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The Josie Hotel

4306 Red Mountain Rd Rossland BC V0G 1Y0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Josie Hotel has been inspected 10 times by Interior Health Authority since December 18, 2019. The most recent inspection, on May 29, 2026, recorded 2 infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 3 times across 3 separate inspections, most recently on November 12, 2025. 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 2 times across 2 separate inspections, most recently on May 29, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on March 18, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 May 29, 2026. 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.

10 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Lactic acid sanitizer solution being used - no test strips. Facility has contract with Ecolab which checks the concentration once/month. Quat ammonium test stripes were expired by a few years. Please purchase new ones if using this chemical.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed round plastic container being used as a scoop for dry ingredients. Scoops must have a handle and be stored with handle outside of product.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quaternary ammonium test strips were not available at the time of inspection.
      • 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): Dishwasher in the back of kitchen did not dispense sanitizer at correct concentration of sanitizer during cycle. Chlorine sanitizer should be kept at 100-200ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Back door was open at the time of inspection. Staff stated the door was open for fresh air in the kitchen. The door was closed at the time of inspection.
      • F2.2B The premises must be protected against entry of pests.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1 Glass washer in the back kitchen was not dispensing sanitizer into wash cycle. The operator must not use this dishwasher as it is not providing adequate sanitizing of glassware. This dishwasher must be repaired before use. 2 Glass washer in the bar was not dispensing sanitizer into wash cycle. The operator must not use this dishwasher as it is not providing adequate sanitizing of glassware. This dishwasher must be repaired before use.
  7. 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 Glass washer in the back kitchen was not dispensing sanitizer into wash cycle. The operator must not use this dishwasher as it is not providing adequate sanitizing of glassware. This dishwasher must be repaired before use. 2 Glass washer sanitizer bottle in the bar area was empty, therefore not being dispensed into the wash cycle to provide adequate sanitization. The operator must not use this dishwasher as it is not providing adequate sanitizing of glassware. This dishwasher must be repaired before use.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Knives stored on the magnet strip in the back kitchen appeared to be dirty. All food contact utensils must be free of contamination and dirt.
      • 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.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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