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Helmcken Chocolate and Waffles

1248 Thompson Dr Clearwater BC V0E 1N2 · Food Manufacturing - Food Processing

Official record from Interior Health →

Inspection summary

Helmcken Chocolate and Waffles has been inspected 9 times by Interior Health Authority since July 8, 2015. The most recent inspection, on September 14, 2026, recorded 1 infraction.

3 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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 4 times across 4 separate inspections, most recently on June 27, 2025. For example: 7 Are foods protected from 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 2 times across 2 separate inspections, most recently on May 27, 2024. 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 May 27, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 5 times across 4 separate inspections, most recently on September 14, 2026. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on May 27, 2024. For example: 1 Does the facility have proper monitoring supplies?

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.

9 inspections

  1. Monitoring

    1 infraction

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): EHO requests to see the Food Processor HACCP Plan for the chocolate products being manufactured in this facility ( email sent Aug 11, 2025)
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
  2. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): styrofoam blocks being used to line aluminum trays were allowed to have contact with ready-to-eat product ( chocolates)- material is not food grade and must be replaced with food grade material that is washable and impervious to moisture ( to allow proper sanitization in between uses) Food for private consumption ( living quarters in the upper area of the bldg) must not be stored in the inspected rooms ( chocolate making and dishwashing room in the basement) to protect food for public consumption from contamination
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): please use Food Processor HACCP plan template- available thru the IH website ( link to Min of Health site)
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please use Food Processor Sanitation Plan template-available thru the IH website ( link to Min of Health site)
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
  3. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): expired test strips ( chlorine strips expired in 2012)onsite
      • 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): 25 ppm Chlorine was observed in the prepared solution ( Operator diluted Clorox cleanup 1.84% in water); Suggested to Operator to use 5mL unscented disinfectant bleach ( sodium hypochlorite-Clorox 4-6% guarantee, or Javex, or similar product) diluted in 1 L water when sanitizing pre-cleaned food contact surfaces.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Roll of paper towel positioned beside the faucet is subject to contamination; Operator to install a paper towel dispenser adjacent to hand basin to keep towel clean and dry
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
  4. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The shelving in the three compartment sink room is constructed of raw wood. The surfaces must be sealed to ensure they are cleanable ( smooth and impervious to moisture)
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    2 infractions

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Please ensure opened bags of dry goods ( flour, sugar) are transferred into foodgrade bins with pest proof lids
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • 17.7 - Food processing operators must have their food safety plan approved by the health officer.
  9. Monitoring

    1 infraction

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Fantastic disinfectant ( ai : quats/ n-Alkyl benzyl ammonium chloride) contains less than 100 ppm quats ( undiluted) Operator must use 100 ppm of chlorine/bleach in sanitizing food contact surfaces/ utensils ( full immersion, 3 compartment sink method) OR 200 ppm quats using a different brand of sanitizer

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