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Pappa's Firehall Bistro

6077 Main St Oliver BC V0H 1T0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pappa's Firehall Bistro has been inspected 13 times by Interior Health Authority since March 20, 2013. The most recent inspection, on November 26, 2025, found no infractions.

4 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 6 times across 6 separate inspections, most recently on October 24, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 11, 2023. 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 3 times across 3 separate inspections, most recently on October 6, 2021. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 January 21, 2016. For example: 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 2 times across 2 separate inspections, most recently on January 4, 2024. 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.

13 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Overall yes, however, food debris observed behind grill and in white freezer in the grill area. *Ensure to remove debris and monitor on a regular basis.
  3. Monitoring

    1 infraction

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Permit paper posted with incorrect name. Decal on site. Permit with correct name of facility is required to be posted for public view. -Ensure to request for reprint of valid Permit paper with correct name of facility.
  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwashing: Kitchen: temperature measured 74C at the time of inspection. Bar: Glass washer: Not dispersing adequate chlorine sanitizer. -Ensure all glasses are washed and sanitize in the kitchen dishwasher until glasswasher is repaired. -Ensure to notify the Health Inspector was repairs have been conducted. Sanitizing Surfaces: Kitchen: (Chlorine) & (Bar) Quat solution is used to sanitize all food contact surfaces and frequently touched surfaces.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The fans in the walk-in cooler have dust accumulation. Dust particles can create potential for cross contamination. -Ensure to remove dust, clean, sanitize and monitor on a regular basis.
  5. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Overall yes, however a few items to address: 1. The prep cooler across the grill was reading a bit high. Kitchen operator has stated that he is aware that the unit is not functioning properly since the beginning of the shift. 2. The mini white fridge in the bar area that holds creamers is reading on the higher end. Operator was to turn gauge to cooler temperature. - As previously discussed ensure any potentially hazardous foods are not stored in these units until they have been repaired and or adjusted and can maintain an adequate temperature of 4C or below. Hot Holding- In compliance - Various items such as soup, chile & gravy were all being hot held above 60C at the time of inspection.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Overall yes, however a few of the cold holding units that hold potentially hazardous foods are missing thermometers. 1. The prep cooler (not maintaining temp) across from the grill. 2. The prep cooler against back wall of kitchen (where vegetables are sliced). 3. The mini white fridge that hold creamers (not maintaining temp) in the bar area. - Ensure to place thermometers in all these units for frequent temperature monitoring.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher Issue: At the time of inspection the sanitation cycle is not being reached. After 4 cycles the temperature is only reaching 68C. Temperature requirements are 71C or higher. For the time being the dishwasher may be used, however a final sanitizer step must be taken afterwards (sanitize all utensils and dishware in the compartment sink). -Ensure to contact the Health Inspector once the issue has been resolved and the dishwasher is reaching required temperature. Glasswasher Issue- Corrected: At the time of inspection the glasswasher (in the bar) broke down. All glassware was to be washed in the dishwasher and final sanitization step to be taken. -*Since then Bar operator has contacted the Health Inspector to advise that the glasswasher has been repaired and is now operational. Sanitation of Food Contact Surfaces: Quat & Chlorine solution are used to sanitize all food contact surfaces. Quat sanitizer in kitchen was on the higher level. - Ensure dilution of sanitizers measure within required parameters. Establishment to obtain test strips for sanitizer to ensure proper dilutions are prepared and used. - Ensure sanitizer is prepared and placed in all prep areas during all times of operation. - Ensure clothes are stored in sanitizer solution/bucket during all times of operation. Bar- Quat solution is used to sanitize all contact surfaces. - Ensure cloth is replenished when needed.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): A few items to address: 1. The kitchen area, food contact surfaces & equipment ( timers, cooler handles, microwaves, grill area/broiler unit etc.) have significant grease and food debris accumulation. Grease accumulation and food debris build up attracts unwanted pests (flies-as previously noted). - Ensure a thorough cleaning is conducted within the kitchen area (above, below and behind) surfaces and equipment. - Ensure to contact the Health Inspector once thorough cleaning has been conducted. 2. The cutting boards throughout the kitchen are starting to become worn. Pathogens can harbour in deep grooves and create potential for cross contamination. - Ensure to monitor these cutting boards and when become too worn, discard and replace. 3. The fans in the walk-in cooler have a heavy build up of dust accumulation. Dust particles can create potential for cross contamination. - Ensure to remove dust, clean , sanitize and monitor on a regular basis.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Previous Inspection Report Note: Wooden shelf in the walk in fridge is made of raw wood. This needs to be painted or sealed or obtain appropriate shelving unit. Current Inspection Report Note: At the time of inspection the "base" of the wooden shelving unit still has exposed wood. A barrier (smooth,non absorbent, easy cleanable material) has been placed on the actual "shelving area" of the shelving unit. Exposed wood can chip and create the potential for cross contamination. - Ensure the wooden shelving unit is fully painted/sealed with kitchen grade paint so that the unit is smooth, non absorbent and easily cleanable or acquire a adequate shelving unit.
  6. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): sanitizer bucket is needed for wiping cloths as cloths need to be stored in sanitizer when not in use
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): knives on magnetic strip needs to be cleaned and sanitized before placing in holder. do not put dirty knives for storage here deep cleaning of the facility is needed to remove all dirt, debris and grease build up on and around equipment
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): wooden shelf in the walk in fridge is made of raw wood. this needs to be painted or sealed or obtain appropriate shelving unit
  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): Excessive amounts of Grease behind the line at time of inspection. Operator stated this area would be cleaned by end of week. Operator is to ensure routine cleaning is done of all areas of the facility
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  8. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Some hot holding items not hot enough.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
  9. Monitoring

    4 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Upright cooler next to toaster is too warm for storage of potentially hazardous foods. Missing door seals may be contributing to the problem. Discard sliced RTE meat and fish and do not use for refrigeration storage of high hazard foods until corrected. All other refrigeration unit temperatures satisfactory.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher operation is satisfactory. Quats chemical dispenser needs to be adjusted so that concentration of product is min 200 PPM for food contact surface sanitizing. Concentration measured 100 PPM. Concentration monitoring of chemical agents with test strips recommended.
    • F3.2 - Is the contact information the same?
      • Observation(s): name of GM has changed.
      • F3.2A - Updated contact information must be provided to the health officer.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The MDF board storage shelves are absorbent and can not be cleaned. Resurface with non absorbent material that can withstand wear and tear and cleaning chemicals.
      • F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
  10. Monitoring

    3 infractions

    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Handwash station has no temperature control and water is too hot to wash hands properly. Please fix as soon as possible and use a different sink until it is fixed.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Observed raw meat stored above ready to eat in the cooler.
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
      • 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - Food safety plan to be updated. please include how you measure your critical control points (i.e. temperatures).
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

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