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Monashee Mews

2165 Norris Ave Lumby BC V0E 2G5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Monashee Mews has been inspected 3 times by Interior Health Authority since December 15, 2022. The most recent inspection, on November 25, 2025, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, 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.

  • 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 5 times across 3 separate inspections, most recently on November 25, 2025. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 3 times across 3 separate inspections, most recently on November 25, 2025. 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 November 25, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on August 7, 2024. 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.

3 inspections

  1. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food inside the fridge at the first floor servery was measured at 6°C. Corrective Action: Adjust or service the fridge so it maintains food at 4°C or colder (ideally 1-3°C) in all sections.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5A: Observed a food handler use their personal phone and return to food prep without washing their hands. Corrective Action: Wash hands thoroughly after touching personal effects, aprons, or clothing.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Inadequate cleaning in some areas. Overall sanitation is very good. • Walk-in cooler (under shelving) • Under the dishwasher Corrective Action: Clean the areas identified. F2.5G: In the fridge at the first floor servery, a spoon is stored directly inside an ice bin with the spoon handle in contact with ice. Corrective Action: Discard the ice. Clean and sanitize the container and spoon. Store the spoon in the fridge in a separate container or provide a larger scoop and store it so the handle does not contact ice. The potato masher is damaged and should be replaced.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7: One soap dispenser at the first floor servery is not working properly. Corrective Action: Repair or replace the dispenser so it functions as designed, consistently provides soap in adequate quantity. F2.7C: The paper towel dispenser at one kitchen hand sink is empty. Corrective Action: Refill the dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food was held in the walk-in cooler at 4-15°C for an extended period, due to malfunction. This was verified by the remote monitoring system. Some food is unfit for consumption. Corrective Action: Discard high-risk food stored in the cooler. Adjust or service the unit so it maintains food at 4°C or colder. Food that is staged at ambient temperature must be returned to a cooler if not used promptly. Discard perishable food held at 4-60°C for 2 hours or longer.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5: Inadequate handwashing technique. Corrective Action: Use proper technique: wet hands with warm water, lather with soap for 15 seconds, rinse thoroughly - leave the water running - dry hands with paper towel, turn off the taps using paper towel.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: The thermometer in the domestic fridge at the second floor servery is inaccurate. Corrective Action: Obtain a new NSF-certified refrigerator thermometer for the unit. Discard the old one. A new thermometer was provided for the walk-in cooler. Continue to maintain alternate means of temperature monitoring to verify the accuracy of the remote system. Obtain new sanitizer test strips to replace the expired ones.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B(1): Inadequate sanitation in some areas: • Shelving unit in the walk-in cooler • Under shelves in the walk-in freezer • Microwave interior • Door tracks at the upright dairy cooler • Hard to reach spaces and one clean storage bin in the dishwashing area • Exterior of sanitizer spray bottle(s) • Racks in the upright cooler at the first floor servery Corrective Action: Clean the areas and equipment identified. F2.5B(2): Debris is present behind the exterior covers of the ceiling light fixtures in the dry storage room. Corrective Action: Remove and clean the light covers. If the issue is ongoing, determine and address the cause. F2.5K(1): Clean cloths are stored in the dishwashing area in close proximity to where soiled items are staged and rinsed. Corrective Action: Launder the cloths. Keep the cloths in an alternate storage area that is clean, dry, and separate from contamination sources. F2.5K(2): Clean dishware is kept below the soap and paper towel dispensers at the hand sink in the second floor servery. The items are susceptible to contamination from handwashing activities (e.g. residual water while accessing the dispensers). Corrective Action: Store the dishware in a clean area away from sources of contamination.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • 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): F2.7B: One soap dispenser at the second floor servery is not working properly. Both dispensers must be operational so handwashing can still occur if one is not accessible. Corrective Action: Repair or replace the soap dispenser.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Quat test strips are not provided in the serveries. Corrective Action: Obtain Quat test strips and store in an accessible location in each servery. F2.1B: Thermometers inside the reach-in dairy cooler in the kitchen and the fridge in the first floor servery are inaccurate. Corrective Action: Obtain new NSF-certified refrigerator thermometers for both units. Discard the broken thermometers.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5K: Observed food debris accumulation in cutlery storage trays in both serveries. Corrective Action: Clean and sanitize the trays and stored utensils. Do so regularly.
      • 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): F2.7C: The paper towel dispenser at the first floor servery hand sink is empty. Corrective Action: Re-fill the dispenser with paper towel.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.

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