Skip to content
Loading map…

Park Place Lodge Restaurant

742 Hwy 3 Fernie BC V0B 1M0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Park Place Lodge Restaurant has been inspected 15 times by Interior Health Authority since February 26, 2013. The most recent inspection, on April 7, 2026, recorded 1 infraction.

5 of 15 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: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 5 times across 5 separate inspections, most recently on February 13, 2025. 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 4 times across 4 separate inspections, most recently on May 3, 2023. 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 3 times across 3 separate inspections, most recently on February 13, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on April 7, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 October 6, 2015. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary 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.

15 inspections

  1. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The soap dispenser for the middle sinks was not attached to the wall. Please attach the dispenser to a nearby vertical surface so that it can be used by employees for handwashing without excessive handling.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solution was at 0 ppm in the spray bottle in the kitchen. Upon investigation it was determined that the QUATs sanitizer dispenser is auto draining the sanitizer concentrate so that when you go to use it, you must watch to ensure sanitizer concentrate is reaching the dispenser and therefore diluting to the appropriate concentration in what you are filling. Test strips can be used to verify the concentration.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Visible debris and dirt was noted on the knife rack and the shelf at the far end of the cook line. Cleaning and sanitizing of these areas is required. These areas may need an increased frequency of cleaning in the future.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Sauces that require refrigeration were observed open and at room temperature. Items were discarded at the time of inspection.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Cleaning required of the facility as debris is building up. Please focus on high touch points followed by floors, walls and ceilings. 2. Drywall is missing from 2 areas in the kitchen ceiling (one covered by a garbage bag). Please complete the repairs to the area and finish the ceiling so that contamination is not possible from the ceiling into the kitchen.
      • 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.
  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips for sanitizers not readily available for employees to use. Employees believed the test strips were on site but could not locate them. Please ensure test strips are available for employees to use. Further to this, a dishwasher log must be utilized on a daily basis. This is to ensure the dishwasher is being checked for sanitizer concentration on a regular basis.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher was not achieving 50 ppm chlorine residual as required.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quat sanitizer bucket near the Pepsi cooler measured at 0ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • 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 and dust on the light covers and pipe behind the grill.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  8. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Ice scoop sitting in ice with handle touching ice. Ensure ice scoops are stored in a manner that prevents contamination of food product.
      • F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
  9. Monitoring

    0 infractions

  10. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Knives were stored between equipment on the cook line between equipment which is a hard to clean area. Ensure knives are not stored in such area to prevent contamination. A magnetic knife rack is available on the cook line for use.
      • 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Cutting boards on the cook line are beginning to show wear as they are heavily scratched and stained. Ensure surfaces are maintained in a condition that is in good repair. Planing or replacement is required. 2. The ceiling above the cook line and the fan in the walk in cooler were observed to have visible debris. Ensure these areas are cleaned and sanitized.
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  11. Monitoring

    0 infractions

  12. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): 1. Raw ground beef was observed being defrosted at room temperature. Upon discussion with employee it was noted that the ground beef was placed there as they were in a hurry. Employee immediately moved ground beef into cooler to defrost. 2. Cryovacked beef steaks were observed being defrosted at room temperature. Upon discussion with the employee it was suggested that defrosting occur under cold running water, in the refrigerator or as part of the cooking process. Employee immediately moved steaks into cooler to defrost.
      • 2 Observations, High Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must not be stored for more than 2 hours.
  13. Monitoring

    0 infractions

  14. Monitoring

    2 infractions

    • 14.2 - Are the premises maintained in sanitary conditions?
      • Observation(s): The can opener was visibly dirty at the time of inspection. Ensure the can opener is washed, rinsed and sanitized between uses. The chef corrected this during inspection.
      • 1 Observation, Low Severity of Consequences : The premises, equipment and utensils must be maintained in sanitary condition.
    • 15.1 - Are accurate thermometers available to monitor temperatures?
      • Observation(s): Two thermometers, one in the line cooler and another in the server area that were in the refrigeration units were not accurate. These thermometers were not calibratable and were discarded and replaced at the time of inspection.
  15. Monitoring

    1 infraction

    • 14.1 - Are food display units maintaining proper food temperatures?
      • Observation(s): Soup in the serving area of the kitchen was found to be 53'C in the hot holding unit, using a calibrated probe thermometer. When questioned, the chef stated that the soup was in the hot holding unit for more than 2 hours. Foods left in the danger zone (between 4'C and 60'C) can allow pathogens to grow and/or the formation of toxins. The soup was discarded by the head chef at the time of inspection. Instruct serving staff, that work this area, to monitor and record hot holding temperatures every hour and take corrective actions as set out in your food safety plan as required. Temperature chart template was given at the time of inspection.
      • 1 Observation, Moderate Severity of Consequences : Potentially hazardous foods must be held or displayed at a temperature of 60°C or hotter.

Nearby inspected facilities

Own this business? Add a badge to your website