Skip to content
Loading map…

Mama's Grill

298 S Copper Ave Greenwood BC V0H 1J0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Mama's Grill has been inspected 2 times by Interior Health Authority since November 5, 2025. The most recent inspection, on February 4, 2026, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on February 4, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 4, 2026. 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 once on February 4, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 November 5, 2025. For example: 7 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 once on November 5, 2025. For example: 1 Are proper cooking procedures followed?

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

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Some hot holding units measured less than 60°C. Temperature settings were increased during the inspection.
      • F1.2C Potentially hazardous foods must be transported at a temperature of 60 °C (140 °F) or hotter.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Make sure there is a solid seal (no gaps) where the floor meets the wall inside the walk-in cooler. Insulation appears to be stuffed around rock wall adjacent to walk-in cooler and walk-in freezer. Note that mice may use loose insulation as nesting material. In the long term this rock wall area should be sealed off with a durable material.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Frost formation on outside door of walk-in freezer. Small amount of water dripping in this area. Ensure there is a solid seal for the freezer door. Ensure any uncleanable (e.g. bare wood) surfaces are covered or replaced to prevent mold growth. In the long term the rock wall will need to be replaced with a easily cleanable material that is suitable for a commercial kitchen.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    4 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): Probe thermometer(s) must be available on site to monitor the temperature of cooked foods.
      • F1.1B Internal cooked food temperatures must be verified by the operator.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Pest droppings near walk-in cooler and walk-in freezer area. - safely clean up droppings (see health link resource) - ensure to regularly clean behind large equipment such as shelves and in the area where droppings were found - check for potential entry ways and seal them (e.g. weather stripping under doors, holes in walls etc.) - install physical traps along walls - keep food stored off the floor and in pest proof containers (e.g. hard plastic).
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Missing panel covers for some equipment such as fridge and ice machine. These areas may provide a place for pests to hide and may be difficult to clean if food debris gets in these areas. Please find the original panel covers for equipment. Wet wiping cloths are left out at room temperature. When not in use wiping cloths should be placed in sanitizer buckets. Sanitizer bucket solutions (e.g. 100-200 ppm chlorine) should be changed out every 2 hours or sooner if the water looks dirty/cloudy. Use your test strips to check concentrations. Poster will be provided. Move equipment (e.g. hot holding unit) near dish pit off of the floor or if it is not in use out of the premises. Ensure to keep food containers stored at least 6 inches off of the floor in walk-in freezer, walk-in cooler, and dry storage areas. Ensure to use scoops with handles rather than bowls (e.g. in cheese container) in food containers. Previous comments Apr 2025: "Floor area in back and where mop sink is located is rough and may trap contaminants. Please review the Canadian Food Retail and Food Services Code for more information on flooring requirements (p.15-16). In general floors should be smooth, durable, easily cleanable and non-slip. Ensure there is a proper seal between floor and wall joints to prevent water and food debris from getting trapped along the wall. The rock wall adjacent to the walk-in cooler and walk-in freezer is not easily cleanable. Walls should be smooth, non-absorbent, easily cleanable and light coloured." In the long term the rock wall will need to be replaced with a easily cleanable material that is suitable for a commercial kitchen. Mop sink area was not assessed during inspection.
      • 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.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Equipment left inside handwashing sink. Staff moved equipment during inspection. Recommend to restock paper towels in wall mounted holders for more counter space.
      • F2.7E Handwashing stations must remain accessible at all times.

Nearby inspected facilities

Own this business? Add a badge to your website