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Grand Forks Inn

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

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.0 / 5 (5)

Contact details, hours and reviews from Google Maps

Inspection summary

Grand Forks Inn has been inspected 10 times by Interior Health Authority since January 22, 2013. The most recent inspection, on May 11, 2026, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on March 22, 2023. For example: 7 Are foods protected from 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 2 times across 2 separate inspections, most recently on July 23, 2019. 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 2 times on April 21, 2017. For example: 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 April 21, 2017. For example: 3 - 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 3 times across 2 separate inspections, most recently on April 21, 2017. For example: 7 - 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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Disposal cups intended for food service were observed to be stored in the washroom.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
  4. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Coffee and tea pods were observed to be stored in the washroom.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
  5. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Black creamer refrigerator near main entrance had an ambient temperature of ~10C. Please have this adjusted or serviced so that it can maintain hazardous foods at 4C or lower.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  6. Monitoring

    8 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): (1) Small fridge for creamer was at 8°C; it was adjusted immediately by staff to 4°C (2) Fridge holding milk for cereal was found at less than 4°C - good.
    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Egg maker was stored in the back staff washroom/storage area. Spoke to staff on site regarding the importance of hygiene and not to keep food preparation items in the washroom. Please move the egg maker so that it is protected from external contamination. Also, a sanitizer solution (such as bleach) must be used as a last sanitizing step when cleaning the egg maker.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): A sanitizer solution (such as bleach) must be used as a last sanitizing step when cleaning the egg maker.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Egg maker was stored in the back staff washroom/storage area. Spoke to staff on site regarding the importance of hygiene and not to keep food preparation items in the washroom. Please move the egg maker so that it is protected from external contamination. Also, a sanitizer solution (such as bleach) must be used as a last sanitizing step when cleaning the egg maker.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Front sink must be equipped with liquid soap and paper towel to facilitate handwashing.
    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): Staff onsite was unsure whether or not the operators or Cora (person who prepares the continental breakfast every day) has FoodSafe certification.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan was not available on site during inspection.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan was not available on site during inspection.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • Are signs posted to remind staff to wash hands?

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Tharindu Wishwajith

    we stayed at your place last Thursday night and it was great experience. The place was nice, spacious and clean. And, offering was good in terms of toiletries and other dispensary products. The ice dispenser was a life saver to fill up our cool box as it was our last day of the trip. Breakfast is quite ample to have a good start for the day. We were already driven around more than 2500km in our road trip by the time we reached your place and the bed was quite comfortable to have a good sleep. Wife had a meeting scheduled on Friday morning and she could easily do it there with a good background 😊 All together it was a quite a good experience overall. I will certainly suggest my friends if anyone finding their way to Grand forks or Osoyoos See you again

  • David Collins

    The furnishings in the room was as expected. The bed was very comfortable. The towels were the absolutely minimally necessary. It's nice to have an extra towel. The breakfast was surprisingly nice. Warm hard boiled eggs 🥚 and oranges were what I really liked. Plenty of parking, but the pool was closed for the season on May 31st.

  • Dubush Kahn

    While travelling Hiway 3 GFI is always a welcome sight. The staff is cordial and helpful. I forgot my Kobo reader and they notified me with in hours of my checkout. We were many miles away by then, but they kindly offered to help arrange a return. I've had previous experiences where the innkeepers were not as prompt, helpful and followed through on their promises. Bigger, fancier chains have not been as accomodating. Stay and rest easy knowing the staff is attentive to housekeeping and customer appreciation. Thank You ever so much.

  • Judi Dewbury

    Sadly this was the worst stay I have had in Grand Forks. There were garbage bags stacked outside my door. The room smelled like mildew. The room is in dire need of repairs. No updates in a very long time and it shows. Mold in the bathroom. I would not recommend staying here ever! Not worth the money. Huge disappointment

  • duane r neufeld

    When we first got into our room it was quite cold, the room heater/AC unit really worked well heating the room up quickly. Decor uninspiring, but the beds were comfortable as were the pillows. Shower nice and hot. The breakfast was the most minimal with the cheapest bread. In fairness there was so yougurt and fruits. Coffee and some boiled eggs were also available. For me not that inviting. I came for the sleep and got a good one.

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