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Moose Mulligans Public Eatery

1122 Riverside Ave Sicamous BC V0E 2V0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Moose Mulligans Public Eatery has been inspected 5 times by Interior Health Authority since March 22, 2022. The most recent inspection, on February 19, 2026, recorded 1 infraction.

None of the 5 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: Protecting food from contamination, Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 2 separate inspections, most recently on April 4, 2024. For example: 7 Are foods protected from contamination?

  • 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 February 19, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 April 4, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 April 4, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on November 23, 2022. For example: 5 Are the FOODSAFE training requirements being met?

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.

5 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): - kitchen dishwasher had hot cleaning water, full reagents, and >50ppm chlorine (good) REPEAT INFRACTION Bar glasswasher was out of rinse aid and sanitizer, and had 0ppm chlorine. The EHO and Staff replaced bottles, primed, and retested at >50ppm chlorine. This infraction has been cited several times in the past and the owners/operators have clearly not resolved this. IF THIS HAPPENS AGAIN then there will be enforcement action including an executive officer's order and/or ticketing.
  2. Monitoring

    6 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Accumulation of dust and debris was observed on the fan covers, ceiling and light cover in both the kitchen and bar walk-in coolers. Blowing of debris from the fans can result in contamination of food. Thoroughly clean and sanitize these areas to remove any build up of debris.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2A - Excess equipment and dishes were observed to be stored in the back food preparation room. Storage of excess equipment creates conditions that may lead to the harbouring or breeding of pests. Declutter back food preparation room and remove any excess items or equipment from the premises. F2.2B - A large gap was observed in the receiving door of the bar walk-in cooler. Exterior openings of the premises must be protected against the entrance of pests. Install new door sweeps to seal the gaps under the receiving door.
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chlorine concentration for the low temperature dishwasher in the food preparation area measured at 25 ppm. Chlorine at the dish surface must measure at 50 ppm to adequately sanitize dishes. Routinely test sanitizer levels for the dishwasher using test strips and repair dishwasher to ensure chlorine concentration measures at 50 ppm. All chemical bottles for the bar glass washer were found to be empty and chlorine concentration measured at 0 ppm. To adequately sanitize dishes, chlorine concentration of 50 ppm is required. Replace empty chemical bottles with new chemical bottles and implement a procedure to check chemical levels for the glass washer.
      • 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): F2.5B (1) - Accumulation of food and debris was observed under deep fryers in the food preparation area. Filth, dust, and debris can contribute to harbourage of pests. Routinely conduct deep cleaning under and around equipment. F2.5B (2) - Accumulation of ice and frost was observed on the fan in the walk-in freezer. Equipment must remain in good working order to prevent contamination of food. Repair defrost drain in the freezer. F2.5K - Cutlery in the wet bar area was observed to be stored with handles down. Storing utensils with handles down may result in contamination. To ensure ease of access and prevent contamination, store utensils with handles facing up.
      • 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Staining of walls was observed in the back food preparation room as no exhaust canopy is installed over the oven. Adequate ventilation is required to prevent condensation, grease accumulation and food contamination. Install an exhaust canopy over the oven to improve ventilation in the back food preparation room.
      • F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The handwashing sink at the bar was not equipped with liquid soap in a dispenser. Handwashing sinks must be equipped with liquid soap in a dispenser to ensure that food handlers are able to practice proper hand hygiene. Obtain liquid soap for handwashing sink.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine or hydrogen peroxide test strips available. This was also noted to be a previous infraction.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - walk-in cooler ceiling and fan covers unclean - knives stored in unclean location between equipment - personal belongings (bag and jacket) on dry storage shelves - back prep area has a vent in wall that isn't screened - store utensils with eating ends down - walk-in beer/food cooler's floor has built-up grease and dirt Bar Area: - cabinet under ice bin in disrepair - glass storage shelf delaminated - rubber mats unclean underneath
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please purchase some test strips to monitor the vector. It should be reading 500ppm at all times. Please send picture of test strips once acquired.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Need food safety training updated. As soon as possible.
  5. Monitoring

    1 infraction

    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Please provide copies of the Food Safe Certificates if expired please arrange to have Staff take Food Safe course or equivalent.

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