Publican

While it may not be the glamorous side of the
business, developing a regular bar maintenance
program is as vital as pouring cold, clean beer and
serving excellent pub fare.
Customers might not see what goes on behind
the scenes to keep the refrigerators humming
and the glasses rinsed to sparkling perfection,
but they’ll quickly notice any lapses. Ridding
draft beer lines of musty-tasting yeast deposits is
just one of the priority chores on the to-do list at
any bar, pub or lounge. If an overused blender or
Bellini machine breaks down, it’s not that difficult
or costly to replace. However, the expensive bank of
stainless steel appliances found behind most bars
requires regular service and maintenance to ensure
longevity. With that in mind, here’s how several of
BC’s liquor-serving establishments are ensuring
that a wide range of bar equipment is kept in peak
working order.
Keep Maintenance Contacts Close at Hand
Keep all maintenance records, equipment manuals,
and a booklet of supplier contacts in one drawer
behind the bar.
When the toy crane breaks down at the Wheatsheaf
Pub in Nanaimo, Owner Jim Hutt knows just who
to call to make sure the machine kicks back into
operation retrieving plush prizes for his customers.
His employees do too, because he keeps all his
maintenance records, equipment manuals, and a
booklet of supplier contacts in one drawer behind
the bar. “That way, staff doesn’t have to find a key,”
he explains. “Everyone has access.”
Owned by the Hutt family since 1978, the
Wheatsheaf Pub has been licensed to sell alcohol
since 1885, as far back as when horses where
hitched to the posts outside. A lot has changed
since then. Jim and Brian Hutt today oversee
maintenance of the modern 102-seat bar, which
- along with the brightly lit toy crane - features a
digital jukebox, self-service terminal for pull tabs,
and a main bar terminal for lotteries. Glitches with
the BCLC machines are a quick fix. “One call, and
they send a tech out from the area,” says Hutt. The
digital jukebox is serviced remotely by a person who
lives two hours away in Campbell River.
The pub’s 10 draft beer lines are cleaned and
maintained by an outside supplier with instructions
to replace a line if there is even a hint of a
problem. When it comes to major jobs, such as the
refrigeration units on the roof, Hutt explains, “We
keep all the filters clean on a regular basis. We don’t
have a schedule; we know when to do it.”
Hutt formalizes much of the pub’s maintenance
program in writing. “I have a book with all my
policies and procedures, which runs off the Liquor
Control board guidelines.” He adds that the book
also contains the pub’s own detailed procedures
and a call-out list of trusted local repair people,
including plumbers, electricians and the “furnace
guy.” He stresses, “They’re very punctual people.”
The Wheatsheaf Pub also has a positive relationship
with local health inspectors. “I’ve known them a
long time. They’re very proactive. It’s important
to have a good relationship and it’s good that we
all work together. We’re very attentive and rectify
problems as soon as possible.”
New Equipment Gets Team Attention
The 46-seat lounge at the Billy Barker Casino Hotel
in Quesnel was newly renovated a year ago. General
Manager Brad Kotzer advises, “We’ve got new
The Publican
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