Edibles Cafe and Catering
1681 Hwy 93/95 Windermere BC V0B 2L2 · Restaurant - Food Service
9 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Walk-in cooler and freezer requires more shelving in order for food to be stored off of the floor. This helps with cleaning and organization and helps prevent contamination of food. 2. Basement storage area requires a thorough cleaning and organization. Remove any items not needed for operation to help ease cleaning and reduce areas for pest harbourage. 3. Observed uncovered muffins being stored next to till. Baked goods should be stored in a manner that helps prevent 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ventilation hood was cleaned May 2025. 1. Some of the shelving and drawers require cleaning and sanitizing. 2. Basement storage area requires cleaning and organization. 3. Some areas of the kitchen require cleaning, ensure to clean under and in behind equipment and shelving.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Some of the shelving and drawers require cleaning and sanitizing. 2. Basement storage area requires cleaning and organization. 3. Some of the large food storage bins are soiled and require cleaning and sanitizing. 4. Some areas of the kitchen require cleaning, ensure to clean under and in behind equipment and shelving. 5. Ventilation hood is soiled and requires cleaning.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide chlorine test strips to monitor chlorine at sanitizing levels. Provide a method for monitoring the temperature of the mechanical dishwasher.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): To facilitate cleaning and to help monitor for pests all food should be stored off of the floor. Some of the shelving and drawers require cleaning and sanitizing. Basement storage area requires organization.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Facility to obtain chlorine test strips for sanitizer solution.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Floors had a build-up of food debris and dust. Please sweep and mop floors under equipment to reduce the risk of pest infestation. Deep cleaning of facility planned for June, 2019. 2. Fans in the main cooler had a build-up of dust. Please clean fans to prevent the contamination of food with dust and debris. Deep cleaning of facility planned for June, 2019. 3. Coffee probe thermometer has a build-up of coffee/food debris. This equipment should be cleaned at a minimum of every 2 hours or after each use in a potentially hazardous food product.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Bleach sanitizer bucket for food contact surfaces was measured at 10-50 ppm. Another cap full of bleach was added to the solution at the time of inspection. An extra cap of bleach will be added to future solutions to create a 200ppm solution. Please obtain chlorine test strips to monitor the concentration of this solution daily.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan template will be sent to the operator of this facility.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan template will be sent to the operator of this facility.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Bleach and soap mixed together in bucket - Use only a bleach/water mixture for sanitizing. Bleach concentration >200ppm - Mixing instructions given (5mL of bleach to 1 L of water) for 200ppm concentration Wiping cloths in sanitizer were being rinsed prior to being used - This will dilute the sanitizer. Do not rinse the cloths prior to use. High temperature dishwasher >71°C
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Bowl of raw ground beef stored above mushrooms and cucumbers in walk in cooler. Ensure all raw meats are stored below any ready to eat products to protect from cross contamination. Corrected during inspection.
- 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No food safety plan available. Template provided with this report.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.3 - Food safety management procedures must identify all critical control points.
- 17.4 - Food safety management procedures must include critical limits for all critical control points.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No sanitation plan available. Template provided with this report. Kitchen kept clean and orderly.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan is required onsite
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Cleaning Schedule is required on site
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?