Shinglemill Pub & Bistro

6233 Powell Pl, Powell River BC V8A 4S6 · Food Service Establishment 1

14 inspections

1. RoutineNov 18, 2025

   3 infractions

   • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
     • Premises is not in adequate repair or in sanitary condition.
   • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
     • Permit to Operate is not posted in a conspicuous location.
   • Food is handled in a sanitary manner and is not subject to contamination.
2. Routine Follow-upDec 12, 2024

   1 infraction

   • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
3. RoutineDec 3, 2024

   4 infractions

   • Food is handled in a sanitary manner and is not subject to contamination.
     • Food is not protected from contamination during transportation, display, storage or preparation.
   • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
   • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
     • Hand washing stations are not properly supplied and maintained.
   • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
     • Sanitizer levels are not being monitored and recorded.
     • Test strips are not available to monitor sanitizer level.
4. RoutineAug 3, 2023

   0 infractions

5. Routine Follow-upAug 22, 2022

   0 infractions

6. RoutineAug 22, 2022

   3 infractions

   • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
     • Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
     • Mechanical dishwasher/glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
   • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
7. RoutineOct 1, 2021

   0 infractions

8. RoutineFeb 18, 2020

   1 infraction

   • Food is handled in a sanitary manner and is not subject to contamination.
9. Routine Follow-upApr 4, 2019

   0 infractions

10. RoutineMar 28, 2019

    4 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is stored in a manner that promotes cross contamination.
      • Food is not protected from contamination during transportation, display, storage or preparation.
      • Food is not properly covered and protected from contamination.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
11. RoutineFeb 15, 2018

    4 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is stored in a manner that promotes cross contamination.
      • Food is not protected from contamination during transportation, display, storage or preparation.
      • Food is not properly covered and protected from contamination.
    • Potentially hazardous food is thawed in a manner that makes it safe to eat.
      • Potentially hazardous food is not thawed using appropriate equipment and/or approved methods.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
      • Sanitizing solution is not present or at insufficient concentration.
12. Routine Follow-upJan 26, 2017

    0 infractions

13. RoutineJan 17, 2017

    4 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
      • Equipment, utensils and/or food contact surfaces are not in a condition that ensures safe and sanitary food handling.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
      • Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
14. RoutineJan 12, 2016

    0 infractions