AG Valley Foods

906 7th Ave Invermere BC V0A 1K0 · Restaurant - Food Service

17 inspections

1. MonitoringJul 9, 2026

   2 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Checked temperature of prep cooler and found it to be 6.6°C. Temperature was adjusted during time of inspection, food handler to monitor temperature.
     • 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): Some of the cupboards and drawers are worn and require repair/replacement to be smooth, durable, impervious, and easy to clean.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
2. MonitoringNov 19, 2025

   0 infractions

3. MonitoringMay 27, 2025

   0 infractions

4. MonitoringOct 21, 2024

   1 infraction

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Chlorine concentration in the spray bottle was higher than the recommended level. Sanitizer solution was remade to 100 ppm chlorine.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
5. MonitoringJan 10, 2024

   3 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): 1. When changing tasks and preparing different food items, food contact surfaces should be cleaned and sanitized prior to starting the next task. 2. Recommend meat slicer be thoroughly cleaned and sanitized every 2 hours when in use.
     • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): 1. Deli display cooler that contains deli meat for slicing is soiled and requires cleaning and sanitizing. Recommend cleaning and sanitizing deli cooler once a week. 2. Some of the cupboards and drawers are soiled/have debris and require cleaning.
     • 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.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Observed a worker washing their gloved hands. Gloves are single use and meant to be discarded after use. Gloves should never replace proper handwashing. If gloves are used, they should be used once and never washed. Food handlers should avoid contacting exposed ready-to-eat foods with their bare hands and use, as much as practically possible, clean and sanitized utensils such as tongs, spatulas, disposable gloves or other food dispensing apparatus.
6. MonitoringJul 10, 2023

   2 infractions

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Ventilation hood grates are soiled and require cleaning.
     • 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.
   • F3.5 Are the FOODSAFE training requirements being met?
     • Observation(s): There must be at least one person present at all times food is being prepared that has successfully passed a course in food safety within the last 5 years.
     • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
7. MonitoringJan 24, 2023

   4 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): 1. Checked temperature of 12' display cooler and found it to be 7°C. Potentially hazardous foods should be stored at 4°C or colder. 2. Garlic and oil mixture observed being stored at room temperature. Due to the potential presence of botulism spores, garlic oil mixture should either be kept cold at 4°C or colder, or kept hot at 60°C or hotter.
     • 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): 1) When tested, chlorine sanitizer solution indicated a concentration in excess of 200ppm. When sanitizer solutions have a high concentration they may leave a chemical residue upon the surfaces which they were applied. Chlorine sanitizer was diluted during time of inspection.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): No food safety plan available onsite.
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
   • F3.5 Are the FOODSAFE training requirements being met?
     • Observation(s): When asked employees had taken a course in food safety, however it was not within the last 5 years. Recommend operator and employees attend a FOODSAFE course if it has been over 5 years since the last time one was taken.
     • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
     • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
8. MonitoringJun 17, 2022

   0 infractions

9. MonitoringDec 30, 2021

   2 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): 1) When tested, bleach sanitizer solution bleached out the test strip, indicating a concentration in excess of 200ppm.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): 1) Upon inspection, it was noted that a dirty collander was in the hand washing sink, obstructing its use.
10. MonitoringJun 17, 2021

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispenser was empty at handwashing sink in food-service kitchen. Effective handwashing by food handlers protects them and others against the spread of communicable diseases. Paper towel must be available at handwashing sink.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
11. MonitoringNov 12, 2019

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine sanitizer test strips to be available in all areas that the bleach sanitizer is used on food contact surfaces.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
12. MonitoringDec 11, 2018

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed warewashing occurring in the bakery handwashing sink (backroom by the freezer). This single-compartment sink is a dedicated handwashing station and is not suitable for washing dishes. The 3-sink compartment method with a sanitizing step is not able to be done in a single-compartment sink. Please use the bakeries 3-compartment sink for all warewashing.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
13. MonitoringNov 20, 2017

    0 infractions

14. MonitoringDec 7, 2016

    2 infractions

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): 1. Some of the food in the main hot holding unit was <60°C (in the 50's). The food was under a burnt out light and was moved to the other side of the unit. Ensure this is fixed as it affects the temperature. The lower hot holding unit was ≥60°C
      • F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The sandwich cooler measured from 7-12°C. Ensure all coolers are ≤4°C at all times. It may be beneficial to have a plexiglass deflector in the front of the unit (as seen in other units) to aid in keeping the cold air over the food. All other coolers acceptable. Temperature logs in place.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
15. MonitoringFeb 25, 2016

    2 infractions

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): ***This is a repeat infraction. The temperature of the hot holding unit storing rotisserie chickens measured at ~40°C. Ensure that the hot holding unit's temperature is kept above 60°C during times of operation. An inaccurate sticker notifying staff (140°F at setting 3) must be replaced. 140°C was not achieved with setting 3. Staff were advised to turn the dial above 3 to increase the temperature of the unit.
      • 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel was absent from the handwashing sink in the deli. Ensure that paper towel is available at the handwashing sink for drying hand.
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
16. MonitoringOct 16, 2015

    2 infractions

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): 1. Foods in the hot holding area were measured at 25.5, 48.6 & 47°C. Hot holding must keep foods at 60°C or above at all times. Foods quickly reheated and placed in hot holding unit. Hot holding unit turned higher. CDI 2. Temperature dial on the hot holding unit indicated 60°C, but food was considerable less. Ensure you have an accurate NSF thermometer to place inside the unit to provide a more accurate temperature reading. Deli manager is considering keeping a hot holding log, this is highly recommended. Soup hot holding at appropriate temperature.
      • 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
      • 2.2 - Accurate thermometers must be provided to monitor equipment.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): A package of ground beef was on the upper shelf in the prep table cooler. Ensure all raw meats are stored on the lowest shelf and below any ready to eat products to prevent accidental cross contamination.
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
17. MonitoringMar 6, 2013

    2 infractions

    • 12.1 - Are potentially hazardous foods stored so food is maintained below 4°C?
      • Observation(s): Garlic and oil found at of 8C. The garlic and oil was stored in a 5lbs plastic container in the top of the prep line cooler. Store at <4C at all times (i.e. in shallow metal inserts) or prepare fresh, and use it immediately.
      • 1 Observation, High Severity of Consequences : Potentially hazardous foods must be stored or displayed at a temperature of 4°C or colder.
    • 13.5 - Are foods stored or displayed at proper temperatures?
      • Observation(s): Uncovered soup found cooling at 38C in a 6inch metal insert in the walk-in cooler. Proper cooling methods: Reduce the food mass, shallow metal pans, ice water bath, ice wand etc.
      • 1 Observation, High Severity of Consequences : Potentially hazardous foods must be stored or displayed at a temperature of 4°C or colder.
      • 1 Observation, High Severity of Consequences : Potentially hazardous foods must be stored or displayed at a temperature of 60°C or hotter.