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Birchwood Restaurant

722 13th St Invermere BC V0A 1K4 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.6 / 5 (18)

Opening hours

  • Friday5–9 p.m.
  • MondayClosed
  • Saturday5–9 p.m.
  • SundayClosed
  • Thursday5–9 p.m.
  • TuesdayClosed
  • Wednesday5–9 p.m.

Contact details, hours and reviews from Google Maps

Inspection summary

Birchwood Restaurant has been inspected 9 times by Interior Health Authority since February 11, 2015. The most recent inspection, on April 8, 2026, recorded 3 infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on April 8, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on April 8, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on December 19, 2018. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on January 12, 2018. For example: 2 - Is the premises free from a pest infestation?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on July 20, 2016. For example: 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

About this data

These results come from Interior Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure thermometers are calibrated regularly.
      • 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): Concentration of sanitizer in spray bottle was too high. Ensure to use test strips to monitor sanitizer levels.
      • 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): Some areas of the kitchen, such as behind and under equipment and shelves, requires cleaning.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. Provide quaternary ammonia test strips to monitor sanitizer concentrations. 2. Provide an accurate method for monitoring the surface temperature of items being washed and sanitized in the mechanical dishwasher.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  6. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Bar refrigerator containing pickled foods for beverages was measured at 10°C. Ensure that the dial on this refrigerator is turned down and a thermometer is placed within it for employees to monitor.
      • 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): 1. Observed food storage in the employee washroom. No storage of food, food ingredients, equipment or non-food materials such as utensils or dishes are permitted in the washroom. Toilets release an aerosol spray containing pathogens when flushed which can contaminate stored items. Additionally, the door handle leading out of the washroom is often contaminated when employees improperly wash hands after washroom use. Please also remind employees that it is best practice to wash hands within the washroom and then re-wash hands upon entry to the food preparation areas. Washroom sink taps are often turned on with contaminated hands and then turned off with clean hands which re-contaminates employees hands unless turned off with a paper towel. Repeat Infraction. *Bathroom is located directly off of the kitchen prep area. Please keep this door closed at all times or install a self-closing mechanism on the door to prevent flies from transporting fecal matter into the kitchen. *Floor tiles beside the main cooler are cracked or missing and require replacing. Cracked tiles and unfinished wood flooring is porous/absorbent and can collect food debris and pathogens. This area could be more difficult to clean and could pose as a tripping hazard to employees.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  7. Monitoring

    2 infractions

    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): Evidence of pests found in the kitchen. Complete the following corrective actions as discussed with the owner/operator: 1. Ensure all pest entry points are adequately sealed 2. Regularly sweep floors underneath equipment and storage areas in the back room and kitchen. Remove excess clutter from the floors and ensure that items are stored 6 inches off the floor on shelving units to facilitate cleaning underneath and reduce harbourage areas for pests. 3. Thoroughly sanitize the counters each morning before opening to ensure that any potential pest debris is removed 4. A professional pest control company may be hired to use an integrated pest management approach. If the problem persists or gets worse a professional pest control company will be required. Mechanical and live traps are suggested for inside the facility.
      • F2.2A - The premises must be maintained free of pests.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Observed food storage in the employee washroom. No storage of food, food ingredients, equipment or non-food materials such as utensils or dishes are permitted in the washroom.
  8. Monitoring

    1 infraction

    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Witness one cook wash his hands and dry them with a cloth towel. When hand washing ensure hands are dried with single use paper towel and not cloth towels
  9. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Tim Umarov

    Awesome food, great service. Nice little restaurant, make sure that you have your reservation in advance. Nice ambiance. GF options available, which is important for us. Will be back again

  • Dionne Chen

    Solid restaurant -- decent food, cosy interior. We overall enjoyed the experience but it was not a stand out for us personally. Kind of classic upscale American food type restaurant.

