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Sam's Restaurant

179 3 Ave N Williams Lake BC V2G 2A5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sam's Restaurant has been inspected 14 times by Interior Health Authority since March 13, 2014. The most recent inspection, on September 25, 2026, recorded 2 infractions.

2 of 14 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 18 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 15 times across 9 separate inspections, most recently on September 15, 2026. For example: 7 Are foods protected from contamination?

  • 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 7 times across 7 separate inspections, most recently on May 26, 2026. 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 5 times across 3 separate inspections, most recently on May 26, 2026. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 3 times across 3 separate inspections, most recently on November 19, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on May 26, 2026. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

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

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Ensure up-to-date food safety plan is available in the facility.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): At the time of inspection, the operator did not have a current and valid FoodSafe certification. The operator stated that additional time was required to complete the required certification. This serves as a final call. The operator is required to obtain and submit valid FoodSafe certification by the specified compliance date. Failure to provide the required certification by the compliance date may result in the facility being required to cease food service operations until valid certification is obtained and submitted to the Health Authority. • Operator must obtain food safe certification.
  2. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): 1.Bags of sugar were observed stored directly on the floor in the dry storage area. The operator was advised to store food at least 15 cm (6 inches) off the floor to protect food from potential contamination and to allow for adequate cleaning of the floor and surrounding areas. 2. Food in the walk-in refrigeration unit kept uncovered and containers of potentially hazardous food (PHF) were stored directly on top of one another resulting in the bottom of one container coming into contact with the food-contact surface/lid of the container below. This practice may contribute to cross-contamination if the exterior surfaces of containers are contaminated. 3.
      • 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): REPEAT INFRACTION: Sanitizer tests strips not available at the time of the inspection. • Acquire sanitizer test strips.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. At the time of inspection, heavy food debris and grease/grime buildup were observed on cooking equipment and stoves. The floors beneath and around the equipment were also observed to have oil and soil accumulation. The operator was advised to thoroughly clean and maintain all equipment and surrounding floor areas to prevent buildup and ensure sanitary conditions. 2.The facility was observed to have items stored in a disorganized manner. The operator was advised to organize and store all items appropriately to maintain sanitary conditions and allow for effective cleaning and inspection of the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): REPEAT INFRACTION: Food safety plan not available at the time of inspection. • Ensure up-to-date food safety plan is available in the facility.
      • 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.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): REPEAT INFRACTION: Operator does not have current food safe certification. • Operator must obtain food safe certification.
  3. Monitoring

