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Knights Inn Barriere Pub

4347 Yellowhead Hwy Barriere BC V0E 1E0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Knights Inn Barriere Pub has been inspected 13 times by Interior Health Authority since November 7, 2013. The most recent inspection, on September 1, 2026, recorded 3 infractions.

1 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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 10 times across 8 separate inspections, most recently on September 1, 2026. For example: 7 Are foods protected from contamination?

  • 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 September 1, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 5 times across 4 separate inspections, most recently on June 10, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on May 16, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 8 times across 5 separate inspections, most recently on June 25, 2025. 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.

13 inspections

  1. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): interior of ice machine bin is contaminated with mildew/slime
      • 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.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Glasswasher was observed/tested- 0 ppm chlorine in the rinse sanitizing solution being dispensed by machine
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • 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): interior of ice machine ( bin that holds the food/ice cubes) is coated with slime
      • 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.
  2. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Biofilm/slime was noted in the interior walls of the ice machine bin Operator must purchase ice cubes from approved food stores until ice making machine and bin cleaning/sanitizing has been completed
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): soiled wiping towels/cloths were noted in a couple of areas in the pub draught beer tap being wiped with soiled yellow towel
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • 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): F2.5A, and B Ice maker bin /compartment was observed contaminated with slime/biofilm; conveyor type glasswashing machine was not in good working order at time of inspection ( leaking/malfunctioning)- used tableware were being diverted to kitchen dishwashing machine ( low temp) for washing/sanitizing until unit is repaired. 2.5C Wiping towels/cloths ( soiled, dry) were not being maintained in sanitized condition
      • 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.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): inadequate lighting over the area being used for slicing fruits (citrus) in the pub-540 lux is required ( only 127 lux was observed illumination intensity when tested 3ft from floor surface with Testo light meter).
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): incomplete- ice machine and other surfaces that are specific to the pub must be added to the sanitation plan Sanitation Plan must be supplemented by maintaining monitoring log ( dishwashers & sanitizers)
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  3. Monitoring

    6 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): re-usable glass was being used for scooping ice cubes from the bucket in the bar
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Operator needs to have a towel dispenser for the bar hand wash station to keep disposable towels clean and dry
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan shown to EHO was for the kitchen and not the bar Hard copy (printed) copy of Writing a Sanitation Plan handout given to staff at time of Inspection
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Jessica Genier does not hold a valid FS Cert
      • 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.
  4. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Glasswasher is not dispensing sanitizing solution during rinse cycle
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Karlah RUSTAD is not a holder of a valid FS1 Certificate. New kitchen cook Rajni also states she doesn't hold a valid FS1 cert; Jessica ( server in restaurant) is not a holder of a valid FS1 cert.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Opened jar of pickled asparagus must be kept under refrigeration (CDI- product was moved from ambient temp storage to the cooler /mechanically refrigerated env't)
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Re-usable cloth towel was being used to dry hands after washing them
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Bar coolers must have accurate reading thermometers ( 2 units in addition to the walk in cooler)
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): see note under F1.5 above
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator must be physically present in the premises if employee (bartender) on shift is not a holder of a valid FS Cert.
      • 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.
  6. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Ice cube scoop doesn't have a handle ( scoop handle broke and staff are using beverage container/plastic vessel)- bare hand contamination can occur every time the container is used for scooping ice for consumption
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Darby, Cheryl, and Jessica must take FS1 or equivalent ( as they work alone during their shifts)
      • 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.
  7. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Operator to ensure pickled eggs are kept refrigerated at all times
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): no chlorine test papers onsite
      • 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): ceiling in walk in cooler needs to be cleaned ( mildew growth) broken floor tile in front of walk in cooler door needs to be replaced
      • 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): No paper towel and no paper towel dispenser by hand wash station
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Permit to Operate is not posted in the premises
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): FOODSAFE Registry Check for Kulwinder Singh
      • 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. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Ice for consumption to be protected from contamination and kept separate from ice that is used for maintaining cold temp of cooling plate and for storage of pre-packed drinks ( ice for consumption needs to be stored in a food grade container with a lid)
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Tracy GIBBON says she has a valid FOODSAFE certificate ( certificate was not produced at time of Inspection) EHO did a search in the FOODSAFE Registry and it came back with zero result for "Tracy GIBBON"; search for male "Kulwinder Singh" (Operator) in the Registry showed certificate expired on July 29, 2018 for 4/5 Kulwinder Singhs listed in Registry.
      • 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.
  9. Monitoring

    4 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): mechanical glasswashing machine is not dispensing adequate concentration of chlorine sanitizer- EHO tested with test paper and test result showed 0ppm
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): EHO observed opened jar of pickled asparagus being stored on the counter adjacent to hand sink
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • F3.7C - Food safety management procedures must identify all critical control points.
      • F3.7D - Food safety management procedures must include critical limits for all critical control points.
      • F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  10. Monitoring

    1 infraction

    • Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispenser is empty at time of inspection
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
  11. Monitoring

    0 infractions

  12. Monitoring

    2 infractions

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • 1 Observation, Low Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): Cutting board and knife ( for citrus) should be stored in a sanitized storage shelf-not behind the tap of handwash station where it is subject to splashing contamination
  13. Monitoring

    1 infraction

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): operator needs to inform staff of Sanitation Plan and ensure staff understand and follow sanitation plan-containers for storing wiping cloth must containing sanitizing solution ( don't add detergent to sanitizing solution)

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