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Wells Gray Inn Restaurant

228 Yellowhead Hwy Clearwater BC V0E 1N2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Wells Gray Inn Restaurant has been inspected 3 times by Interior Health Authority since October 21, 2024. The most recent inspection, on March 4, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination.

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 3 times across 3 separate inspections, most recently on March 4, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times on March 4, 2026. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 October 21, 2024. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 October 21, 2024. 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.

3 inspections

  1. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Flooring by grill/deep fry in process of being replaced. Older flooring in kitchen and surfaces in process of being refreshed due to age of facility. Thank you for working to update.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): • Please post permit in conspicuous location for public viewing.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Updated sanitation plan to be provided - to list out quats and modify any procedures that may have been changed to using quats instead of bleach sanitizer.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - Central spray curtain inside dishwasher needed cleaning. This was completed during the inspection. - Some additional cleaning needed behind/under cookline equipment. - Light cover needed for fixture in dry storage room. - Ice bin lid needs some minor repair. - Flooring refinishing/replacement remains outstanding - not urgent, but will still need to be addressed.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • In unit thermometers required for coolers and freezers that do not already have thermometers. Provide photos showing thermometers inside of units that currently do not have them (continue using thermal gun until the thermometers are received).
      • 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): • 1x fridge not at 4C (no food inside) Please provide a photo showing temperature of fridge <4C before placing food items inside. To be rectified ASAP. • Mixer (dough) - needs to be repainted/refinished to prevent paint chipping and possibly falling into dough - please resurface/repaint or replace with smooth, light coloured easy to clean surface that is water resistant. November 4th completion. • French fry press - backing is un-finished wood - please ensure smooth, easy to clean, water resistant light coloured surface supplied (as per mixer). November 4th completion • Bathrooms and flooring - in process of renovating - please provide photo once completed (currently in works) • Ceiling tiles to be replaced near convection oven. Walls to be scrubbed as best as possible. November 4th completion - provide photos.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • Longer term - flooring in kitchen will require refinishing/replacing in some areas in the future where it has worn down to wood or unable to be cleaned and disinfected. Please ensure this is included in budgeting for upkeep and maintenance in the next year. Infraction follow up noted for 6 months to discuss timelines on refinishing of floor/surfaces.

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