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The Edge Bistro

1000 Strayhorse Rd Hedley BC V0X 1K0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Edge Bistro has been inspected 10 times by Interior Health Authority since November 27, 2013. The most recent inspection, on December 15, 2025, recorded 2 infractions.

3 of 10 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: 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.

  • 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 6 times across 4 separate inspections, most recently on December 15, 2025. 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 4 times across 4 separate inspections, most recently on December 15, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 7 times across 4 separate inspections, most recently on March 30, 2021. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 2 times across 2 separate inspections, most recently on December 3, 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.

10 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cooler containing milk products measured ~9°C during inspection. Unit may be on a defrost cycle. Operator noted there may be an ice build-up in the back of the unit which may be the cause. Operator was asked to monitor the temperature and move potentially hazardous food into another fridge if 4°C cannot be maintained.
      • 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): Visible food debris seen on button for deli slicer. Ensure high touch surfaces such as knobs/handles/buttons are also cleaned. Staff described cleaning processes for the meat slicer. Do not leave used wiping cloths out on counters. Used moist cloths left out at room temperature may harbor pathogens that may subsequently be spread onto other surfaces. Leave cloths fully submerged in sanitizer solution when not in immediate use. Change the sanitizer solution every 2 hours or sooner if the solution appears dirty or cloudy. A sanitizer bucket with chlorine solution (100-200 ppm) was prepared during the inspection. Have a sanitizer bucket for each area. Do not store the buckets directly on the floor. Store tongs on a clean sanitized plate/container. Note: Remember that surfaces in constant use such as prep tables/counters should be cleaned (e.g. soapy water) AND sanitized at least every 4 hours if in constant use. Poster will be provided, please put it up for staff to see.
      • 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.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure battery for probe thermometer is replaced so that it can be used.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ensure that the bleach bottle is labelled. Ensure that a physical timer dedicated to the kitchen is used rather than a timer on a staff members phone.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Update your Food Safety Plan with the maximum length of time each type of sandwich can be kept in the cooler.
  5. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Milk cooler is at 8C. Operator states he will manually defrost this evening and states that milk is always used within a couple days.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ensure foods and equipment are protected from access by the public.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): An ownership change has occurred so a new Application needs to be submitted.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please include detailed 'First in First out' instructions for staff.
  6. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Please be aware that the horizontal display cooler is colder on the end nearest the coca cola cooler. Please arrange the longer term perishable foods in the colder end.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Soups taken from the fridge to go into hot holding need to be heated quickly to 60C and then placed into the hot holder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Label and date foods
  7. Monitoring

    5 infractions

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): Chili was being held below 60C. Operator reheated on the stove. All perishable foods held hot must be kept above 60C.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Food is being stored under a bench seat in the public eating area. This needs to be secured. Last year this issue was raised as well.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A copy of the Food Safety Plan needs to be kept in the kitchen for staff to access.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan must be kept in the kitchen for staff usage.
  8. Monitoring

    2 infractions

    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A copy of the Food Safety Plan is required to be kept in the kitchen, so staff can access it.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator says the Sanitation Plan is on his computer. A copy must be kept in this kitchen.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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