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Rock Cut Pub

3052 Hwy 3B Rossland BC V0G 1Y0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Rock Cut Pub has been inspected 10 times by Interior Health Authority since November 23, 2016. The most recent inspection, on July 10, 2026, recorded 5 infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 5 times across 5 separate inspections, most recently on July 10, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 4 times across 4 separate inspections, most recently on July 10, 2026. 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 3 times across 3 separate inspections, most recently on July 10, 2026. 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 once on November 23, 2016. For example: 5 - Are there handwashing stations available and properly supplied?

  • 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 10, 2026. 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.

10 inspections

  1. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): two line coolers (one in back and one in front) were not maintaining temperature of 4°C or less. Both were observed ~20°C. In addition, small red minifridge was observed ~20°C. All units were holding potentially hazardous foods, and staff were not aware of the issue.
      • 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): Please purchase test strips for all chemicals used on the premise (bleach, quat, and iodine). Thermometers must be placed in each cold holding unit, and checked regularly to catch issues with equipment.
      • 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): Mechanical dishwasher not dispensing sanitizer at time of inspection. Please use sink method in meantime until dishwasher is functioning properly.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: Ice scoop beginning to crack. Please replace before plastic chips into ice supply. F2.5D: Observed sanitizer bottle unlabeled. Please ensure all bottles containing chemical are accurately labeled. F2.5E: Observed employees setting personal cell phones down on food contact surfaces. Cell phones carry lots of bacteria and are can transfer pathogens to surfaces meant to stay clean and sanitized for food. Warned employees about this practice.
      • 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.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please keep up to date temperature logs
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
  2. Monitoring

    1 infraction

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Frozen raw chicken was observed to be thawing at room temperature. However, the chicken was just taken out at the time and was frozen. The staff was asked to place the chicken under refrigeration or thaw using approved methods.
  3. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cooler in the back against the back wall was not maintaining a temperature of 4C or less. There was potentially hazardous foods in the cooler that must not be used for consumption. The kitchen staff and operator were made aware and asked to throw out and do not use the food in that cooler.
  4. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperature was above 4C at the time of inspection. This was corrected during the inspection. The cooler temperature was turned down to achieve a minimum of 4C.
  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Hot holding unit temperature was observed at 57C. All hot holding units must be able to hold food at a minimum of 60C or hotter. This was corrected during the inspection.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): There was no sanitizer detected in the glasswasher cycle. In the mean time, the glass washer must not be used to sanitize glassware.
  6. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Ice scoops were observed to be stored in the ice bucket.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): There was no sanitizer detected in the glasswasher cycle. In the mean time, the glass washer must not be used to sanitize glassware.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): The operator must pay permit fees to obtain a valid permit to operate.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan was not available at the time of inspection.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan was not available at the time of inspection.
  7. Monitoring

    5 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Sewage backup during inspection. Facility closed voluntarily right away.
      • F1.4C Sewage backup: The operator must ensure that all food on the premises is free from contamination.
    • F1.7 Are foods protected from contamination?
      • Observation(s): 1 Ice scoop was observed in the ice machine. 2 Knives were being stored in between countertops.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Glass washer in bar area was not dispensing sanitizer as required.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan was not available at the time of inspection.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan was not available at the time of inspection.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): The 2 compartment sink in the kitchen is also used as a handwash station for the cook. At the time of inspection this area is obstructed and thus making handwashing difficult. The previous owner had removed the dedicated handwash sink and installed a fridge in that location. The dedicated handwash sink will be re-installed if a pattern emerges where handwashing is not easily accessible in the kitchen.

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