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Fraternal Order of Eagles - Hall

711 Kootenay St Cranbrook BC V1C 3V1 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.5 / 5 (8)

Opening hours

  • Friday4–9 PM
  • MondayClosed
  • Saturday2–9 PM
  • SundayClosed
  • Thursday4–9 PM
  • Tuesday4–9 PM
  • Wednesday4–9 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Fraternal Order of Eagles - Hall has been inspected 10 times by Interior Health Authority since March 15, 2013. The most recent inspection, on June 4, 2026, recorded 1 infraction.

4 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination 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.

  • 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 3 times across 3 separate inspections, most recently on June 4, 2026. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 July 26, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 October 27, 2015. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 October 27, 2015. For example: 17 - Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 February 4, 2020. 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.

10 inspections

  1. Monitoring

    1 infraction

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Single Door Cooler 7 C Large Double Door Cooler 9C
  2. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Single door Cooler 11 C must be 4,4 C or less
  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: No chlorine test strips were available on site. Corrective Action: Ensure chlorine test strips are available on site to measure to concentration of sanitizers in use.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observation: Material used on inside lid of ice machine appears worn out and not easily cleanable. There are cuts/grooves and discoloration (brown-yellow spots) on the material. Corrective Action: Remove and/or replace material with a food grade alternative. If this material is used for insulation for the ice machine, ensure that the area is replaced with a food grade (non-toxic) insulation material that is, smooth, and easily cleanable (non-absorbent and does not break apart).
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): At time of inspection two fridges with food was measured at 8-11°C. All potentially hazardous food must be stored at a temperature of 4°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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Fridge shelving in both units was rusted and therefore not easy to clean and can potentially be a source of contamination. Ensure all shelving units within the fridges are clear of rust, smooth, and easily cleanable.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Light fixtures throughout the kitchen do not have protective coverings. 2. There are 2 holes in the ceiling due to a water leak (near the ice machine and stand up cooler in the kitchen). Operator mentioned that it is in the process of being repaired.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  8. Monitoring

    0 infractions

  9. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher measured at 68.5'C at the dishes.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan on file is missing pertinent information and requires updating.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.3 - Food safety management procedures must identify all critical control points.
      • 17.4 - Food safety management procedures must include critical limits for all critical control points.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): There is no Sanitation Plan on file or available on site.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  10. Monitoring

    0 infractions

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Reviews

Reviews provided by Google Maps
  • Chuck Johnson

    Great place, with people who care about people. Come and become a member and have fun.

  • Gerry Liu

    I had a lot of fun there was a conference there and the staff was awesome the club raises a lot of money for charity and very community minded which is the right thing to do go join the club help make a difference

  • Stephanie Bissonette

    "People helping people" is something we should all live by. Community driven, great place to socialize and always throws wonderful events!

  • Brian Green

    Attended a lunch in the Eagles hall in Cranbrook done by their volunteers. Helpful and friendly, worth considering for your event.

  • James Orzel

    Top notch place with cheap drinks and 4 diamond pool tables.

  • Chuck Johnson

    Great place, with people who care about people. Come and become a member and have fun.

  • Gerry Liu

    I had a lot of fun there was a conference there and the staff was awesome the club raises a lot of money for charity and very community minded which is the right thing to do go join the club help make a difference

  • Stephanie Bissonette

    "People helping people" is something we should all live by. Community driven, great place to socialize and always throws wonderful events!

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