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The Backeddy Pub

1432 Columbia Ave Castlegar BC V1N 3K3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Backeddy Pub has been inspected 15 times by Interior Health Authority since June 6, 2013. The most recent inspection, on July 13, 2026, recorded 1 infraction.

4 of 15 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, 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.

  • 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 8 times across 8 separate inspections, most recently on July 13, 2026. 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 3 times across 3 separate inspections, most recently on March 24, 2021. 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 2 times across 2 separate inspections, most recently on March 5, 2024. 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 March 24, 2021. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times on September 29, 2015. For example: 17 - 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.

15 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Bar glasswasher only produced 25ppm chlorine during final rinse.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chemical dishwasher produced no sanitizer during final rinse.
  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. Chemical dishwasher produced 0ppm chlorine during final rinse. 2. Bar glass washer produced 0ppm during final rinse and is being hand fed chemicals as the automatic chemical feeder is not functioning.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Bar glasswasher no longer automatically feeds chemicals. Chemicals are being fed by the operator.
      • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine strips available
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No liquid soap available at the serving station hand wash sink.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Bar glasswasher produced ~10ppm chlorine.
  9. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Bar glasswasher did not dispense any detectable sanitizer during final rinse.
  10. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Line prep cooler inserts, food temperature measured 7-9 Degrees C.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): There are areas of paint peeling and disrepair for the walls in the kitchen.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  11. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please have chlorine sanitizer test strips available for dishwasher and sanitizer verification. CHLORINE sanitizers should be a minimum of 100 ppm.
      • 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): Meat slicer hard to reach areas require better cleaning and sanitizing. Please improve its cleaning by using brushes that can access these hard to reach places. Kitchen metal storage rack is caked in oil and dust. Please clean and sanitize this piece of equipment. A power washer may be useful in completing this task.
      • 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): Fluorescent lights above kitchen surfaces are not protected from contamination. Please install either light covers OR install LEDs as soon as possible. Wiping cloths were not placed in sanitizers at the time of inspection. No sanitizer pail was present around cooking areas at the time of inspection. Please have a sanitizer bucket with rags always in sanitizer during service. Sanitizers should be verified using test strips with a minimum strength of 100 ppm. -CORRECTED DURING INSPECTION Various wall and flooring tiles require repair or replacement. Please have a plan to address these areas as soon as possible.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Kitchen manager currently has an expired FoodSafe certification. Please complete a FoodSafe recertification course on www.FoodSafe.ca as soon as possible.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  12. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): At the time of inspection line prep cooler was at 7-9 degrees C. The operator checked cooler in the morning and the temperature was adequate. Suspect that increase in temperature was due to busy lunch time and frequent opening and closing of the cooler. The operator was provided with a temperature log sheet and asked to record temperature throughout the day for a week. If temperature stays above 4 degrees C, please turn the prep line cooler down or have it repaired.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): * Each cooler requires to have a thermometer inside for continuous monitoring of temperature. * Sanitizer test strips must be available for the Quat sanitizer used for food-contact surfaces sanitation. Ensure proper Quat sanitizer concentration of 200 ppm. * Test strips are available for chlorine.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • 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): * Observed a few areas in the kitchen that require a thorough cleaning. Please address the hard to reach areas of the meat slicer, underneath the fryer, under the stove, and fry cutter as these areas appeared to have a substantial build-up of food debris. A build-up of food debris may pose as a pest attractant and safety hazard. * Dust build-up was observed on light fixtures above the food preparation area. Ensure that these areas are cleaned regularly as the dust can fall and contaminate food.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  13. 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): High temp dishwasher in kitchen was operating at 65 degrees C; front bar glasswasher did not dispense any type of sanitizer. High temperature dishwasher must be working at a minimum of 71 degrees C at the dish to achieve sanitization. Glasses must be rinsed with a sanitizer such as quats, bleach, or iodine to achieve sanitization.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Observed a number of areas in the kitchen that require a thorough cleaning - please address the hard to reach areas of the meat slicer, underneath the fryer, under the stove, and fry cutter as these areas appeared to have a substantial build up of food debris. A build up of food debris may pose as a pest attractant and safety hazard.
  14. Monitoring

    4 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Handles of drawers and food storage were somewhat dirty/sticky and could use more frequent cleaning. The operator agreed to do this during current shift.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): A hose is connected to the front hand sink. The only other hand sink is in the employee washroom, which would be unavailable if occupied for on demand hand washing. Karin agreed to disconnect during her shift.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Template to be provided
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Template to be provided
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  15. Monitoring

    0 infractions

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