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Heritage Inn Restaurant

803 Cranbrook St N Cranbrook BC V1C 3S2 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
3.7 / 5 (5)

Contact details, hours and reviews from Google Maps

Inspection summary

Heritage Inn Restaurant has been inspected 19 times by Interior Health Authority since June 21, 2013. The most recent inspection, on March 26, 2026, recorded 4 infractions.

8 of 19 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene 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.

  • 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 5 times across 4 separate inspections, most recently on March 26, 2026. For example: 7 Are foods protected from contamination?

  • 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 5 times across 5 separate inspections, most recently on October 1, 2025. For example: 7 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 4 times across 4 separate inspections, most recently on March 26, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 3 times across 3 separate inspections, most recently on March 6, 2020. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 October 1, 2025. 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.

19 inspections

  1. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): 1. Raw chicken wings were sitting uncovered in walk-in cooler #1. Operator placed a lid over the thawing wings to prevent potential contamination. 2. Soup in a large container on the bottom shelf of walk-in cooler #1 did not have a lid to cover the contents during the inspection. The operator stated that normally, she would place a lid on the container, but the soup was going to be thrown out following the inspection. Soup was confirmed to be discarded by the operator following the inspection. 3. An open container of flour was observed in the dry storage area. Keeping the flour container open may introduce potential contamination into the product. The operator found a lid for the flour container following the inspection. All infractions confirmed to be corrected either during or after the conclusion of the inspection.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The facility uses a chlorine dishwasher to clean and sanitize dishes and equipment. No chlorine test strips were able to be located on site.
      • 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): The facility uses a chlorine dishwasher to clean and sanitize dishes and equipment. The dishwasher recorded 0ppm chlorine during the inspection. The owner was contacted to confirm that the machine was using chlorine as the sanitizer which was confirmed by EcoLab technician. As 0ppm of chlorine was being dispensed, the operator was instructed to spray dishes with 100-200ppm chlorine/water solution for sanitizing, or add a cap of bleach into the dishwasher prior to starting the cycle until the machine could be serviced by a technician.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Multiple bags of ice melt were being stored underneath food prep area near ovens. Storage of incompatible items - specifically chemicals in the kitchen - must be stored separately to prevent contamination. The operator removed the ice melt bags from the kitchen. Corrected during the inspection. 2. The walk in freezer has a crack near the bottom which prevents the door from properly sealing, allowing for the accumulation of ice build up on the door and walls of the unit. Ice may act as a potential contaminant if drippings get on food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
  2. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Breaded food items were observed stored in uncover containers inside the cooler and freezer . Dry ingredients ( flour and breading mix ) were noted in bins without lids in place .
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No thermometers were observed inside coolers at the time of inspection.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1-The glasswasher is chemically based dishwasher. At the time of inspection, the container of chemical sanitizer was found empty resulting in inadequate sanitizing action . 2-The high-temperature dishwasher required three cycles to reach 69.0 °C
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Excessive ice accumulation and ice drippings were observed on shelving and packaging inside the walk in freezer. This condition can result in potential contamination of food products.
      • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 1-The handwashing station was accessible but not supplied with single-use paper towels at the time of inspection. 2-No paper towels in washroom at the time of inspection.
  3. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): 1. Fries were sitting uncovered in stand up fridge near cooking area 2. Gravy was sitting on bottom shelf in cooler 1 in uncovered container
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher was not able to meet the minimum of 71 degrees. Dishwasher was ran three times and highest temperature recorded was 35.7 degrees on the third run.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Minor clean up in Kitchen Required
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Daily temperature charting required for coolers
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Hot Holding 50-55C must be 60 C or higher
  11. Monitoring

    1 infraction

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Prep cooler 8 C Double Door Cooler 11 C all coolers must be 4.4 C or less
  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

  14. Monitoring

    1 infraction

    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Hand Wash signs required at all Hand wash stations in the kitchen.
  15. Monitoring

    1 infraction

    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Hand Wash signs required in kitchen
  16. Monitoring

    1 infraction

    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Hand Wash signs required in kitchen.
  17. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Temperature charts are not complete.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Covers for lighting required.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing signs are missing.
  18. Monitoring

    0 infractions

  19. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • David Collins

    The guy at the front counter when we checked was great, and he recommended Ella's. The room was ample and spacious. Breakfast was included. But maybe it shouldn't have been. I got the gluten-free bread with scrambled eggs and hsm.moments before the server brought the plates out, he said the the potatoes were coated in flour. This was given as a warning, not spoken as a prelude to an alternate choice. The warning was rather dilute. He barely finished reciting the obligatory disclaimer, when he plopped down my breakfast plate with gluten-free toast sitting atop gluten-coated potatoes. If you're celiac, don't come here. Finally, they're were little packets of strawberry jam, cheese "something ", and honey on the breakfast table. One of the cheese packets was discolored because the lid had been punctured, likely in transit . QC should have caught that and removed it from the table. A review of the restaurant alone, would be 1☆. A review of the hotel by itself would have been 5☆.

  • Christina Perry

    We were pleasantly surprised by this hotel. Very nice place, large well-appointed room. Really comfy King bed. Very clean and quiet room. Large fridge, microwave, and a breakfast buffet that tasted like it was actually prepared with fresh ingredients. They had everything we needed, plus very friendly and helpful staff. It was a great place to stay and we will choose Heritage again next time we are passing through Cranbrook.

  • Ineedacoffeenow

    The heritage lounge was poor. It was not busy, yet it took almost 40 minutes to get my clubhouse sandwich. Yet someone who came in well after I orded got their food first. Never again.

  • Trip.com Member

    Good location for a stop between Langley and Lethbridge. Only issue: no sparkling mineral water in the lounge

  • RADD Resin & Pipe Designs

    It's old and really run down and bed didn't look freshly made when I checked in. Bathroom is clean though, so thats good. My first time in Cranbrook. Front desk person very friendly and helpful. I think I would look at other options next time. Update: heating system clicked and clacked all night, in daylight when I could see properly I was glad I kept my socks on as the carpets are worn and stained. I learned that the hotel has been used to shelter the unhoused this winter. Admirable but different protocols for upkeep have to be put in place. The breakfast is good but you have to pay for anything you order that is above $16 so not really free/included. Im pretty certain that there has not been a convention held here in decades, given the state of the premises.

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