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Sullivan Pub

400 Ross St Kimberley BC V1A 2C6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sullivan Pub has been inspected 14 times by Interior Health Authority since October 16, 2013. The most recent inspection, on October 14, 2026, recorded 2 infractions.

4 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 5 times across 4 separate inspections, most recently on October 14, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 5 times across 5 separate inspections, most recently on February 1, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 4 times across 4 separate inspections, most recently on August 19, 2019. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 3 separate inspections, most recently on February 1, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 3 times across 2 separate inspections, most recently on February 9, 2023. 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.

14 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cooked mushrooms, onions and peppers were stored on top of the microwave at room temperature. Potentially hazardous foods must be stored at 60 C or higher or 4 C or colder. As discussed, determine what method will be used in the facility for these products for storage.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Ground beef was observed thawing in standing water. Ensure thawing occurs either under cold running water, in the refrigerator or as part of the cooking process.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  2. Monitoring

    1 infraction

    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): New equipment has been purchased and installed on the cook line. A new floor plan/layout is required to submitted to Interior Health for review.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): QUATs test strips were not available at time of inspection. Please retain QUATs test strips for staff use.
      • 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): Food Safety Plan not available on site. Please locate the plan and determine if it requires updating to match current practices. Resource information will be provided in case updating is required.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan not available on site. Please locate the plan and determine if it requires updating to match current practices. Resource information will be provided in case updating is required.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  6. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): QUATs sanitizer was at varied concentrations throughout the premise (approx 50 ppm and approx 800 ppm). As discussed the minimum concentration for QUATs for food contact surfaces is 200 ppm (do not exceed 400 ppm for food contact surfaces).
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The secondary handwashing station at the end of the cook line is not equipped with running water and cannot be used. Once possibly please ensure this sink is repaired. This sink is useful in reducing congestion at the primary handwashing sink.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  7. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips not available.
      • 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): Mechanical dishwasher wasn't capable of sanitizing at the time of inspection. Please have this equipment repaired and ensure that sufficient amount of chlorine is manually added to ensure proper sanitation (not just cleaning) until repairs are complete. Recommend clearly posting the equipment until repairs are complete so that all staff are on the same understanding of how to ensure sanitation. Please ensure all staff understand completely how the dishwasher works and that the sanitation line cannot be turned off as utensils need to be not only washed, but also sanitized in public facilities.
      • 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): [1] Moist wiping cloths were observed at the sink at the bar. Moist cloths at room temperature act as a breeding ground for germs; please remember that between uses wiping cloths should be kept in a sanitizer bucket containing sufficient concentration of sanitizer. Pleaser remember to change your sanitizer solution as necessary. [2] Ice used for consumption was not contained in a sanitary manner at the bar. Please remember that this sink is difficult to properly sanitize because of the equipment overhanging and inside it, therefore ice for consumption should be contained in a sanitary manner.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): A larger bucket with large cutting knives was observed in the designated handwash station upon inspector's arrival. Please remember that the designated handwash sink should always be accessible for the sole purpose of handwashing. Handwashing is the single most important means to prevent from cross-contamination. Large knives are not put through the dishwasher to be sanitized; they should not be soaking in the handwash sink as hands are some of the most contaminated surfaces in the kitchen and splashing on knives would contaminate them.
      • F2.7E Handwashing stations must remain accessible at all times.
  8. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quat sanitizing spray bottle measured at 50ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Staff mentioned that food is thawed out at room temperature.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): There is an accumulation of food debris underneath the prep table at the back.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan is not available at the time of inspection.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
  9. 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 noted to be between 0 and 50 ppm chlorine. Operator stated a technician will be contacted to take a look at the unit. Dishes noted at 73.9 degrees C in the high temperature dishwasher. Sanitizer bottle in kitchen noted at 200 ppm QUATs
      • F2.3B - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  10. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1) QUATs sanitizer spray bottle at 200 ppm; dishwasher at 74 degrees C at the dishes. 2) Visibly dirty wiping cloths seen left out on a food prep counter. No sanitizer bucket present.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Leafy vegetables in food grade containers uncovered in the cooler. This was corrected during inspection. Sauce bottles stored directly on greens used to prepare salad. Bottles were placed in a fridge holding at less than 4 degrees C. This was corrected during inspection.
  11. Monitoring

    3 infractions

    • Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Upright sliding display cooler adjacent to the telephone held potentially hazardous foods including chilli and sauces. It was measured to be at 7 degrees C. Operator turned up the cooler setting and will monitor the temperature using a temperature log to ensure that the fridge can be held at 4 degrees C or below.
    • Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Leafy vegetables in the walk in cooler were stored in containers stacked on top of each other. Operator rearranged the buckets in a way so that vegetables were not in contact with the outside of unsanitary containers. This was corrected during inspection.
    • Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash station by the glass washer in the front of the kitchen did not have single service paper towels at the station.
  12. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Large prep cooler across from grill measured at 12-15'C on top and 10'C on bottom. Staff indicated lid had been open for a while for prep and that turnover is extremely high.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
  13. Monitoring

    0 infractions

  14. Monitoring

    0 infractions

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