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Idgie's Restaurante

1999 Second Ave Rossland BC V0G 1Y0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Idgie's Restaurante has been inspected 5 times by Interior Health Authority since April 5, 2013. The most recent inspection, on January 29, 2025, recorded 3 infractions.

1 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. 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 3 times across 3 separate inspections, most recently on January 29, 2025. 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 2 times across 2 separate inspections, most recently on January 29, 2025. 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 once on November 29, 2023. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 once on August 3, 2018. For example: 2 Are proper pest control measures in place on the premises?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on February 17, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

5 inspections

  1. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Flour bucket was left uncovered during the inspection. Staff was asked to keep flour bucket covered and protected from contamination when not in use.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips for sanitizer was not available. The operator must obtain test strips to verify concentration of sanitizer used for food contact surfaces, equipment, and utensils.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer concentration was not detected in sanitizer bottle. The sanitizer in spray bottle was old and not effective. This was corrected during the inspection.
  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer bucket for dishwasher was empty. A backup sanitizer solution was not available.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Raw chicken was observed to be thawing at room temperature. This was corrected during the inspection. The chicken was placed in the fridge.
  3. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): The pizzas on the warmer should be covered to protect from flies and debris. A metal screened bell-shaped cover will be be acceptable. Other options must be approved.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): The entry of flies into the facility must be addressed.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): A sanitizer for food contact surfaces is not readily available at the time of inspections.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. The lighting in the kitchen area is dim and must be improved. 2. The flooring in various areas of the kitchen is in disrepair. 3. The walls require cleaning and painting is recommended.
      • F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    0 infractions

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