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Fire & Oak

209 Van Horne St S Cranbrook BC V1C 6R9 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.1 / 5 (8)

Opening hours

  • Friday7:30 AM–9 PM
  • Monday7:30 AM–9 PM
  • Saturday7:30 AM–9 PM
  • Sunday7:30 AM–9 PM
  • Thursday7:30 AM–9 PM
  • Tuesday7:30 AM–9 PM
  • Wednesday7:30 AM–9 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Fire & Oak has been inspected 14 times by Interior Health Authority since November 30, 2018. The most recent inspection, on July 29, 2026, recorded 1 infraction.

9 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Handwashing and staff hygiene.

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.

  • 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 2 times across 2 separate inspections, most recently on July 31, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on July 29, 2026. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 June 24, 2022. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on January 28, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

14 inspections

  1. Monitoring

    1 infraction

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Hard boiled eggs and mango sauce stored in the front-of-house prep cooler were dated with use-by stickers that were past the indicated use-by date. An employee on site removed them from the premise and intended to discard them. Corrected during the inspection.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Facility did not have the Food Safety Plan available on site during the inspection. Please locate the document and forward it to EHO for review.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Facility did not have the Sanitation Plan available on site during the inspection. Please locate the document and forward it to EHO for review.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The two smaller prep coolers 10 C must be 4.4 C or less.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Paper towel dispensers are empty
  10. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Prep coolers ranged in temperature 6-12C must be 4.4 C or less.
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

  14. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Yvan Carandang

    The wait to be seated was about 15 minutes, even though there were plenty of vacant tables. Once seated, I ordered a drink, which came fairly quickly. I then ordered dinner and patiently waited. I finished my first drink, but my food still hadn’t arrived, so I decided to order a second beer. After waiting another 20 minutes, I had to flag down another waitress to ask about my drink because my server was nowhere to be found. My dinner still hadn’t arrived either. I had ordered the Friday special, so I expected it would be something that was prepared and served relatively quickly. Eventually, my original waitress showed up, with another waitress bringing my drink. About three minutes later, my dinner finally arrived. Unfortunately, the food was just as disappointing as the service. The steak, which was supposed to be the Friday special, tasted more like boiled beef covered in gravy. There was no hint of roasted flavour, and it honestly tasted like very little care had gone into its preparation. Overall, a disappointing experience—from the slow and inattentive service to the quality of the food. I can understand now why this place doesn’t seem to receive many positive reviews.

  • Rhonda Merko

    We really enjoyed the sangria — it was excellent. The pizzas were very good, especially the margherita, chicken pesto, and BBQ Hawaiian. The bacon cheeseburger smash was also delicious. Service was great, and our server was attentive and checked in to make sure everything was good.

  • Abby Miller

    ordered a medium rare filet mignon, it came out very undercooked and full of silver skin which is impossible to cut through, never mind chew through. not the first time getting a poorly prepared steak here. service was fine but the steak was unacceptable and inedible

  • Cathy Craft

    The mashed potatoes were from dried flakes. Not great. The lava cake was not a true lava cake. The steak pizza had one small thin piece of steak per slice. Food was tasty enough. Not exceptional.

  • Manav Basyal

    A lovely and upscale restaurant with a pristine setting. Featuring an open kitchen, their pizza was beautifully crisp and the pasta was also enjoyable. They offer a wide selection of drinks. Although the service was a bit slow, I still savored my meal there.

  • Yvan Carandang

    The wait to be seated was about 15 minutes, even though there were plenty of vacant tables. Once seated, I ordered a drink, which came fairly quickly. I then ordered dinner and patiently waited. …

  • Rhonda Merko

    We really enjoyed the sangria — it was excellent. The pizzas were very good, especially the margherita, chicken pesto, and BBQ Hawaiian. The bacon cheeseburger smash was also delicious. Service was great, and our server was attentive and checked in to make sure everything was good.

  • Abby Miller

    ordered a medium rare filet mignon, it came out very undercooked and full of silver skin which is impossible to cut through, never mind chew through. not the first time getting a poorly prepared steak here. service was fine but the steak was unacceptable and inedible

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