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Columbia Theatre

A190-1500 Cranbrook St N Cranbrook BC V1C 3S8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Columbia Theatre has been inspected 10 times by Interior Health Authority since June 27, 2014. The most recent inspection, on January 26, 2026, found no infractions.

4 of 10 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 Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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 May 12, 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 once on April 11, 2022. 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 once on August 16, 2018. 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 5 times across 3 separate inspections, most recently on May 12, 2023. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 once on May 12, 2023. 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

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: Sanitizer test strips on site have expired. Corrective Action: Have non-expired test strips available on site.
      • 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): Observation: "Premixed" QUATS based sanitizer concentration meant for compartment sink is ~400 ppm. Sanitizer label notes that the concentration should be at 200 ppm. Corrected During Inspection: Operator agreed to dilute the concentration when in use so that food contact surfaces are sanitized at the concentration noted on the manufacturer label going forward.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Observation: Permit to operate not posted in a visible location. Corrective Action: Permit to operate must be posted in a visible location. Note: Permit fees have been paid.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  4. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Liquid soap dispenser at main hand sink was not functioning. Soap must be supplied to hand sinks at all times so that employees can wash their hands and prevent cross contamination of food. Soap must be available at handwashing sink.
  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. The counter near the 2 compartment sink is severely chipped and raw wood is exposed. 2. Parts of the backboard as well as the front edge of the counter is missing (such as near the popcorn machine) and raw wood is exposed.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • 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.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan not available at the time of inspection.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  7. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): QUATs sanitizer noted to be over 400 ppm tested with two different indicator strip sets.
  8. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Two ice scoops beside the ice machine were seen to be placed on cardboard beverage container holders. Employee took the scoops to be cleaned and stated it will be placed in a container that can be sanitized. This was corrected during the course of the inspection.
  9. Monitoring

    2 infractions

    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan is not available on site at the time of inspection. Temperatures are monitored and recorded on temperature logs on a daily basis. Ensure the Food Safety Plan is available on site to be implemented and reviewed by staff at all times.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan is not available on site at the time of inspection. Ensure the Sanitation Plan is available on site to be implemented and reviewed by staff at all times.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  10. Monitoring

    0 infractions

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