Forks Kitchen

A-2729 Central Ave Grand Forks BC V0H 1H2 · Restaurant - Food Service

2 inspections

1. MonitoringJun 25, 2026

   5 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): Facility not sanitizing food contact surfaces, utensils, dishware, etc. Sanitizing surfaces is the only way to reliably kill bacteria and viruses that remain after cleaning.
     • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): No bleach test strips available during time of inspection. Please purchase immediately if planning to continue using bleach as a sanitizer.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3A: Mechanical dishwasher was not providing sanitizing action at time of inspection. Machine must ensure dishes reach the required chemical concentration, which is essential for killing pathogens. Without a functioning unit, dishes can’t be properly sanitized, creating a food safety risk for customers. F2.3C: Dishes were not being sanitized after washing / going through the dishwasher. Washing alone removes visible food and grease but doesn’t reliably kill harmful microorganisms. Sanitizing ensures any remaining bacteria or viruses are destroyed so the dishes are safe for the next customer. F2.3D: No food grade sanitizer was being used on site at time of inspection. Inappropriate ethanol based product was being used on food contact surfaces. All surfaces must be rinsed and re-sanitized.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3C Clean in place warewashing procedures 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.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Employee phone and money found in food preparation area. These items are not compatible with food prep and lead to an unsanitary environment.
     • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Handwashing station had no single-service product for drying hands. Employee directed me to use rag, which creates a direct route for contamination. Handwashing station had dish placed inside. This practice can contaminate the sink meant exclusively for cleaning hands, and can block staff from washing their hands when needed
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
     • F2.7E Handwashing stations must remain accessible at all times.
2. MonitoringMay 21, 2026

   3 infractions

   • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
     • Observation(s): No hot water running to handwashing sink. Must be resolved prior to opening.
     • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Please purchase test strips for sanitizer and thermometers for each cold holding unit. Test strips must be used to monitor if dishwasher is sanitizing effectively, and to monitor sanitizer solution used to wipe food contact surfaces.
     • 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.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): No water going to handwashing station at time of inspection. Hot water must be available prior to opening. Please install paper towel and soap dispensers at each sink used for washing employee hands.
     • F2.7A Handwashing station must be supplied with hot and cold running water.
     • 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.