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Crossroads Market

548 Hwy 93/95 Invermere BC V0A 1K2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Crossroads Market has been inspected 10 times by Interior Health Authority since October 19, 2020. The most recent inspection, on October 6, 2026, recorded 1 infraction.

None of the 10 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 8 times across 8 separate inspections, most recently on April 22, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 5 times across 5 separate inspections, most recently on April 22, 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 3 times across 3 separate inspections, most recently on November 10, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on July 26, 2023. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 July 26, 2023. For example: 7 Are there handwashing stations available and properly supplied?

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

    1 infraction

    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Floor plan of kitchen area has changed without approval. Updated floor plans should be submitted for review.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
  2. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. The measured temperature of items in the two hold holding units were 36.8°C and 46°C. Potentially hazardous foods must be hot held at 60°C or hotter. Asked food handler to discard any food that was held in the hot holding units for more than 2 hours. Recommend employees monitor temperatures of the hot holding units throughout the day and record the temperatures on a temperature log sheet. 2. Checked temperature of deli display coolers and found them to be 9°C and 8.6°C. Observed a large amount of ice build-up at top of coolers. Potentially hazardous foods must be stored at 4°C or colder. 3. Checked temperature of items in black fridge and found them to be 6.9°C. Potentially hazardous foods must be stored at 4°C or colder.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Provide accurate thermometers to monitor temperature of hot holding units.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Flooring in the kitchen should be finished in a manner that is smooth, durable, impervious, easy to clean and preferably light in colour. 2. Kitchen space requires cleaning and organizing. Ensure to clean under and behind equipment and shelves.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Floor plan of kitchen area has changed without approval. Updated floor plans should be submitted for review.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
  3. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The measured temperature of items in the two hold holding units were 42°C and 46°C. Potentially hazardous foods should be hot held at 60°C or hotter. Employee was asked to increase the temperature of the hot holding. Recommend employees monitor temperatures of the hot holding units throughout the day and record the temperatures on a temperature log sheet.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Provide an accurate thermometer to monitor temperature of hot holding units.
      • 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): Concentration of chlorine in spray bottle is to high. Chlorine concentration should be checked regularly with test strips.
      • 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): 1. Flooring in the kitchen should be finished in a manner that is smooth, durable, impervious, easy to clean and preferably light in colour. 2. Kitchen space requires cleaning and organizing. Remove any materials that are not necessary for operation from kitchen area. 3. Baking paper sheets observed being stored to close to the floor and have the risk of becoming contaminated. Ensure items are being stored in a sanitary manner in an area that reduces the risk of contamination.
      • 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.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Floor plan of kitchen area has changed without approval. Updated floor plans should be submitted for review.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): No one present in the kitchen who holds a valid food safety certificate.
      • 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

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Checked temperature of food in black upright cooler and found them to be 10°C. Food handler said they had been in and out of the cooler all morning. Recommend monitoring temperature and if cooler cannot maintain a temperature of 4°C or colder corrective actions should be taken.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  5. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. The measured temperature of items in the two hold holding units were 38°C and 46°C. Potentially hazardous foods should be hot held at 60°C or hotter. Employee was asked to increase the temperature of the hot holding. Corrected During Inspection. Recommend employees monitor temperatures of the hot holding units throughout the day and record the temperatures on a temperature log sheet. 2. One deli cooler temperature was recorded at 8 °C. Potentially hazardous foods should be stored at 4°C or colder. Two deli coolers have some ice build up. Employee was asked to do a defrost to clean the ice-build up for both coolers.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. It is recommended to have test strips available on site to check the sanitizer concentrations. 2. Provide thermometers in each hot holding unit to monitor temperatures throughout the day.
      • 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): Concentration of the sanitizer solution in the spray bottle was higher than the recommended concentration. Higher concentration of sanitizer solutions can leave chemical residue. Sanitizing solution for chlorine should be 100ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  6. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperatures of items being hot held in hot holding unit were found to be 47°C. Potentially hazardous foods must be stored at 60°C or hotter to prevent pathogen growth.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. A few areas of the kitchen have debris/are soiled and require cleaning. Ensure to clean shelves and in behind and under equipment and shelves on a regular basis. 2. Two of the deli coolers have a large amount of ice build-up and require thawing to help the equipment run efficiently.
      • 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Some of the countertops made of tile are broken/cracked and require replacement to be smooth, durable, impervious, and easy to clean.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • 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?
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  7. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. Checked temperature of items being displayed in hot holding unit and found them to be 46°C. Potentially hazardous foods must be stored at 60°C or hotter. 2. Checked temperature of deli cooler displaying cheese and found it to be 8°C. Potentially hazardous food should be stored at 4°C or colder.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Observed a number of blocks of cheeses that were mouldy in the deli cooler. Mouldy cheeses were removed from cooler during time of inspection.
      • F1.6B All food on the premises must be fit for human consumption.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. Checked concentration of chlorine in spray bottle and found it to be to high. Ensure chlorine sanitizer in spray bottle that is used for sanitizing food contact surfaces is kept at a concentration of 100ppm. 2. Proper method for handwashing utensils and other items used in food preparation is as follows: -wash with soap and warm water -rinse with warm water -sanitized with an approved sanitizer -air dry
      • 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): 1. Interior of deli cooler is soiled and requires cleaning and sanitizing. 2. A few areas of the kitchen have debris/are soiled and require cleaning. Ensure to clean shelves and in behind and under equipment and shelves on a regular basis. 3. Observed knives being stored behind 3 compartment sink. As this area cannot be easily cleaned it should not be used for utensil storage. All utensils should be stored in a sanitary manner.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 1. Provide soap from a dispenser at handwashing sink in kitchen. 2. During time of inspection handwashing sink was not functional. The water had been turned off due to a leak. Owner is aware and waiting to have it repaired. Both hot and cold running water under pressure must be provided at handwashing sink to help facilitate proper handwashing.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  8. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. Checked temperature of items being hot held and found on hot holding units to be 40°C and 35°C. Potentially hazardous foods must be stored at 60°C or hotter. Corrected during inspection by raising temperature of device above 60 C° minimum. 2. Observed pepperoni bread sticks being stored at room temperature. As the pepperoni sticks being used require refrigeration, item should either be stored cold at 4°C or colder or hot at 60°C or hotter.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Provide thermometers for hot holding units to help monitor temperature.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Update food safety plan to include all potentially hazardous foods.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
  9. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Upon inspection, it was noted that operator did not have chlorine test strips for the bleach sanitizer.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Upon inspection, it was noted that the hand wash sink was blocked with dishes.
  10. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Deli area hot holder was at 40 C°. Corrected during inspection by raising temperature of device above 60 C° minimum.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips must be available for all sanitizers including bleach. Operator to obtain chlorine test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.

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