Birch Lodge

7446 Hwy 6 Coldstream BC V1B 3H4 · Institutional - Food Service

7 inspections

1. MonitoringFeb 12, 2026

   2 infractions

   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): F1.5: Inadequate handwashing technique. Rinsing with water only is not sufficient. Corrective Action: Lather with soap for at least 15 seconds. Use paper towel to shut off the tap.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A: One set of tongs is in poor condition. Corrective Action: Discard the tongs. F2.5B: Inadequate cleaning in some areas. Overall sanitation is excellent. • Cutlery tray • Storage bin and stored items (scissors) Corrective Action: Clean and sanitize the items identified. Store thermometers and test strips in a separate, designated container or area.
     • 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.
2. MonitoringFeb 27, 2025

   3 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2B: Food in the kitchen and staff fridges was measured at 6°C. Corrective Action: Adjust or service both units so they maintain food at 4°C or colder. Refrigeration temperatures should be verified and recorded twice daily.
     • 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): F2.1A: Sanitizer test strips are not available. Corrective Action: Obtain chlorine test strips.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): F3.4: The Sanitation Plan is incomplete. Corrective Action: Revise the existing Sanitation Plan or develop a new one so all required sections are included.
     • 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.
     • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
3. MonitoringMar 22, 2023

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5K: Observed a plastic container used as a scoop stored inside a bulk food bin in direct contact with the product. Contamination risk. Corrective Action: Obtain scoops with handles for dry bulk food. Ensure the scoops are durable, easy to clean, and designed for food contact. Store the scoop(s) outside of the bulk bins in separate clean containers, mounted holders, or on a clean surface between uses. Wash and sanitize the scoops daily or more often as needed. Alternatively, the scoops can be washed and sanitized after each use.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
4. MonitoringMar 3, 2022

   7 infractions

   • F1.1 Are proper cooking procedures followed?
     • Observation(s): F1.1B: Internal cooking temperature is not verified for all potentially hazardous foods. Corrective Action: Ensure potentially hazardous food (meat, dairy, starch, cooked vegetables) is cooked to a minimum internal temperature of 74°C (165°F) or other safe temperature prior to service. Monitor using a sanitized probe thermometer. EHO to provide guidance document on required temperature standards.
     • F1.1B Internal cooked food temperatures must be verified by the operator.
   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2B: Food stored inside coolers measured above 4°C. • White refrigerator in kitchen area at 7°C • Domestic refrigerator in medication room at 9°C Corrective Action: Adjust, repair, or replace coolers so food is maintained 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.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): F1.5A: Inadequate handwashing practice. Staff often use a reusable cloth for hand drying. Absorbent cloths can re-contaminate clean hands. Corrective Action: Launder cloths. Use paper towel from the dispenser for drying hands. Cloths intended for repeat use in food premises must be immersed in a sanitizer solution at all times (see infraction F2.5C).
     • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1B: Independent thermometer is not present inside white refrigerator in the kitchen area. The digital display is inaccurate and does not actively measure temperature. Corrective Action: Obtain an NSF certified refrigerator thermometer and place inside the kitchen fridge. Note: Chlorine test strips have expired. It is recommended to obtain new chlorine test strips for use onsite.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3D: Sanitizer solution in spray bottle measured above 200 ppm chlorine residual. Corrective Action: Discard solution. Prepare new sanitizer solution at 200 ppm chlorine (5 mL bleach per litre water). Change solution in spray bottle daily, or when tested below the required concentration.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5C: Observed damp wiping cloth on counter surface. Reusable cloths support and spread bacteria when not properly stored. Corrective Action: Cloths used for pre-scraping or manual dishwashing must be laundered immediately after use. For cloths intended for continual use, prepare sanitizer solution at 200 ppm chlorine in an open container. Keep cloths immersed in solution for at least 30 seconds between uses. Check concentration with test strips. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. Note: Light fixtures in the medication room and downstairs dry storage area should be fitted with shatterproof covers or shatterproof bulbs.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
   • F3.6 Are the FOODSAFE training requirements being met?
     • Observation(s): F3.6A: Primary operator's food safety training is out of date, does not reflect current FoodSafe requirements. Corrective Action: Operator to complete FoodSafe Level 1 course (in-person or online). Provide proof of course registration to EHO by the follow-up date.
     • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
5. MonitoringOct 9, 2019

   2 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2B Observations: • Coolers at proper temperatures (4 °C/40 °F or less) at the time of inspection. • Temperature logs for coolers and freezers available onsite at the time of inspection. F1.2B Infraction: Garlic butter and regular butter was found to be at room temperature at time of inspection. Told operator to discard garlic butter as it had been out for more than 2 hours. Garlic butter can cause botulism poisoning due to the anaerobic environment of the butter allowing for growth of the Clostridium botulinum bacteria. Actions required: Operator to keep the butter and garlic butter in the cooler at all times when not in use.
     • 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): F2.1A- No sanitizer test strips available onsite at time of inspection. No sanitizer logs are being recorded and kept. Sanitizer test strips are required to ensure the proper concentration is used to effectively sanitize food contact surfaces safely at a no-rinse level. Actions required: Operator to obtain the proper sanitizer test strips and kept a log of sanitizer concentrations to ensure the appropriate concentrations are being used. Operator to email EHO photo of test strips onsite and a daily sanitizer log once completed for infraction resolution.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
6. MonitoringMar 30, 2016

   3 infractions

   • 11 - Does the operator have a valid operating permit or approval to operate?
     • Observation(s): Change of ownership had occurred in May 2015. Application was provided to new owners at time of inspection. Permit fees to be collected, invoice will be sent out to operators.
     • 11.1 - Operator must have a valid permit to operate or approval to operate.
   • 12 - Is the contact information the same?
     • Observation(s): -Change of owner had occurred in May 2015 however, the operations of the facility has remained the same. Completed application was received at time of inspection.
   • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): Saw cook touch the lid of the garbage can in the kitchen and had to remind the cook to wash their hands - discussed with owner that a hands free garbage can(ex. a pedal that can be stepped on to open) should be obtained to minimize contamination for food handlers handling the lid.
     • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
7. MonitoringSep 4, 2013

   0 infractions