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Francuccino's Gelato

139 Main St Silver Star Mtn BC V1B 3M1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Francuccino's Gelato has been inspected 2 times by Interior Health Authority since April 3, 2025. The most recent inspection, on March 4, 2026, recorded 4 infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 on March 4, 2026. For example: 7 Are foods protected from contamination?

  • 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 March 4, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 March 4, 2026. For example: 7 Are there handwashing stations available and properly supplied?

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.

2 inspections

  1. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observation: No food grade sanitizer was available on site for sanitizing food contact surfaces. Corrective Action: Ensure all food contact surfaces are properly cleaned and sanitized using an approved sanitizer. Inspection Note: Infraction was corrected during the inspection. Staff were shown how to prepare a bleach sanitizing solution (15 mL bleach to 1 L water).
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observation: The sanitizing dishwasher was not providing an adequate chlorine concentration at the time of inspection. Staff were advised to either use single-use take-away containers or switch to the three-compartment sink method (wash, rinse, sanitize) until the dishwasher is able to properly sanitize dishes. Corrective Action: Ensure the sanitizing dishwasher provides adequate chlorine sanitizer concentration at all times to properly sanitize dishes.
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Facility is not well maintained. A deep clean is required in and around all equipment. Cooler handles and other high-touch surfaces require cleaning and sanitizing. Multiple surfaces throughout the facility require cleaning and sanitizing. Corrective Action: Ensure the facility is maintained in a clean and sanitary condition at all times. Conduct a thorough deep clean of equipment, food contact surfaces, cooler handles, and surrounding areas. Regular cleaning and sanitizing is required to prevent the buildup of food debris and grease that can harbour bacteria and lead to cross-contamination and potential foodborne illness.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observation: No single-use disposable hand drying products were available at the hand sink at the time of inspection. Corrective Action: Ensure the hand sink is stocked with single-use disposable paper towels at all times. Reusable towels must not be used for drying hands.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    0 infractions

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