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Horsethief Creek Pub & Eatery

7538 Main St E Radium Hot Springs BC V0A 1M0 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.4 / 5 (8)

Opening hours

  • Friday11:30 AM–11 PM
  • Monday11:30 AM–10 PM
  • Saturday11:30 AM–11 PM
  • Sunday11:30 AM–10 PM
  • Thursday11:30 AM–10 PM
  • Tuesday11:30 AM–10 PM
  • Wednesday11:30 AM–10 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Horsethief Creek Pub & Eatery has been inspected 14 times by Interior Health Authority since January 3, 2013. The most recent inspection, on October 2, 2026, recorded 2 infractions.

2 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 8 times across 6 separate inspections, most recently on October 2, 2026. For example: 7 Are foods protected from contamination?

  • 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 6 times across 6 separate inspections, most recently on January 29, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 3 times across 3 separate inspections, most recently on July 19, 2024. 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 June 26, 2025. 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 June 26, 2025. For example: 7 Are there handwashing stations available and properly supplied?

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.

14 inspections

  1. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Several food items were observed to be left uncovered in cold-storage units.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Some cracks were observed on a section of the floor in the main kitchen area.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. 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. The back freezer (closest to the dry storage racks) was observed to have a build-up of ice and food debris on the floor. A few cardboard boxes were also scattered on the floor. 2. The inside of the Ice machine was observed to have a build-up of debris. This can increase the risk of contaminating the ice that is being used to serve customers.
  3. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Back door was open with no screen.
      • F2.2B The premises must be protected against entry of pests.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): bathroom near backdoor did not have any paper towel.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  4. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1) At the time of inspection, it was noted that the main walk in cooler had temperature measurements of 7 to 9 degrees C. Cooler temp log was absent.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Upon inspection, it was noted that the high temperature dishwasher was measuring ~50 degrees C post cycle.
  6. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1) Upon inspection, it was noted that a pot of soup, was sitting out on the counter and measured at 17 degrees C. Another pot of soup, sitting beside it measured at 61 degrees C.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): 1) Upon inspection, it was noted that the back kitchen door was left open with no screen.
  7. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1) Upon inspection, it was noted that gravy was being hot held at ~55 degrees C.
  8. 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) Upon inspection, it was noted that a light cover was missing on the center light in the kitchen.
  9. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): At time of inspection cold well with food on kitchen line was measured between 9-15 degrees C. All potentially hazardous food must be stored at a temperature of 4 degrees C or less to help prevent the growth of pathogens. Ensure that the refrigerator unit is adjusted or repaired to reach 4 degrees C or less.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Slice cheese stored beside raw meats in refrigerator on kitchen line. Raw meats must be stored separately or below cooked foods to prevent cross contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometer missing in display fridges on kitchen line holding potentially hazardous foods. A thermometer is required to monitor that fridge temperatures are below 4 degrees C to ensure prevention of pathogen growth. Install thermometers in all fridges.
      • 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): A quat sanitizer solution measured at 0 ppm. Ensure that Quat sanitizer solution is between 200-250 ppm for effective sanitization. Effective sanitization procedures destroy organisms of public health importance that may be present on food contact surfaces.
      • 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): The ice scoop was stored on top of the ice machine. Ensure the ice scoop is stored in a matter protected from contamination. For example in a container or affixed to a wall.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  10. Monitoring

