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Silverado Cafe & Pizza Parlour

309 5th Avenue, Stewart, V0T1W0 · Restaurant

Official record from Northern Health →

Inspection summary

Silverado Cafe & Pizza Parlour has been inspected 3 times by Northern Health Authority since August 21, 2024. The most recent inspection, on October 29, 2025, found no infractions.

1 of 3 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, Protecting food from contamination and Chemicals and toxic substances.

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 2 times on August 21, 2024. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 once on August 21, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 21, 2024. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 once on August 21, 2024. For example: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]

  • 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 August 21, 2024. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

About this data

These results come from Northern 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.

3 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 105 - Remote Inspection
      • Observation: A follow-up remote inspection of this premises was conducted by phone on 11-10-2024. The operator completed a Food Premises Self-inspection Checklist and images of corrections requested in the initial inspection along with any requested supporting documents were supplied to the environmental health officer through email. An on-site inspection was not conducted by the environmental health officer.
      • Corrective Action: N/A
  3. Initial Inspection

    8 infractions

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: No valid permit was observed at time of inspection while the premise was operating.
      • Corrective Action: A person must not operate food premises unless (a) the plans and specifications for the premises have been approved, b) the premises are constructed and maintained in accordance with the permit issued under that section.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Inappropriate equipment is used as scoops to obtain or move ingredients or product. Observed a large metal coffee within the pizza flour at time of inspection. Scoop handles must be kept free from the product to prevent hand contact and contamination.
      • Corrective Action: Operator prohibited from using metal container as a scoop for the flour. Operator to use food safe scoops in place of bowls or other containers to transfer ingredients
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed heavy build up if food debris, dirt and debris on kitchen stove and heavy build up of grease on ventilation hood vent. Build-up of food debris, dirt and grease can facilitate the growth of bacteria, which can contaminate food products resulting in potential foodborne illness.
      • Corrective Action: Operator to remove debris, clean and sanitize the equipment thoroughly to reduce the potential of microbial growth, and risk of cross-contamination into food products overall risk of potential food borne illness. Operator to provide environmental health officer with images of equipment cleaned to ensure compliance with British Columbia's Food Premise Regulation.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed multiple areas within the food premise where old food debris, dust and grime have accumulated. Build-up of
      • Corrective Action:
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Environmental Health Officer observed large preparation counter surface worn down to the wood material. Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Operator to refinish surfaces to provide a durable easy to clean surface to prevent microbial growth and food contamination resulting in potential foodborne illness.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) Cleaning chemicals are stored with food items. Environmental Health Officer observed various cleaners and degreasers stored on a cart where food items were stored. Accidental contact, fumes and spills can contaminate foods resulting in chemical contamination resulting in potential foodborne illness. Environmental Health Officer observed the operator remove the chemicals from the food cart and place into an area away from food preparation, processing within the food premise.
      • Corrective Action: Operator to ensure that all chemical stored within the premise are in a safe and secured location, away from food products.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No accurate indicating thermometers were observed within the rear freezers and two preparation fridges within the premise. Accurate indicating thermometers insure potentially hazardous foods are stored at the required cold-holding temperatures to prevent microbial growth in food products which can result in food contamination resulting in potential foodborne illness.
      • Corrective Action: Operator to purchase, install accurate indicating thermometers are within all refrigeration and freezer equipment within the facility to ensure cold-holding temperatures are maintained and food products are maintained at internal temperatures between 0C and less than 4C in refrigeration equipment, and less than -18 C in freezers, respectively.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. Environmental Health Officer observed paper towel stored inadequately at the hand washing station, permitting contamination to clean paper towels. Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces. Environmental Health Officer observed the operator place a temporary paper towel dispenser at the handwash station to ensure clean paper towel is dispensed in a manner that is free from potential sources of contamination.
      • Corrective Action: Operator is to ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Operator is to purchase and install adequate soap and paper towel in dispensers at the handwash station within one month of the inspection date and provide images to the environmental health officer to ensure compliance with British Columbia's Food Premise Regulation.

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