    11 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): During inspection, cooked rice was observed being stored on the counter. Operator stated standard procedure is to cook rice in the morning and serve at lunch time. Operator stated rice was not refrigerated because it was too hot. cooked rice measured at room temperature (21°C) during inspection. • Cooked rice must be actively cooled from 60°C to 4°C within 2 hours of cooking. Proper cooling methods include: 1. Portioning the rice into shallow pans to decrease cooling time by increasing surface area. 2. Using an ice bath to rapidly cool cooked rice. 3. Other approved method. After the rice is rapidly cooled it must be placed in a cold-storage unit to ensure it is actively cooled to a temperature of 4°C or below.
      • 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.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): During inspection, knives observed to be stored on the edge of the counter, where they are susceptible to contamination. • Store knives in an appropriate location where they are protected from contamination, on a magnetic knife block on the wall, for example.
      • F1.6C Food must be processed in a manner that makes it safe to eat.
    • F1.7 Are foods protected from contamination?
      • Observation(s): During inspection, raw meat observed stored above ready-to-eat vegetables in the walk-in cooler. • Raw meat must be stored below ready-to-eat produce to protect it from contamination. During inspection, chopped broccoli observed in a bucket stored on the floor of the walk-in cooler, in front of the shelves. • Food must be stored at least 6 inches off the floor at all times to protect it from contamination. During inspection, cardboard and empty bags of sugar used to store foods after being deep-fried. • These absorbent materials are not appropriate for storing food as they can harbour and promote the growth of harmful pathogens that can cause foodborne illness.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): REPEAT INFRACTION: Sanitizer tests strips not available at the time of the inspection. • Acquire sanitizer 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): At the time of inspection, no sanitizer solution was readily available for sanitizing food contact surfaces. • Ensure sanitizer solution is constantly available when the facility is in operation
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): During inspection, one freezer had accumulated ice to the point where it could not be closed. Shrimp in the freezer had froze together, indicating temperature abuse. • Remove food from the freezer and defrost to remove built-up ice that is preventing appropriate temperature control of frozen food.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): During inspection, hood ventilation filters and underside observed to have accumulated grease from grease-laden vapours. Accumulated grease was dripping onto cooking surfaces, which can lead to contamination of food. • Clean grease off the underside of the hood ventilation system and wash the filters. Add this to your sanitation plan to ensure it is cleaned regularly. During inspection dust and debris was observed on the walk-in cooler condenser fan cover. Dust and debris can be blown throughout the walk-in cooler by the fan which can lead to contamination of stored foods. • Remove the fan cover, clean and sanitize before replacing it on the walk-in cooler condenser unit. Add this to your sanitation plan to ensure it is cleaned on a routine basis. During inspection, hood ventilations system servicing noted to be overdue. • Schedule a certified technician to service the hood ventilation system. Fluorescent light bulbs in the kitchen not protected by shatterproof cover. • Install shatterproof cover on all light bulbs in the kitchen. Floor tiles near grill broken and parts missing - floor is no longer smooth, durable and easily cleaned and sanitized. • Replace broken floor tiles.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): At the time of inspection, no paper towel was available at the handwashing station in the kitchen. • Install a paper towel dispenser to ensure paper towel is always available at the handwashing station in the kitchen.
      • 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): REPEAT INFRACTION: Food safety plan not available at the time of inspection. • Ensure up-to-date food safety plan is available in the facility.
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): REPEAT INFRACTION: Sanitation plan not available at the time of inspection. • Ensure up-to-date sanitation plan is available in the facility.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): REPEAT INFRACTION: Operator does not have current food safe certification. • Operator must obtain food safe certification.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    13 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): F1.1: Large cuts of meat such as turkey were being cooked and not temperature verified. Corrective Action: Ensure all meat products are being temperature verified in order to ensure the food items are being cooked to an appropriate internal temperature.
      • F1.1B Internal cooked food temperatures must be verified by the operator.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3A: Potentially hazardous food items (turkey, chicken, beef) were being left on the counter to cool for long periods of time (greater than 6 hours). Corrective Action: All potentially hazardous food items must be cooled from 60°C to 20°C in 2 hours and from 20°C to 4°C in 4 hours.
      • 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.
    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): F1.4: At the time of the inspection the facilities water heater was broken. Corrective Action: Repair or replace the water heater and ensure that the facility is supplied with hot and cold running water at all times.
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): F1.6: Food not fit for human consumption. Corrective Action: Ensure all food products are being processed in a manner that renders it safe for human consumption.
      • F1.6B All food on the premises must be fit for human consumption.
      • F1.6C Food must be processed in a manner that makes it safe to eat.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7: Improper food handling practices and lack of food safety knowledge resulted in multiple contaminated food items.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Sanitizer test strips not available at the time of the inspection. Corrective Action: Acquire sanitizer test strips and ensure the concentration of sanitizer is being maintained at 200ppm at all times.
      • 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): F2.3: Sanitizer solution was not available at the time of the inspection. Corrective Action: Ensure sanitizer solution is mixed, available, and maintained at the proper concentrations at at all times.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3B Manual dishwashing procedure 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): F2.4B: Food items were found thawing in buckets on the floor. The food was left to thaw at room temperature for greater then 4 hours. Corrective Action: Ensure appropriate thawing procedures are used during food processing.
      • 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): F2.5A/B: Significant cleaning is required throughout the kitchen. Corrective Action: Deep clean and sanitize the following areas: • walls/floors • shelving • hard to reach corners F2.5C: Wiping cloths found throughout the kitchen. Corrective Action: Ensure wiping cloths are kept in a sanitizer solution that is kept at the appropriate concentrations. F2.5E: Non-food related items found throughout the facility. Corrective Action: Remove all non-food related items from the facility. F2.5G/K: Food items in the kitchen were stored in a manner that promotes a potential for cross contamination. Corrective Action: Ensure food its properly sealed and stored in a manner that prevents the potential for cross contamination. Please note the following: • raw meat products must be stored separately from ready to eat products such as fruit/vegetables. • Dry food products must be stored in sealed containers. • Food items must not be stacked on-top of each other. For example: Raw chicken in a bowl must not be placed on top of already cooked items.
      • 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.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • 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): F2.7A: The handwashing sink was not supplied with any hot water. Corrective Action: Repair or replace the water heater and ensure that the handwashing sink is supplied with an adequate supply of hot water. F2.7B: Liquid hand soap was not available at the handwashing sink at the time of the inspection. Corrective Action: Acquire a bottle of liquid hand soap and ensure it is available at all times. F2.7C: Paper towel was not available at the time of the inspection. Corrective Action: Ensure all sinks are stalked with paper towel.
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: The Food Safety Plan was not available at the time of the inspection. Corrective Action: Ensure the Food Safety Plan is available and updated at all times.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: The Sanitation Plan was not available at the time of the inspection. Corrective Action: Ensure the Sanitation Plan is available and updated at all times.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): F3.5: Operator does not have a valid FOODSAFE certificate. Corrective Action: Obtain a valid FOODSAFE certificate.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    7 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3A: Turkeys are being left out at room temperature for 8 hours and then moved into the cooler. Corrective Action: All food items must be cooled from 60°C to 20°C in 2 hours and 20°C to 4°C in 4 hours.
      • 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.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A: Raw meats stored with ready-to-eat products. Corrective Action: Store all raw meat products separately from all other food items. F1.7B: The following was observed: • Raw meats and other food items sitting on-top of each other. • Food items sitting on the floor. • Containers holding food had visible debris and build up on them. F1.7D: Sanitizer is not being used on the surfaces. Corrective Action: Ensure sanitizer is mixed and readily available at all times.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • 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.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Sanitizer test strips were not available on-site. Corrective Action: Acquire sanitizer test strips. F2.1B: Thermometer could not be located on-site. Corrective Action: Acquire a probe 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.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2: The following was observed: • Large amounts of pest droppings located throughout the kitchen. • Multiple areas where pests may be hiding.
      • 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.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D: Sanitizer solution was not mixed or available at the time of the inspection. Corrective Action: Obtain bleach sanitizer solution and ensure it is mixed at the proper 200ppm at all times.
      • 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): F2.5: The following was observed: • Large amounts of debris and build up located throughout the kitchen. • Large amounts of cardboard and visibly soiled paper towel located throughout the kitchen. • Multiple items that are not required for food operations were located throughout the kitchen. Corrective Action: Thoroughly clean and sanitize all surfaces, remove all non-food related items from the kitchen, and remove all carboard from the premises.
      • 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.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): F3.6A: Operator does not hold valid Food Safe Certificate. Corrective Action: Acquire a valid Food Safe Certificate
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed raw meats stored above and/or beside ready to eat foods. Raw meats must be stored below ready to eat foods to prevent cross contamination. Recommended to store all raw meats on a designated shelf and move ready to eat foods and vegetables to a separate shelf. Ensure all foods are covered with cling wrap or lids to prevent cross contamination. Observed an uncovered container of vegetables on the floor by the chopping block. Food is not to be placed or stored on the ground. (corrected during inspection)
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Obtain sanitizer test strips for chlorine based sanitizer.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Empty mouse trap and sticky traps were observed on site. Pipes under the sink in the front bar area were observed to be unsealed. Mice droppings were also observed under the sink. Operator is to seal the pipes to prevent the entry of pests. Remove the droppings. Clean, rinse, and sanitize the area with bleach water sanitizer with a concentration of 100-200ppm. Verify the concentration using test strips. Recommended to the operator that any open bags of food or dry goods are to be stored in food grade and pest proof containers with a lid to prevent pests from contaminating food.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Observed notable debris behind and around kitchen equipment. Ensure premise is cleaned regularly to prevent accumulation of filth, dust, debris and attracting pests. 2. Wiping clothes are to be stored in a sanitizer solution. Operator was directed to create a sanitizer solution to hold wiping clothes when not in active use. Chlorine concentration:100ppm (corrected during inspection) 3. Observed large amounts of cardboard stored on site. Any materials not required must not be kept on site.
      • 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.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator was unable to locate a valid copy of their FOODSAFE certificate. Operator is to electronically send the inspector a copy when located.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  7. Monitoring

