Bears Den

5339 Fernie Ski Hill Rd Fernie BC V0B 1M0 · Restaurant - Food Service

7 inspections

1. MonitoringMar 14, 2025

   3 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Facility uses QUAT sanitizer in spray bottle which is filled at the Griz Lodge. No sanitizer test strips were available on site at the time of inspection.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Facility uses spray bottles for surface sanitizer but is using reusable cloths to wipe surfaces. Reusable cloths may harbor potential pathogens if left damp.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Water is being transported to the facility in an insulated water container with a spigot from the Griz Lodge at the bottom of the mountain. It is collected in a shallow plastic basin and discarded at the end of the day. The Griz Lodge is connected to the Fernie Alpine Resort Water system (an approved IH large water system). The water was warm during the inspection, but cold water was not available on demand, nor was the water pressurized.
     • F2.7A Handwashing station must be supplied with hot and cold running water.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
2. MonitoringFeb 26, 2019

   0 infractions

3. MonitoringFeb 15, 2018

   1 infraction

   • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
     • Observation(s): 2 staff members at facility at time of inspection did not have FoodSafe level 1, however could call to other employees on ski hill if questions arise. Plan for more employees to obtain FoodSafe is in place. Recent FoodSafe courses were cancelled in the area which staff were enrolled in.
     • F3.6B - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
4. MonitoringFeb 23, 2017

   1 infraction

   • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): Two of the three light bulbs on the premise was in disrepair at the time of inspection. Food preparation area did not have proper lighting above the area and was noticeably dark.
5. MonitoringJan 22, 2016

   0 infractions

6. MonitoringJan 29, 2015

   0 infractions

7. MonitoringMar 7, 2013

   1 infraction

   • 12.1 - Are potentially hazardous foods stored so food is maintained below 4°C?
     • Observation(s): Cut pineapple was observed at 20 C, sauerkraut at 10 C and jalepeno peppers at 10 C. All three products stated that they must be refrigerated after opening indicating they must be stored or displayed at or below 4 C.
     • 3 or more Observations, High Severity of Consequences : Potentially hazardous foods must be stored or displayed at a temperature of 4°C or colder.