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Longshots Steakhouse/Steezy Slices

300 Strayhorse Rd Hedley BC V0X 1K0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Longshots Steakhouse/Steezy Slices has been inspected 2 times by Interior Health Authority since January 17, 2025. The most recent inspection, on January 9, 2026, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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 2 times across 2 separate inspections, most recently on January 9, 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 2 times across 2 separate inspections, most recently on January 9, 2026. 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 9, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 January 17, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on January 17, 2025. For example: 1 Does the facility have proper monitoring supplies?

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.

2 inspections

  1. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Mechanical dishwasher could not be used due to an issue with the water supply to the machine. Other sink fixtures were working fine. Dishwasher tech was scheduled to arrive within the next hour. Operator(s) were asked to send confirmation that dishwasher has been repaired to the area EHO. Buildup of dirty dishware extended to prep sink, so the handwashing sink was being used to thaw food, leaving no dedicated handwashing sink. Operator freed up the handwashing sink during the inspection. Complex food prep occurs at this facility, including cooling and thawing processes - both a prep sink and a handwashing sink needs to be available. If the dishwasher was not repaired that day the operator was allowed to temporarily use the dishwasher at the adjacent facility the "Gunbarrel Saloon" (F-2021-44417). Discussion held with operator(s) surrounding coordinating with the Gunbarrel Saloon, how dishware would be transported (in cart and covered from contamination), the route to take, being aware of whether there is enough clean utensils/dishware for staff to work in a sanitary manner throughout the shift, etc. Note: Utensils in constant use need to cleaned and sanitized at least every 4 hours. This cannot be a long term solution. Do not continue to book reservations for this facility if the dishwasher on site has not been repaired. Follow-up to occur. Quat sanitizer from dispenser measured ~150-200 ppm as intended by the manufacturer.
      • 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): The tiling next to the cleaner and sanitizer fill station has been repaired. Other areas of the kitchen floor are still in disrepair (e.g. cracked/missing tiles on the cookline flooring). Please repair this remaining area in the off season.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Operator freed up handwashing station during inspection. See comments in section F2.3.
      • F2.7E Handwashing stations must remain accessible at all times.
  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips are available however quat test strips are not. Ensure sanitizer test strips are available for all sanitizers in use. Small amount of quat test strips were left for staff to use.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Pest droppings noted in dry storage area behind water heater/along wall. Ensure to safely clean droppings from this area (see HealthLink BC resource). There is a large gap under the door that leads outside in the dry storage area. Install weather stripping under the door to prevent pest entry. In general, if you can see sunlight under the doors some type of pest can enter. Do the same for any other outer doors where needed. Routinely assess for pest activity (e.g. droppings/urine, damaged products) and set physical traps as necessary.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quat sanitizer in spray bottles measured 0 ppm. Sanitizer solution hooked up to automatic dispenser has "solidified" in the line and is not dispensing any sanitizer. Fresh quat sanitizer solution (~150 ppm) was manually prepared using "Zep Aqua San". Note only 2 ml per litre of water is required for food contact surfaces. Continue to manually prepare sanitizer solution until dispenser is fixed. Dishwasher dispenses at least 50 ppm of chlorine during rinse cycle.
      • 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): Previous inspection notes: "- please note freezer at time of inspection had excessive ice formation that was dripping significantly onto freezer flooring and shelving. Service may be required - floor tiling next to cleaner and sanitizer fill station is ripped off, please repair as soon as possible to prevent food and grime accumulation that can cause pest harborage" During current inspection there was a small amount of ice formation on the floor of the walk-in freezer. Consider servicing walk-in freezer to prevent excessive water from dripping onto the floor. There could be an issue with the drain line. The tiling next to cleaner and sanitizer fill station is still ripped off, and may lead to food, moisture, and grime accumulation. Other areas of the kitchen floor were also in disrepair (e.g. cracked/missing tiles on the cookline flooring). Make a timeline for repairing these areas (e.g. in off season). In general, flooring and other surfaces in the kitchen should be smooth, durable, and easily cleanable. Inside the ice machine seems to have a screw missing which was holding up a light blue piece of plastic material. It appears as though the screw fell off causing the piece to fall and touch the ice below. Repair this area and ensure no parts fell into the ice below. Notes: -Ensure foods not in immediate use are completely covered (e.g. foods in the dry storage area) -Keep food contact surfaces (e.g. pots and pans) stored at least 6 inches off the floor
      • 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.

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