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The Bridge

629 8 Ave Midway BC V0H 1M0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Bridge has been inspected 6 times by Interior Health Authority since February 4, 2013. The most recent inspection, on October 23, 2025, recorded 2 infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 once on October 23, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on October 25, 2024. 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 June 1, 2015. For example: 15 - Are there handwashing stations available and properly supplied?

  • 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 October 23, 2025. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 October 25, 2024. 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.

6 inspections

  1. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Foods that were potentially accessed by mice were thrown out during the inspection. Inspect other foods in this area for signs of contamination. Ensure foods are stored in pest proof containers (e.g. hard plastic) going forward. Pest droppings found in dry food storage area and in one corner of kitchen. Some droppings found on canned goods. Clean droppings safely and disinfect hard (e.g. cans) containers that have been contaminated (see email for resources for cleaning droppings safely and disinfecting cans). Front door to building has large gaps underneath that allow for potential pest entry. Seal these gaps (e.g. install weather stripping). Assess areas of building for pest activity and entryways and install physical traps.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Wooden knife rack in use. Unclear whether bare unsealed wood is being used inside knife rack slots. Small amount of food debris noted on one knife from rack. Commercial knife racks have the ability to be taken apart for easy cleaning. This rack does not appear to be easily cleanable as food debris may become trapped in the slots. Please find an alternative knife storage setup in the long term.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: No quat test strips available on site to monitor the concentration of sanitizer in use. Corrective Action: Ensure quat test strips are available on site to monitor the concentration of sanitizer in use.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observation: Ice wand stored in freezer on top of other food packages. Corrective Action: Going forward store ice wand in a clean and sanitized container in the freezer, saran wrap can also be used to cover the ice wand in the container.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): ho hand soap located at handwash sink
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

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