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Dash Eatery

22 12th Ave S Cranbrook BC V1C 2R7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Dash Eatery has been inspected 4 times by Interior Health Authority since March 8, 2023. The most recent inspection, on June 8, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

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 4 times across 4 separate inspections, most recently on June 8, 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 4 times across 4 separate inspections, most recently on June 8, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 3 separate inspections, most recently on October 6, 2025. 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.

4 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. The temperature of the ham slices was measured to be at 10.5C and milk at 11.2C. Operator indicated that a new cooler has been order to replace the current one that is not functioning properly. 2. Operator indicated that sandwiches stored in the display at ambient temperature are discarded every 2 hours, but a temperature log was not used to record time and temperature of food.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Moderate amount of food debris was observed on the kitchen floor.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Sandwich Display case 18 C
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): All coolers must be charted everyday
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Kitchen and equipment require cleaning.
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Soups 48 C - 53 C must be 60 C or higher
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Daily Temperature charting is requires of coolers
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): minor cleanup required for kitchen equipment
  4. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observation: Two soups in hot holding units were measured to be below 60°C. Corrected During Inspection: Operator raised temperature of hot holding units to keep soups stored 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): Observation: Sanitizer test strips for "Ostro San" sanitizer were not available on site. Corrective Action: Have appropriate sanitizer test strips available on site.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observation: Build up of clutter (cardboard boxes and glass containers for disposal) near kitchen back door and handwashing sink. Corrective Action: Remove clutter (cardboard boxes and glass containers for disposal) from the premises.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.

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