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Red Rock Grill

725 Alder Ave 100 Mile House BC V0K 2E0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Red Rock Grill has been inspected 4 times by Interior Health Authority since July 25, 2023. The most recent inspection, on July 31, 2025, recorded 6 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 separate inspections, most recently on July 31, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 4 times across 3 separate inspections, most recently on September 10, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 July 31, 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 July 31, 2025. 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 6 times across 3 separate inspections, most recently on July 31, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

4 inspections

  1. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Food temperature in small line cooler was noted at 6.2 C. Product was removed from this cooler and place in other coolers to maintain appropriate temperatures. Do not use this cooler for perishables until temp can be maintained at 4 C. Entree cooler: 4.4 C; 2 drawer unit 4.5 C; main line fridge: 3.5 C; back up cooler (glass door): 4.5 C; walk-in cooler 4.3 C. Hot holding units - left: 72 C / right: 80 C.
      • 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): Accurate thermometers are required in all coolers. Chlorine test strips are required to monitor sanitizer concentrations.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher spray arms need cleaning and should be cleaned routinely. Wash temp gauge indicated operating temp of ~108 F. Should be minimum 120 F, per manufacturers specifications. Dishwasher mechanism needs repair to ensure plunger re-engages and water with sanitizer can properly recirculate on final rinse cycle. Have staff monitor each cycle to ensure sanitizing process is completed and proper chlorine concentration (minimum 50 ppm) is maintained through final rinse process.
      • 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): Ice machine interior stainless steel baffle needs cleaning. Walk-in cooler door latch and thermometer are broken - need repair. Walk-in cooler fan covers need cleaning to remove dust build-up. Walk-in freezer floor needs additional cleaning. Minimize number of containers stored at floor level - to allow ease of cleaning. Replace missing / burned out lights in dishwashing area and cook line. Ensure bulbs have shatter resistant covers / sleeves.
      • 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.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): food safety plan is missing corrective actions
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): sanitation plan is missing info on cleaners & sanitizers
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  2. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Observed food products covering freezer floor - facility had just received shipment of product. Food stored on the ground hinders proper workflow and cleaning. Items should be organized to allow for proper cleaning and maintenance of the facility. F2.5K: Observed bowl being used as a scoop for rice. Scoops must have a handle to prevent contamination from employee hands.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Dedicated handwashing station was being used for other kitchen duties, and was not available if a staff member needed to wash hands. This hand wash station must remain accessible at all times as handwashing is an important and primary way to prevent contamination and disease transmission. The employee bathroom or dishwashing sink is not an adequate substitute.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    6 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Please ensure hand washing station is supplied with liquid soap and single use paper towel in a dispenser.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F1.7 Are foods protected from contamination?
      • Observation(s): All foods must be covered, labeled, and stored up off the ground to prevent cross-contamination and promote cleanliness. At time of inspection, no bleach sanitizing solution available to test. Bleach / sanitizing solution must be available at all times and at appropriate concentration (200ppm) Scoop handle buried in flour. Ensure scoop handle is stored out of product to prevent contamination from staff/worker hands.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): As noted previously, "counter and storage shelf with the hand sink will require refinishing or replaced as surfaces have started to wear, and this will make it difficult to effectively clean and sanitize." Operator stated this was being replaced in the next couple of weeks.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No soap in dispenser. No hand towels in dispenser. Operator stated new soap dispensers were ordered and on their way within the next week.
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please create specific food safety plan for your menu items.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan needs to be created for food premise.
      • 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.
  4. Monitoring

    6 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Test strips required for sanitizer (in buckets and dishwasher). Chlorine sanitizing test strips 0-200ppm would be the type that you will need for your facility. • Probe thermometer required for monitoring internal temperature of food items. • Please email photos of items once provided.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Note: Dishwasher sanitizer (bleach) around 200ppm. May wish to have service provider dial down the concentration as you do not need the dishwasher at 200ppm - generally 50-100ppm. This will save you product and money, and levels >200ppm may leave residue on dishes/glasses etc. • Note: do not combine bleach and dish soap in sanitizer bucket - sanitizer alone for the sanitizing of the surfaces. RESOLVED at the time of inspection. • Bleach sanitizer was too strong in bucket - RESOLVED at the time of inspection.
      • 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): • As directed by staff during inspection - clean container with knives stored in it (food debris), storage shelf below the hand sink needed cleaning - RESOLVED at the time of inspection. • Note - 1x cooler is currently not working and used for storing non food items. • Longer term - counter and storage shelf with the hand sink will require refinishing or replaced as surfaces have started to wear, and this will make it difficult to effectively clean and sanitize. Recommend budgeting and planning a timeline for repair/replacement in the coming year.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Bar sink required paper towel for hand drying. Please email a photo showing paper towel at sink.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Staff to begin hot holding and cooling logs. Please start and email copies of the logs on the date noted. • Food Safety Plan to be updated - Health Officer to supply templates to print/post. Please provide photo showing these items once printed/posted/completed.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Partial sanitation plan supplied - Health Officer to supply template - SP must also include all cleaners/sanitizer and their concentrations, pesticides etc. Complete and supply updated copy to Health Officer on or before date noted.

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