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Silver Fox Pub

4-451 Brooke Dr Chase BC V0E 1M0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Silver Fox Pub has been inspected 17 times by Interior Health Authority since January 28, 2013. The most recent inspection, on August 14, 2026, found no infractions.

8 of 17 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

The last 2 inspections in a row found no infractions. 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 7 times across 7 separate inspections, most recently on April 29, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 2 times across 2 separate inspections, most recently on February 21, 2020. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on September 12, 2019. 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 2 times on December 10, 2018. For example: 7 Are foods protected from contamination?

  • 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 7 times across 5 separate inspections, most recently on April 29, 2024. 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.

17 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Maintain a supply of chlorine test strips for the bar glass washer
      • 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): • The bar glass washer is pumping sanitizer into the initial cycle which is typically utilized for the wash (detergent) cycle. The sanitizer is being rinsed off and may not have adequate contact time on the glasses to be effective.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Log sheets provided for staff to monitor and record hot and cold food holding equipment temperatures on a daily basis to ensure that they are maintained in correct ranges.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Log sheets provided for staff to monitor and record the final rinse temperature of the dishwasher and the concentration of chlorine in the final rinse cycle of the bar glass washer.
      • 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.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Dishwasher not operation - repairs or replacement plans in effect. • See F1.7
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Hand wash station removed from kitchen area. Re-establish a designated handwash station in the food preparation area or immediately adjacent to it.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
  8. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Upright cooler to be adjusted to maintain 4°C or less. Food and unit air temperatures at 10°C
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Sanitizer reservoir for glass washer washer empty at time of inspection. • See F3.4
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Re-establish daily written record for both cold and hot food storage unit temperatures and daily food cooking temperature checks for higher risk items such as ground meats and poultry. • Note that a probe thermometer is present to confirm proper cooking temperatures.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Implement a written record keeping system to ensure that glass washer is maintained and operated as per manufacturer instructions. Keep a daily, written log sheet where staff are respnosiblre for confirming adequate chemical supplies are present and that sanitizer residual is present on glass surfaces after final rinse using chlorine test papers.
  9. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): • Dishwasher final sanitizing rinse temperature not achieving minimum standard. Sanitizing cycle does not appear to be operational. Have unit serviced to ensure the booster heater brings the water temperature as measured y the gauge to 82°C in the final rinse cycle. • Until this is corrected, all prep and service utensils must undergo an manual 2 minute immersion in a sink at 200 ppm chlorine after washing to complete the sanitizing step.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • No sanitizer detected in the final rinse for the glass washer. • A full bottle of sanitizer was in place but the feed line appeared to be dry. Staff unable to prime the pump. See F3.4 with respect to staff carrying out routine monitoring tasks to ensure that equipment is functioning properly. Until this is corrected, all glassware must undergo an manual 2 minute immersion in a sink at 200 ppm chlorine after washing to complete the sanitizing step.
      • 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): • Walk-in cooler door seal has deteriorated to the point where it needs replacing.
      • 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.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Staff are to monitor the glass washer and dishwasher on a daily basis to ensure they are fully operational. The verification check is to be documented to ensure that it is carried out.
  10. Monitoring

    0 infractions

  11. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): • Bar glass washer sanitizer reservoir empty, no replacement chemical on the premises. until the sanitizer cycle is producing a minimum of 50 ppm of chlorine as verified by the daily use of a test strip all glass ware must be run through the kitchen dishwasher. Record the daily sanitizer checks on the temperature log sheet to ensure that this confirmation becomes routine practice. • Dishwasher internal sanitizing rinse temperature achieved the minimum required 71°C at the dish surface via thermo label test. However, the dishwasher gauge is not functional see F3.4 below.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): • Dishwasher temperature gauge requires repair to allow staff to confirm minimum 82°C sanitizing temperature is achieved during cycles.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): • Rear hand wash sink is no longer functional due to leakage. Replace sink and have drain properly connected to waste.
  12. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): • Glass washer replaced. • Sanitizer reservoir empty at time of inspection • Procedures must be documented, understood and followed by staff to ensure that equipment is operated properly. See F3.8
  13. Monitoring

    2 infractions

    • Are proper cooking and reheating procedures followed?
      • Observation(s): • A probe thermometer is not utilized to confirm correct cooking temperatures. Cooking temperatures for higher risk food items such as ground meats and poultry in particular should be verified. • Provide a suitable thermometer and instruction for all line cook staff in its usage.
      • 1.1 - Potentially hazardous food must be cooked to appropriate internal temperature.
      • 1.3 - Accurate thermometer must be available to monitor process.
    • Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Routine (minimum daily) temperature records not being maintained for hot/cold food storage equipment or cooking temperature checks by way of probe thermometer.
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
  14. Monitoring

    0 infractions

  15. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): • This is a repeat observation due to the lack of sanitizer rinse for bar glass washer. Repair or replace unit. Glassware is to receive a sanitizing rinse in the kitchen dishwasher and allowed to air dry before customer reuse. • Note that dishwasher did not achieve correct sanitizing rinse temperature on machine gauge until second cycle. Dishware can not be reused until the full wash-rinse-sanitize cycle has been completed.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): • Gasket on walk-in cooler door has deteriorated to the point where it no longer provides a proper seal. Replace gasket.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Written procedures are required for staff reference as to the types of cleaning and sanitizing chemicals, how they are mixed to target concentrations, how and when they are used on specific surfaces. • Recommend that clear directions for all staff include the correct concentration of bleach and how to measure it for buckets used to hold wiping cloths between uses as well as the target washing and sanitizing temperatures for the dishwasher and when the glass washer is repaired, the correct concentration of sanitize rand how to measure it.
      • 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.
  16. Monitoring

    0 infractions

  17. Monitoring

    0 infractions

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