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Ranchers Pizzeria & Bar

9-2417 Golf Course Dr Blind Bay BC V0E 1H2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Ranchers Pizzeria & Bar has been inspected 7 times by Interior Health Authority since November 9, 2021. The most recent inspection, on June 1, 2026, recorded 1 infraction.

None of the 7 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction 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 5 times across 5 separate inspections, most recently on June 1, 2026. 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 3 times across 3 separate inspections, most recently on March 18, 2025. 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 once on November 9, 2021. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 March 18, 2025. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • 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 4 times across 4 separate inspections, most recently on March 8, 2023. 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.

7 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Leak coming from the air conditioner unit on back wall collecting into a mop bucket on the floor. Have the air conditioning unit fixed to prevent contamination of food contact surfaces and equipment.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher temperature was satisfactory at 120 °F, but chlorine concentration was low (~25ppm)
      • 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): Can opener needs some additional cleaning. Routine cleaning should be added to sanitation plan. Flooring issues previously noted have not yet been addressed.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - dishwasher was cleaning dishes well, and chlorine at >50ppm (good) - Mr. Clean being used as a sanitizer, this was observed online to have a contact time of 10 minutes for disinfection which is much too long for this application. Please use household bleach or another appropriate food industry sanitizer.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - the floor finish and subfloor have started to deteriorate - ice machine is again starting to discolor likely due to bacteria or mould growth Please begin plan for floor to be renovated before it further compromises proper cleaning or creates a tripping hazard.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): They have chlorine test strips for the dishwasher which was testing at >50ppm (good). They switched their spray and sink sanitizer from lactic acid (have test strips) to QUATS (Lysol). They have no test strips for QUATS and dispenser being used not calibrated for this product.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The kitchen knives stored between wall and counter, wall below counter was unclean. This was attended to right away. The bar's ice machine has a pink slime/growth in it. Please clean, descale and sanitize regularly.
  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): They are using a lactic acid sanitizer but had no test strips.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): They were asked to implement manual sanitizing in a bus bin or in 3 compartment sink, 100ppm chlorine for 2 minutes.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  6. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Some of the thermometers in the cooler and freezer units are not displaying accurate temperatures. Ensure all thermometers are able to display temperatures accurate to 1C.
  7. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Line cooler in the kitchen was observed at 5.6C. As the inspection was conducted during lunch time, the unit was in constant use and frequently opened. Staff were asked to monitor the cooler frequently to ensure it is able to maintain 4C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Some of the thermometers in the cooler and freezer units are not displaying accurate temperatures. Ensure all thermometers are able to display temperatures accurate to 1C.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Uncovered chicken was observed stored in the cooler. Ensure all foods are covered to prevent contamination.
      • F2.5G Foods must be stored in a manner to prevent contamination.

Nearby inspected facilities

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