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Pioneer Square

2865 Willowdale Dr Armstrong BC V0E 1B1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pioneer Square has been inspected 8 times by Interior Health Authority since September 23, 2014. The most recent inspection, on May 22, 2026, found no infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 November 4, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 December 5, 2023. For example: 2 Are proper pest control measures in place on the premises?

  • 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 June 4, 2018. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 June 4, 2018. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on June 4, 2018. 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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - upright Danby cooler at 8C - upright True cooler at 6C - upright cooler in serving area at 5C All coolers were tested with both IR and probe thermometers. These must all be adjusted or repaired so they are at 0 to 4C.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Gap under downstairs hallway door. All gaps must be sealed to protect the premises from pest entry. Block gaps with door sweep, weather stripping or other suitable material.
      • F2.2B The premises must be protected against entry of pests.
  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Facility has test strips for Quat sanitizer. The range of the Quats Checker test strips was observed to be from 0-1000 ppm with slight variances in color from 0- 200 ppm. It is recommended to obtain test strips that show a smaller range up to 400 ppm with easily distinguishable color indicators. Facility uses bleach sanitizer as well. Please acquire chlorine test strips to test for the concentration of the bleach/water solution. Facility currently has a probe thermometers to probe food. It is recommended to acquire a dishwasher safe thermometer to measure the final rinse temperature at the plate level. This is especially useful when the gauges are stuck or reading inaccurately. Note: Sanitizer concentration should be tested daily to ensure that proper concentration of sanitizer is created/dispensed. Dishwasher temperatures should be measured daily to ensure that machine is reaching proper temperatures.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. Dishwasher final rinse temperature was measured to be at 69°C at the plate level. High temperature dishwashers must reach 71°C for effective pathogen reduction. It was noted that the washing temperature gauge was not working at the time of inspection and records indicate that it has not been working for several months. Please service the dishwasher so that the gauge is working and the water temperature is brought up to hit 71°C. Note: As a Boil Water Notice is in effect, wares, utensils, and equipment must be washed and sanitized manually. Sanitizing solution is necessary to kill any bacteria left on the food contact surface and in the water. The manual dishwashing method is as follows: 1) Wash wares with warm soapy water. 2) Rinse off soapy reside 3) Submerse wares in solution of 200 ppm bleach/water solution for at least 2 minutes. 200 ppm bleach sanitizing solution can be created by adding 1 tablespoon of bleach in 1 gallon of water. 4) Allow wares to air dry fully before storing away. Alternatively, after wares are cleaned in the dishwasher, they must be soaked in sanitizing solution as noted above. 2. Quat sanitizer in a spray bottle and in a bucket of sanitizing solution were measured to be both at 400 ppm. Quat sanitizing solution at 400 ppm may be at the must rinse off level. This indicates that after sanitizing solution is applied to a food contact surface, the surface must be rinsed off with water. As the City of Armstrong is currently under a Boil Water Notice, sanitizers at the must-rinse-off level applied to food contact surfaces would be rinsed with contaminated water which would recontaminate clean surfaces. Please have your chemical distributer reduce the concentration of quat sanitizer solution to 200 ppm to meet the no-rinse level of sanitization.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3B Manual dishwashing procedure 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): 1. Wiping cloths were observed to be left on the counter in between uses. Wiping cloths left moist at room temperature allow for the growth of bacteria and can recontaminate the clean food contact surfaces. Please ensure that wiping cloths are kept in buckets of sanitizing solution in between uses. Employee placed wiping cloth in bucket of sanitizing solution. Corrected During Inspection. 2. Scoops were observed to be in bulk foods with hands in direct contact with food in the dry storage area. Improper scoops such as plates were also observed to be in containers holding rice, pasta, and reduce sodium products. These are potential areas for contamination from hands. Please ensure that proper scoops are used and to keep the handles out of the food product. 3.2 spray bottles were observed to be unlabelled in the service kitchen. Please ensure that chemicals/cleaners/sanitizers are properly labelled with the type of chemical and its concentration.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

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