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Crepe Bistro

13093 Shoreline Dr Lake Country BC V4V 2P1 · Mobile Vendor Type B – Food Service

Official record from Interior Health →

Inspection summary

Crepe Bistro has been inspected 2 times by Interior Health Authority since June 18, 2023. The most recent inspection, on August 27, 2024, recorded 3 infractions.

1 of 2 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

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 August 27, 2024. 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 27, 2024. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on August 27, 2024. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B: Clean and sanitize steps occur in containers, not in the designated sink. Corrective Action: Clean and sanitize equipment in the 2-compartment sink: • First compartment: wash with warm (45°C) water and detergent • First compartment: rinse under warm running water • Second compartment: Immerse in 200 ppm Quat sanitizer solution for 30 seconds • Set items to air-dry in a clean place Revise the Sanitation Plan accordingly. Transport bulk sanitizer in the mobile unit so sanitizer solution for warewashing or surfaces can be prepared at the venue as needed.
      • 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): F2.5A(1): The faucet assembly at the 2-compartment sink is loose. Corrective Action: Repair or replace the faucet so it is secure. F2.5A(2): One crepe rake (spreader) has come apart and is shedding glue residue. Corrective Action: Discard the rake. Do not use glue or other materials for spot repair; Replace damaged items. F2.5B: The seal where the POS counter meets the upright cooler has worn away. Corrective Action: Reseal the joint so it is smooth, impervious, and cleanable. F2.5D: Spray bottles are unlabeled. Corrective Action: Label the spray bottles to identify their contents.
      • 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.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: The Food Safety Plan is not available. Corrective Action: Locate or produce a Food Safety Plan. Keep a copy inside the mobile unit with the Sanitation Plan.
  2. Monitoring

    0 infractions

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