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Smitty's Pancake House

7-441 Alder Ave 100 Mile House BC V0K 2E0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Smitty's Pancake House has been inspected 5 times by Interior Health Authority since March 4, 2024. The most recent inspection, on January 8, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 3 separate inspections, most recently on October 16, 2025. 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 3 times across 2 separate inspections, most recently on October 16, 2025. 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 2 times across 2 separate inspections, most recently on January 8, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 October 30, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 4 times across 2 separate inspections, most recently on July 18, 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.

5 inspections

  1. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7: Handwashing sink was not accessible upon arrival. Corrected During Inspection: The bucket in the sink was removed and the handwashing sink.
      • F2.7E Handwashing stations must remain accessible at all times.
  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Coldstream cooler (at server station): 5.3 C walk in cooler: 4.4 C; prep cooler (drawer): 3.9 C; beverage cooler: 2.5 C. Freezers were satisfactory. Hot holding unit was not in use at time of inspection.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2C Potentially hazardous foods must be transported at a temperature of 60 °C (140 °F) or hotter.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Various open containers of food noted in walk-in cooler. Some foods stored at floor level - should be stored 15 cm off floor.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Old equipment and supplies limit access in dry storage area. These should be removed if no longer in use. Can opener needs cleaning and should be cleaned and sanitized routinely after use. Fans, covers and ceiling in walk in cooler need cleaning Air vents above cooking area need thorough cleaning Some cleaning needed behind cookline equipment
      • 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.
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Walk-in freezer for the restaurant was not operational for an unknown amount of time. Operator did not inform EHO of the issue, and the facilities temperature logs did not show that the freezer had a problem. Unable to determine the details of the freezer breakdown - food may have been time/temperature abused. Operator voluntarily discarded food.
      • 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): Mechanical dishwasher unable to dispense sanitizer. No appropriate alternative dishwashing method provided. All dishware and equipment will need to be rewashed and sanitized.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Operator stated foods are thawed sitting in cold water - this is not an approved thawing method. Education provided.
      • 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.
  4. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Line cooler was found at ~13°C. Food must be kept out of the temperature danger zone to prevent bacteria from multiplying rapidly. Staff were unsure how long food had been in cooler. Operator voluntarily discarded product. Facilities temperature log was not being completed. When it was completed it was found to be 8°C. This is an issue as it is within the temperature danger zone. Staff were unsure of when the log was filled out and what had been done to resolve the issue.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): At time of inspection observed kitchen staff using gloves. Over the duration of my inspection, staff member did not change their gloves or wash their hands. When they did take their gloves off, they were placed on a food contact surface, and hand hygiene was not performed. Gloves can pick up bacteria, viruses, and other pathogens. If gloves are not changed frequently, or are set down on contaminated surfaces, these pathogens can be transferred to foods. Gloves are not a substitute for hand hygiene, and proper hand washing must still be done.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips not available to test for correct concentration of chemical sanitizer, which is essential to ensure proper sanitation.
      • 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): F2.3A: Mechanical dishwasher not dispensing bleach sanitizer. Facility prepared a sanitizing bath for dishes until this can be addressed. F2.3C: Observed dirty utensil placed in sanitizing bucket. Excess food debris from utensils placed in sanitizer can quickly inactivate sanitizer.
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: Wood shelf in kitchen area is peeling / cracking / damaged. All surfaces must be intact and made of easily cleanable materials. F2.5C: Observed soiled/dried wiping cloth on the cooking line. Wiping cloths must be stored in sanitizing bucket to prevent buildup of bacterial growth on towel and allow for proper sanitation.
      • 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.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Repeat infraction. EHO to provide template.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Repeat infraction. EHO to provide template.
  5. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): At time of inspection, no test strips on site for quat sanitizer used on surfaces.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): At time of inspection, no food safety plan available on site. This is a repeat infraction and needs to be completed ASAP.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): At time of inspection, no sanitation plan available on site. This is a repeat infraction and needs to be completed ASAP.

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