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Oasis Pub

6559 Cariboo Hwy Mcleese Lake BC V0L 1P0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Oasis Pub has been inspected 2 times by Interior Health Authority since January 25, 2024. The most recent inspection, on February 5, 2026, recorded 6 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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 2 times on February 5, 2026. 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 5, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 February 5, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on February 5, 2026. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 February 5, 2026. 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.

2 inspections

  1. Monitoring

    6 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): During inspection, some small pies were placed on a shelf to cool, under other products without a protective covering. The pies were vulnerable to contamination from other food stored nearby and above. • Ensure all foods in the walk-in cooler are protected from contamination with lids or covers.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips could not be located in the facility at the time of inspection. • Ensure chlorine test strips are always available in the facility to monitor sanitizer concentrations in sanitizer spray bottles and mechanical low-temperature dishwashing (mechanical glasswasher).
      • 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): During inspection, the mechanical low-temperature glasswasher was measuring a chlorine concentration of 0 ppm using the EHOs test strips. • Ensure all glassware soaks in a 200 ppm chlorine bleach solution after going through the glasswasher to ensure adequate sanitization. During inspection, Information provided to operators on how to mix sanitizer solution. Continue this process until the glasswasher is repaired. • Arrange for a technician to service the mechanical low-temperature glasswasher to ensure it is providing appropriate sanitization of glassware.
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): In the walk-in cooler, the metal grates covering the condenser fans have accumulated dust and dirt. The fans can blow these contaminants around and onto food products, especially if left uncovered. • Remove, wash and sanitize the metal grates before replacing them on the condenser fans. Ensure all food is protected from contamination during this process.
      • 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): During inspection, it was observed that the sanitizer solution spray bottle containing chlorine bleach was unlabeled. To prevent contamination of food and support effective food contact surface sanitizing, ensure all bottles of chemical mixtures are clearly labelled. Staff corrected this immediately.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing station in front bar area not equipped with liquid soap or single-use paper towel, and handwashing station in the kitchen was not equipped with paper towel. These items are crucial to ensuring effective handwashing and preventing cross-contamination. • Ensure all handwashing stations are equipped with liquid soap and single-use paper towel at all times.
      • 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.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Chlorine test strips were not available on-site at the time of the inspection. Corrective Action: Acquire chlorine test strips in order to ensure the sanitizer solution is not exceeding 200ppm concentration.
      • 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): F2.3D: Sanitizer solution greatly exceeded 200ppm. Corrective Action: Ensure chlorine sanitizer solution does not exceed 200ppm. Acquire sanitizer solution that is not lemon scented.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6F: Unsealed wood surfaces located throughout the kitchen. Corrective Action: Re-seal and paint all wood surfaces in order to ensure all food contact surfaces are smooth, non-absorbent, and easy to clean.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.

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