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Revelstoke Grizzlies Concession

1100 Vernon Ave Revelstoke BC V0E 2S0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Revelstoke Grizzlies Concession has been inspected 9 times by Interior Health Authority since March 18, 2013. The most recent inspection, on February 26, 2026, recorded 2 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 November 15, 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 2 separate inspections, most recently on April 5, 2016. For example: 1 - Are proper cooking and reheating procedures followed?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 4 times across 2 separate inspections, most recently on February 26, 2026. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on October 28, 2016. For example: Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 3 times across 3 separate inspections, most recently on November 26, 2024. 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.

9 inspections

  1. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No Food safety plan available on site, template provided to operator
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No sanitation plan available on site, template provided to operator
      • 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.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No thermometer was available for the white residential fridge. Thermometers must be available for all fridges to ensure they are being operated at 4°C or below. Obtain a thermometer for this fridge.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): A probe thermometer must be on site to ensure food is being cooked to the correct temperature.
      • 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): No sanitizing step was being used during dishwashing. Manual dishwashing must include a wash, rinse and sanitize step in order to properly remove contamination. Include a sanitizing step in the dishwashing method. This is a repeat infraction. Further infractions of this kind may result in escalated enforcement action.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chemical test strips were available for the sanitizers. Chemical test strips are required to ensure sanitizers are being used at the correct concentrations for proper sanitation. Obtain chlorine test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer step was being used during dishwashing. Manual dishwashing must include a wash, rinse and sanitize step in order to properly remove contamination. Include a sanitizing step in the dishwashing method.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Fry cutter is dirty and has not been cleaned sufficiently since last use. Please ensure all food contact surfaces are cleaned and sanitized thoroughly after each event and at least every 4 hours during a longer event. As the fry cutter is in an easily exposed location of the back room, please ensure unit is also sanitized prior to every use. Keep the vicinity of the cutter clean as per a food prep station. Operator indicated this will be done right away.
    • Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Sink faucet handle has broken off. It is still operable but requires fixing. Operator indicated that a work order has been placed with the City.
  7. Monitoring

    4 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): Concession was not in operation at the time of inspection. Food safety considerations were reviewed with operator and knowledge determined to be satisfactory. Please ensure an accurate probe thermometer is available to assess process temperatures. Unit available on site is not working/out of batteries. Please ensure accuracy by calibration (eg. ice bath method as discussed).
      • 1.3 - Accurate thermometer must be available to monitor process.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Please obtain an accurate thermometer for each cold storage unit. One is missing in the mini cooler.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please complete a food safety plan. Guidance documents are being provided by email. We also reviewed the intent of the guidelines for pooling eggs safely--this document is being provided by email as well for your reference.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • 13.5 - Are foods stored or displayed at proper temperatures?
      • Observation(s): Meat fridge (no meat at the time of inspection, only a container of cream cheese and some opened containers of condiments) was measured at 7°C. Dial was adjusted to lower temperature at the time of inspection. Please monitor to ensure 4°C or less is maintained.
      • 1 Observation, Low Severity of Consequences : Potentially hazardous foods must be stored or displayed at a temperature of 4°C or colder.

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