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Gateway Grill

368 Eden Rd Clearwater BC V0E 1N1 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.3 / 5 (8)

Opening hours

  • Friday4–9 PM
  • Monday4–9 PM
  • Saturday4–9 PM
  • Sunday4–9 PM
  • Thursday4–9 PM
  • Tuesday4–9 PM
  • Wednesday4–9 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Gateway Grill has been inspected 9 times by Interior Health Authority since December 7, 2016. The most recent inspection, on March 27, 2026, found no infractions.

2 of 9 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, Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 5 separate inspections, most recently on September 3, 2025. 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 September 3, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on May 17, 2023. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on May 25, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 4 separate inspections, most recently on October 28, 2024. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - No quat test strips were available. Chlorine test strips were available on site. Thermometers have been provided, except fridge E.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - Dishwasher sanitizing temp is too low. Temp recorded at dish level was 64.8 C. It should be min. 71 C at the dish level. Lysol quat sanitizer being used. Strength measured at 200ppm. Bleach is also available onsite.
      • 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): *Repeat infraction - ramekin being used in place of proper scoop or serving spoon - noted in quinoa in sandwich cooler insert. - Store foods up off the floor 15 cm to allow for easy cleaning. - small cutting board (green edge) shows excessive wear and staining - needs replacing - bare wood surfaces exposed on edges of prep table and shelf unit in dry storage - needs to be painted or otherwise sealed. - equipment and supplies not needed for operation were noted in storage areas - Vent canopy and filters need cleaning.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
  3. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Thermometer required inside units that do not currently have thermometers. Please supply photo showing thermometers reinstated in units that do not have them currently, and continue using thermal and or/probe thermometers to check temperatures in the interim.
      • 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): • Please do not store ramekin as a scoop (without handle) inside the rice on the line prep cooler - this could subject to food to accidental contamination. Please use scoop with handle, and store the handle outside of the food product. Corrected at the time of inspection.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • Wall surface near the 2 compartment sink needs refinishing where tiles have come off and raw wood exposed. Please ensure this is done during downtime and before end of January. Smooth, easy to clean, light coloured and water resistant/proof surface that can be caulked to the wall. • No concerns noted at the time of inspection with regards to constraints around restaurant operations and catering.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • For cooling logs - please ensure that starting temperature is logged (approx 60C, then after 2 hours it must be 20C or less, than the next temperature control would be 4C or less after 4 hours for a total of 6 hours or less to go from 60C to 4C). Please email Health Officer a copy of the logs on the date noted above.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
  4. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Test strips for sanitizer are required. Operator ordered bleach sanitizing test strips at the time of inspection. • New probe thermometers and inside unit thermometers have been ordered by operator.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • ONGOING: originally out of compliance May 25, 2022: Missing ceiling tiles were observed in the dry storage room downstairs. The tiles tiles must be replaced to prevent potential pest entry.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Cooling logs - to be kept for items that are batch cooled. Send Health Officer copy of cooling logs on date noted above. • Food Safety Plan poster supplied, please post that and print the food safety plan booklet and keep in binder for staff.
  5. Monitoring

    5 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • Missing ceiling tiles were observed in the dry storage room downstairs. The tiles tiles must be replaced to prevent potential pest entry.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Cleaning is required in the dry storage room; food debris and crumbs observed on the floor.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • Cooler and freezers units, and dry storage area, are unable to meet the capacity of items stored in the facility. Operator has indicated additional equipment cannot be added due to space restrictions. Operator must explore other options as a longer term solution.
      • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Hand wash sink by POS station was obstructed by utensils. Ensure the hand wash sink is accessible for staff at all times.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Temperature logs on-site were from 2021 and staff were unable to locate recent temperature logs or indicate if temperatures are monitored. Temperatures must be observed for all cooler and freezer units and recorded on temperature logs for monitoring.
  6. 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) Ensure that shatterproof light covers supplied for ceiling light missing ballast cover in back prep area. 2) Chemicals unlabelled - RESOLVED at time of inspection.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  7. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Sanitizer (bleach) in bottles > 200pm. Discussed with staff at time of inspection. Test strips provided to use to monitor the concentration - in general 1oz per gallon should suffice.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Staff advised with respect to storage of garlic and oil products. Large volume jars to be kept in the fridge and smaller amounts taken out to be used for meal service to ensure the oil does not sit out in the danger zone. For example: take out amount that could be used in 2 hours and replenish as needed. Although it is rare, occurrences of botulism poisoning have occurred due to improperly stored and temperature abused house made garlic and oil mixtures. RESOLVED at the time of inspection.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Updated during inspection to include menu items.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Blessing Obi

    Had a really enjoyable meal at Gateway Grill. The grilled steak was well cooked, flavourful, and definitely worth the wait. The restaurant was very busy and packed with people, so it was a bit difficult to find a good seat, and our food took quite a while to arrive. That said, the quality of the meal made up for the wait. If you’re visiting during peak hours, expect it to be busy, but the food is worth trying.

  • Am Bee

    Seated right away and given a heads up that food would be an hour but they somehow managed impeccable service. They even walked around and gave out popsicles (grape paired perfectly with my wine). Drinks didn’t sit empty and food was faster than they estimated. Dog friendly patio and super chill and comfortable atmosphere. Food was spectacular and well worth what we paid.

  • Evan K

    Businesses need to keep their political/religious views out of their public establishments. I was disturbed to see this promotion of radical left wing ideology. Proud Boasting about Satanism as if it is to be celebrated is disgusting. Sign of the times I guess. Food was very good. Service was not very good. Atmosphere was nice but I won’t be back.

  • Karla R.

    We were hoping this place was good and they exceeded our expectations. The food is awesome. The BBQ bacon burger was tender and juicy. The balsamic vinaigrette on the salad was one of the best I’ve ever had. My husband started dipping his bread into it! His pasta was really good too. The place is small but cozy and the staff is friendly. It was fairly busy at the time but our food came relatively quickly. There’s outside seating as well as inside. Gateway Grill is tagged to return to next time we’re in the area.

  • Sal

    A nice friendly place. The smokey bacon cheese burger was really good. I want to say a special thank you to Presly our waitress. She was very nice. I told her I was allergic to calamari, she advise me to not take fries, as they are cooked in the same oil. She is very aware iof whats going on in the kitchen. I recommend this place. We would go back for sure.

  • Blessing Obi

    Had a really enjoyable meal at Gateway Grill. The grilled steak was well cooked, flavourful, and definitely worth the wait. The restaurant was very busy and packed with people, so it was a bit difficult to find a good seat, and our food …

  • Am Bee

    Seated right away and given a heads up that food would be an hour but they somehow managed impeccable service. They even walked around and gave out popsicles (grape paired perfectly with my wine). Drinks didn’t sit empty and food was faster …

  • Evan K

    Businesses need to keep their political/religious views out of their public establishments. I was disturbed to see this promotion of radical left wing ideology. Proud Boasting about Satanism as if it is to be celebrated is disgusting. Sign …

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