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Grand Forks Station Pub

7654 Donaldson Dr Grand Forks BC V0H 1H2 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.1 / 5 (8)

Opening hours

  • Friday11 AM–10 PM
  • Monday11 AM–10 PM
  • Saturday11 AM–10 PM
  • Sunday11 AM–10 PM
  • Thursday11 AM–10 PM
  • Tuesday11 AM–10 PM
  • Wednesday11 AM–10 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Grand Forks Station Pub has been inspected 8 times by Interior Health Authority since May 4, 2021. The most recent inspection, on September 25, 2026, recorded 2 infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on September 25, 2026. 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 March 17, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 September 25, 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.

8 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips
      • 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): F2.5B: Longer term issue - tile has broken away underneath dishwashing area leaving wood exposed. Floors must be smooth, easily cleanable, and impervious to moisture. This area can not be effectively cleaned / sanitized and constantly wet wood supports mold growth / harbours bacteria. Glad it is structurally sound, but must have plan to resolve this in the future. F2.5D: Label sanitizer bottles (any time chemical is moved to different bottle, label it).
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator did not have iodine test strips for glass dishwasher.
      • 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): Dishwasher was not properly dispensing sanitizer. Observed empty iodine sanitizer bottle in bar dishwasher. Operator replaced immediately. CDI.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  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): There was some clutter in the back area near the back door during the inspection. Clutter and harborage of materials can attract pests.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Meat slicer was observed to be unclean and very filthy. It is evident that the meat slicer is not cleaned and sanitized as frequently as required. The meat slicer must not be used until properly cleaned and sanitized.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
  8. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • David Collins

    This is an old converted train station. They have a train motif with the menu - with the descriptions of dishes. The menu reads like a wall of text. It would be good to break it up with some images, even images of trains would work. Keep the width of the text to half the page width. We started off at a corner table. The air was blowing right down at us. We moved to the center of the room, and it was much more comfortable. The portions were generous, and the side of grilled chicken was a nice compliment to the artichoke dip and corn chips.

  • K U (Some128)

    We were there shortly after opening for lunch. The burger was awesome. The ceasar salad had a tad to much dressing on it. We would definitely go back there next time we are in town.

  • Allan

    Original CPR station converted into a wonderful restaurant/pub with plenty of railroad artifacts on display. The food is quite epic as the owners had made some recent menu changes. I had the pleasure of meeting Ken & Christie and admit that that are an exceptional couple who are lit up with stepping out of the box in trying new ideas for their menu. You have to try their ribs! They’re different, yet in a very tasty Texas BBQ way. Very robust flavour and falling off the bone. Probably one of the best ribs I’ve had in a long time, actually! The chef got the smash burger right, also. All the right ingredients and doesn’t fall apart when you pick it up to eat. Delicious! Stuffed jalapeño peppers with the right amount of heat was something I’ve never tried before. Good presentation and stuffed with braised Brisket. These were mighty tasty! All in all, food, service and atmosphere is way above board and I highly recommend this family owned nugget of a restaurant / pub for your next “wow factor” experience! Allan

  • Erma Fink

    Food was good, Service was bad. Had a new waitress so we gave her the benefit of doubt until she kept forgetting to bring us refills, sauces and salad dressing for my salad I ordered. She didn't know what was on the menu. She gave the wrong plate to the the wrong person. Owners! We looked at the dessert menu and what you had on the menu, you didn't have. You only had Carrot and Chocolate cake. Why have it on the menu if you dont have it!! My advice as an experienced waitress is to have ALL your waiters/waitress know what your establishment has on their menus. If you dont have it, write in the menu - unavailable. The atmosphere was good if you like the old West with a old town saloon vibe.

  • Elise Donais

    Stopped in for lunch with some friends. One friend is Celiac and upfront with the waitress. Our waitress Sheala was phenomenal. She checked on the items to double check gluten and made sure to take care of us. The food was nothing special, but good for the price. The drinks were a recommendation of Sheala and were delicious. If you’re looking for a decent meal and drinks at a decent price this is the place!!!

  • David Collins

    This is an old converted train station. They have a train motif with the menu - with the descriptions of dishes. …

  • K U (Some128)

    We were there shortly after opening for lunch. The burger was awesome. The ceasar salad had a tad to much dressing on it. We would definitely go back there next time we are in town.

  • Allan

    Original CPR station converted into a wonderful restaurant/pub with plenty of railroad artifacts on display. …

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