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Copper Island Pub

1277 Trans-Canada Hwy Sorrento BC V0E 2W0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Copper Island Pub has been inspected 5 times by Interior Health Authority since July 12, 2023. The most recent inspection, on November 27, 2025, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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 3 times across 2 separate inspections, most recently on October 22, 2025. 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 3 times across 3 separate inspections, most recently on October 22, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 October 22, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on October 22, 2025. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 October 22, 2025. For example: 2 Are proper pest control measures in place on the premises?

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.

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cooked spaghetti noodles at room temperature. Cooked starches are considered potentially hazardous foods and must be stored at ≤4°C. Cooked noodles must not be at room temperature for more than 2 hours. Cooked noodles were discarded during the inspection. Raw chicken wings were in food preparation sink, temperature measured 18°C. Operator indicated chicken wings were removed from refrigerator 2 hours prior. Indicated to operator that they must be cooked immediately. Onion oil (botulism hazard) and various sauces stored at room temperature during food service. These must not spend a TOTAL of 2 hours outside of refrigeration temperature. A space in the preparation line cooler must be made for all potentially hazardous sauces.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): An individual was observed touching raw chicken then touching various seasonings containers without washing hands. Individual needed to be reminded to use handsoap after handling raw chicken wings. Please remind all staff of proper handwashing procedures.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Various clutter throughout premises. Clutter and items not required for food preparation must be removed to prevent harbouring of pests. Old rat droppings were observed near rear receiving door. This area must be cleaned and maintained free of clutter. The current state of the kitchen does not allow for the monitoring of pests.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Mechincal low temperature dishwasher had <50ppm chlorine in rinse cycle. Dishwasher was checked multiple times. Low on chloring sanitizer, delivery is scheduled for friday as per opertor. Temporary three compartment sink was set up to allow for proper sanitizing of dishes. Please notify the inspector when the mechanical dishwasher is dispensing a minimum 50ppm chlorine in rinse water. Corrected during inspection: No chemical sanitizer was available in food preparation area. 200ppm QUAT solution was made up and brought to food preparation area during inspection.
      • 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): Entire kitchen is not maintained in a sanitary manner. Grease and food build up throughout. Food preparation counter, refrigerator doors, underneath shelving in walk in refrigerator and stove top area require a thorough clean. Hood vent also requires thorough cleaning. Various clutter throughout food premises. All clutter not related to food service must be removed from the premises.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No food safety plan available.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No sanitation plan available
  3. 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?
  4. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - walk-in cooler was at 10C, reduce to below 4C asap - soup was at 53C, should be >60C
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - kitchen dishwasher was <50 ppm chlorine (tested it 2X) - bar glasswasher was good at >50ppm
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): - 4 large turkeys being thawed at room temperature, exterior surface temp at 10C.
      • 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): For the kitchen: - whole kitchen needs a deep cleaning of floors, walls, ceiling including under and behind cooking equipment - exhaust canopy filters were unclean, suggest weekly cleaning - exhaust canopy should be professionally cleaned every 6 months (last done in May 2023) - Exhaust fan in window is working against canopy. The kitchen requires an air supply for exhaust canopy to work properly. Please hire an HVAC professional to balance your ventilation systems, and provide a copy of service report to me. The bar was much cleaner and better maintained then last time. Thank you!
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - staff bathroom behind bar lacked paper towels
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please send me a copy of your menu and food safety plan.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please send me a copy of your sanitation plan.
  5. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The kitchen was clean and sanitary, but the bar needs to be better managed. - glass mats were unclean - linen used under clean glasses, please use trays or something else more sanitary - glasswasher had no chlorine residual, owner called shortly after to say that they had it working - customer complaint about beer lines not being cleaned regularly, please consult supplier on proper cleaning
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - exhaust canopy was recently cleaned and inspected by fire, but there is a lot of grease and smoke on walls due to the absence of a make-up air supply for the exhaust system. Please consult an HVAC company about proper design and installation.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): The owner indicated that they have made several expansions to the kitchen since purchasing it in 2021. The owner was advised that any changes to the kitchen require health approval (and any necessary building permits) prior to renovations. The owner was asked to submit a current floor plan (please also clearly indicate the expansions).
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Please provide a copy of current food safety certificate for kitchen manager and staff.

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