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Craft Bierhaus Revelstoke

107 2 St E Revelstoke BC V0E 2S0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Craft Bierhaus Revelstoke has been inspected 9 times by Interior Health Authority since January 29, 2014. The most recent inspection, on October 9, 2025, found no infractions.

4 of 9 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: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The last 4 inspections in a row found no infractions. 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.

  • 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 September 27, 2018. 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 2 times across 2 separate inspections, most recently on September 27, 2018. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on January 6, 2016. For example: 9 - Are foods handled in a sanitary manner and protected from contamination?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 6, 2016. For example: 10 - Are foods from approved sources?

  • 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 March 25, 2015. For example: 4 - Are hand washing stations easily accessible?

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

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. Temperature for sliding door cooler was measured at ~6C. Requested to monitor temperature and ensure cooler is capable of maintaining 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): 1. Quats test strips are expired. Please ensure non-expired test strips are available to verify the sanitizer concentration. Concentration should be checked on a regular basis to ensure adequate amount is available to properly sanitize.
      • 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): 1. High temperature dishwasher took multiple runs to reach a final rinse temperature of 71C. Discussed that it should be serviced to bring up the final rinse temperature. An NSF-certified dishwasher safe thermometer with maximum hold setting is recommended so that temperature can be verified. Note: Manual dishwashing method was reviewed with operator. Manual dishwashing includes 1) wash with warm soapy water, 2) rinse with warm water, 3) sanitize with Quats at 200ppm by submerging the item in the solution for at least 2 minutes and 4) air dry. Reminded that it is important to submerge the item to ensure sufficient contact time for sanitizing.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): A new food preparation area was constructed in the basement without prior plan approval. Layout was approved at the time of inspection. Please ensure handwashing sink is supplied with hot and cold running water and equipped with liquid hand soap and single use paper towel. It was also discussed that all produce washing must be done in the kitchen where there is a separate sink from the handwashing sink. The sink in the basement food prep area should be designated for handwashing only. All bare wood must be painted/sealed to allow for easy cleaning and sanitizing. Please ensure this area is properly cleaned and sanitized prior to use.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please provide a copy of completed sanitation plan for review. Plan must be available on site.
      • 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.
  6. Monitoring

    5 infractions

    • F1.1 - Are proper cooking and reheating procedures followed?
      • Observation(s): Please ensure probe thermometers are routinely calibrated. Animal proteins should always be checked to ensure safe internal temperature has been met for the specific product--this may not be done consistently by staff as visual cues are indicated to be used. I am indicating this as being corrected, however, please ensure more objective monitoring methods are being used consistently.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher at the bar took 4 runs to reach required sanitizing plate temperature of 71°C (wash gauge did not rise beyond 135°F, 150°F is required as minimum). Inside dishwasher took 2 runs to reach sanitizing plate temperature of 71°C. Please raise temperature setting of bar dishwasher. I suggest having a waterproof maximum temperature registering dishwasher thermometer to evaluate effectiveness of the dishwashers.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Please clean and cover floor based air intake as this feature presents a sanitation issue. Ensure cover does not result in a tripping hazard.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Plan was not available on site for review. Please forward me a copy of your completed plan for review by the indicated date. Ensure document is available on site for staff to review at anytime. Staff must be familiar with the processes and requirements in the plan. A self-check list is also being included to assist management.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Plan was not available on site for review. Please forward me a copy of your completed plan for review by the indicated date. Ensure document is available on site for staff to review at anytime. Staff must be familiar with the processes and requirements in the plan.
  7. Monitoring

    2 infractions

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Soup and sauce were being cooled in a water bath in an open-faced manner in the handwashing sink. My concern with this is that supplies for handwashing (soap/paper towel) are directly over this sink and when handwashing in adjacent sink, splashes or drips related to reaching for or obtaining handwashing supplies could contaminate food items. Please consider using the middle sink for cooling to leave inside sink available for handwashing. Alternatively, partially cover to prevent contamination but still allow for heat escape.
    • 10 - Are foods from approved sources?
      • Observation(s): Please note that the cold brew coffee is currently not from an approved supplier for this type of product. A general good practice storage time for this batch has also been exceeded. Please discontinue the use of this batch and refrain from purchasing additional batches until supplier has received approval. I am reviewing storage time/conditions with the CFIA for this product. If you decide to make cold brew in house, please follow general good sanitation principles and hold cold brew under refrigerated condition for no longer than 10 days.
      • 10.1 - All foods on the premises must be from an approved source.
  8. Monitoring

    1 infraction

    • 13.4 - Are hand washing stations easily accessible?
      • Observation(s): The handwashing station was obstructed and was not easily accessible during the inspection. All items were removed from the hand washing sink during the inspection. Please ensure the handwashing station is easily accessible for all staff for their handwashing.
  9. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Chemical dishwasher was not dispensing sanitizer (chlorine). The dispensing of detergent and rinse agents may also be impeded. Operator was to supplement with manual sanitizing using 200ppm bleach solution until the dishwasher can be serviced.

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