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Husky Restaurant Cache Creek

959 Trans-Canada Hwy Cache Creek BC V0K 1H0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Husky Restaurant Cache Creek has been inspected 6 times by Interior Health Authority since November 30, 2023. The most recent inspection, on August 10, 2026, recorded 4 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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.

  • 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 6 times across 6 separate inspections, most recently on August 10, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 August 10, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 3 separate inspections, most recently on August 10, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 January 7, 2026. 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 once on January 7, 2026. For example: 4 Are written sanitation procedures (Sanitation 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.

6 inspections

  1. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Items in top of prep cooler measured 7.5°C. Operator adjusted temperature of unit and it was dropping. Operator will monitor through the day. • Two door glass cooler measured 7°C. Corrective Action: • Monitor and record temperature of items in the top of the prep cooler. If they do not drop below 4°C, move them to a different working cooler. • Adjust and monitor the glass door cooler. If the temperature does not drop below 4°C, move the items to a working cooler, and have the unit serviced
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Fridges and freezers do not have independent thermometers • Chlorine test strips are expired Corrective Action: • Have each fridge and freezer equipped with an independent thermometer for monitoring temperature • Acquire new chlorine test stops. Use them to monitor the concentration of sanitizer in the final rinse of the dishwasher.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Mechanical dishwasher measuring 0 ppm sanitizer in the final rinse cycle. After priming the line and running another cycle, still no sanitizer present. Corrective Action: Until the dishwasher is fixed, all dishes must be sanitized in a solution of appropriate concentration, then air dried, after being washed. Have the dishwasher serviced to ensure a minimum 50 ppm chlorine is dispensed in the final rinse cycle. Recommend setting to 100 ppm.
      • 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): • Wiping cloths observed stored on work surface. Sanitizer prepared and cloths moved to bucket. (CDI) • Dust build up observed on grates of rear hood vent, top of front hood vent, and on walls and light covers throughout the kitchen • Meat slicer has food debris in cracks and small areas of the unit. Corrective Actions: • Clean all areas of the kitchen with a build up of dust and grease. This includes non-food contact surfaces such as walls, ceilings, and tops of equipment. • Disassemble, clean, and sanitize all parts of the meat slicer. Ensure crevices and hard to reach spots are cleaned effectively.
      • 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.
  2. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Prep cooler 7.5 C; cooler drawers below grill: 4.7 to 5.8 C; Danby cooler in server station (for dairy): 7.5 C. Other units: walk-in cooler3 C; Habco glass two door: 3.5 C; Atosa glass door unit: 2.5 C. Freezers all satisfactory. Hot holding units: all 65 C+.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher wash temp 52 C (125 F), but no chlorine was present at end of final rinse. Operator bled chemical feed line to remove air bubble. Retested sanitizer to 50 ppm chlorine. Quats in kitchen spray bottle at 200ppm. Service area spray bottle was at 100ppm. It will be refilled with proper concentration.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Thorough cleaning needed for high touch surfaces (e.g. walk-in cooler door, back door of building, staff washroom door, equipment handles) to remove built up soil. Routine cleaning is needed to prevent future accumulation of soil on these surfaces. 2) General cleaning needed on some walls in prep area to remove food debris (e.g. near knife rack) 3) Meat slicer needed cleaning to remove food debris by sharpening wheel and on blade guard. *Note: this was corrected while onsite*
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towels needed for dispensers at kitchen hand wash station and in staff washroom.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan is available onsite, but needs updating. Ensure kitchen staff know where to find the plan and are able to review it as needed. Recommend including dishwasher sanitizer concentration in the daily log for staff to check and include the Corrective Actions in the daily log.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): No staff in the kitchen have valid food safety training. Ensure the operator completes the training and appropriate staff also complete training.
      • 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.
  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • At the time of the inspection the mechanical dishwasher was not in working order. It was not running any cycles. Operator had already contacted service company to repair unit Temporarily solution • Operator is to use the 2 compartment sink method with the rinse nozzle for the glassware, utensils, and dishware to rinse off excessive debris. The 2 compartment sinks were prepared during the inspection, first sink had the detergent and was also the rinse sink, the second sink was filled and measured with chlorine (bleach) sanitizer at 100 ppm. The wares and utensils are to be submerged for 1-2 mins and than air dried on the counter surface nearby. • In addition glassware and dishware is to be reduced to single use disposable when there are higher customer numbers in the facility. Corrective Action: • Ensure that the dishwasher is in working order and that the sanitizer cycle measuring 50-100ppm chlorine.
