Heritage Inn Studio Lounge

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

14 inspections

1. MonitoringMar 26, 2026

   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, and has a chlorine glass dishwasher in the bar area. 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): 1. 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. 2. The glass dishwasher in the bar area recorded 0ppm of sanitizer during the inspection. Upon investigation, the sanitizer line was connected to a detergent line rather than an approved sanitizer (e.g. chlorine, iodine, etc.), which is why the concentration of sanitizer recorded 0ppm. An employee on site replaced the detergent bottle with a chlorine-based sanitizer. After running a cycle, the concentration of the sanitizer was recorded by EHO test strips at 100ppm. Corrected during the inspection.
     • 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.
     • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
2. MonitoringOct 1, 2025

   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 .
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): No thermometers were observed inside coolers at the time of inspection.
   • 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
   • F2.6 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.
   • F2.7 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. MonitoringOct 23, 2024

   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
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
   • 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. MonitoringOct 19, 2023

   0 infractions

5. MonitoringFeb 16, 2022

   0 infractions

6. MonitoringJan 26, 2021

   0 infractions

7. MonitoringJan 27, 2020

   0 infractions

8. MonitoringFeb 13, 2019

   0 infractions

9. MonitoringMar 8, 2018

   0 infractions

10. MonitoringMar 7, 2017

    0 infractions

11. MonitoringMay 3, 2016

    0 infractions

12. MonitoringJul 2, 2015

    0 infractions

13. MonitoringJul 22, 2014

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): It was tested that the quaternary ammonium sanitizing solution used for tables and counters was not of sufficient strength, with a 100 ppm concentration. Proper concentrations of sanitizing solution, such as 200 ppm for quaternary ammonium, are critical to ensuring that any food contact surfaces are being properly sanitized, preventing cross contamination and potential exposure of pathogens to customers. This was reported to the employee on shift and a new solution was made.
      • 1 Observation, Moderate Severity of Consequences : Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
14. MonitoringJun 21, 2013

    0 infractions