Skip to content
Loading map…

Horstings Farm

2540 Cariboo Hwy 97 Cache Creek BC V0K 1H0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Horstings Farm has been inspected 8 times by Interior Health Authority since June 8, 2015. The most recent inspection, on February 5, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on September 23, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 2 times across 2 separate inspections, most recently on March 19, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on April 28, 2022. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on December 8, 2016. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 2 times across 2 separate inspections, most recently on April 28, 2022. 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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • Had observed flies within the facility. Look into non-pesticide pest control options to control for this or contact professional pest control company. • Ensue that entry doors are closed or there are other prevention methods in place. Some examples will be provided in email to operator.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): [1] No dishwasher safe thermometer present to assess the high temperature dishwasher onsite. [2] No sanitizer test strips available onsite, these are important to ensure that levels are capable of sanitizing action. Corrective Actions: [1] Have dishwasher safe food thermometer onsite [2] Have sanitizer test strips available onsite
      • 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.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Bakery doors were observed open without insect screens. This poses a risk of pest entry into the facility Corrected During Inspection: - Operator had closed all open exterior doors when instructed too. Please ensure that all exterior doors and windows are closed if no insect screen is provided. The door can be kept open if there is the benefit of a insect screen, as this will prevent pest entry into the facility.
      • F2.2B The premises must be protected against entry of pests.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan was not updated and complete. Please ensure that the sanitation plan is completed and emailed to the area EHO for verification and approval.
      • 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

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quat sanitizer used in the kitchen was over 400 ppm. Note that quat sanitizer solutions over 200 ppm can chemically contaminate food contact surfaces and eventual food. Please dilute all quat sanitizer. Please purchase quat sanitizer test strips to verify concentrations are around 200 ppm.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  5. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): One of the display refrigeration units had ambient refrigeration temperature at 7°C. The temperature was adjusted and the unit was able to achieve 4°C at the time of the inspection. Please continue to monitor and record ambient refrigeration temperatures.
  6. Monitoring

    1 infraction

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): Pot of soup was left on stove for unknown amount of time after portioning into hot holding units. Temperature was within the danger zone for bacterial proliferation - between 20C-21C.
  7. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Inside convection oven needs to be cleaned. Inside of the cupboards in the baking area needs to be organized. Dishwashing unit needs to be operational. Walls in the walk-in cooler need to be smooth, impervious, and easy to clean. Fan in the cooler needs to be dusted.
  8. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website