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The Narrows Smokehouse

B-221 Main St Sicamous BC V0E 2V1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Narrows Smokehouse has been inspected 3 times by Interior Health Authority since September 8, 2022. The most recent inspection, on May 28, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Handwashing and staff hygiene.

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 2 times across 2 separate inspections, most recently on June 5, 2024. 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 June 5, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 June 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 once on September 8, 2022. For example: 3 Are proper cooling and reheating procedures followed?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on September 8, 2022. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

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.

3 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    4 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): The screen on the back door did not extend all the way to the floor, creating a large gap between the screen and floor surface. Exterior openings of the premises must be protected against the entry of pests and other contaminants. Replace the screen on the back door with one that extends all the way to the floor.
      • 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): Wiping cloths were stored on counters and on top of sanitizer bottles. To prevent growth of pathogens on wiping cloths and limit transfer of bacteria to food contact surfaces, wiping cloths must be stored in sanitizer solution. Store wiping cloths for continuous use in a bucket of approved sanitizer and change the solution every 2 hours or as needed.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Soap dispenser for the handwashing sink near prep coolers was empty. Handwashing sinks must be equipped with liquid soap in a dispenser to ensure that food handlers are able to practice proper hand hygiene. Refill dispenser with soap.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Kitchen employees did not have valid FOODSAFE certificates or equivalent. Valid FOODSAFE certification or equivalent training is required to ensure that food handlers are aware of food safety practices to minimize the risk of foodborne illness. In the absence of the operator, ensure that at least one employee present in the kitchen has a 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.
  3. Monitoring

    5 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Meats were being reheated in the warmer. This does not heat the meat fast enough and bacteria will be given the chance to grow and potentially produce toxins. All high risk foods must be reheated rapidly to 74 Celsius and then held at 60 Celsius. Please keep logs of this information. This process needs to be included in your Food Safety Plan. A template for this will be included.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Require Food Safety Plans for the sauces and lab results from an accredited lab showing the sauces are shelf stable.
      • F1.6C Food must be processed in a manner that makes it safe to eat.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Staff in the front service area are not using a disinfectant to sanitize tables. Tables and chairs must be sanitized between guests.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Some shelving in the kitchen area requires finishing as it is absorbing oils and such. It must be painted so that it is resistant to absorbing spills. 2. Keep the bathroom door closed at all times. - CDI
      • 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 Plans must be developed for all high risk menu items(like foods can be grouped). A template has been attached your use.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.

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