    0 infractions

  8. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Ready to eat foods must be stored above raw meats in the cooler. Kitchen area requires thorough cleaning/sanitation.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • 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)?
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  9. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): All dirty dishes are to be washed each day. No dirty dishes are to be left overnight. Thorough cleaning is required in the entire kitchen area. Thorough cleaning including the shelves is required in the walk-in cooler. No foods are to be stored directly on the floor in the walk-in cooler. Cleaning in the back storage area is required and all items not related to the operation of the premises must be removed.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  10. Monitoring

    3 infractions

    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): Mice droppings visible at the back of dishwasher-set mice traps or contact pest control company to do so.
      • F2.2A - The premises must be maintained free of pests.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher must be repaired. In the meantime, manual dishwashing is to be done using 3-sink method. Using paper plates and single use utensils is highly recommended until the dishwasher is repaired!
      • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): All foods in the walk-in cooler must be covered.
      • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
      • F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
  11. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Dirty dishes are not to be left overnight, they must be washed at the end of each day.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Thorough cleaning throughout the establishment is required.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F3.4E - Equipment or materials not required for food related operations must be removed from the premises.
  12. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): All dishes should be washed at the end of each day, not left around over night.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Thorough cleaning throughout the kitchen is required.
  13. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Use of cardboard to line the shelving is not acceptable-all cardboard must be removed.
      • 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): All foods in walk-in cooler and freezer must be covered. No food is to be stored directly on the floor.
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
      • 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): White cupboards in the serving area need repair, painting and cleaning. Entire kitchen must be cleaned/sanitized. All clutter in the storage area must be removed.
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • 14.5 - Equipment or materials not required for food related operations must be removed from the premises.
      • 14.11 - The premises must be maintained to prevent harbourage of pests.
  14. Monitoring

    0 infractions

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