Skip to content
Loading map…

Black Forest Steak & Schnitzel

540 Hwy 93/95 Invermere BC V0A 1K0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Black Forest Steak & Schnitzel has been inspected 9 times by Interior Health Authority since February 11, 2015. The most recent inspection, on October 10, 2025, recorded 1 infraction.

5 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

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 once on October 10, 2025. For example: 7 Are foods protected from contamination?

  • 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 January 4, 2018. For example: 5 - Are there handwashing stations available and properly supplied?

  • 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 November 9, 2016. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on May 30, 2019. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw products were observed on the top shelf in the freezer directly above containers of other food items. This creates a high risk of cross contamination from drips or leaks in to ready-to-eat food .
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): 1. Observed duct tape on the ice machine handle. This tape is not completely smooth and cannot be easily cleaned. This tape must be removed from the handle. 2. Shelf beside the line table is chipping and requires refinishing. Chipped paint can physically contaminate food products and hinders the ability to effectively clean the shelf. This surface must be sealed or re-painted with food-grade paint/sealant so it is smooth, easily cleanable and impervious to moisture.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  7. Monitoring

    1 infraction

    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Observed hand towels being used at the hand washing sink in the bar. All hand washing sinks must be supplied with single-use paper towel on a dispenser to avoid reduce probability of cross-contamination when washing. Corrected during inspection.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
  8. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Buckets of bleach sanitizers were approximately 50ppm and mixed with soap. Ensure bleach sanitizer is between 100-200ppm and is not mixed with soap. Facility has test strips to monitor concentrations. Bleach sanitizer spray bottles acceptable. High temperature dishwasher acceptable. Wiping cloths stored in buckets of sanitizer. Facility clean
  9. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website