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The Borscht Bowl

214 Market Ave Grand Forks BC V0H 1H0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Borscht Bowl has been inspected 13 times by Interior Health Authority since January 16, 2014. The most recent inspection, on October 7, 2025, found no infractions.

6 of 13 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, Cleaning and sanitizing and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on September 7, 2023. For example: 7 Are foods protected from contamination?

  • 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 September 15, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on September 7, 2016. For example: 15 - Are there handwashing stations available and properly supplied?

  • 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 once on March 14, 2019. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 4 times across 2 separate inspections, most recently on November 3, 2021. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

13 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Potatoes were observed to be stored on the floor at the time of inspection. The operator stated that the potatoes were washed and placed to dry and were going to be placed in the fridge in boxes that day.
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer was not available at the time of inspection. The sanitizer bottle was filled with water and vinegar. The operator stated they use sanitizer wipes to sanitize food contact surfaces and countertops.
  5. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer was not available at the time of inspection. The operator stated they ran out of bleach and did not have extra.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan was not available at the time of inspection.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan was not available at the time of inspection.
  6. Monitoring

    0 infractions

  7. Monitoring

    4 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Observed large containers of soup being cooled inside the walk-in-cooler. This cooling practice is not safe and can lead to excessive time for cooling and microbial growth. To increase the rate of cooling and minimize the opportunity for pathogen growth, operator needs to make sure to reduce the volume of soup into shallow containers.
      • 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.
    • F1.7 Are foods protected from contamination?
      • Observation(s): * Observed some food being uncovered during storage inside the walk-in-cooler. Operator must make sure food inside the walk-in-cooler is covered at all times. * Observed some food being stored on the floor inside the walk-in cooler. Corrected during inspection. Operator must make sure all food is stored at least 15 cm off the floor. * Fan inside the walk-in-cooler requires cleaning from dust build-up. * Observed bags of flour being stored on the floor upstairs. Operator is to ensure flour bags are stored inside the covered plastic containers at least 15 cm off the floor.
      • 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): * Chlorine test strips must be obtained to monitor sanitizer concentration. * Thermometers must be present in all refrigeration and freezing units. * Probe thermometer must be obtained to measure internal cooking and cooling temperatures of foods.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): It was determined that the main kitchen staff has expired certificates. At least one operator per shift is required to have a valid certificate. EHO must be contacted after the course is taken or certificate is obtained.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  8. Monitoring

    0 infractions

  9. Monitoring

    3 infractions

    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Please ensure paper towel is available at all hand washing stations.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please ensure a written food safety plan is available on site. Template provided.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please ensure a written sanitation plan is available on site. Template provided.
  10. Monitoring

    1 infraction

    • 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): Western family margarine is too high in trans fat. Product was removed.
  11. Monitoring

    1 infraction

    • 8.2 - Are there handwashing stations available?
      • Observation(s): provide paper towels beside sink
  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

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