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The Office Pub and Grill

164 Highway 16, Burns Lake, V0J 1E0 · Restaurant

Official record from Northern Health →

Inspection summary

The Office Pub and Grill has been inspected 3 times by Northern Health Authority since June 20, 2025. The most recent inspection, on August 28, 2026, recorded 2 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 separate inspections, most recently on August 28, 2026. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 June 20, 2025. For example: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on June 20, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Northern 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. Routine Inspection

    2 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths for food contact surfaces left on the counters between use. (Public Health significance) - Wiping cloths for food contact surfaces left on counters at room temperature can harbor and facilitate the growth of disease causing pathogens, if these cloths are reused they may contaminate the food handling equipments and food contact surfaces and can cause food-borne illness.
      • Corrective Action: Ensure that wiping cloths are always stored in a sanitizing solution of 100 ppm chlorine OR 200 ppm QUATs between uses.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizing solution detected in the chemical (chlorine) dishwasher. (Public Health Significance) - Inadequately sanitized dishware and food handling equipments can harbour disease causing pathogens, such dishware and food handling equipments when reused can contaminate the food and cause food-borne illness.
      • Corrective Action: Ensure that the chemical (chlorine) sanitizer solution of the chemical dishwasher is maintained at 50 ppm -100 ppm to ensure adequate sanitization of dishware and food handling equipments. Operator replaced the sanitizer bucket at the time of inspection.
  2. Follow-Up Inspection

    0 infractions

  3. Initial Inspection

    3 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Food handling equipment (meat slicer) had build-up of food residuals and is not adequately washed and sanitized. (Public Health Significance) - Food residuals left on inadequately cleaned meat slicer are exposed to room temperature which may lead to growth of disease causing pathogens and toxins, such food handling equipment may cross-contaminate other food products when reused.
      • Corrective Action: Ensure that the meat slicer is cleaned and sanitized aftrer every use
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Areas in the kitchen were observed be unsanitary, grime and grease was observed to be accumulated near the dish washing area, under and behind the stove, grill and the shelving. (Public Health Significance) - Accumulation of grease and grime in the food premises may cause contamination of food items, such food items if consumed may resullt in adverse health effects and food-borne illness.
      • Corrective Action: Operator to ensure that the all the areas in the kitchen are frequently deep cleaned and sanitized.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Refrigeration units were observed to be lacking thermometers. (Public Health Significance) - Working thermometers in refrigeration units aid in analyzing temperature changes and ultimately help in taking prompt corrective actions when potentially hazardous food items enter the temperature danger zone (4 deg C to 60 deg C).
      • Corrective Action: Operator to ensure that all refrigeration units are equipped with working thermometers.
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