Fort Steele Heritage Bakery
9851 Hwy 93/95 Fort Steele BC V0B 1N0 · Restaurant - Food Service
Inspection summary
Fort Steele Heritage Bakery has been inspected 10 times by Interior Health Authority since May 27, 2014. The most recent inspection, on September 17, 2026, recorded 2 infractions.
4 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: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.
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.
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 3 times across 3 separate inspections, most recently on September 11, 2025. For example:
3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
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 2 times across 2 separate inspections, most recently on July 4, 2023. For example:
5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
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 once on July 4, 2023. For example:
2 Are proper temperature controls maintained to ensure safe storage and display of foods?
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded once on January 22, 2018. For example:
5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
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 6 times across 3 separate inspections, most recently on September 17, 2026. For example:
3 Are written food handling procedures (Food Safety Plan) current and available on site?
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
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not available on site. Template will be sent to operator following the inspection.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan was not available on site. Template will be sent to operator following the inspection.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Reoccurring infraction. Test strips were absent on site during inspection. Test strips are important to verify concentration of sanitizers used on food contact surfaces to ensure adequate sanitizing is achieved.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1-Mechanical dishwasher was not functional at the time of inspection. 2- As mechanical dishwasher was not functional, the facility is supposed to manually wash utensils and equipment, but no surface sanitizers were onsite during inspection.. The employee on site stated that she was waiting for chemicals to be purchased for manual washing and food contact surfaces.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Reoccurring of infraction. Temperature logs as part of food safety plan were found on site but Food Safety plan outlining written food handling procedures couldn't be found on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Reoccurring of infraction .Sanitation plan was not available on the site during inspection.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Facility did not have test strips on site to measure the concentration of bleach/water sanitizing solution.
- 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): Facility's bleach/water sanitizing solution was observed at <10ppm which is below the legislative requirement of 100-200ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not able to be located on site.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan was not able to be located on site.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Double Door cooler 9 C must be 4.4 C or less
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Daily temperature charting required for coolers
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Minor clean up in bakery and basement area
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): At least 1 person per shift must have a current Food Safe certificate
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer bottle 0ppm Cl must be 50-100ppm
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Kitchen/Dining area requires clean up
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Daily temperature charting is required.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
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