201 1 St W Revelstoke BC
Infraction constatée
2 infractions relevées lors de la dernière inspection.
Source : Interior Health (IHA)
27 janvier 2026
Infraction constatéeF1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
Ce restaurant a été inspecté 5 fois depuis le 13 juillet 2023, avec 1 visite sans infraction et 5 visites avec infractions au dossier.
2 infractions
F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
Ce dossier provient d'Interior Health (IHA) pour Revelstoke. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Aucune infraction » signifie qu'aucune infraction n'a été relevée lors de cette visite. « Infraction constatée » signifie qu'une ou plusieurs infractions ont été constatées; elles sont énumérées ci-dessous. « Fermé » signifie que l'inspecteur a ordonné la fermeture des lieux jusqu'à la correction des problèmes.
1 infraction
F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
4 infractions
F2.2 Are proper pest control measures in place on the premises?
F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
F2.6 Are the premises designed and equipped to ensure safe food handling?
1 infraction
F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
3 infractions
F1.7 Are foods protected from contamination?
F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
F2.6 Are the premises designed and equipped to ensure safe food handling?