Skip to content
Loading map…

Clyde's Pub

7248 2nd St Grand Forks BC V0H 1H0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Clyde's Pub has been inspected 14 times by Interior Health Authority since January 30, 2013. The most recent inspection, on March 19, 2026, recorded 2 infractions.

3 of 14 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 7 times across 7 separate inspections, most recently on March 19, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 4 separate inspections, most recently on October 7, 2025. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 March 19, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on February 2, 2021. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 30, 2015. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

14 inspections

  1. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Premise is using Oxivir to wash surfaces. This chemical is meant primarily for non-food contact surfaces (counters, equipment, exteriors, etc). Owner stated he did not like bleach or quat products.
      • 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): Wiping cloths must be replaced frequently if left outside of sanitizer solution. Cloths should always be stored in sanitizer solution (best practice).
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  2. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Frozen raw chicken was observed to be stored above ready to eat vegetables in the walk in cooler. The operator must store food in a manner that prevents cross contamination from raw meats to ready to eat foods.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Frozen fried chicken was observed to be thawing at room temperature. Chicken was still frozen at the time of inspection. The operator must thaw foods using one of the following methods for safe thawing: 1. Under refrigeration 2. Under running cold water 3. In microwave (considering cooking time)
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solution (bar) showed 0ppm for chlorine concentration. This was corrected during the inspection. the operator re-filled the sanitizer bottle to the correct concentration of chlorine (100-200ppm).
  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Glass washer in the bar area is observed to not dispense chlorine sanitizer.
  6. Monitoring

    1 infraction

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Frozen meat was observed to be thawing at room temperature. This was corrected during the inspection.
  7. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer was detected in the glass washer cycle. Sanitizer (chlorine sanitizer) was present, however, there was no enough being dispensed to adequately sanitize glassware.
  8. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Ice scoop is observed to be kept on top of ice between uses.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1 Glass washer in the bar area is observed to not dispense chlorine sanitizer. 2 Spray bottle sanitizer concentration is observed to be below 10ppm.
  9. Monitoring

    1 infraction

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Advised Steve Young to use magnetic bar holder to store kitchen knives as current storage system was hard to clean
  10. Monitoring

    3 infractions

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): Found a pot of soup held at 56.2 degree Celsius. Potential hazardous food should be held above 60 degree Celsius to inhibit growth and toxin production of pathogens. Asked operator to heat the soup.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Found two containers of fish fillets were thawed on the shelves at room temperature. Potential hazardous food should be kept under 4 degree Celsius to inhibit growth and toxin production of pathogens. Fish fillets can be thawed in the cooler or under cold running water.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Found the glass washer dispensing chlorine solution less than 50 ppm. Glasses must be cleaned, then sanitized by at least 50 ppm chlorine solution to prevent cross-contamination. Please repair the glass washer and use kitchen dishwasher to clean and sanitize glasses when the glass washer is being repaired.
  11. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): (1) Kitchen dishwasher is out of bleach sanitizer. (2) Glasswasher is dispensing less than 50ppm bleach sanitizer, please adjust the levels. (3) 100ppm bleach or 200ppm quaternary ammonium sanitizer or similar sanitizer is required for sanitizing food contact surfaces in restaurant - vinegar in water and windex is not appropriate for sanitizing dining tables.
  12. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Prep cooler too warm - move high risk foods to other coolers and or setup ice baths to hold foods Operator has called for repair and is setting up ice trays.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Wall surface beside cooking equipment needs washing and should be covered with a durable material. The kitchen ceiling needs washing. For the longer term the ceiling should be refinished so as to provide an easily washable surface.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  13. Monitoring

    0 infractions

  14. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website