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The Bridge Bistro

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

Official record from Interior Health →

Inspection summary

The Bridge Bistro has been inspected 15 times by Interior Health Authority since October 16, 2013. The most recent inspection, on February 26, 2026, found no infractions.

7 of 15 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: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 8 times across 7 separate inspections, most recently on February 1, 2023. 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 4 times across 3 separate inspections, most recently on March 8, 2019. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 2 times on June 6, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 September 7, 2023. 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 September 7, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

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

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Multiple flies present in the establishment. An electronic trap and fly tape are being used as control measures. Ensure that the electronic trap is maintained regularly and that the fly tape is positioned in a way that it is not over food contact surfaces or alternatively something is placed on the bottom of the tape to collect and flies that fall could potentially fall off.
      • F2.2C The premises must be maintained free of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Deep cleaning of the premise is required. It was noted that the high touch surfaces and food contact surfaces are in sanitary condition however attention is needed on walls, ceilings, floors, sides of equipment etc.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer was available and being used on the cook line at time of inspection.
  6. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Food in downstairs walk in cooler was measured at 7°C. Potentially hazardous food must be stored at 4C or below in order to prevent the growth of pathogens. Adjust the cooler so that it holds food at 4°C or below.
      • 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): Pulled pork in upstairs walk in fridge was measured at 30°C after nearly 2 hours. Potentially hazarodous food must be cooled from 60°C to 20°C in 2 hours, and from 20°C to 4°C in 4 hours in order to prevent the growth of pathogens. Cool food down in smaller, more spread out batches so that it follows this cooling curve.
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Both quats sanitizer and chlorine sanitizer were found at >400ppm. Chlorine and quats sanitizers should be at 200ppm in order to provide effective sanitation, without contaminating food with too high of a concentration. Dilute the solutions so that they have a concentration of 200 ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    5 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): A staff was observed to be touching his face then proceeding to touch food.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer available. **This is a re-occurring infraction.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Cart containing bread was observed to be blocking the handwash station (across from deep fryers).
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan not available at the time of inspection.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan not available at the time of inspection.
  10. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometers absent from all preparation line coolers. Please ensure these units are equipped with accurate thermometers at all times.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): ***Recurring infraction for the the facility*** (1) Sanitizer for food contact surfaces was not available in the kitchen preparation areas. Provide an approved sanitizer that is readily available to staff to ensure adequate destruction of pathogens. For example bleach at 100ppm (1/2tsp per 1L water) or QUATS at 250ppm). (2) Ice scoops must be stored in a manner protected from contamination. For example in affixed to a wall or in separate containers.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand soap dispenser in downstairs preparation area was broken. Repair/replace the soap dispenser so it functions as intended.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  11. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Can opener had visible debris on it. Ensure clean in place equipment is washed and sanitized between use.
      • F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): The sink in the basement in the storage area must be equipped with liquid soap in a dispenser and single service product for drying hands. This sink is currently a single basin but plans are in place to switch it to a double basin. Small amounts of prep are being done in the basement.
      • F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

  14. Monitoring

    2 infractions

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): It was observed that the cleaning solution being used was vinegar. A new solution of bleach of an appropriate 200 ppm concentration was made during the inspection. Using a proper sanitizing solution is critical to ensuring that any food contact surfaces are being properly sanitized of pathogens, preventing cross contamination and potential exposure of pathogens to customers.
      • 1 Observation, Moderate Severity of Consequences : Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): It was observed that the wiping cloths were not being stored in a sanitizing solution. Ensure that any reusable wiping cloths used to sanitize food contact surfaces are stored in a container filled with an appropriate sanitizing solution of 200ppm strength. A new solution of bleach to store wiping cloths in was made during the inspection. Storing cloths in this fashion will ensure that the wiping cloths are free of pathogens and can properly sanitize surfaces.
      • 1 Observation, Moderate Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
  15. Monitoring

    1 infraction

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Ensure this practice is employed at all times.
      • 1 Observation, High Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.

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