Huckleberry's Family Restaurant

205 Laurier St Invermere BC V0A 1K7 · Restaurant - Food Service

3 inspections

1. MonitoringApr 1, 2026

   2 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Quat test strips are now provided. Recommend providing a method to monitor the temperature of the high temperature dishwasher to ensure the temperature is hot enough to sanitize items being washed.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): 1. Some areas of the kitchen require cleaning. Ensure to clean hard to reach spaces such as behind and under equipment and shelving. 2. Observed dust accumulation on walls and ceiling. To prevent contamination of food and food contact surfaces these areas should be cleaned. 3. Some of the shelving in the walk-in cooler requires cleaning and sanitizing. 4. When not in use cloths used for cleaning and sanitizing should be store in a sanitary manner, such as in a sanitizing solution. The sanitizing solution should be changed frequently throughout the day.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
2. MonitoringOct 8, 2025

   4 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): 1-A container of mac & cheese Sauce was observed stored at room temperature on a preparation cart . 2-A containers of pancake sauce & blueberry were found with an internal temperature of 21.2 degree C, which is within the temperature danger zone. 3-Two large containers of margarine were observed stored at room temperature on the floor .
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.7 Are foods protected from contamination?
     • Observation(s): uncovered food containers were observed stored inside a cooler creating a risk of contamination from drips or other food items.
     • 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 sanitizer test strips were available on site during the time of inspection.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): 1-Some areas of the kitchen require cleaning. Accumulation of grease, dust and debris was observed in several areas including hard -to- reach spaces behind and around equipment. 2- A knife was observed stored improperly between equipment on the prep line , creating a risk of cross contamination
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
3. MonitoringDec 4, 2024

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Some areas of the kitchen require cleaning. Ensure to clean under and in behind cooking line as well as sides of cooking equipment. Some of the shelving in the walk-in cooler is soiled and requires cleaning and sanitizing. Area around ceiling vents in kitchen has some dust accumulation and requires cleaning.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.