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The Canooligan Pub

4940 Canoe Beach Dr NE Canoe BC V0E 1K0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Canooligan Pub has been inspected 2 times by Interior Health Authority since June 11, 2024. The most recent inspection, on November 26, 2025, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

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 once on November 26, 2025. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 November 26, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 June 11, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on November 26, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on November 26, 2025. For example: 1 Does the facility have proper monitoring supplies?

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.

2 inspections

  1. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test papers available. Test strips must be available for all sanitizers used on site. No thermometers available to monitor refrigeration temperatures. A stand alone thermometer must be available in all refrigeration equipment to ensure refrigeration equipment is maintaining a minimum of 4°C.
      • 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.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Two trays of chicken wings were observed thawing at room temperature. Thawing must not occur at room temperature. Thawing can be performed overnight in the refrigerator, under cool running water or in the microwave.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing sink was not supplied with single use paper towel. Another paper towel dispenser was at the prep sink however it was also empty. No paper towel was available in the kitchen. Single use paper towel must be available for handwashing.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Staff at time of inspection unaware of location of Food Safety Plan. A Food Safety Plan must be available in the kitchen and staff must be aware of its location.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - chlorine test paper could not be located - temperature log has nothing recorded since Apr 19
      • 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): - open receiving door requires a screen - chipped glassware should be discarded - walk-in cooler is very congested and disorganized. - dry goods storage area is also congested with lots of boxes on floor - bar water filters (2) are due for changing. Please make sure that they both have dates on them for last changing The bar supplies seem to be infringing on the food part of the cooler making maneuvering and usage challenging. I noticed that there was an entire shelf of unopen margarita mix and pop syrup that doesn't likely require refrigeration. As I was leaving, the grocery supply truck arrived which was concerning given what i observed. Please consider other storage options to ensure safe operation.

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