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Mackenzie Common Tavern

1220-2950 Camozzi Rd Revelstoke BC V0E 2S1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Mackenzie Common Tavern has been inspected 11 times by Interior Health Authority since January 22, 2013. The most recent inspection, on August 6, 2025, recorded 1 infraction.

2 of 11 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, Handwashing and staff hygiene and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 4 separate inspections, most recently on August 6, 2025. 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 2 times across 2 separate inspections, most recently on July 26, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 December 4, 2018. 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 2 times across 2 separate inspections, most recently on December 4, 2014. For example: 2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?

  • 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 4 times across 3 separate inspections, most recently on January 24, 2017. For example: 8 - Are the 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.

11 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer in mechanical glasswasher was undetectable. Sanitizer action is crucial as it reduces the number of microorganisms, including bacteria, to a safe level, preventing food poisoning and other illnesses. Corrective action Service glasswasher. Ensure sufficient sanitizing action is provided.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  2. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): How water tank was turned off as it was leaking, Hand sinks must be supplied with hot running water to ensure adequate hand washing. Repair the system, and get hot water running for the food truck.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  3. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Main operator's FOODSAFE certificate had expired, and in their absence the premises wouldn't have at least one employee present with a FOODSAFE or equivalent certificate. Obtain FOODSAFE or equivalent certificates for the principle operator and at least one employee at all times in their absence.
      • 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

    0 infractions

  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Containers storing chips were kept at the bottom shelves (near foot/pants level). Containers did not have lids to protect the food from contamination. This is also a high traffic area. Please cover all foods. 2. Scoop for chips were kept in the container. Scoop must be kept out and not in direct contact with the food items to prevent contamination of food from the handle. Also a proper scoop should be used.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  6. Monitoring

    0 infractions

  7. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Ensure wiping cloths are fully submerged in sanitizer and that sanitizer solution is replaced at a frequency to maintain adequate sanitation concentration of 200ppm quat. Manual warewashing of wood serving boards must ensure final sanitization step allows for sufficient contact time for sanitization (check product use instructions). Allow to airdry - a drying rack should be made available. If board must be dried, used a clean, sanitized cloth or single use paper towel.
    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): Foodsafe certified staff could not be verified at the time of visit. Compile copies of staff foodsafe certificates so that credentials can be easily reviewed on site. Please provide this information by email and/or training plans for staff (including registration confirmation) to fulfill this requirement. Please note that all Foodsafe certificates now have a 5 year expiry date. The implementation of an expiry date was effective as of July 2013. For individuals who have taken foodsafe prior to that date, their certificate will expire in 2018. An online refresher course may be taken at www.foodsafe.ca to renew the certification. It is recommended that all individuals who took Foodsafe more than 5 years ago should take the refresher course as soon as possible. Those who hold a management role are encouraged to take Foodsafe Level 2.
      • 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.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Facility does not have a sanitation plan that meets provincial requirements. A guidance document has been provided to complete this requirement. Upon completion, please submit to me for review. Target completion date as indicated. Note that record keeping for the dishwasher should indicate actual concentration of sanitizer measured.
      • 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.
  8. Monitoring

    4 infractions

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Corn chips are stored in containers in an uncovered manner at the time of inspection. Products are at lower level near feet/pants. Please cover all food products to protect from contamination. This includes bar condiments (eg. lemons, limes, cherries)
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash station was obstructed with pail and utensils at the time of inspection. They were removed at the time of inspection to clear the station. Please remind bar staff the importance of proper hand hygiene. Handwash station must be kept unobstructed at all times.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please provide simplified food safety plan to guide staff with regards to relevant food safety procedures. Staff was unfamiliar with critical limits of reheating and hotholding. Provide staff with necessary tools to assess critical limits. Ideally, records should be kept. Please provide me with a copy of the simplified plan for review.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please provide simplified sanitation plan to guide staff with regards to relevant sanitation procedures. Sanitizing criteria should be monitored and ideally recorded. Please provide me with a copy of the simplified plan for review.
  9. Monitoring

    2 infractions

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Adequate chlorine concentration was not measured on the plate out of the dishwasher. This was remedied at the time of inspection.
    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): The left side of the bar/beer cooler (when standing facing the cooler), was measured at 7-8°C. Food in the cooler was measured at 7°C (blue cheese was probed). No records for the cooler temperature were to be found. The operator indicated that the potentially hazardous products in the cooler (eg. meat, cheese) will be discarded. Please ensure this unit is monitored closely and do not store perishable foods in this area until it is determined to keep foods at 4°C or colder consistently.
  10. Monitoring

    3 infractions

    • 4.2 - Do processes match the written food safety plan?
      • Observation(s): Chilli, just reheated at the Rockford, was measured in hotholding unit at 50°C. Please ensure hot foods are reheated to 74°C or hotter and held at 60°C or warmer. Chilli was returned to the Rockford to be reheated above 74°C at the time of inspection. Please monitor using a sanitized probe thermometer.
    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Chlorine sanitizer was not detected in the dishwasher. Priming the sanitizer line did not resolve the issue. At the time of inspection, operators were required to complete dishwashing with manual sanitizing using quat sanitizer. Please ensure the unit is dispensing sanitizer at 50ppm chlorine consistently resuming use. Required dishwasher wash temperature (as indicated by manufacturer) and sanitizer level (50ppm chlorine) should be verified on a daily basis to be met prior to use
    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Chilli, just reheated at the Rockford, was measured in hotholding unit at 50°C. Please ensure hot foods are reheated to 74°C or hotter and held at 60°C or warmer. Chilli was returned to the Rockford to be reheated above 74°C at the time of inspection. Please monitor using a sanitized probe thermometer.
  11. Monitoring

    1 infraction

    • Is the contact information the same?
      • Observation(s): Management info has been updated to Jenn Morrison. Previously Chris Van Der Linden.
      • 1 Observation, Low Severity of Consequences : Updated contact information must be provided to the Environmental Health Officer.

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