method of hand drying to allow food handlers to practice proper hand hygiene. Supply handwashing sink with single service products to dry hands.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  4. Monitoring

    0 infractions

  5. Monitoring

    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 canopy was found to have a build up of smoke and grease. These should be cleaned weekly or bi-weekly as they could become fire hazard. Please clean the canopy and it's filters. 2. The sides and under the deep fryer need to be cleaned. A large amount of grease and food debris was noted. If you are able to remove the deep fryer that isn't being used this will free up space and allow for the area to be cleaned easier.
      • 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.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Cook did not have a current Food Safe Certificate. Please have staff register for in person or online food safety training and provide certificate.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • 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. Monitoring

    1 infraction

    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Please provide copies of the Food Safe Certificates or equivalents
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.

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