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Sam's Pizza & Rib House

4307 Yellowhead Hwy S Barriere BC V0E 1E0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sam's Pizza & Rib House has been inspected 14 times by Interior Health Authority since June 5, 2013. The most recent inspection, on August 4, 2026, recorded 7 infractions.

3 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 14 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 10 times across 7 separate inspections, most recently on August 4, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 9 times across 6 separate inspections, most recently on August 4, 2026. For example: 7 Are foods protected from contamination?

  • 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 8 times across 7 separate inspections, most recently on August 4, 2026. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 2 times across 2 separate inspections, most recently on August 4, 2026. 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 2 times across 2 separate inspections, most recently on August 4, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

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.

14 inspections

  1. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): three insert containers of pre cooked ham, sausages(70°F)internal temp and bacon ( 58°Finternal temp) were observed being kept at ambient temps (>30° room temp along the cook line). the containers of PHFs were not labeled/marked with dates and times ( time it was taken out of temp control, and time that the container of food must be discarded ( two hour max time limit); hot holding for gravy, soup and au just was checked (62-63°C internal temps)
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5 A&B Cook has a habit of touching her face, and EHO had to remind her to perform hand hygiene prior to resuming food handling tasks.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
    • F1.7 Are foods protected from contamination?
      • Observation(s): pls see comments under F2.2 and F2.5 below.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2A&B Screen for the back door needs repair and is no longer covering the opening+ there is a gap between the screen door and the side of the door frame which can allow entry of pests into premises in the baking room, one of the pull out drawers has spilled sticky liquid ( honey?) -other food contact surfaces ( measuring cups were in contact with the sticky substance)
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Centerline DW was checked ( dishlevel water temp was 71-72°C) F2.3C cook was using soiled dry towels for wiping countertops and chopping boards ( instead of clean, sanitized towels)
      • F2.3C Clean in place warewashing procedures 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): F2.5Cwiping towels being used for wiping countertop and chop. board are dry and soiled F2.5Bfloor in front of the pizza cooler is damaged ( no longer smooth and impervious to moisture) F2.5A chopping boards (2) have stained cuts and cannot be effectively cleaned and sanitized
      • 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.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6 pls see comment under F2.5B above F2.6G Dry storage corridor has inadequate lighting
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
  2. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): #1 cooler ( Diamond Grp unit) was not keeping the PHFs ( deli meats) at safe cold temperatures. Observed internal temp of the sliced ham was 50°F/10°C
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): rice on a tray was observed on top of the countertop in the back room ( no label on the container, no probe thermometer in the product, no alarm , and no cooling down log beside the food to indicate active monitoring of Critical Limits for the Critical Control Point; Staff was using hot holding equipment for re-heating ( instead of cooking or re-heating on the stove prior to placing food into hot hold well)
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Prepped or previously cooked foods ( cooled down and stored in the walk in cooler or line coolers) are not labelled with Production Date and/or USE BY dates
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): some thermometers are broken or not reading accurately outside freezer ( #2 upright Maytag) has no thermometer; outside freezer (#3 chest freezer, Brada) has no thermometer.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): the grease filter baffles are coated with dust and grime the decal/sticker on the exhaust hood indicates it is overdue for third party/professional servicing Floor in front of the makeline cooler is damaged and needs to be replaced/repaired
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispenser by the baking room was empty at time of inspection
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): incomplete- Operator needs to add the cleaning/sanitizing requirements for the floor, meat slicer, and grease filters
      • 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

