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Groundbirch Store

8445 271 Road, Groundbirch, V0C 1T0 · Restaurant

Official record from Northern Health →

Inspection summary

Groundbirch Store has been inspected 4 times by Northern Health Authority since January 24, 2023. The most recent inspection, on April 28, 2026, recorded 3 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions 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 2 separate inspections, most recently on April 28, 2026. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on April 18, 2023. For example: 209 - Repeat Food not protected from contamination [s. 12(a)]

  • 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 28, 2026. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

About this data

These results come from Northern 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.

4 inspections

  1. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods were observed stored above 4°C. Temperatures in the walk-in cooler unit were fluctuating. Public Health significance: All potentially hazardous foods must be stored below 4°C, out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Operator is aware to move potentially hazardous cold foods to another part of the walk-in cooler where the temperature is more stable .
    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous hot foods (hot dogs) were observed stored below 60°C in the warmer. Public Health significance: All potentially hazardous hot foods must be stored above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Operator was educated that hot holding units must maintain a temperature of 60°C or above. The temperature of warmer was adjusted to 7 and hot dog in warmer measured 68 C before the end of inspection. Operator is aware to regularly monitor and ensure warmer is maintained at 60 C and above
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No active sanitizer was observed in the food premise. Operator brought liquid soap as a sanitizer for sanitizing food contact surfaces. Public Health Significance: Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of food and risk of food borne related illness..
      • Corrective Action: Operator is aware to get sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT) for proper sanitization of food contact surfaces and utensils.
  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    1 infraction

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Boxes of foods at the back in the storage area were stored off the floor. However, in the walk-in cooler, boxes of foods were on the floor.
      • Corrective Action: Operator is aware to store off the floor,at least 15cm or 6 inches off the floor in walk-in cooler too.
  4. Routine Inspection

    2 infractions

    • 204 - Critical Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation: Operator mostly takes the pre cooked hot dog from the cooler (where it thaws) to the hot holding unit. Sometimes they cook it in the microwave before putting in the hot holding unit.
      • Corrective Action: Operator is aware to always cook the hot dogs to an internal temperature of 74°C (165°F) in the microwave before putting in the hot holding unit.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: In storage area, packages of bottled water and drinks stored on the floor. Same in walk in cooler. Others stored on a wooden slap not 15cm/6" off the floor. This increases the risk of contamination of the products.
      • Corrective Action: Operator is aware to buy stands, at least 15cm/6" off the floor on which to store foods in storage area as well as in walk in cooler

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