    1 infraction

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Cooked meat was stored in between containers of raw meat and shrimp in the preparation line cooler. Raw meats must always be stored below cooked and ready-to-eat foods to avoid cross contamination as discussed with the kitchen manager.
      • F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
  11. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The temperature of the walk-in freezer measured -4°C at the time of the inspection. Potentially hazardous foods in the freezer must be stored at ≤-18°C. Ensure the walk-in freezer is functioning as intended at ≤-18°C.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1. In the bar, the ice scoop was stored directly in the ice. All food must be protected against contamination. Ensure the ice scoop is stored separately from ice protecting it from contamination. 2. Raw meat was stored next to chili in the walk-in cooler. This creates a potential for cross contamination as meat juices can be transferred onto foods served to the public. Ensure that raw foods, especially meat, are stored below ready-to-eat foods to avoid cross contamination. This was corrected during the inspection (CDI).
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): **This is a re-occurring infraction** Wood shelving was observed in dry storage area. Ensure all surfaces are smooth, impervious to moisture, and easily-cleanable.
  12. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The 2 prep tables in the cooking area both had temperatures above 4°C in the bottom cooler. These were both turned colder at time of inspection.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Kitchen area had bucket of soap and bleach. When measured with the test strip there was no color change indicating no bleach present. Soap and water must never be mixed. An approved sanitizer must always be available for use. Approved sanitizers are a bleach solution at 100-200ppm or Quats sanitizer at 200ppm. 2. In bar area, the ice for customer drinks is stored in a sink, The cords from the pop dispenser are submersed in the ice. These cords must not be allowed to contaminate the ice. Ensure this sink is cleaned and sanitized daily. High temperature dish washer at appropriate temperature. Glass washer in bar area has acceptable concentration of iodine.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. The upright cooler has metal shelves that have paint coming off and are rusty. 2. In the dry storage area there are bare wood shelves. 3. The wisks are hanging on rusty nails, please store the wisks in a sanitary fashion. All food contact surfaces must be smooth, easily cleanable and impervious to moisture. 4. Ice scoop being stored on a piece of cardboard. The ice scoop must be stored in a sanitary fashion. **CDI** Now stored in plastic food grade container. Ensure the ice scoop and container are put through the dish washer daily.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
  13. Monitoring

    0 infractions

  14. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • B “BurrrBarrry” S

    We stopped in on a World Cup morning to watch the Canada vs. Morocco match and arrived before opening. Even though we were 4th or 5th in line, the staff had everything well organized and clearly had a plan to handle the crowd efficiently. Unfortunately, Canada was eliminated, but that didn’t take away from the incredible atmosphere. The place was packed with fans, the energy was fantastic, and the staff remained friendly and attentive throughout. We ordered the jambalaya, and it was excellent, full of flavour and definitely worth trying. We’d happily come back, not only for the great hospitality but also to work our way through the rest of the menu. Highly recommend if you’re in Radium!

  • L S

    Tasty food. Lively environment to watch a game. We stopped here on our drive through to get snacks and watch the world cup game. Fun and lively environment. Lots of TVs. The food was tasty. We had lemon pepper wings, mozzarella sticks, and pretzel bites. Beer options were great. Service was good. She was great at coming back and checking.

  • Andrew

    A busy little spot… pool darts sports on screens beers wines good selection of food, large portions, everything looked tasty if not healthy. Staff were very friendly. Easy to spend a couple of hours over a few beers eating dinner while watching the sport… what more could you want A busy little spot… pool darts sports on screens beers wines good selection of food, large portions, everything looked tasty if not healthy. Staff were very friendly

  • Desirae James Clarke

    highly recommend, amazing food. the nachos were phenomenal, some of the best we’ve had at a restaurant. also had the kootenay curry made vegetarian - delicious, and the Philly cheesesteak, tons of flavour that all went together well. server was super knowledgeable about the gluten free options. there was a lot of vegetarian and gf options. only concern is there’s a $6 fee to have the food made celiac safe

  • Xormoah

    he Horsethief Creek Eatery & Pub sits in a great location within Radium Hot Springs, making it an easy stop for locals and travelers alike. However, our dining experience didn't quite live up to the convenience of the spot. ​We started with the chicken wings. While the portion size was generous, it was immediately obvious that they were prepared from frozen or cold stock rather than being fresh. This lack of freshness resulted in a wing that was unfortunately bland and lacked any real depth of taste. ​We also tried the burger, which we found to be a very standard, normal burger—nothing standout, and unfortunately, it was on the dry side, making it a bit of a chore to finish. ​The atmosphere of the restaurant is also a concern. The interior feels significantly outdated, and there is a persistent, noticeable smell of old and damp (musty) air that lingers throughout the dining area. While the staff seemed fine, the combination of subpar food quality and a stale environment makes it hard to recommend. It has the potential to be a local gem given the location, but it needs a serious refresh in both the kitchen and the building itself.

  • B “BurrrBarrry” S

    We stopped in on a World Cup morning to watch the Canada vs. Morocco match and arrived before opening. Even though we were 4th or 5th in line, the staff had everything well organized and clearly had a plan to handle the crowd efficiently. …

  • L S

    Tasty food. Lively environment to watch a game. We stopped here on our drive through to get snacks and watch the world cup game. …

  • Andrew

    A busy little spot… pool darts sports on screens beers wines good selection of food, large portions, everything looked tasty if not healthy. Staff were very friendly. Easy to spend a couple of hours over a few beers eating dinner while …

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