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Nickel Plate & Gas Bar

670 Scott Ave Hedley BC V0X 1K0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Nickel Plate & Gas Bar has been inspected 2 times by Interior Health Authority since March 26, 2024. The most recent inspection, on April 4, 2025, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Pests.

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.

  • 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 April 4, 2025. 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 once on April 4, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 March 26, 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 March 26, 2024. 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 April 4, 2025. For example: 1 Does the operator have a valid operating permit or approval to operate?

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

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): At the time of inspection, the walk-in cooler temp observed at 12°C. The walk-in cooler temp was measured with an IR thermometer at around 10:40 am. A probe thermometer placed inside a glass of water, left in the walk-in cooler around 10:50 am and left the walk-in cooler closed for 15-20 minutes. The temperature was checked again after 15 minutes, probe thermometer measured at 12°C. The walk-in cooler was measured by the EHO's IR thermometer, the built-in thermometer, and the probe thermometer. All displaying temperature at 12°C. The probe thermometer was kept inside the walk-in cooler for 2 hours. Informed the operator to ensure the walk-in cooler should be used minimally. After returning to the site, the walk-in cooler temperature lowered from 12°C to 6°C. Operator voluntarily discarded food items. The following food products were discarded: • 1/2 stick of Fleichmann's yeast. (mold formed) • 5 bunches of Romaine lettuce. (mold formed) • 1/4 of 4L Hellman's real mayonnaise. • 3/5 of 4L Foremost Dairies sour cream 14% M.F.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): At the time of inspection, the following infractions were observed: [1] Oil and dust accumulation seen on/near ventilation hoods. [2] Mice droppings on the floor nearby and in back utensil storage area. [3] 3 deformed and damaged kitchen utensils. Operator voluntarily discarded utensils.
      • 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.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Permit: not valid. Ensure to renew permit for the fiscal year.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): At the time of inspection, staff member present was not FOODSAFE certified.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): - gap around back door still larger than 1/4" (6mm)
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - hand sink installed in prep area of kitchen

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