      • 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): • Soda machine located at the front service area had evidence of calcium and water hardness build up. This indicates the machine is not being cleaned regularly and/or descaled appropriately. Therefore the staff were instructed to not to use this unit until it can be serviced, cleaned, and the calcium/hardness build up removed. • The front service hot holding unit also had indication of calcium and water hardness build up, as the food with the containers is not in direct contact with water this was less risk than the soda machine. However, the inside of these machines must also be cleaned and calcium/hardness build up removed. • Some of the shelving and walls in the walk in cooler were observed with debris and possible mold. This can be sources of cross contamination. Note this shelves contained sealed or closed food containers. These shelves and walls must be cleaned and sanitized. • Overall some of the walls and floors around the dishwashing area require deep cleaning and the use of descale due to the calcium/hardness build up. • The small creamer cooler was working but the seal of its door was observed to be damaged, this can cause issues with maintaining temperature in the future or damage the unit.
      • 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.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • At the time of the inspection the mechanical dishwasher was not in working order. It was not running any cycles. Operator had already contacted service company to repair unit Temporarily solution • Operator is to use the 2 compartment sink method with the rinse nozzle for the glassware, utensils, and dishware to rinse off excessive debris. The 2 compartment sinks were prepared during the inspection, first sink had the detergent and was also the rinse sink, the second sink was filled and measured with chlorine (bleach) sanitizer at 100 ppm. The wares and utensils are to be submerged for 1-2 mins and than air dried on the counter surface nearby. • In addition glassware and dishware is to be reduced to single use disposable when there are higher customer numbers in the facility. Corrective Action: • Ensure that the dishwasher is in working order and that the sanitizer cycle measuring 50-100ppm chlorine.
      • 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): • Soda machine located at the front service area had evidence of calcium and water hardness build up. This indicates the machine is not being cleaned regularly and/or descaled appropriately. Therefore the staff were instructed to not to use this unit until it can be serviced, cleaned, and the calcium/hardness build up removed. • The front service hot holding unit also had indication of calcium and water hardness build up, as the food with the containers is not in direct contact with water this was less risk than the soda machine. However, the inside of these machines must also be cleaned and calcium/hardness build up removed. • Some of the shelving and walls in the walk in cooler were observed with debris and possible mold. This can be sources of cross contamination. Note this shelves contained sealed or closed food containers. These shelves and walls must be cleaned and sanitized. • Overall some of the walls and floors around the dishwashing area require deep cleaning and the use of descale due to the calcium/hardness build up. • The small creamer cooler was working but the seal of its door was observed to be damaged, this can cause issues with maintaining temperature in the future or damage the unit.
      • 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.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  5. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Corrected During Inspection (CDI): Grab and Go display cooler with RTE food items was measuring 10-12°C. Items were recently placed in this cooler by staff and therefore operator was instructed to immediately move the items to another working cooler instead. The was verified by EHO as being completed. Corrective Actions: • This Grab and Go cooler must be repaired or replaced in working order before it can be used for potentially hazard food (PHF) storage. It must be able to maintain temperatures of 4°C (40°F) or colder at all times. Provide EHO with verification that cooler is in working condition before using it.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Corrected During Inspection (CDI): Wiping clothes must be kept in sanitizer solution bucket. If left out of the solution this can create conditions for pathogen growth and cross contamination risk to surfaces. The operator had placed this back in the sanitizer solution bucket and was educated on the importance of this.
      • 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): Corrected During Inspection (CDI): Some of the sanitizer spray bottles had faded labels and were not readable. The operator was instructed to re do the labels on these, this task was corrected during inspection.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  6. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Low temperature chemical sanitizer dishwasher was measured at 0 ppm during the sanitizing cycle. Staff tried to prime lines and there was still no dispensing of chlorine sanitizer. Temporary solution: • Operator was instructed to use the dishwasher for cleaning and rinsing the dishware and utensils as these cycles were observed working. After wash and rinse in dishwasher the nearby compartment sink will be used as a sanitizing sink with chlorine at 100ppm. During inspection operator had filled and measured the solution at 100ppm. Operator was instructed to follow the manual dishwashing procedure and have dishes submerged in solution for 1-2 mins and than air dry on rack. Corrective Actions: • Dishwasher must be in working order. Operator was instructed to call service company for earliest appointment to ensure the dishwasher is in working order.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): At the time of inspection the staff had informed me that the ventilation system and the ventilation hood for the cooking equipment was not working. Staff and manager had informed me that service company had assessed issue and are in the process of repairing the system. At the time of inspection the facility had made the decision to have a limited menu with deli sandwiches and microwavable items instead that do not require the gas oven, deep fryers, and other gas cooking equipment. Staff had also shut off the gas line to the equipment and are periodically opening windows for airflow. At this time low risk for concern as cooking using this equipment has been stopped by operator until repairs are made and system is working. Corrective Actions: • Ensure that the system is in working order when using the gas cooking equipment and deep fryers. The system must be adequate to prevent accumulation of smoke, water, grease, and offensive odors.
      • F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.

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