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Tunnel Neighborhood Pub

3 Schofield Hwy Trail BC V1R 2M1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tunnel Neighborhood Pub has been inspected 14 times by Interior Health Authority since April 14, 2015. The most recent inspection, on April 30, 2026, recorded 3 infractions.

1 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Cleaning and sanitizing.

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.

  • 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 14 times across 9 separate inspections, most recently on April 30, 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 7 times across 7 separate inspections, most recently on April 30, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 6 times across 6 separate inspections, most recently on April 30, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 September 21, 2021. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 10 times across 5 separate inspections, most recently on June 22, 2023. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

14 inspections

  1. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Observed back door open at time of inspection. Operator stated they keep it open because they are constantly going downstairs to grab items.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chlorine sanitizer observed at ~300-350ppm. Should be 100-200ppm. Confirm strength with test strip. If using reusable cloths to wipe surfaces, cloths should be stored in sanitizer solution, or changed every 2 hours.
      • 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): F2.5B: Walk-in cooler had lots of food / food packaging on the ground. Items must be stored at least 6 inches off the ground to allow for proper cleaning and maintenance. F2.5F: As noted multiple times by the previous inspector: Animals are not allowed in the premises (especially not in the kitchen). CDI F2.5J: Lighting downstairs above dishwasher needs a cover to prevent shattering. Can become a physical contamination hazard if breakage occurs.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5F Animals must not be permitted in the premises unless they are certified service animals.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  2. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Large trays of potentially hazardous food were stored uncovered in the walk in cooler.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Back door was observed to be open at the time of inspection.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher in the bar area did not dispensed sanitizer into wash cycle at the time of inspection.
  3. Monitoring

    0 infractions

  4. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Blocks of moldy cheese were found in the walk in cooler. The operate must ensure all food is free from contamination. The operator must discard the moldy cheese as it is unfit for human consumption. This was corrected during the inspectionn
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Door leading outside in downstairs bar has a hole at the bottom that allows for pest entry. Hole in bottom of wall in the back of the kitchen can allow for pest entry.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): A dog was observed in the premises at the time of inspection. This was corrected during the inspection. No animals are allowed in the premises.
      • F2.5F Animals must not be permitted in the premises unless they are certified service animals.
  5. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Door leading outside in downstairs bar has a hole at the bottom that allows for pest entry. Hole in bottom of wall in the back of the kitchen can allow for pest entry.
  6. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Foods stored in walk-in cooler and fridges not labelled and dated. Food is being stored in cooler that should not be used. Food seemed to look very old, could not verify time stored as there were no labels or dates. Knives were being stored in between shelves.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Back door to outside has a gap in the door, it is not sealed to prevent the entry of pests.
      • 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): Thorough cleaning of cooler and fridges is needed. Please discarded foods that should not be there.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan was not available and is being created. Will require follow-up.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan was not available and is being created. Will require follow-up.
  7. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Back door to outside has a gap in the door, it is not sealed to prevent the entry of pests.
      • F2.2B The premises must be protected against entry of pests.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan was not available and is being created. Will require follow-up.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan was not available and is being created. Will require follow-up.
  8. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Ice scoop was observed to be stored on ice in the ice sink.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan was not available and is being created. Will require follow-up.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan was not available and is being created. Will require follow-up.
  9. Monitoring

    5 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Fries were observed to be cooling outside of the facility on the deck.
    • F1.7 Are foods protected from contamination?
      • Observation(s): 1. Food stored in coolers and walk-in cooler was not labelled and uncovered 2. Food was stored on the floor in the walk-in cooler
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Back door in the kitchen was left open.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer was not detected in the kitchen dishwasher at the dish plate.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Kitchen operation could benefit from a cleaning schedule (Sanitation Plan).
  10. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Fluorescent light bulbs in kitchen need plastic sleeves to prevent broken glass getting into food if bulb breaks
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Advised cook/operator to get a food probe thermometer to check internal temperature of potentially hazardous foods
      • 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): Kitchen operation could benefit from a cleaning schedule (Sanitation Plan). Will send information
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Discussed with cook/operator. Will email info on making a FSP
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Will send info with FSP
  11. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Bread crumbs are being left out uncovered on the counter.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Wiping cloths are left out on counters when not being used. Must keep cloths in sanitizer solution. 2. Knives are stored slotted between prep counters. The slots between the counters are dirty.
      • 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.
  12. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer not readily available for clean-in-place procedures.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): There is grease build up on the shelves left side of the fume hood.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  13. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The entire kitchen requires a thorough cleaning. Pay particular attention to: on top of dishwasher, grease around stove top and deep fryer, dry storage area and shelves.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The entire area outside the back door of the kitchen (the covered balcony) must be cleared. All the cardboard boxes on the ground in the same area must be removed.
      • F3.4E - Equipment or materials not required for food related operations must be removed from the premises.
      • F3.4K - The premises must be maintained to prevent harbourage of pests.
  14. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): At the time of inspection, there is no sanitizer readily available.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • 17.3 - Food safety management procedures must identify all critical control points.
      • 17.4 - Food safety management procedures must include critical limits for all critical control points.
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.

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