Dog 'N' Suds Restaurant

1172 Broadway Ave S Williams Lake BC V2G 1A2 · Restaurant - Food Service

7 inspections

1. MonitoringJan 13, 2026

   5 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Right hand side prep cooler not able to maintain appropriate temperatures. • Continue using ice baths to maintain temperatures. Ensure bins of food are nestled deeply into the ice to ensure temperatures of 4°C or lower are constantly maintained. • Arrange for repair or replacement of this refrigeration unit.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Sanitizer strips on site out of date. • Acquire replacement test strips with next order of cleaning supplies.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): High temperature mechanical dishwasher not attaining appropriate temperature of 71°C at the dish surface. Temperature gauges on dishwasher seem to be producing inaccurate readings. To ensure adequate • To ensure adequate sanitization, soak all food contact utensils dishes and glassware in a bleach solution at a concentration of 200 ppm and then air drying after washing in the dishwasher. Continue this method of sanitization until dishwasher is once again able to sanitize effectively. • Arrange for a certified technician to service the dishwasher before putting it back into regular use.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Ongoing infraction: At the time of inspection, sanitizer spray bottles were not clearly labelled. • Ensure all spray bottles in the facility are clearly labelled to protect public health and promote safety. New infraction: Dust buildup on the condenser unit in the walk-in cooler. • Clean and sanitize the front of the condenser unit. Remove, clean and sanitize the grates protecting the condenser fans and then replace them onto the condenser unit.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): At the time of inspection, the employee washroom downstairs had no liquid soap and no paper towel dispenser. • Re-fill the liquid soap dispenser • Install a dispenser or dowel to ensure there is always paper towel available in the staff washroom and it is protected from contamination.
2. MonitoringJun 20, 2024

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Sanitizer bottle observed without a label. Please label all spray bottles containing a chemical / cleaning solution.
     • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
3. MonitoringFeb 23, 2024

   3 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Food premise is using bleach sanitizer solution, but has quaternary ammonium test strips. Please ensure bleach test strips are purchased and used to check concentration of sanitizing solution.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Countertop in dishwashing area will require refinishing or be replaced as surfaces have started to wear, and this will make it difficult to effectively clean and sanitize.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Sanitation plan missing process for cleaning and sanitizing meat slicer. Please ensure this is added as meat slicers have several problem areas that can easily build up food residue leading to bacterial growth.
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
4. MonitoringDec 12, 2018

   2 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): "Coke" display cooler still too warm at 8°C to 10°C Prep table still to warm at 10°C. Asked operator to discard contents of prep table.
     • 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): Temperature logs must be kept for all refrigeration units. Forms provided.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
5. MonitoringNov 3, 2016

   2 infractions

   • Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): "Beverage-Air" prep table 7°C,, must be ≤4°C.
     • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
   • Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): All foods must be covered in the walk-in cooler.
     • 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.
     • 9.4 - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
6. MonitoringJun 23, 2014

   0 infractions

7. MonitoringMar 6, 2013

   0 infractions