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Eleven 22 Grill & Liquids

1122 10th Ave S Golden BC V0A 1H4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Eleven 22 Grill & Liquids has been inspected 11 times by Interior Health Authority since May 30, 2014. The most recent inspection, on January 6, 2026, found no infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

The last 3 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.

  • 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 4 times across 4 separate inspections, most recently on February 9, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on May 25, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 4 times across 2 separate inspections, most recently on May 25, 2017. For example: 7 - Are written food handling procedures (Food Safety Plan) current and available on site?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on April 22, 2022. For example: 1 Does the facility have proper monitoring supplies?

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.

11 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Upon inspection, it was noted that back laminate table used for baking and prep had caulking breaks in the back.
  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Upon inspection, it was noted that stainless table food prep area was dirty and cluttered with non-food related goods.
  6. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Upon inspection, it was noted that the facility did not have QUAT sanitizer strips to ensure sanitizer is at appropriate concentration. Operator was reminded that this was a prior infraction and to order strips and let EHO know when they are procured.
  7. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips were not available on-site for the QUAT food contact surface sanitizer. Please notify your district EHO when test strips are available on-site to verify QUAT concentrations (Recommended 200-250ppm).
      • 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): Three trays of food-soiled dishes and cutlery were left in the kitchen from the previous night's service. This is a potential pest attractant. Please ensure dishes are washed, rinsed, and sanitized after dinner service to help prevent pest harbouring and breeding.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  8. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Equipment, dishes, and tools were being dried with a damp cloth after coming out of the dishwasher. This may lead to re-contamination of the cleaned and sanitized surfaces. Air drying should occur after equipment, dishes, and tools come out from the dishwasher.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Owner/operator stated that a food safety plan has been developed, but was unaware of its location at the time of the inspection. Please forward a copy to the district EHO to review and ensure a printed copy is always on-site and available for staff.
      • 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): Owner/operator stated that a sanitation plan has been developed, but was unaware of its location at the time of the inspection. Please forward a copy to the district EHO to review and ensure a printed copy is always on-site and available for staff.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  9. Monitoring

    0 infractions

  10. Monitoring

    4 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1) Household over-the-counter cleaners (ie: Fantastic) were being used to sanitize food contact surfaces - CDI Do not use household cleaning products for sanitizers as these products can contain additional chemicals and fillers which are not appropriate to use on food contact surfaces. Use either a 200 ppm QUATS solution or a 100 ppm chlorine (bleach) solution (1/2 tsp bleach per L of water). Wash and clean surfaces to remove grease, grime, and food debris. Apply the sanitizer solution for at least 2 minutes, or let air dry. Clean and sanitize food contact surfaces (including but not limited to: knifes, cutting boards, utensils etc) as needed or every 2 hours. 2) There was a build up of food debris, grease and grime in the hard to reach areas of the establishment (ie: behind, below and around equipment) Regularly clean and sanitize your premises to prevent the accumulation of food debris, as they can attract pests.
      • 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1. Contact spray pesticide was being stored in the storage area - CDI Do not use or store ANY rodenticides and/or pesticides in the premises. 2. Scoops for the bulk storage bins were not being stored in a sanitary container. Scoops were being stored on shelving units. Ensure that scoops are stored in a manner that prevents contamination. Either: - Vertically place the scoop in the bin; or - Keep the scoop in a clean (and sanitized) designated container.
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature logs were not being kept up to date. Ensure that temperatures of all hot holding and refrigeration units are being checked and recorded at least twice daily. Take corrective actions as necessary.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The facility was not keeping a dishwasher final sanitizing rinse log. The dishwasher final rinse temperature was 73.8C. Ensure that final sanitizing rinse temperature of the dishwasher is being checked and recorded at least twice daily. Take corrective actions as necessary.
  11. Monitoring

    0 infractions

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