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Gold Creek Country Store

2455 30 Ave S Cranbrook BC V1C 6Z4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Gold Creek Country Store has been inspected 10 times by Interior Health Authority since February 6, 2013. The most recent inspection, on March 2, 2026, recorded 3 infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 3 separate inspections, most recently on March 2, 2026. For example: 7 Are foods protected from contamination?

  • 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 March 2, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 23, 2019. For example: 2 Are proper pest control measures in place on the premises?

  • 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 July 18, 2018. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 September 29, 2015. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

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

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Hot Holding of Pizza 50 C
    • F1.7 Are foods protected from contamination?
      • Observation(s): Uncooked Pizza left at room temperature
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Food Safe Certificate good until 2019 ( Expired)
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Mouse droppings were observed in the storage room corner near the water retention tank. Operator has placed snap traps. Please ensure that all entry points are sealed to prevent mice from getting in. Alongside the plumbing line, the cut wall area allows for the entry of pests. Please fill these gaps. Remember, if a pencil goes through a hole, a mouse will too. Discussed the proper clean-up method with staff: its best not to stir the air (do not vacuum) around droppings. Saturate are completely with a 100 ppm bleach chlorine solution, let air dry and then it can be swept up.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): [1] Oven mittens were observed heavily soiled. Frequent laundering should be in place, or replay with plastic/silicon mittens that can be immersed in sanitizer solution and then left hanging to dry overnight. [2] A moist wiping cloth was observed on a cupboard. Please remember that at room temperature wiping cloths act as an incubator for germs; therefore, they should be kept in sufficient concentration of sanitizer solution between uses.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  5. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw chicken on tray observed to be wrapped in garbage bags in the walk in cooler.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): There is no hand soap available at the handwashing station.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  6. Monitoring

    1 infraction

    • Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Backdoor leading to the outside of the premise has a gap between the door and the ground. Operator stated that this is a known issue and that it is currently in repair.
  7. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 0 ppm bleach solution was measured in a bucket by the sink. Wiping cloth observed being stored inside this solution.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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