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Griz Bar

5339 Fernie Ski Hill Rd Fernie BC V0B 1M6 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
3.0 / 5 (8)

Contact details, hours and reviews from Google Maps

Inspection summary

Griz Bar has been inspected 13 times by Interior Health Authority since January 29, 2013. The most recent inspection, on December 9, 2025, found no infractions.

4 of 13 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: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 April 4, 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 2 times across 2 separate inspections, most recently on February 1, 2018. For example: 5 - Are there handwashing stations available and properly supplied?

  • 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 February 6, 2020. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 February 1, 2017. For example: 4 - Are foods handled in a sanitary manner and protected from contamination?

  • 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 once on December 10, 2013. For example: 5 - Is the premises free from pests, harbourage areas and protected against pest entry?

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.

13 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Observation: Permit to operate could not be located during inspection. Corrective Action: Place operating permit in a visible location.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  4. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Food items in cooler below microwave measured at 12°C. Potentially hazardous food must be stored at 4°C or below. Adjust cooler so that the food is maintained at 4°C.
  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Cleaning required of bbq area. Ensure this area is thoroughly cleaned and sanitized on a regular basis.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
  7. Monitoring

    1 infraction

    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): 1. Follow up with operator required to determine if he has a valid FoodSafe certificate. 2. No staff on site at time of inspection had a valid FoodSafe certificate.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  8. Monitoring

    1 infraction

    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Tap for hot water was not working at time of inspection. A valve on the hot water line is being used to turn the hot water on and off which is located in a hard to reach and hard to clean location. Sink must be repaired so that the taps work properly and is easily useable.
      • F3.5A - Handwashing station must be supplied with hot and cold running water.
  9. Monitoring

    1 infraction

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Various food items were being unprotected in the outdoor BBQ area when not in use. If storing food items in this area they must be protected from contamination. In addition, please be conscious of temperature control for all potentially hazardous items.
      • F2.4A - The operator must ensure that all food on the premises is protected from contamination.
  10. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The bar refrigerator containing milk was observed to be at 6 C. The manager on site turned down the unit and will monitor to ensure it is maintained at or below 4 C at all times.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): The portable handwashing station for the BBQ area was observed to have a reusable towel for drying hands. Ensure single use towel is available for use.
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan was not available on site. Manager aware of plan and will be placing on site.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitaiton Plan was not available on site. Manager aware of plan and will be placing on site.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  11. Monitoring

    0 infractions

  12. Monitoring

    1 infraction

    • 14.5 - Is the premises free from pests, harbourage areas and protected against pest entry?
      • Observation(s): At the time of inspection the window near the soup station was open. The window did not have a screen. All windows in the kitchen must have screens if they are going to be opened to protect against pest entry.
  13. Monitoring

    1 infraction

    • Are foods stored or displayed at proper temperatures?
      • Observation(s): Hot held chicken soupwas found to be 20'C. Food handler stated that the soup was placed directly in the hot holding unit from the cooler and has been slowly heating for 30 minutes. DISCONTINUE THIS PRACTICE IMMEDIATELY. Food handler was instructed to heat soup to at least 74'C and then place back into the hot holding unit and to monitor the soup so that it is maintained at 60'C or greater.
      • 1 Observation, High Severity of Consequences : Potentially hazardous foods must be stored or displayed at a temperature of 60°C or hotter.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Will Johnson

    NAchos are great staff are very friendly

  • Peter Warren

    Nachos were incredible! Layered up with lots of cheese 😋

  • Rob Harding

    Computers down during peak hours, no lunch for hill staff. A free sasquatch would be adequate to resolve this injustice.

  • JubaL VW

    Way too expensive for my liking. $7 hot dog looked like it was boiled hours ago.

  • Airline Lush

    The chili is not homemade. Its that canned stuff. How dissapointing at 6.99 a serving.

  • Will Johnson

    NAchos are great staff are very friendly

  • Peter Warren

    Nachos were incredible! Layered up with lots of cheese 😋 …

  • Rob Harding

    Computers down during peak hours, no lunch for hill staff. A free sasquatch would be adequate to resolve this injustice.

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