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The Brick House

401 2 Ave Fernie BC V0B 1M0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Brick House has been inspected 16 times by Interior Health Authority since November 27, 2013. The most recent inspection, on January 27, 2026, found no infractions.

6 of 16 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 5 times across 5 separate inspections, most recently on September 16, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 4 times across 4 separate inspections, most recently on September 16, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 March 13, 2024. For example: 7 Are foods protected from contamination?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on March 13, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on January 20, 2015. For example: 1 - Are foods on premises from approved food sources?

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.

16 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Tofu was observed being stored below raw meat. Raw meats must be stored below ready to eat foods to prevent cross contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): A small number of mouse droppings were noted in the dry storage area. Pest control devices from a pest control company in place on site. Mouse droppings must be removed and the area must be monitored to ensure no mouse activity present.
      • F2.2C The premises must be maintained free of pests.
  4. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Small amount of mouse droppings noted in dry food storage area. Multiple mouse traps were also note in the area. Mouse droppings must be removed and area must be disinfected. A plan to monitor pest activity must be implemented,
      • F2.2C The premises must be maintained free of pests.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Bar cooler was observed to be at 10 C on left hand side, while it was 4 C on right hand side. Cooler gaskets are in disrepair and require maintenance. Potentially hazardous foods should not be stored in this cooler unless it can maintain at or below 4 C consistently. It is strongly recommended that temperature logs be utilized throughout the facility for monitoring purposes.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Knives stored on main cook line between counter and cooler in an area that is hard to clean and sanitize. Please ensure knives are stored on the magnetic strip adjacent to the cook line or in another manner where it is easy to clean and sanitize.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Knives stored on the cook line between the prep cooler and counter. This area is not easily cleaned. Knives must be stored in a manner that prevents contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  10. 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): Basement dishwasher was not sanitizing at time of inspection. As well, dishwasher was leaking. KP Services was contacted during inspection for repair. Please let me know once repair is complete. Discussed alternatives until unit repaired with staff.
      • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
  11. Monitoring

    0 infractions

  12. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The bar fridge was observed to be 10 - 12 C which contained potentially hazardous sauces and dairy products. An employee agreed to move PHFs into ice baths and other refrigerator units that were maintained at or below 4 C. If PHFs are going to be kept in the unit ensure it is maintained at or below 4 C. Temperature logs have not been utilized by the facility since October. It is strongly recommended this practice is conducted on a daily basis.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The mechanical dishwasher in the basement was not achieving a 50 ppm chlorine residual as required. At the time of inspection an employee contacted a contractor for repair to the unit. An alternative dishwasher is available for use upstairs and a sink is available adjacent to the unit for manual sanitizing until the unit can sanitize effectively.
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
  13. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Both the basement fridge (#5) and the upstairs line fridge (#1) containing potentially hazardous foods were observed to be at 8 C. At the time of inspection the facility was busy and the units were both in constant use. The operator was instructed to monitor the temperature in 2 hours to determine that the units are operating at or below 4 C. Up to date temperature logs were not available at the time of inspection. Ensure temperature logs are on site and used on a daily basis at minimum. 2. Made in house garlic herb butter was observed stored at room temperature on the cook line. This item is a potentially hazardous food and must be refrigerated or small portions can be made and used for up to 2 hours then is to be discarded.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solution was not readily available in the prep kitchen and upstairs kitchen. The operator prepared two 200 ppm chlorine solutions at the time of inspection for use.
      • 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
  14. Monitoring

    1 infraction

    • 10.1 - Are foods on premises from approved food sources?
      • Observation(s): Unapproved canned cake and cream was noted in the line cooler. Upon discussion it was determined this item was for personal use and removed. Ensure all items on site are from approved sources and are for use in the establishment. Storage of personal use foods must be separate from facility foods.
      • 1 Observation, Low Severity of Consequences : All foods on the premises must be from approved sources.
  15. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Dairy products were stored in the bar fridge that was at 6 C. Potentially hazardous foods were moved to a fridge that was being maintained at or below 4 C. Operator discovered that a large block of ice was on the condenser of the unit and stated the unit will be defrosted after the inspection and will not be used for potentially hazardous foods until it can maintain a temperature of 4 C or below.
      • 1 Observation, Low Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
  16. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Salad dressings that require refrigeration were stored in the temperature danger zone when not in use. Ensure all potentially hazardous foods are stored at or below 4C as required. Salad dressings were moved into the refrigerator below 4 C as directed by the EHO.

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