Begginnings Restaurant

1410 7th Ave Invermere BC V0A 1K0 · Restaurant - Food Service

6 inspections

1. MonitoringFeb 9, 2026

   2 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Provide test strips to monitor sanitizer levels.
     • 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): Walls in dry food storage area are damaged. Walls in food storage areas should be smooth, durable, impervious, easy to clean and preferably light in color.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
2. MonitoringApr 24, 2025

   2 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Checked temperature of food being stored on ice and found them to be 7°C. Ice had melted and was not touching any of the food containers. If using ice for cold holding it must be capable of maintaining proper temperatures. Potentially hazardous foods must be stored at 4°C or colder. Checked temperature of foods held on top of prep cooler along cooking line and they were between 4°C-8°C. Potentially hazardous foods should be stored at 4°C or colder.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Walls in dry food storage area are damaged. Walls in food storage areas should be smooth, durable, impervious, easy to clean and preferably light in color.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
3. MonitoringOct 7, 2024

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): 1. Walls in dry food storage area are damaged. Walls in food storage areas should be smooth, durable, impervious, easy to clean and preferably light in color. 2. Ensure spray bottles are labelled. 3. Flooring in the walk-in freezer requires cleaning. 4. Lid for large sugar container requires replacement.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
4. MonitoringMar 14, 2024

   5 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Provide iodine and lactic acid test strips to monitor sanitizer levels.
     • 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): 1. Walls in dry food storage area are damaged. Walls in food storage areas should be smooth, durable, impervious and easy to clean. 2. Wiping cloths should be immersed in a sanitizing solution prior to wiping food contact surfaces. 3. Ensure spray bottles are labelled. 4. Some of the shelving in the front serving area require cleaning. 5. Some of the dish racks are soiled and require a thorough scrubbing.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): Lighting in the walk-in cooler is dim. This can make it difficult to adequately identify areas that become soiled and require cleaning and sanitizing.
     • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): No food safety plan available.
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Ensure sanitation plan lists all items requiring cleaning and sanitizing and the method to be used to.
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
     • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
5. MonitoringJun 19, 2023

   7 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Checked temperature of food being stored with ice and found them between 14°C-16°C. Ice had melted and was not touching any of the food containers. If using ice for cold holding it must be capable of maintaining proper temperatures. Potentially hazardous foods must be stored at 4°C or colder. Prep cooler temperature was found to be 7°C. Potentially hazardous foods should be stored at 4°C or colder.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Provide sanitizer test strips for all sanitizers being used (chlorine, iodine, lactic acid).
     • 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): 1. Walls in dry food storage area are damaged. Walls in food storage areas should be smooth, durable, impervious and easy to clean. 2. Wiping cloths should be immersed in a sanitizing solution prior to wiping food contact surfaces. 3. Ensure spray bottles are labelled.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): Lighting in the walk-in cooler is very dim. This can make it difficult to adequately identify areas that become soiled and require cleaning and sanitizing.
     • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Provide soap from a dispenser for washing hands in bar area.
     • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): No food safety plan available.
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Ensure sanitation plan lists all items requiring cleaning and sanitizing and the method to be used to.
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
     • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
6. MonitoringJun 17, 2022

   1 infraction

   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): 1) Upon inspection, it was observed that a staff member entering the kitchen from a break did not wash their hands prior to resuming duties.