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Cornerhouse Cafe

4-3044 Boswell St Horsefly BC V0L 1L0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Cornerhouse Cafe has been inspected 2 times by Interior Health Authority since April 25, 2024. The most recent inspection, on March 12, 2026, recorded 5 infractions.

None of the 2 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: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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 3 times across 2 separate inspections, most recently on March 12, 2026. For example: 7 Are foods protected from contamination?

  • 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 March 12, 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 2 times across 2 separate inspections, most recently on March 12, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times on April 25, 2024. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on April 25, 2024. For example: 5 Are the FOODSAFE training requirements being met?

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.

2 inspections

  1. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Ice buildup noted in small white freezer. This prevents airflow, and can be a source of contamination. • Move all frozen food to a different freezer, defrost to remove ice. Clean and sanitize and ensure freezer is achieving temperatures of -18 or colder before re-stocking with frozen foods. Ongoing infraction: Hole in ceiling in food storage area. • Seal the ceiling of the storage room to prevent the entry of pests.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Left fridge missing thermometer. • Ensure all refrigerators are equipped with analog thermometers to monitor temperatures. No chlorine bleach test strips on site. • Acquire chlorine bleach test strips to measure chloring sanitizer concentrations in spray bottle and in sanitizing sink used during manual dishwashing.
      • 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): Chlorine (bleach) sanitizing solution at appropriate concentration (200 ppm) in spray bottle. Chlorine bleach solution must also be used for sanitizing dishes using the 3-compartment sink method. Vinegar is not an approved sanitizing agent. 3-compartment sink dishwashing method poster provided. • Ensure food contact equipment, utensils, dishware, glassware and utensils are appropriately sanitized with chlorine bleach sanitizing solution using the 3-compartment sink method.
      • F2.3B Manual dishwashing procedure 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): During inspection, hood ventilation filters observed to have accumulated dust and grease. Hood ventilation servicing overdue. • Remove, clean and sanitize the hood ventilation filters before replacing them in the hood ventilation system. • Schedule a certified technician to service the hood ventilation system.
      • 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): Liquid soap not readily available at handwashing station. Single use paper towel available at wall-mounted dispenser. • Install a wall-mounted liquid soap dispenser to ensure convenient access to handwashing at all times.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  2. Monitoring

    7 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Bleach strips must be available for sanitizing solution.
      • 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): No sanitizing solution on site at time of inspection. Wiping rags should be stored in 200ppm bleach sanitizing solution.
      • 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): Hole in ceiling in food storage area. This should be repaired to prevent entry of pests.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7B - Liquid soap should be available in a dispenser for hand washing F2.7E - When doing dishes, please switch to the Two-compartment sink method. Your handwash station must remain accessible at all times.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please create FSP for the premise. Template will be sent to operator.
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please create SP for the premise. Template will be sent to operator.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator was unable to produce FOODSAFE certificate at time of inspection. Please forward this to me when you are able to locate it.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.

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