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Eleven Quartermaster Eatery

111 1 St W Revelstoke BC V0E 2S0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Eleven Quartermaster Eatery has been inspected 2 times by Interior Health Authority since March 10, 2025. The most recent inspection, on January 15, 2026, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

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 once on January 15, 2026. 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 March 10, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on January 15, 2026. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 January 15, 2026. 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.

2 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The kitchen's line prep cooler ranged from 8 to 12C in lower cabinets during slow period.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): REPEAT INFRACTION (This EHO has discussed this with this operation in the past.) Per Diem (or accelerated hydrogen peroxide) being used as spray sanitizer in bar, but it was too diluted at 250ppm (raise to 500ppm), and they had no test paper for daily monitoring. Final Step (or QUATS) being used as kitchen food contact surface sanitizer was at >200ppm (good), but again no test paper for daily monitoring. Chlorine being used in bar and kitchen dishwasher (both >50pppm) and they had test paper for this. (good)
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): The kitchen chef did not have a copy with him. Please send me a copy of your food safe certificate.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Some refrigeration units did not have thermometers. Thermometers accurate within 1 °C must be placed in refrigeration units to monitor temperatures and ensure that potentially hazardous food is stored at 4 °C or below to prevent the growth of pathogens. Obtain and place NSF-certified thermometers in all refrigeration units.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Containers without handles were observed in dry goods. Utensils used to scoop dry products must be equipped with a handle to prevent microbial contamination of food. Use scoops with handles to portion food products, ensuring the handles do not come into contact with the food.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.

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