    11 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Fridge #2 (3 door Kool-It unit) was maintaining PHFs at unsafe temperatures ( observed temp -internal for cooked ground beef was 48°F)
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Staff was not following proper procedures to quickly chill pre-cooked PHFs ( tall pots for cream of broc soup and alfredo sauce, product depth> 2 inches; covered tray of cooked hot white rice ; all three products were sitting on a table at ambient temperatures and no labels to show active tracking of Critical Limits during CCP of cooling down hot foods). Operator must use cooling log to show that food safety plan is being adhered to.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A improper scoop storage for the bin for pizza flour ( contaminated parts of the scoop ( measuring cup) was allowed to make contact with product) F1.7D chopping boards were observed stained and have deep cuts which can trap microbes and contaminate food and knives via cross-contact contamination
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3C inadequate ware washing/ clean in place procedures from the condition of the chopping boards along the prep line F2.3A Malfunctioning dishwasher must be repaired
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures 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.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): F2.4A Defrosting was being done at ambient temperatures and not inside the cooler F2.4B freezer #4 was maintaining foods at -8°C
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B premises is not properly constructed/ not maintained in clean and sanitary condition- see comment below under F3.2 ( floor issues); pizza dough prep room ( shelves and floor) was not being maintained clean ( must be deep cleaned); grease filters and surfaces of exhaust canopy are saturated with black grease and overdue for prof. servicing Malfunctioning high temp DW machine premises only has a two compartment sink- manual dishwashing methods may be used for washing/sanitizing reusable pots, utensils and Operator must resort to single use disposable for tableware F2.5K meat slicer is being stored too close to the floor and not covered to prevent contamination ( recommended to cover the equipment after washing, sanitizing and air-drying and to elevate at least 6 inches above floor surface to prevent re-contamination of washed /sanitized surfaces)
      • 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.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • 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): dining room lavatories were not supplied with single service product for hand drying
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • 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.
      • 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.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Floor in two areas of the kitchen ( along cook line and in front of dishwashing area) need to be repaired as exposed surfaces are no longer smooth and easy-to-clean.
      • F3.2B Facility must be constructed to the specification of the approved plans.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Staff must be trained to follow requirements of the food safety plan and Operator must use logs to track critical control points and critical limits ( see comment under F1.3 above)
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • 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): incomplete- not all food contact surfaces and areas of the establishment are captured in the existing San. Plan
      • 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.
  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): line cooler ( pizza make table reach in cooler) was not maintaining PHFs at temperatures not exceeding 4°C/40°F. Internal temp of sliced olives in the insert was observed to be 44°F (6.66°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): #4 freezer (Frigidaire) needs a thermometer
      • 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): F2.5A Fawcett in the staff lavatory must be repaired ( to prevent leaking of hot water); read comment under F2.7 below
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7 Staff lavatory-hot water supply has been turned off ( due to leaking faucet); ran out of paper towels
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • 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.
      • 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.
  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Hot holding and four coolers checked at time of Inspection; Kool it line cooler was keeping PHFs at temperatures above 4°C
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Hamburgers processed from raw is not included in the food safety plan ( cook-(hold)-serve)
  6. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Floor underneath the grill and deep fryer needs deep cleaning ( to remove spilled oil); the sides (on both right and left) of the deep fryer have encrusted filth and is also in need of cleaning
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Christopher D Wohlgemuth's Cert expired on Feb 21, 2022
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  7. Monitoring

    5 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): EHO observed 1 foodhandler wash his hands (B) and noted improper handwashing procedures ( gloved hand, no barrier used when turning off water)
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test papers on site All freezer units ( 3 in total) must be supplied with accurate reading thermometer
      • 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.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Two freezer units ( in the back room) were not keeping food at -18°C (0°F) or colder
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): light covers are needed for two sets of fixtures: baking room and kitchen/food prep area
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Baking room handwash station has a malfunctioning paper towel dispenser; Two other hand w stations ran out of paper towels but ref-filled during Inspection ( staff washroom, front/servers' hand wash station)
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • 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.
      • 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.
  8. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): GE Freezer and Woods Freezer need a thermometer ( 1 for each)
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): GE Freezer was at 15-20°F
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
  9. Monitoring

    2 infractions

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Two out of three hand washing stations are not equipped with dispensers for single-serve towels
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • 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.
    • F3.5 Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): Documentation is not maintained on site for the ff. products: battered fish ( highliner) and breaded chicken fingers ( ready foods brand); Other products that were reviewed for the Trans Fat Audit include: Bunge Delicia NH 31105 (0.5/80g); "No Trans Fat" Capri canola oil; Jalapeno poppers (0.5/16g); Motza Stix (0.1/8g)
      • F3.5A The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
  10. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): grille for the fan in the cooler( HABCO) needs to be wiped clean to remove build up of dust/grime and mould
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

  13. Monitoring

    1 infraction

    • 12.1 - Is the food service establishment in compliance with all Trans Fats requirements of the Public Health Impediments Regulation?
      • Observation(s): No Name all vegetable shortening found in the cooler-product contains 35% Trans fat Capri Canola oil, No name EVOO, Bunge NH s marg, Tartar sauce, PC blue cheese dressing- products found to be TF reg compliant
      • 1 Observation, Low Severity of Consequences : All other foods must meet the restriction of 5% Trans Fat or less of total fat content.
  14. Monitoring

    0 infractions

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