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Pint and Fork

1202 Trans-Canada Hwy Golden BC V0A 1H2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pint and Fork has been inspected once by Interior Health Authority, on March 3, 2026. The most recent inspection, on March 3, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 March 3, 2026. For example: 3 Are proper cooling and reheating procedures followed?

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

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.

1 inspection

  1. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): 2 sauces and mashed potatoes were observed in the hot holding units. The temperature of the sauces and mashed potatoes in these units measured less than 60 degrees Celsius at the time of inspection. Operator noted that the sauces and mashed potatoes were most likely just taken out from the cooler and placed into the hot-holding unit to reheat. This is an incorrect way to reheat food items.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): At the time of inspection, the low temperature dishwasher measured at 0 ppm chlorine residual at the final rinse cycle. A chlorine residual of 0 ppm can increase the risk of cross-contamination from wares, which contributes to an increased risk of foodborne illness to the public.

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