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Little Creek Grill

117 Bridge St Princeton BC V0X 1W0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Little Creek Grill has been inspected 8 times by Interior Health Authority since June 25, 2013. The most recent inspection, on July 8, 2025, recorded 1 infraction.

2 of 8 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: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 April 6, 2018. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 September 13, 2023. 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 February 21, 2020. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 26, 2017. For example: 5 - 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 6 times across 3 separate inspections, most recently on September 13, 2023. For example: 3 Are written food handling procedures (Food Safety 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.

8 inspections

  1. Monitoring

    1 infraction

    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Convection oven added to kitchen layout. Updated kitchen floor plan provided to EHO.
  2. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - dishwasher converted to a low-temp chemical unit, but it is not reaching 50ppm chlorine on final rinse; please repair and manually supplement chlorine in final rinse until sanitizing cycle is back within spec
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please update your food safety plan and ensure it is readily available for review
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please update your sanitation plan and ensure it is readily available for review
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): - please forward food handler training certificates for your main staff
  3. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - please install a protective barrier between the raw product and ready-to-eat foods in your walk-in cooler - please install paper towel dispenser at your dish pit
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - floor in back prep area needs re-painting/re-surfacing - ceiling in back prep area needs repair
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): - please ensure all your main food handlers are FoodSafe certified
  4. Monitoring

    5 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): - upright double slider cooler reading 5C
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - commercial dishwasher under repair at time of inspection awaiting parts; please ensure manual dishwashing is adequately sanitizing the dishes (e.g., 50 ppm bleach in rinse water) - please ensure sanitizer is readily available in the back prep area - walk-in fan unit needs cleaning - recommend cleaning the backside of the evaporator - ice machine needs a cleaning and sanitizing
    • F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): - back prep area still needs source controls for contamination; proposed plexiglass barrier and dedicated fan for dishwasher condensate are good measures - new flooring installed in main kitchen area - looks good
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please ensure your food safety plan is readily available for review
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please ensure your sanitation plan is readily available for review
  5. Monitoring

    6 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): - please start recording your cooler temps - please monitor your make-table to ensure it is 4C or colder
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): - foods containers that have direct contact with food must be food-grade - please do not store food on the floor
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - need to re-finish the flooring in the back prep area, esp. around mixer - need backflow preventer on kettle fill line; also use potable hose connected to cold water - walk-in cooler needs re-finishing
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): - please have dispensed paper towel at front service hand sink to facilitate hygienic hand washing
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please have plans readily available
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please have plans readily available
  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • 11.3 - Are foods stored in appropriate containers?
      • Observation(s): All open bags of flour/sugar etc. need to be put in pest proof containers.
    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Items in pizza topping/ preparation table are not being maintained at or < 4 deg C.
  8. Monitoring

    0 infractions

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