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Cranbrook United Church

2 12th Ave S Cranbrook BC V1C 2R8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Cranbrook United Church has been inspected 8 times by Interior Health Authority since February 4, 2015. The most recent inspection, on May 14, 2026, recorded 3 infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on May 14, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 8, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 June 7, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 3 times across 3 separate inspections, most recently on May 14, 2026. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 May 14, 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.

8 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine sanitizer test strips and thermometers were not available at the time of inspection.
      • 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): The solution in the spray bottle was tested to be at 0 ppm of chlorine.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): The FOODSAFE certificate available on site has expired.
  2. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator unable to provide any info.
  3. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observation: Wooden surfaces including the shelving where dishwasher racks are stored and where bowls are stored in cupboards are showing signs of wear (in some areas porous wood is visible). Corrective Action: Ensure that these wooden surfaces are refinished/repainted with a food grade (non-toxic) material so that the surfaces are smooth, imperious to moisture, and easily cleanable. Observation: Chemicals/cleaners were stored next to food contact surfaces (e.g. bowls) in cupboard under sink. Corrected During Inspection: Chemicals/cleaners were moved to a different area.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Observation: Operator noted that their FOODSAFE training certificate had expired. Corrective Action: Ensure that the operator of the premise has valid FOODSAFE or equivalent training and in the absence of the operator at least one employee has valid FOODSAFE training or equivalent training.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): High temperature dishwasher is being monitored by reading the digital display on the equipment. This would be satisfactory if the dishwasher is yearly maintained and the built-in thermometer calibrated. If such maintenance frequency is not evidenced, maximum registering thermometer or thermal paper should be used for monitoring that this equipment is not only capable of cleaning, but also capable of sanitizing and killing germs at plate level (71 C at plate level).
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Temperature of fridge noted to be at 6 degrees C. It had been used frequently during the morning breakfast event and no temperature monitoring currently in place. Temperature log template will be supplied to the operator.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

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