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Day Break Cafe

351 Alpine Way Elkford BC V0B 1H0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Day Break Cafe has been inspected 10 times by Interior Health Authority since August 22, 2013. The most recent inspection, on January 13, 2026, recorded 2 infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on January 13, 2026. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 June 9, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on January 23, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 once on June 9, 2023. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 May 19, 2021. 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.

10 inspections

  1. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Large stand-up cooler 14 C
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Daily temperature charting of coolers required
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Daily temperature charting of coolers required.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: No QUATs based sanitizer test strips were available on site during the inspection. Corrective Action: Have QUATs based sanitizer test strips available on site so that the concentration of your sanitizer can be measured.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observation: QUATs based sanitizer in spray bottle measured above 500 ppm. Corrected During Inspection: QUATs based sanitizer was adjusted to be between 200-400 ppm.
      • 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): Observation: Staff on site could not provide proof of valid FOODSAFE or equivalent certificates. Corrective Action: Ensure that when the operator is not present at least one employee on site has valid FOODSAFE 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

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 'Grab and go' item cooler was not maintaining 4 C at time of inspection. Unit was observed at 9 C. Employee agreed to put potentially hazardous foods on ice or move items to another cooler. It was noted a replacement unit was already being explored. P
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Lights were not operational in back store room. Adequate lighting is required in all food storage and service areas.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Double cooler was observed at 8 C. Records indicated that the cooler has been at 6 - 7 C for the past 2 weeks when being checked. All potentially hazardous foods must be maintained at 4 C or lower.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
  7. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Raw wood exposed on the side of the front prep station and corner has chipped off exposing more raw wood. These areas require repair to ensure they are smooth, easily cleanable and impervious to moisture.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  8. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Mould was present on the walls of the walk in cooler. Ensure area is cleaned and sanitized. 2. Ceiling in kitchen is beginning to peel and raw wood is exposed on the side of the prep counter. These areas will require maintenance in the future.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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