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Marysville Pub & Grill

447 304 St Kimberley BC V1A 3H4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Marysville Pub & Grill has been inspected 3 times by Interior Health Authority since November 14, 2024. The most recent inspection, on April 29, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on June 17, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on April 29, 2026. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

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.

3 inspections

  1. Monitoring

    1 infraction

    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Main kitchen area is only equipped with 2 large sinks and a dishwasher. As the menu has many food items with multiple food handling steps and reusable dishware is being used, the number of sinks is insufficient. Please look at plumbing configuration and determine where at minimum 1 more sink basin can be added in. The minimum requirement is a handwashing sink, 2 compartment sink for dishwashing and food prep and then commercial dishwasher.
  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. Mechanical dishwasher was not achieving 50 - 100 ppm chlorine sanitizer residual at time of inspection. Operator troubleshooted machine and was able to correct this item at time of inspection. Sanitizer test strips should be used daily to verify sanitizer concentration. 2. QUATs sanitizer in a spay bottle was measured at approximately 600 ppm. This sanitizer should be at 200 ppm. Operator diluted bottles at time of inspection. Sanitizer test strips should be used daily to verify sanitizer concentration.
      • 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.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Main kitchen area is only equipped with 2 large sinks and a dishwasher. As the menu has many food items with multiple food handling steps and reusable dishware is being used, the number of sinks is insufficient. Please look at plumbing configuration and determine where at minimum 1 more sink basin can be added in. The minimum requirement is a handwashing sink, 2 compartment sink for dishwashing and food prep and then commercial dishwasher.
  3. Monitoring

    1 infraction

    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Main kitchen area is only equipped with 2 large sinks and a dishwasher. As the menu has many food items with multiple food handling steps and reusable dishware is being used, the number of sinks is insufficient. Please look at plumbing configuration and determine where at minimum 1 more sink basin can be added in. The minimum requirement is a handwashing sink, 2 compartment sink for dishwashing and food prep and then commercial dishwasher.

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