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Crumbs Bakery Cafe

635D Columbia Ave Castlegar BC V1N 1G9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Crumbs Bakery Cafe has been inspected 11 times by Interior Health Authority since August 12, 2015. The most recent inspection, on March 25, 2026, recorded 1 infraction.

5 of 11 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, Food temperature control and Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on May 21, 2021. For example: 7 Are foods protected from contamination?

  • 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 2 times across 2 separate inspections, most recently on January 7, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 January 5, 2018. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 across 2 separate inspections, most recently on May 21, 2021. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on March 25, 2026. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

11 inspections

  1. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Dry storage area is dimly lit.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Baked goods are observed on bread cooling rack uncovered.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The operator is using a pre-mixed sanitizing solution called Saniblend.
  7. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please have a WATERPROOF thermometer able to HOLD the MAXIMUM temperature of the high temperature mechanical dishwasher for verification purposes. Dishware surfaces are to be a minimum of 71C/ 160F to be fully "sanitized".
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation logs were not available during inspection. If they are available, please... -provide me a copy to [email protected] -have these available on site for staff to use during the day Please let me know if you require assistance in making a sanitation plan.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  8. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Front display cooler temperature at the time of inspection was reading 16°C. Potentially hazardous food should be stored under 4°C to inhibit the growth and toxin production of possible pathogens. Operator said that the food was put inside the cooler an hour before the inspection. Asked staff to move all the food to another cooler maintaining at 4°C and requested operator to determine the problem and fix the front display cooler. Until cooler is able to keep 4°C or lower at all times, it cannot be used to store food. Operator is instructed to record temperature of this cooler daily on paper.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Bags of sugar were observed to be stored on floor in the dry storage area. All food must be stored at least 15 cm (6 in.) off the floor on racks, shelves or pallets. Infraction was corrected during inspection.
  9. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Front display cooler appeared to be maintaining refrigeration temperatures at greater than 4°C. Please ensure display cooler is maintained at 4°C or colder. Otherwise, potentially hazardous foods (such as sandwiches, etc), must be turned over within 2-4 hours.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher was sanitizing at 61°C. - high temperature dishwashers must reach a minimum of 71°C to achieve adequate sanitization. Please manually sanitize dishes while dishwasher is being repaired/adjusted.
  10. Monitoring

    0 infractions

  11. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): QUAT sanitizer concentration was measured at ~50ppm. The recommended concentration for QUAT sanitizer is 200-250ppm, to ensure adequate reduction of pathogens. The concentration of QUAT sanitizer was corrected during inspection. Note: The owner was advised to purchase QUAT test strips to ensure staff are achieving the recommended concentration.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Ice scoop handle was placed directly into the ice machine and was in contact with ice. Food must be protected against contamination. Ensure the ice scoop holder is being used and the handle does not come into contact with ice.

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