Birchwood Restaurant

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

9 inspections

1. MonitoringApr 8, 2026

   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. MonitoringOct 2, 2025

   0 infractions

3. MonitoringOct 8, 2024

   0 infractions

4. MonitoringDec 6, 2023

   0 infractions

5. MonitoringMay 17, 2023

   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. MonitoringDec 19, 2018

   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. MonitoringJan 12, 2018

   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. MonitoringJul 20, 2016

   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. MonitoringFeb 11, 2015

   0 infractions