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The Winston Pub

2705 32 St Vernon BC V1T 5L5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Winston Pub has been inspected once by Interior Health Authority, on May 28, 2025. The most recent inspection, on May 28, 2025, recorded 4 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control 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 on May 28, 2025. For example: 7 Are foods protected from contamination?

  • 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 May 28, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 May 28, 2025. For example: 7 Are there handwashing stations available and properly supplied?

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.

1 inspection

  1. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Perishable food in the undercounter cooler at the bar was measured at 6°C. Corrective Action: Adjust or service the cooler so food is maintained at 4°C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7B: The soda fountain unit is visibly unclean and located inside the bar ice sink in contact with ice. Corrective Action: Discard the ice. Clean and sanitize all surfaces of the soda fountain unit exterior housing/lines and the ice sink. If the unit must remain in contact with ice, continue to clean and sanitize it regularly.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B(1): Inadequate cleaning in some areas. General sanitation is very good. • Line cooler back interior • Low shelf at the line coolers • Undercounter cooler at the bar (interior near front access doors) Corrective Action: Clean the areas identified. Reorganize the bar cooler, remove or replace any rusted racks. Continue to clean the walk-in cooler shelves at the regular frequency and as needed. F2.5B(2): Some line cooler door gaskets are in poor condition. Corrective Action: Replace the damaged gaskets. F2.5C: Observed one food handler storing multiple wiping cloths in contact with their apron and clothing. Corrective Action: Discontinue this practice. Keep in-use cloths immersed in sanitizer solution at 200 ppm Quat residual. Soak for at least 30 seconds between uses. Replace the cloths and solution every 2 hours or when tested below 200 ppm. Cloths for handling hot items must be kept clean and dry in a neutral area. F2.5K: Utensils are stored in sanitizer between uses. Debris in solution rapidly depletes sanitizer. Residual sanitizer can enter food. Corrective Action: Store in-use utensils inside clean, dry containers or on a clean surface between uses. Separate as needed to prevent cross contamination. Wash and sanitize the utensils at least every 4 hours. Within that maximum 4-hour period, remove food residue from the utensils as needed using wiping cloths immersed in sanitizer solution. Alternatively, utensils may be stored in ≥60°C water and/or at ≤4°C with a wash and sanitize step once daily. A used paint brush was removed from the fridge and discarded. Operator to safely dispose of one knife with a broken tip.
      • 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.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7E: The mop wringer is stored near the sink in the dishwashing area. This can obstruct proper access. Mop handles often contact exposed paper towel at the nearby dispenser. Corrective Action: Store the mop wringer in an alternate location or in a suitable space in the dishwashing area so the sink and dispensers are clear and accessible.
      • F2.7E Handwashing stations must remain accessible at all times.

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