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Morrisey's Public House

15-3250 Village Way Sun Peaks BC V0E 5N0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Morrisey's Public House has been inspected 13 times by Interior Health Authority since February 4, 2014. The most recent inspection, on January 20, 2026, recorded 2 infractions.

4 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 January 20, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 4 times across 3 separate inspections, most recently on December 10, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 January 20, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 February 25, 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 3 times across 2 separate inspections, most recently on March 13, 2018. For example: 7 - Are written food handling procedures (Food Safety 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.

13 inspections

  1. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Spray bottles of sanitizer found to be low in sanitizer concentration. Bottles should be tested prior to starting shift Dishwasher 73C at plate in rinse
      • 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): • Bottles of sanitizers unlabelled • Fan grates above cooking equipment and near back area of kitchen has black/moldy looking material on them. Clean or replace these. Apparently there was a pipe leak?
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sink and Surface sanitizer test strips required
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sink and surface sanitizer low-out of recommended range Dishwasher 71c at plate rinse Glasswasher 12.5 ppm iodine
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Cold water tap at cook line hand sink is not working and needs to be repaired. Hand soap in a dispenser required at the hand sink
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sink and surface sanitizer was not at recommended concentration Staff will stop using until dispensing unit is serviced and use Quat for now
  6. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Upright cooler on line not keeping perishables less than 4c
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Container of cheese sauce found at 10c in cooler and was discarded. This item is cooled onsite and there is likely a chance this is not being done correctly or monitored. Review with staff and develop cooling procedures that meet the Food code. Obtain tools such as cooling wand to help staff
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): As noted in the April 2019 inspection wall behind dishwasher /hand sink is water damaged and in need of repair. Install something that is smooth, tight, non absorbent and easily cleanable.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Front bar area requires the hand sink be accessible and supplied with liquid soap and paper towels for staff to wash hands. At this time there has been various pieces of alcohol dispensing equipment installed and blocking sinks.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
  7. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Sanitation can be improved and wall is damaged by dishwashing area. Premise is difficult to move around in due to the placement of a freezer at the end of the prep line and trolly to the other side. It is noted floor areas are not being cleaned adequately due to not being able to access floor areas easily or too much on floor etc. You should be thinking of alternate food storage space and re organization of the food prep area.
  8. Monitoring

    1 infraction

    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature records not being maintained. Discussed with staff importance of taking temperatures of coolers, hot holding , monitoring cooking temperatures etc Exec. Chef will bring a template over for staff here.
      • F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
  9. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Salad cooler food temperature 7c.
  10. Monitoring

    0 infractions

  11. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Bar glass washer had empty bottle of sanitizer. This is to be replaced and functioning before use. Dishwasher in kitchen >82c Quat sanitizer in bottles 200 ppm
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Unable to locate the temperature records and food plan. Supervisor to ensure appropriate copies are available to staff who work at this location.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Ensure a copy of the sanitation plan is onsite. Cleaning should include areas such as under shelves, dishwasher area, floor by cooking equipment as it is evident this isn't getting done as frequently as it should be.
  12. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Prep cooler on the line had air temperature approx. 12 c Probed food temperatures: Salami/calabrese 10 c. Operator discarded. Coleslaw 12c . Operator discarded Cesar dressing 9.6. Discarded Bacon/guiness 12 c. . Discarded Have maintenance service cooler and do not store perishables in there until repaired. Cooler Drawers under the grill were also taken out so it appears these were under repair.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
  13. Monitoring

    0 infractions

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