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Smoochies Brewing Co.

A-1885 Bakery Frontage Rd Christina Lake BC V0H 1E3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Smoochies Brewing Co. has been inspected 15 times by Interior Health Authority since February 19, 2013. The most recent inspection, on April 28, 2026, recorded 2 infractions.

5 of 15 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Pests.

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.

  • 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 3 separate inspections, most recently on April 17, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 May 31, 2023. For example: 4 Are proper freezing and thawing 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 2 times across 2 separate inspections, most recently on June 9, 2022. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on April 28, 2026. 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 5 times across 3 separate inspections, most recently on April 17, 2025. For example: 1 Does the operator have a valid operating permit or approval to operate?

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.

15 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strip must be available for quat product.
      • 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): Quat sanitizer solution was well over 500ppm, which is too strong for use on food contact surfaces. Please dilute / remake solution and rinse all surfaces with water. Sanitizer should be 200ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator is in process of completing FoodSafe course.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. Glass service refrigerator at front did not have a thermometer at time of inspection. 2. Temperature log was available but not in use. Daily temperature logs must be kept to ensure proper functioning of refrigeration and the accuracy of stationary thermometers.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. The lower oven contains a build-up of crumbs which may attract pests. Equipment must be maintained in a sanitary condition to prevent the harborage of pests and to reduce the likelihood of cross-contamination. More frequent cleaning of equipment and adherence to the sanitation plan is recommended. 2. A dog was present in the indoor dining area of the cafe.
      • F2.5F Animals must not be permitted in the premises unless they are certified service animals.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): The permit is expired as of April 2025. Permit fees must be paid to maintain a valid Permit to Operate.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A freezer full of burritos was observed in the back storeroom. A food safety plan was not available at time of inspection. Potentially hazardous foods that undergo advance prep and freezing/thawing (i.e. Burritos) must be included in an updated food safety plan.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): The Operator's FOODSAFE certificate was observed on-site and expired as of 2024.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Burritos were observed to be thawing at room temperature at the time of inspection. All frozen food must be thawed following proper thawing methods listed below. This was corrected during inspection, the operator removed burritos from room temperature and placed under refrigeration.
  7. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips are not available to test bleach/water sanitizer solution for manual dishwashing sink sanitizing step.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Mesh screen on window in the kitchen was not in place. This can allow entry to pests. The kitchen staff stated that the screen was broken. Please ensure that the window screen has been replaced if leaving window open, otherwise, the window must stay closed.
      • F2.2B The premises must be protected against entry of pests.
  8. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips are not available to test bleach/water sanitizer solution for manual dishwashing sink sanitizing step.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Floors are observed to be dirty and sticky at the time of inspection
  9. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • 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): Rodent droppings were found in the following locations: 1. kitchen dried storage area by back window 2. underneath the deep sink in front area across from espresso machine 3. In cabinets under sinks As rodent and their droppings may contain pathogens that could inevitably contaminate surfaces and food and cause illness, please immediately do the following: 1. Ensure that all dried ingredients are covered and protected from contamination 2. Clean and sanitize all areas where droppings are found 3. Contact a pest professional to have this issue addressed 4. Seal up any areas to outside walls that may be allowing for pests to enter facility
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): A section where a wall used to be in the main kitchen has areas of exposed wood and building materials. Please close off and finish this area to prevent potential contamination of food from falling materials.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  10. Monitoring

    0 infractions

  11. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): (1) Under table cooler with premade paninis at 9°C, please adjust so that refrigerator is able to maintain 4°C or colder at all times. (2) Please ensure temperatures of all cold-holding units on site are monitored and recorded daily in a log book. (3) Front cooler and stand up fridge in kitchen both at 4°C, good.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan not available on site.
  12. Monitoring

    3 infractions

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Storage room window still requires finishing and cupboards in the kitchen still require handles
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Ensure food safety plan is complete and kept on site
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Ensure sanitation plan is complete and kept on site
  13. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Cupboards handles still needed and a few drawer fronts missing. Exhaust hood filters need to be installed in exhaust hood. Need paper towel dispensers in washrooms. Window sill in storage room still needs to be finished.
  14. Monitoring

    0 infractions

  15. Monitoring

    0 infractions

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