Gateway Restaurant & Rockies Lounge

102 Red Cedar Dr Sparwood BC V0B 2G0 · Restaurant - Food Service

18 inspections

1. MonitoringMay 1, 2026

   1 infraction

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Gravy 55 C Beef Stroganoff 45 C
2. MonitoringNov 17, 2025

   5 infractions

   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): Food handlers were observed using deposable gloves improperly. -One staff member washed gloved hands with soap and water instead of removing the gloves and performing proper handwashing. -Other staff members were observed performing multiple tasks without changing gloves or washing hands between activities.
     • 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-In one freezer, containers of breaded chicken were stored uncovered. The food was exposed to surrounding freezer environment, which increases the risk of physical contamination and cross contamination from nearby items. 2-In the walk-in freezer, raw meat was stored directly beside raw vegetables (e.g., carrots) and beside ready-to-eat foods (bread). In the chest freezer, raw burger patties were stored beside vegetables. 3-In the food preparation area and near the dishwasher area, staff reported that food contact surfaces are cleaned using only soap and water. No sanitizer was available.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
     • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Test strips for Quat sanitizer used in the back kitchen were not available at the time of inspection. Staff were unable to verify sanitizer concentration.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): -A sanitizer bucket containing quats was available only in the back kitchen. -In the food preparation area and near the dishwasher area, no sanitizer was prepared or available at the time of inspection. -In the bar area , Oxivir Tb is used, which is not an approved food contact surface sanitizer.
     • 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-Multiple wiping cloths were observed left directly on food contact surfaces, including stainless-steel prep tables and cutting boards. This increases the risk of bacterial growth and cross contamination of food contact surfaces. 2-A knife was observed stored improperly directly underneath the hot holding unit, in an area that is difficult to clean and not designated for utensil storage. This location poses a risk of cross contamination.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
3. MonitoringMay 27, 2025

   0 infractions

4. MonitoringNov 20, 2024

   0 infractions

5. MonitoringMay 24, 2024

   1 infraction

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Mechanical Dishwasher ) ppm Chlorine must be 50- 100ppm
6. MonitoringNov 20, 2023

   2 infractions

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Observation: Personal items (e.g. cigarette boxes) noted on prep table area. Corrective Action: Ensure personal items (e.g. cigarette boxes) are stored in a separate area (e.g. staff room). Observation: Containers stacked on top of other foods in walk-in freezer. Corrective Action: Ensure containers are not stacked directly on top of foods. Observation: No container for ice scoop available. Scoop observed stored on top of machine. Corrective Action: Ensure ice scoops are stored in a sanitary manner (e.g. in a clean container/holder outside of the machine and washed every 4 hours or in a holder inside the machine itself).
     • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
     • F2.5G Foods must be stored in a manner to prevent contamination.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F3.5 Are the FOODSAFE training requirements being met?
     • Observation(s): Note: Operator is in process of retrieving equivalent FOODSAFE certificate.
7. MonitoringMay 9, 2023

   3 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Observation: Chlorine test strips on site have expired. Corrective Action: Ensure non-expired test strips are available for all chemical sanitizers (e.g. chlorine and QUATs) used on site. Observation: Thermometers could not be located for walk-in cooler and fridge with sliding black doors during inspection. Corrective Action: Ensure thermometers are installed in these cooling units.
     • 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.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Observation: Gaps noted on bottom portion of two doors in kitchen area which may allow for potential pest entry. Corrective Action: Ensure weather stripping is installed on doors to prevent potential pest entry.
     • F2.2B The premises must be protected against entry of pests.
   • F3.5 Are the FOODSAFE training requirements being met?
     • Observation(s): Observation: Operator FOODSAFE or equivalent training certificate could not be located during the inspection. In the absence of the operator at least one employee in the establishment must have valid FOODSAFE or equivalent training. Corrective Action: Ensure valid FOODSAFE or equivalent training certificate is available for operator and at least one employee on the premises when the operator is not present.
     • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
     • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
8. MonitoringSep 1, 2021

   1 infraction

   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Large gap under exterior door to food storage area. Please repair so that pests cannot enter under the door.
     • F2.2B The premises must be protected against entry of pests.
9. MonitoringAug 10, 2020

   0 infractions

10. MonitoringJun 5, 2019

    0 infractions

11. MonitoringJan 30, 2018

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Knife blocks had visible debris. Employee began to clean items at the time of inspection.
12. MonitoringApr 27, 2016

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Visible debris noted on the ceiling of the back walk in cooler, on dry storage bins and on shelves in the dry storage areas. Ensure areas are cleaned and sanitized.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. The screen door nearest to the cook line is ripped. Ensure the rip is repaired to prevent the entry of pests. 2. The back door nearest to the dry storage has gaps between the door and jam. Ensure the weather striping around this area is repaired to close off any gaps.
      • 14.12 - The premises must be protected against entry of pests.
13. MonitoringOct 14, 2015

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The sandwich line cooler was observed to be at 7 -8 C and contains various potentially hazardous foods. It was noted in the temperature logs that the unit has been above 4 C in the range of 4 - 8 C frequently over the past few weeks. Employees have been working to reduce the temperature to ensure foods are at or below 4 C but are having difficulty. Repair/adjustment/replacement is required to ensure the unit when storing potentially hazardous foods is at or below 4 C.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. A knife was observed stored between two pieces of equipment which is a hard to clean area. Ensure knives are stored on top of the counter or in another easy to clean location. Knife was moved at the time of inspection. Sous chef will discuss practice with evening cooks.
      • 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Raw meats were noted stored above ready to eat foods in both the walk in cooler and pepsi cooler. Ensure raw meats are stored below ready to eat foods.
      • 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Light in walk in cooler near bakery does not have a shield. Ensure light is covered to prevent against contamination.
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
14. MonitoringApr 16, 2015

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The dishwasher was not achieving a 50 ppm chlorine residual as required. It was noted by an employee that test strips were on order. Employee corrected deficiency during inspection by priming sanitizer line. Utilize test strips on a daily basis to ensure the dishwasher is providing a sufficient sanitizer.
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Cleaning required of cooler fans to remove visible debris which could potentially contaminate food. 2. Light covers are missing from the lights in the back walk in cooler. Ensure covers are placed to prevent contamination of food in case of accidental breakage.
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
15. MonitoringOct 30, 2014

    0 infractions

16. MonitoringApr 9, 2014

    2 infractions

    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): 1. Raw fish was stored above cooked noodles in the stand up cooler on the cook line. 2. Raw fish was stored above vegetables in the walk in cooler. Ensure raw foods are stored below ready to eat foods at all times to prevent cross contamination.
      • 2 Observations, Moderate Severity of Consequences : Raw foods must be stored below cooked or ready-to-eat foods.
      • 2 Observations, Moderate Severity of Consequences : Food must be protected from contamination in storage areas.
      • 2 Observations, Moderate Severity of Consequences : Food must be protected from contamination in prep areas.
    • 15.4 - Are potentially hazardous foods adequately processed?
      • Observation(s): Beef was observed defrosting at room temperature on a rack in the storage room. At the time of inspection an employee noticed this and proceeded to move the beef into the cooler. Discussed proper cooling practices - under cool running water, at or below 4 C (i.e. in the cooler) or as part of the cooking procedure.
      • 1 Observation, High Severity of Consequences : Food must be processed in a manner that makes it safe to eat.
17. MonitoringSep 16, 2013

    0 infractions

18. MonitoringMar 4, 2013

    0 infractions