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Candyland Invermere

2-1206 7th Ave Invermere BC V0A 1K0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Candyland Invermere has been inspected 4 times by Interior Health Authority since February 16, 2023. The most recent inspection, on March 25, 2026, recorded 5 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

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 4 times across 4 separate inspections, most recently on March 25, 2026. 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 4 separate inspections, most recently on March 25, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 3 times across 3 separate inspections, most recently on March 25, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 4 times across 4 separate inspections, most recently on March 25, 2026. 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 3 times across 3 separate inspections, most recently on March 25, 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.

4 inspections

  1. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Provide sanitizer test strips to monitor sanitizer levels.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer must be provided for sanitizing reusable dishware. Proper steps for manual dishwashing are as follows: 1. wash with detergent and warm water 2. rinse with warm water 3. sanitize with an approved sanitizer 4. air dry *all dishware must be sanitized A drying rack should be provided to air dry clean dishware.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Area under counter requires cleaning and organizing. Ensure chemicals are stored separately from food products. All foods should be stored in a sanitary manner. 2. Interior of cooler is soiled and requires cleaning and sanitizing. 3. Ensure new equipment is cleaned and sanitized as per manufactures instructions prior to use.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Prep counter is damaged and requires repair/replacement to be smooth, durable, impervious, easy to clean, non-toxic and non-corrosive.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Only 2 sinks available in food prep area. In addition to the two sinks in food prep area a handwashing sink must be made available in the food prep area to help facilitate proper handwashing. The handwashing sink must be equipped with liquid soap and paper towel from dispensers. The handwashing sink must be available at all times.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  2. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ready to use quaternary ammonia in spray bottle available to sanitize food contact surfaces. Recommend also providing additional sanitizer to be used when washing and sanitizing dishware. Proper steps for manual dishwashing are as follows: 1. wash with detergent and warm water 2. rinse with warm water 3. sanitize with an approved sanitizer 4. air dry *all dishware must be sanitized
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Prep counter is damaged and requires repair/replacement to be smooth, durable, impervious, easy to clean, non-toxic and non-corrosive.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Only 2 sinks available in food prep area. In addition to the two sinks in food prep area a handwashing sink must be made available in the food prep area to help facilitate proper handwashing. The handwashing sink must be equipped with liquid soap and paper towel from dispensers. The handwashing sink must be available at all times.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  3. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Provide chemical test strips to monitor sanitizer levels.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Proper steps for manual dishwashing are as follows: 1. wash with detergent and warm water 2. rinse with warm water 3. sanitize with an approved sanitizer 4. air dry *all dishware must be sanitized No surface sanitizer was available onsite. Sanitizer should be used to sanitize food contact surfaces after use and to sanitize equipment that cannot be cleaned in the sink and must be cleaned in place.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Food storage/food prep space requires cleaning and organizing.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Prep counter is damaged and requires repair/replacement to be smooth, durable, impervious, easy to clean, non-toxic and non-corrosive.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Only 2 sinks available in food prep area. In addition to the two sinks in food prep area a handwashing sink must be made available in the food prep area to help facilitate proper hand washing. The handwashing sink must be equipped with liquid soap and paper towel from dispensers. The handwashing sink must be available at all times.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  4. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Provide chemical test strips to monitor sanitizer levels. Provide an accurate thermometer to monitor food temperatures in all fridges and freezers.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • 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): Proper steps for manual dishwashing are as follows: 1. wash with detergent and warm water 2. rinse with warm water 3. sanitize with an approved sanitizer 4. air dry *all dishware must be sanitized Sanitizer should be used to sanitize food contact surfaces after use and to sanitize equipment that cannot be cleaned in the sink and must be cleaned in place. All items (blender jugs, milk jugs, milkshake containers, etc) that are used throughout the day should be cleaned and sanitized at least every 4 hours.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Food storage/food prep space requires cleaning and organizing.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Prep counter is damaged and requires repair/replacement to be smooth, durable, impervious, easy to clean, non-toxic and non-corrosive.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Only 2 sinks available in food prep area. In addition to the two sinks in food prep area a handwashing sink must be made available in the food prep area to help facilitate proper hand washing. The handwashing sink must be equipped with liquid soap and paper towel from dispensers. The handwashing sink must be available at all times.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.

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