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Wayback Burgers

111-1502 Columbia Ave Castlegar BC V1N 4J4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Wayback Burgers has been inspected 2 times by Interior Health Authority since November 3, 2023. The most recent inspection, on May 9, 2025, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 2 times on May 9, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on May 9, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on May 9, 2025. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 once on November 3, 2023. 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.

2 inspections

  1. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Potentially hazardous foods must be stored at appropriate temperatures. This will prevent the growth of germs that can make customers sick. 1. Hot-holding chilli was measured at 54C by probe thermometer. The chilli must be kept at 60C or above. 2. Honey Mustard Sauce and Smokey BBQ sauce were observed on the dry goods storage shelf. The sauce containers were open with label stating 'refrigerate after opening' and measured at 23C.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The surface sanitizer spray bottle and sanitizer bucket was measured as 0ppm QUATS. A minimum concentration of 200ppm QUATS is required for sanitizing food contact surfaces. Prepare the QUATS solution according to the manufacturer's directions.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): A sink full of unpackaged chicken was observed to be thawing in still water that measured 17C. Potentially hazardous foods must be thawed in a manner that will prevent the rapid growth of foodborne pathogens. If completely submerged, the chicken must be in its original sealed packaging in cold potable water which should be changed every 30 minutes OR under cold running potable tap water.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Employees did not have proof of FOODSAFE training at time of inspection. At least one employee present must has a valid FOODSAFE certificate or equivalent as per the BC FOOD Premises Regulation.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): When asked, staff were unable to produce temperature logs and stated that they did not use them. Manager directed one staff member over the phone as to where the temperature logs were located.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Surface sanitizer was 0ppm QUATS in all wiping cloth buckets and in the 3rd sanitizing sink. This can cause pathogens to grow and/or the formation of toxins.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.

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