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Copper Eagle Cappuccino & Bakery

325 Copper Ave S Greenwood BC V0H 1J0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Copper Eagle Cappuccino & Bakery has been inspected 13 times by Interior Health Authority since March 7, 2014. The most recent inspection, on March 27, 2026, recorded 1 infraction.

6 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.

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.

  • 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 6 times across 6 separate inspections, most recently on March 27, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on August 18, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on August 26, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on May 14, 2018. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 May 14, 2018. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

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.

13 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Food packages stored on the floor in the walk-in cooler. Please keep food stored at least 6 inches off the floor on a cleanable surface. The wall behind the dishwasher/sink area does not appear to be easily cleanable and may be exposed to water/moisture. Install a cleanable material (e.g. a stainless steel backsplash) behind the dishwasher/sink area. Reminder to ensure ice scoop in the chest freezer is stored in a clean sanitized container.
  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): All sanitizer buckets had 0 ppm of chlorine. Chlorine concertation should be between 100-200 ppm. Sanitizer buckets need to be changed out every 2 hours or sooner if the solution appears cloudy or dirty. Operator brought up idea of using timers going forward.
      • 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): High temperature dishwasher was able to reach at least 71°C when measured using a maximum registering thermometer. Ensure wet cloths are fully submerged in sanitizer solution when not in use instead of left out at room temperature. If used wet cloths will not be submerged in sanitizer solution after use they should still be changed out every 2 hours. Food containers stored on the floor in the walk-in cooler. Please keep food stored at least 6 inches off the floor. Please place foods on a cleanable surface. Leak in basement. Container placed underneath to prevent spillage onto floor. Operator is aware of issue and has a plumber coming to fix it.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  3. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Observation: Some flies noted inside the premises. Corrective Actions: -Install additional fly traps (e.g. fly strips, fly light, etc.) in the premises to reduce the number of flies inside. Ensure traps are not installed directly over food storage or food contact surfaces. Notes: -Please remember to change out fly strips when they appear full. -Operator already has other pest control measures in place: doors/windows are kept closed or are screened, fly strip is available in kitchen, "KONK 408 Flying Insect Killer" (Pest Control Products Registration no. 20499) approved for use in food service establishments is automatically released from a dispenser in intervals (not directly in the food prep area).
      • F2.2C The premises must be maintained free of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Reminder to store foods at least 6 inches off the floor. Observation: In dry storage area shelving material appears not to be smooth, durable and easily cleanable (impervious to moisture). If food items spill/break in the storage area the shelving needs to be easily cleanable. Corrective Action: Ensure these surfaces are sealed/repainted so that they are smooth, durable, and easily cleanable.
      • 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.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    7 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): A small bucket of soup on ice bath was found in a hand washing sink. No thermometer or time tracking was conducted. Operator stated that the bucket of soup was out in the room temperature for 20 minutes. Operator was told to track the time and temperature to ensure proper cooling procedures were followed. Products should be cooled from 60 degree Celsius to 20 degree Celsius within 2 hours and 20 degree Celsius to 4 degree Celsius within 2 hours to reduce the bacterial growth and toxin formation
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): One operator was not washing their hands for at least 20 seconds duration. Proper hand washing technique must be followed. Hand should be wet with water then soap and washed for at least 20 seconds then dried properly. Improper hand washing will lead to contamination of food items, equipment, food contact surfaces and utensils.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Mice droppings were identified in the dry storage area (Down stairs) Premise must be maintained pest free to prevent contamination of food contact surfaces, food ingredients, equipment and utensils. Proper rodent dropping cleaning and sanitizing instructions were provided to the operator at the time of inspection For further instructions please review the BCCDC web link: https://www.cdc.gov/rodents/cleaning/index.html
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Operator did not know about the time and frequency of cleaning and sanitizing food contact surfaces Food contact surfaces need to be cleaned and sanitized at least every 2 hours or as needed by first removing food residuals then spray with at least 100 ppm Chlorine solution or run them through the high temperature Dish Washer to prevent bacterial growth and toxin formation Cloths used on food contact/preparation surfaces must be changed at least every 2 hours or as needed to prevent bacteriological contamination as the operator did not store them in a sanitizer bucket
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator stated that the food safety plan was under going some changes. Submit food safety plan to EHO for review.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator stated that the Sanitation plan was under going some changes. Submit sanitation plan to EHO for review
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Food Safe Refreshment course is required before the July 29, 2018 expiry date
  9. Monitoring

    1 infraction

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1. Sanitizer bottles in the front and back were unlabelled at the time of inspection. Clearly label bottles to prevent misuse and accidental contamination. 2. Eggs were being stored over vegetables in the walk-in cooler at the time of inspection. When storing foods in the refrigeration units, use the following shelving system: - Ready-to-eat foods (that have no further cooking steps) on the top shelves - Cooked potentially hazardous foods on the middle shelves - Raw potentially hazardous foods on the bottom shelves Discard any foods that may have been contaminated.
      • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
      • F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
  10. Monitoring

    5 infractions

    • Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Sanitizer in the main kitchen area was too concentrated at the time of inspection. Sanitizer (bleach) bleached out test strip - CDI Sanitizers must be at the appropriate concentrations (bleach 100 ppm -> 1/2 tsp bleach per L of water, QUATS: 200 ppm) at all times to ensure adequate sanitation of food contact surfaces. Verify concentrations with test strips. Refresh solutions as needed. 2. No test strips were available onsite. Purchase test strips to verify sanitizer concentrations. Take corrective actions as necessary. Reminder: To prevent the contamination of foods and surfaces, wiping cloths must either: - Be stored in a sanitizer solution at an acceptable concentration in between use; or - Be changed out every 2 hours Dishwasher final rinse temperature reached at least 72C at the plate level at the time of inspection.
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
      • 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1. Handles for the scoops for the bulk item containers were in direct contact with the food product - CDI Ensure that the handle of the scoop does not touch the food product in order to prevent contamination. Either: - Vertically place the scoop in the bin; or - Keep the scoop in a clean (and sanitized) designated container.
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
    • Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Cutting boards had noticeable grooves at the time of inspection. Replace any cutting boards that show signs of wear and tare as the grooves cannot be fully cleaned and sanitized, allowing pathogens to grow and contaminate foods.
      • 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.
      • 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
    • Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1. Temperature logs were not being kept. Ensure that temperatures of all hot holding and refrigeration units are being checked and recorded at least twice daily. Take corrective actions as necessary.
    • Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 1. Dishwasher final sanitizing temperature was not being recorded. The final sanitizing rinse temperature for the dishwasher must be checked and recorded at least twice daily. The dishwasher must be able to achieve a final rinse temperature of 82C (at the gauge) or 71C (at the plate).
  11. Monitoring

    2 infractions

    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

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