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Bluebird Cafe

802 9th St N Golden BC V0A 1H2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Bluebird Cafe has been inspected 10 times by Interior Health Authority since August 19, 2014. The most recent inspection, on June 2, 2026, recorded 2 infractions.

4 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: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 3 times across 3 separate inspections, most recently on June 2, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

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

  • 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 April 20, 2016. For example: 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on June 6, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary 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 2 times across 2 separate inspections, most recently on June 2, 2026. 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

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips to monitor sanitizer concentrations was observed on the premises. The presence of sanitizer test strips ensures that an adequate concentration of sanitizer is maintained to reduce microbial levels of contamination on food contact surfaces.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher did not reach a final rinse cycle of at least 71 degrees Celsius at the plate surface. The manifold was also observed to reach only 75 degrees Celsius at the final rinse cycle. The temperatures of the dishwasher were observed to be inconsistent after repeated wash cycles. The highest temperature measured at the final rinse cycle at the plate surface with a probe thermometer was 69.5 degrees Celsius.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): At time of inspection, the small refrigerator in the front holding milk, almond milk, and soy milk was measured at 7 degrees C. All potentially hazardous food must be moved to a refrigerator unit with a temperature of 4 degrees C or less, until the refrigerator unit is fixed to help prevent the growth of pathogens.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  6. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine sanitizer strips were not available on-site for the dishwasher and food contact surfaces. Please notify your district EHO when test strips are available to verify chlorine concentrations (Recommended 50-100ppm chlorine).
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  7. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The lid for the preparation table refrigeration unit was kept open during a slow period of service. During these times, ensure the lid is closed to help maintain adequate temperature control of the food stored in the inserts.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The door of the coffee bar milk fridge cannot be closed properly. Repair/replace the milk fridge door so that it is functioning as intended as discussed with the owner/operator.
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
  8. Monitoring

    3 infractions

    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Staff observed taking a customer's food order and returning to food preparation without handwashing. Handwashing is mandatory to prevent the spread of disease to the public. Ensure staff are routinely practicing handwashing to prevent the contamination of food.
      • 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): **This is a repeat infraction** A moist cloth dish towel is kept underneath a tray of clean and sanitary dishes after coming out of the dishwasher. The cloth creates an ideal environment for the growth and transfer of pathogens to equipment. Ensure dishes, equipment and tools are adequately air dried and prevented from contamination.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Preparation line plastic cutting board was in poor working condition and heavily worn. Resurface/replace the cutting board so that it is smooth, impervious to moisture, and easily cleanable.
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
  9. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Bucket of sanitizer solution contained no sanitizer. Clorox kitchen cleaner was added to water to be used as sanitizer. This is not an approved sanitizer and must not be used to sanitize food contact surfaces. Approved sanitizers are Quats or a bleach solution. Facility had spray bottle of Quats at appropriate concentrations and will use this until regular bleach is obtained. Ensure the bleach is non-scented.
      • 1 Observation, High Severity of Consequences : Equipment must be operated in a manner that ensures the safe and sanitary handling of food.
      • 1 Observation, High Severity of Consequences : Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
  10. Monitoring

    0 infractions

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