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Invermere Hospital

850 10 Ave Invermere BC V0A 1K0 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Invermere Hospital has been inspected 9 times by Interior Health Authority since March 7, 2013. The most recent inspection, on September 9, 2025, recorded 1 infraction.

4 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: 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.

  • 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 3 times across 3 separate inspections, most recently on September 9, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 9, 2018. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 9, 2018. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on February 23, 2016. For example: 12 - Is the contact information the same?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on February 24, 2020. For example: 1 Does the facility have proper monitoring supplies?

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.

9 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed some dust accumulation on ventilation hood that 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.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ensure the mixer stand is cleaned and sanitized after each use. Knife holder requires cleaning and sanitizing.
      • 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.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer test strips not available for the pink, powder chlorine-based sanitizer. Facility to obtain chlorine test strips if using this product as a food contact surface sanitizer solution.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  5. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Quaternary ammonium compounds (quats) are being used to sanitize food contact surfaces in Columbia House. At the time of inspection, soap was observed within the sanitizer buckets in multiple kitchenettes in Columbia House. To adequately remove contamination from food contact surfaces, a wash, rinse, sanitize procedure is required. When soap is mixed with the quat compound, the concentration of sanitizer is depleted at a faster rate than sanitizer alone. The soap will also leave a residual on food contact surfaces when used without rinsing. The quat sanitizer must be allowed to air dry without a final rinsing step. Please inform all employees that soap should not be added to the quat sanitizer.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The paint underneath the paper towel holders in Columbia House is chipping and has the potential to contaminate food products or equipment. This paint requires refinishing to prevent peeling.
  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Although self-serve soup was hot held at >60°C, there was no cover to protect it from outside contamination. Food must always be covered. Ensure the hot held soup is adequately covered during times of operation.
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
    • 12 - Is the contact information the same?
      • Observation(s): Contact email for the new kitchen supervisor was provided to the district EHO at the time of inspection.
      • 12.1 - Updated contact information must be provided to the health officer.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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