Falkland Pub

5747 Hwy 97 Falkland BC V0E 1W0 · Restaurant - Food Service

13 inspections

1. MonitoringOct 7, 2025

   0 infractions

2. MonitoringMay 14, 2025

   0 infractions

3. MonitoringMar 12, 2025

   0 infractions

4. MonitoringNov 13, 2024

   3 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Lower dishwasher spray nozzle needs cleaning and should be checked routinely to ensure nozzle is not clogged. DIshwasher and glasswasher both found to have 50ppm chlorine sanitizer residual
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Ensure kitchen wiping cloths are stored in sanitizing solution between uses. Change cloths routinely through the day. Some additional cleaning needed in kitchen, especially high touch areas. Bar door seal at walk-in cooler needs replacing.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and 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.
5. MonitoringNov 27, 2023

   2 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Pizza prep cooler was at 10C, please reduce to below 4C ASAP.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): No chlorine residual. They were out of commercial sanitizer, and have been diluting it before connecting to dishwasher. the sanitizer must be connected at full strength to dishwasher.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
6. MonitoringNov 2, 2022

   0 infractions

7. MonitoringSep 8, 2022

   2 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3A - Bar glass sanitizer not dispensing chlorine sanitizer at the time of inspection, no chlorine residual in rinse water. No chlorine was visible in the sanitizer line. Corrective action: Bar glasswasher must maintain a chlorine residual of 50ppm • Wash and sanitize glasses in the kitchen mechanical dishwasher until 50ppm chlorine is maintained in bar glasswasher • Repair/service glasswasher to ensure glassware is adequately sanitized Note: Kitchen mechanical dishwasher surface sanitizer buckets had adequate sanitizer
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5C Corrected during inspection (CDI) - Cloths in continual use left on counter throughout lunch service Corrective action: • Submerge continual use wiping cloths in 200ppm chlorine solution • Replace solution as needed or every 2 hours to maintain 200ppm sanitizer • Submerge cloths in sanitizer for 30 seconds in between use OR • Replace wiping cloths every two hours Note: Premises could use general cleaning in higher up/hard to reach areas (i.e air vent above food prep)
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
8. MonitoringOct 11, 2018

   7 infractions

   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): 1. Large bin of blanched fries sitting out at room temperature. These were placed in the cooler. 2. Large pot of soup cooling on counter. Ice wand placed in soup. Recommend using smaller containers to cool soups or placing pot in ice bath and use ice wand.
     • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
     • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): Staff member came in from being outside and grabbed working end of ice wand without washing hands and then placed it in the cooling soup. Staff wearing hair nets.
     • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
   • F1.7 Are foods protected from contamination?
     • Observation(s): 1. Large bus bin of fries sitting on counter partially covered with paper towel. Dirty, old recipe binder sitting on top. 2. The same bin of fries was moved to the cooler and placed on the floor with another bin placed on top. 3. Celery stalks in small sink next to hand wash sink, water from hand washing being splashed on celery.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Rodent feces seen in multiple places throughout the kitchen and dry storage area. Large amount of grease seen under deep fryer - this can attract pests. This must be cleaned up. Must have contract with a pest control company.
     • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
     • F2.2C The premises must be maintained free of pests.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): 1. The facility needs a thorough cleaning, including under equipment. 2. Wiping cloths are left out on the counter. Wiping cloths must be either single use or kept in a bucket of sanitizer when not in use. 3. As discussed in F1.7, foods are not protected from potential contamination.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5G Foods must be stored in a manner to prevent contamination.
   • F3.1 Does the operator have a valid operating permit or approval to operate?
     • Observation(s): New owners as of April 13/18. Permits are not transferrable. Please complete attached application.
     • F3.1B Operator must have health approval to operate.
   • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
     • Observation(s): Addition added to kitchen for pizza oven and prep cooler. A hand wash sink should have also been added to this area.
     • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
9. MonitoringNov 6, 2017

   5 infractions

   • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): Cut french fries and eggs out at room temperature for extended period of time. Ensure all potentially hazardous foods are kept at ≤4°. Take out smaller portions that you will use within 1/2 to 1 hour and restock from the cooler more often. Cooler temperatures acceptable. Recommend maintaining temperature logs on a regular basis. Thawing done in the cooler.
     • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
   • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): Chemical dishwasher in the kitchen had 0 sanitizer. Glass cleaner in the bar had 0 sanitizer. The bar glass washer was fixed by the time I left and had acceptable concentration of chlorine. Reviewed 3-compartment sink dishwashing method with staff. Dishes can still be washed in the dishwasher but MUST be sanitized in the 3-compartment sink method. 200 ppm chlorine (1tbsp chlorine to 1 gallon of water), dishware must be fully submersed for a minimum of 2 minutes and then air dried. ***Start maintaining a dishwasher and glass washer log. Test the chlorine concentration daily and record the results*** Bleach spray bottle at acceptable concentration. Ensure all wiping cloths are either single use or kept in a bucket of sanitizer when not in use.
     • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3B - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
   • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): Bleach sanitizer spray bottle not labelled. Foods are covered.
     • F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
   • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): No Food Safety plan. Template provided. Please do a food safety plan for hamburgers and a soup (cooking, cooling, re-heating, hot holding). Include all required temperatures and times. Forward to me for review.
     • F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
     • F3.7C - Food safety management procedures must identify all critical control points.
     • F3.7D - Food safety management procedures must include critical limits for all critical control points.
     • F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
     • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
   • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): No sanitation plan. Template provided. Include all sanitizer concentrations and mixing instructions.
10. MonitoringOct 28, 2015

    0 infractions

11. MonitoringApr 28, 2015

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): • Bar glasswasher not showing measurable sanitizer residual from final rinse. Service unit to provide a minimum of 50 ppm as measured by test strip on the glass surface. Until servicing has been carried out, all glassware must be washed in the kitchen dishwasher (exhibited 50 ppm chlorine in final rinse cycle)
12. MonitoringJul 2, 2014

    0 infractions

13. MonitoringMar 28, 2013

    0 infractions