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Fire Hall Kitchen & Tap

37 11 Ave S Cranbrook BC V1C 2N9 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.5 / 5 (8)

Opening hours

  • Friday11 AM–10 PM
  • Monday11 AM–9 PM
  • Saturday11 AM–10 PM
  • Sunday11 AM–9 PM
  • Thursday11 AM–10 PM
  • Tuesday11 AM–10 PM
  • Wednesday11 AM–10 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Fire Hall Kitchen & Tap has been inspected 12 times by Interior Health Authority since May 28, 2019. The most recent inspection, on May 7, 2026, found no infractions.

2 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 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 6 times across 6 separate inspections, most recently on November 12, 2025. For example: 7 Are foods protected from contamination?

  • 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 4 times across 4 separate inspections, most recently on November 18, 2024. 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 4 times across 3 separate inspections, most recently on April 19, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 3 times across 3 separate inspections, most recently on November 12, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on November 9, 2023. For example: 2 Are proper pest control measures in place on the premises?

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.

12 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): The walk in freezer had some uncovered food and the light bulb was missing a shatterproof cover.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand washing sink at the back of the kitchen did not have liquid soap in a dispenser. Hand washing sink at bar did not have disposable paper towels (only reusable towel was available).
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Daily temperature charting to be done on a daily basis.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Beer Cooler 6 C must be 4.4 C .Cooler will be looked after by a refrigeration company.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Liquid soap dispenser is empty
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ensure Quat Levels in Spray Bottle are 200ppm or higher
  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Walk in Freezer is state of disrepair waiting for parts so that it can be repaired. Frozen food comes from Food Facility ii town to the restaurant
  6. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Observation: Standing water observed in sump pit area near washing machine in basement. Lid/cover for sump pit appears to be missing. Standing water may attract pests and lead to unsanitary conditions including mold growth. Corrective Action: Install a cover for sump pit to limit unsanitary conditions.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observation: Some foods were left uncovered in the walk-in cooler and walk-in freezer. Corrected During Inspection: Staff provided covers/lids for uncovered foods. Observation: Black milk crate holding dishware was stored on basement floor. Equipment should stored off of the floor to limit potential contamination from dust, debris, and/or pests. Corrected During Inspection: Staff agreed to move milkcrate containing dishware off floor during inspection.
      • 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

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observation: QUATS based sanitizer (Ostro San) measured ~400 ppm in spray bottles. Corrective Action: Ensure that sanitizer concentration is at 200 ppm for food contact surfaces unless manufacturer label states otherwise. Note: 2ml of "Ostro san" per litre of water provides a 200 ppm solution.
      • 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): Observation: Some foods were left uncovered in the walk-in cooler and walk-in freezer. Corrected During Inspection: Staff provided covers/lids for uncovered foods.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Observation: Permit to operate is not posted in a visible location. Permit fees have been paid. Corrective Action: Permit to operate must be posted in a visible location.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  8. Monitoring

