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DeVine Cellar at the Bulldog

142 Main St Silver Star Mountain BC V1B 3Y9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

DeVine Cellar at the Bulldog has been inspected 18 times by Interior Health Authority since January 7, 2013. The most recent inspection, on March 12, 2025, found no infractions.

8 of 18 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, Handwashing and staff hygiene and Food temperature control.

The last 4 inspections in a row found no infractions. 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 January 15, 2019. 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 6 times across 6 separate inspections, most recently on February 14, 2020. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 3 separate inspections, most recently on December 14, 2017. For example: 4 - Are proper refrigeration, 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 once on March 6, 2019. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

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.

18 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The handwash basin did not have paper towels present. Ensure handwash basin has proper supplies at all times.
  6. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towels must be stored in a paper towel dispenser. Paper towels and liquid soap are present.
  7. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ensure that all coolers and equipment are in operational condition if the premise will be available to the public.
  8. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Low temperature dishwasher had zero bleach present as the sanitizer was old and was no longer effective. Ensure bleach sanitizer is maintained with fresh supplies and checked frequently. Quats sanitizer was tested and verified to be 200ppm solution.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispenser located at the handwash basin did not have paper towel present. Ensure all handwash basins have adequate supplies.
  9. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Quats sanitizer spray bottle did not have 200ppm quats solution. Ensure that sanitizer in spray bottle has 200ppm quats solution. Low temp dishwasher had 100ppm bleach solution as verified by chlorine test strips.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): The handwash basin had neither liquid soap nor paper towels. Ensure handwash basin has soap and paper towels at all times.
  10. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Ensure that all coolers are maintained below 4C when in operation. All cooler temps are required to be monitored and documented on a daily basis.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Ensure that all sanitizers used in the kitchen inc quats in spray bottles and bleach in the low temp dishwasher are of adequate concentration. Dishwasher sanitizer is required to be tested and documented on a daily basis.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash basin requires paper towel dispenser to be refilled.
  11. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Low temp dishwasher did not have adequate sanitizer present. Ensure a min 100ppm bleach solution is present. Quats spray bottle was 200ppm. Quats spray bottles are prepared from the upstairs kitchen dispenser which tested to be 200ppm.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash basin soap dispenser was empty. Refill liquid soap dispenser immediately.
  12. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Ensure all coolers function correctly and maintain a temp below 4C prior to opening for the season. Ensure all coolers are monitored and documented in daily operations log.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Ensure low temp dishwasher functions correctly and operates with 100ppm bleach solution when facility is in operation.
  13. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Low temp dishwasher had zero sanitizer present as verified by Cl test strips. Repair dishwasher immediately. Monitor dishwasher with test strips each day the facility is in operation. Dishwasher requires 100ppm Cl solution when in operation. Ensure there is a QUATS sanitizer present to prepare a sanitizing solution from
  14. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Ensure all coolers are maintained below 4C , monitored and documented daily.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The current dishwasher does not function properly and will be replaced by a new unit. Ensure new dishwasher is monitored and documented daily.
  15. Monitoring

    0 infractions

  16. Monitoring

    0 infractions

  17. Monitoring

    0 infractions

  18. Monitoring

    0 infractions

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