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Legends

5339 Fernie Ski Hill Rd Fernie BC V0B 1M0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Legends has been inspected 9 times by Interior Health Authority since February 1, 2018. The most recent inspection, on December 9, 2025, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction 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 7 times across 6 separate inspections, most recently on December 9, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 4 times across 4 separate inspections, most recently on April 4, 2022. 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 2 times across 2 separate inspections, most recently on March 21, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on February 6, 2020. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 2 times across 2 separate inspections, most recently on March 21, 2023. 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

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Prep Cooler 10 C
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Prep cooler 11 C must be 4.4 C or less
  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observation: Food in upper compartments of prep coolers across from stoves measured ~7-8 °C. Corrective Actions: Adjust the temperature settings of the of the cooling units so that potentially hazardous food are kept at 4°C or below in order to prevent the growth of harmful microbes. Monitor the temperature of foods in the unit, if they cannot be maintained at 4°C or below move potentially hazardous food products to other cooling units (e.g. walk-in cooler or other prep coolers). Notes: • Bottom portion of the prep cooler was able to maintain foods at 4°C or colder, foods from upper compartment can be placed into bottom portion of prep cooler when not in use • Cover foods in upper compartment of prep cooler with lids when not in use to limit heat exposure from stoves
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Observation: Large container of gravy was found in the walk-in cooler at a temperature of 47°C. Corrected During Inspection: Large gravy container was removed from walk-in cooler and an ice bath was used to properly cool the product. Potentially hazardous foods must be cooled from 60°C or above to 20°C within two hours, and from 20°C to 4°C within four hours. Notes: • Placing a large container of warm food into the walk-in cooler may raise the temperature of surrounding foods in the cooling unit to above 4°C • Placing bulk cooked gravy into shallower containers and using an ice-water bath while frequently stirring will help cool foods quickly
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: Non-expired chlorine, iodine, and QUATs test strips were not available on site during the inspection. Corrective Action: Have non-expired test strips available for each chemical sanitizer used on the premises.
      • 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): Observation: "Multi-Quat" food contact surface sanitizer concentration was high. Sanitizer information posted on wall indicated the concentration should be between 150-400 ppm. Corrective Action: Adjust sanitizer concentration to be between 150-400 ppm as noted on manufacturer label.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  5. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): [1] Tomato soup in hot holding unit measured at 52°C. Food in hot holding units must be kept at a minimum of 60°C in order to prevent the growth of harmful microbes. Ensure food in hot holding units is always maintained at 60°C minimum. [2] Food in coolers across from stoves and the left walk in cooler were measured at 8°C and 7°C. Potentially hazardous food must be kept at 4°C or below in order to prevent the growth of harmful microbes. Adjust coolers so that the stored food is kept at no more then 4°C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips available for the dishwasher that used a chlorine sanitizer. Proper test strips must be used to ensure adequate levels of sanitizer in the dishwasher. Order chlorine test strips to be used for the dishwasher.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Iodine levels measured at 0 ppm in the glass washer. The iodine supply was found to be empty. Iodine levels must be kept between 12.5 - 25 ppm in order to ensure adequate sanitation. Replace the empty iodine bottle and ensure levels are always kept between 12.5-25 ppm.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): [1] Dipper well with ice cream scoop in standing water as unit was not turned on. Ensure water is running when dipper well has ice cream scoops in it. [2] Ice scoop left directly on top of ice well. Ice scoops must be stored in a sanitary manner, such as in a bucket. Store ice scoop in a bucket.
  6. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Dipper well with ice cream scoop in standing water as unit was not turned on. Ensure water is running when dipper well has ice cream scoops in it.
  7. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): At time of the inspection the following items: bolognese sauce, meat sauce, alfredo sauce, and soup in hot holder was displayed at 44-48 °C. All potentially hazardous foods must be hot held at 60°C or higher to help prevent the growth of pathogens in the danger zone. Ensure that sauces and soups are reheated to 74°C before hot holding and that hot holding units are able to maintain a temperature of 60°C and higher.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The ice scoop was found on the counter. Ensure the ice scoop is stored in a matter protected from contamination. For example in a container or affixed to a wall.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Staff were unable to provide their Food Safety Plan at the time of inspection. A Food Safety Plan must be available and aware to all employees to address the use of time as a control in place. It must include food handling process for potentially hazardous foods (PHFs), critical control points, critical limits, and the actions to be taken if critical limits are not adhered to.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Staff were unable to provide their Sanitation Plan at the time of inspection. A Sanitation Plan must be available and aware to all employees to provide reasonable assurance that the food premises is being cleaned and sanitized effectively and consistently.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  8. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Carrot parsley soup measured at 33 degrees C. Operator mentioned that it has been in the hot holding unit for 10 mins.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): There is an accumulation of grease in the fume hood; oil is dripping.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  9. Monitoring

    0 infractions

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