Delightfull

1012 Cranbrook St N Cranbrook BC V1C 3S3 · Restaurant - Food Service

6 inspections

1. MonitoringSep 25, 2025

   1 infraction

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Mechanical Dish Washer 0ppm Chlorine reading
2. MonitoringMar 28, 2025

   2 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Hot Holding of meat products 51C must be 60 C or higher
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Mechanical Dishwasher 0 ppm chlorine must be 100ppm or higher. Add bleach to the rinse cycle
3. MonitoringOct 10, 2024

   0 infractions

4. MonitoringApr 15, 2024

   2 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Daily Temperature charting of coolers required
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): One Of The Public Washrooms requires to be completed by a plumber.
5. MonitoringOct 25, 2023

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Observation: One cutting board (green) was showing signs of wear. Once excessive crevices/grooves develop on a cutting board surface it should be replaced. Hard to clean areas such as crevices may allow for pathogen growth on the cutting board surface and may potentially spread onto food items. Corrected During Inspection: Operator agreed to replace cutting board.
     • 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.
6. MonitoringApr 3, 2023

   6 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Observation: Multiple front line cooler compartments appeared overfilled with food product and measured ~5-6°C. Other compartments that were not overfilled measured 4°C or below. Corrective Actions: -Ensure prep cooler compartments are not overfilled so potentially hazardous foods are able to be kept at 4°C or below consistently. -Monitor the temperature of potentially hazardous foods in line cooler compartments and move product to other cooling units so that potentially hazardous foods can be kept at 4°C or below consistently.
     • 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): Observation: No sanitizer test strips were available for the QUATS based sanitizer product. Corrective Action: Have non-expired sanitizer test strips available to measure the concentration of your QUATS based sanitizer.
     • 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: Concentration of QUATS based sanitizer product used for tables in dining areas measured ~500 ppm. Corrective Action: Ensure QUATS based sanitizer is at the appropriate concentration (generally ~200 ppm concentration unless otherwise stated by manufacturer/product label). Note: Disinfectant wipe was being used for food contact surfaces in kitchen. Product label specifies that a potable water rinse is required after use on food contact surfaces. Recommendation: Use a food contact sanitizer (e.g. QUATS, chlorine, or other alternative) that does not require a potable water rinse step.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F3.1 Does the operator have a valid operating permit or approval to operate?
     • Observation(s): Observation: Operator noted that operating permit was not on site. Corrective Action: Please have valid permit to operate posted in a visible location on site.
     • F3.1A A valid permit to operate must be posted in a conspicuous location.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Observation: No Food Safety Plan was available on site during inspection. Corrective Action: Ensure current Food Safety Plan is available on site.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Observation: No Sanitation Plan was available on site during inspection. Corrective Action: Ensure current Sanitation Plan is available on site.