  • J Rhind

    This is in my Top 3 restaurant experiences of all time - and I’ve been fortunate to try some amazing places This restaurant as an inviting warmth to it that is hard to replicate. The Service and Food were top notch, on point and just plain delicious. A lot of care and consideration is taken with guests. Definitely eat here 1. Artisan Bread with flavoured butters 2. Market Catch dish of pan seared black cod with prawns, scallops, fingerling potatoes and shallots in a seafood chowder Beautifully cooked and a seafood lovers dream dish 3. Peanut Butter Ice Cream Sandwich With a Blue Mountain Gamay red (I ordered my wine before I decided on a dish dish, the red still worked)

  • Amanda K

    Was absolutely amazing! I had the beef duo which was phenomenal in everyway and my spouse had the the Piri Piri chicken which was the best we've had. We finished the meal with the mini doughnuts with peach compote and whipped cream OMG delicious! The service was top notch as well. Our server had great recommendations and was very friendly. We will be coming back.

  • Bubbly Vegan

    Nice atmosphere, lovely staff and the food was amazing! Very limited vegan options (only one appy and one main) but the food was really good. Would like to see more options for me, or possible accommodations to make meals vegan but otherwise great experience. We got the cauliflower bites, noodle bowl, and some cocktails. The watermelon cocktail was really good! Price is high but the meals are large portions for fine dining. You get what you pay for!

  • Lisa Shamsudeen

    Amazing. Simply amazing. Each dish was flavourful, tasty and distinctive. Off the grid, this as good as any 5 star Michelin restaurant we’ve been too. A hidden gem in the little town of Invermere.

  • Mario Lemvar

    There is no words to describe how good is the food! I love this place my new favorite restaurant! I have no words to describe how good the food is! I love this place; it’s my new favourite restaurant!

  • Mark Garboden

    That was a special treat! Fantastic all around. We devoured every bite of everything. Shauna, our server, was so confident in her descriptions and recommendations I teased her about being almost cocky. But she was right, the food was spectacular.

  • Tim Umarov

    Awesome food, great service. Nice little restaurant, make sure that you have your reservation in advance. …

  • Dionne Chen

    Solid restaurant -- decent food, cosy interior. We overall enjoyed the experience but it was not a stand out for us personally. Kind of classic upscale American food type restaurant.

  • J Rhind

    This is in my Top 3 restaurant experiences of all time - and I’ve been fortunate to try some amazing places This restaurant as an inviting warmth to it that is hard to replicate. The …

  • Amanda K

    Was absolutely amazing! I had the beef duo which was phenomenal in everyway and my spouse had the the Piri Piri chicken which was the best we've had. We finished the meal with the mini doughnuts with peach compote and whipped cream OMG …

  • Bubbly Vegan

    Nice atmosphere, lovely staff and the food was amazing! Very limited vegan options (only one appy and one main) but the food was really good. Would like to see more options for me, or possible accommodations to make meals vegan but …

  • Lisa Shamsudeen

    Amazing. Simply amazing. Each dish was flavourful, tasty and distinctive. Off the grid, this as good as any 5 star Michelin restaurant we’ve been too. A hidden gem in the little town of Invermere.

  • Mario Lemvar

    There is no words to describe how good is the food! I love this place my new favorite restaurant! I have no words to describe how good the food is! I love this place; it’s my new favourite restaurant!

  • Mark Garboden

    That was a special treat! Fantastic all around. We devoured every bite of everything. Shauna, our server, was so confident in her descriptions and recommendations I teased her about being almost cocky. But she was right, the food was spectacular.

  • Matthew B

    Birchwood offers upscale cuisine in a relaxed setting. Noise was low, making conversations quite easy. Vegetarian options were wonderfully prepared and flavorful. Lamb shank was properly prepared and deliciously tender. The food quality and …

  • S H

    Food was fine, a little pricey for what you get, and the drinks were great. This one waitress with the broken wrist was terrible though. She was rude and scared away a table of 6 that was in front of us so we were able to get their table. …

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