    0 infractions

  9. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cold holding wells for poutine, salad and sandwiches were measured at 7-10°C. Potentially hazardous food must be stored at 4°C or less to prevent the growth of pathogens. Reduce cold holding temperatures so that the food is stored at 4°C or less.°
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quats sanitizer found near the entrance was measured at 500 ppm. Quats sanitizer should be at a concentration of 200 ppm for proper and effective sanitization. Dilute the solution so that it is at 200 ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No hand soap found in the bar area. Hand sinks must be supplied with soap and paper towel to ensure proper handwashing to prevent the spread of communicable disease. Ensure the hand sinks are always supplied with soap and paper towel.
  10. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): [1] The sanitizing concentration for the glass washer measured at 0 ppm. Iodide sanitizer concentrations should be at 12.5 ppm. Effective sanitization procedures destroy organisms of public health importance that may be present on food contact surfaces. [2] Quat sanitizer solution measured at 400 ppm. Ensure that Quat sanitizer solution is between 200-250 ppm for effective sanitization. Effective sanitization procedures destroy organisms of public health importance that may be present on food contact surfaces.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  11. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): [1] Prep cooler holding salad ingredients measured at 8-11 degrees C. Ensure that prep cooler is closed when not in use or consider getting covers for ingredients. [2] First under counter cooler closest to dish pit measured at 8 degrees C. All potentially hazardous food must be stored at a temperature of 4 degrees C or less to help prevent the growth of pathogens.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw beyond meat patties thawing over cucumbers in fridge. Raw must be stored separately or below ready to eat foods to prevent cross contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): A visible gap was seen in back entrance. This can potentially allow pest to enter into the premise and increases the likelihood of food contamination. The hole must be repaired or sealed.
      • F2.2B The premises must be protected against entry of pests.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Frozen turkey was seen thawing at room temperature at the time of inspection. The turkey measured at 5 degrees C at the time of inspection. Please ensure that proper thawing techniques are used to prevent the growth of pathogens. Eg. in refrigerator, under running cold water, microwaving and then cooking
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  12. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The following were found at the time of inspection: 1. Hot holding of gravy was measured at 52 degrees C. 2. Hot holding of soup was measured at 54 degrees C. All potentially hazardous foods must be hot held at 60 degrees C or higher to help prevent the growth of pathogens in the danger zone. 1. Potentially hazardous foods (eg. eggs, cheese) on line cooler were measured at 10 degrees C. 2. Raw chicken in coolers below the kitchen line was measured at 7 degrees C. 3. Salad line cooler holding potentially hazardous foods was measured at 18 degrees C. All potentially hazardous food must be stored at a temperature of 4 degrees C or less to help prevent the growth of pathogens.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan was not available at the time of inspection. A Food Safety Plan must available on site to address the use of time as a control in place. It must include food handling process for potentially hazardous foods (PHFs), critical control points, critical limits, and the actions to be taken if critical limits are not adhered to.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan was not available at the time of inspection. A Sanitation Plan must be available on site to provide reasonable assurance that the food premises is being cleaned and sanitized effectively and consistently.
      • 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.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Lloyd Steeves

    First time at Fire Hall. I really enjoyed the vibe and ambiance. You can sit inside or out and it looks like there is a semi private room for large groups. Nice bar that you can sit at and enjoy you food. Great selection of local beers. You can order spirits drinks as well. Nice pub food menu. Bartender was super friendly and helpful. Had the calamari - ranks in the top 5. My comparison dish is calimari when ever I go to a new pub.

  • John Rose

    First time at the Fire Hall Kitchen amd Tap and the FHK'N Beef Dip was awesome! They have a ghost pepper mayo that adds an extra, but not too extra, zing to it! The service was great and the place was fun! A must stop if you're in Cranbrook, in my opinion at least!!!

  • Barry Wunsch

    This place is a must! Do not pass it by! The food was great and fresh! I loved the building and history, and the honor shown to the First Responders, so well done. If you are fortunate to have Danika look after you she can share some of the details throughout the building. Great job Danika and team, hats off to you all! Keep up the hard work, it really shows!

  • Tris Teichroeb

    Favorite spot to go out in Cranbrook. The food is delicious and the service is friendly. Super relaxed environment perfect for an outing. If you've got a competitive side Tuesday night bingo rocks!

  • Rebec Studios

    We just tried this restaurant for the first time and I honestly can’t believe I’ve never been here before. Everything was fantastic from start to finish. Our server, Tyler, was wonderful, friendly, attentive, and made the experience even better. We ordered the beef dip, poutine, Caesar salad, and calamari, and everything was delicious. My 3 kids devoured the dip and poutine. You could really taste how fresh the ingredients were, especially the lettuce. It was so fresh and crisp that you could tell it was locally/homegrown, which was such a nice touch! We thoroughly enjoyed our meal and will absolutely be back.

  • Lloyd Steeves

    First time at Fire Hall. I really enjoyed the vibe and ambiance. You can sit inside or out and it looks like there is a semi private room for large groups. Nice bar that you can sit at and enjoy you food. Great selection of local beers. You …

  • John Rose

    First time at the Fire Hall Kitchen amd Tap and the FHK'N Beef Dip was awesome! They have a ghost pepper mayo that adds an extra, but not too extra, zing to it! The service was great and the place was fun! A must stop if you're in Cranbrook, in my opinion at least!!!

  • Barry Wunsch

    This place is a must! Do not pass it by! The food was great and fresh! I loved the building and history, and the honor shown to the First Responders, so well done. …

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