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Clearwater Stop Take Out

200 Old Hwy 5 Clearwater BC V0E 1N0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Clearwater Stop Take Out has been inspected 7 times by Interior Health Authority since May 7, 2013. The most recent inspection, on September 3, 2025, recorded 4 infractions.

3 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 4 separate inspections, most recently on September 3, 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 3 times across 3 separate inspections, most recently on May 16, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 9, 2017. For example: 2 - Is the premises free from a pest infestation?

  • 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 May 12, 2015. For example: 15 - Are there handwashing stations available and properly supplied?

  • 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 3 times across 2 separate inspections, most recently on September 3, 2025. 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.

7 inspections

  1. Monitoring

    4 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Templates provided
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Templates provided
      • 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.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator's certificate has expired. Other staff onsite have valid food safety training.
  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Test strips required for the bleach sanitizer. Health Officer to supply link.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Sanitizer was diluted by Health Officer at the time of inspection. Corrected. • Health Officer to email ice cream dipper well infographic.
      • 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): • Please clean up under the 2 compartment/hand sink where there are knives/cutlery and items that are currently not being used.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): • Operator FOODSAFE expired: 2022-02-27, please retake FOODSAFE or equivalent. Health Officer to email links to courses.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    0 infractions

  4. Monitoring

    3 infractions

    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): A few flies noted. Facility is a take away facility so front counter is exposed to outside - recommend sticky traps or other pest control devices for flies.
      • 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): Knives - do not store between trays and counter. Moved to clean tray during inspection. Resolved. Bleach - do not use straight bleach, 200ppm (1oz per gallon) is only required. Made up during inspection. Resolved.
      • F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Cleaners and sanitizers stored separate from food items. Raw meat stored separate from ready to eat food items.
  5. Monitoring

    0 infractions

  6. Monitoring

    4 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1) Ice cream scoops to be kept under cool running water (dipper well) if this is acceptable for your septic system. If not, keep separate scoops in each ice cream bucket in the freezer, but do not keep scoops in non running water. Facility sanitation: bleach solution used in 3 compartment sink for warewashing - ensure that test strips are used to monitor the concentration of the bleach. Bleach in the sinks should be at 100ppm. Sanitizer solution should also be kept in a bucket or a spray bottle for sanitizing surfaces in continuous use, before or after any contamination or at least every 4 hours.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1) Cover all food items. 2) Raw meat not to be stored beside raw produce. Move the meats a) to one side of the cooler or b) lowest shelf in the cooler. Move today. 3) Do not use garbage bags to store the meat in the freezer. Food grade only. I will follow up next inspection May 20, 2015.
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
      • 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
      • 9.3 - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Liquid soap must be supplied for the handwash stations. Bars of soap are not acceptable as per BC Food Code/BC Food Premises Regulation. This is a repeat code.
      • 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Update food safety plan to include the menu items as discussed.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
  7. Monitoring

    0 infractions

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