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Joseph Creek Village

1901 Willowbrook Dr N Cranbrook BC V1C 6S4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Joseph Creek Village has been inspected 14 times by Interior Health Authority since January 7, 2013. The most recent inspection, on June 11, 2026, recorded 2 infractions.

7 of 14 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, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 February 13, 2020. 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 3 times across 3 separate inspections, most recently on February 13, 2020. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 February 14, 2019. 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 June 11, 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 June 11, 2026. For example: 2 Are proper pest control measures in place on the premises?

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.

14 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Walk in Cooler 7C Prep cooler 7 C
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Small flies seen in bowl
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: QUATs sanitizer test strips were not available on site during the inspection. Corrective Action: Ensure appropriate sanitizer test strips are available on site to monitor the concentration of sanitizers in use.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Temperature dishwasher read 68.6°C at the plate. Sanitizing temperatures must read 71°C at the plate or 82°C at the manifold. Required temperatures must be reached to destroy organisms of public health importance that may be present on food contact surfaces.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): One of the handwashing sink located at smaller kitchen unit was obstructed with equipment at the time of inspection. Effective handwashing by food handlers protects them and others against the spread of communicable diseases. Ensure that handwashing station remains accessible at all times.
      • F2.7E Handwashing stations must remain accessible at all times.
  8. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quat sanitizing bucket in the main kitchen measured at 0ppm.
      • 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): There is an accumulation of oil and dry food debris under the deep fryer and grill area.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  9. Monitoring

    3 infractions

    • F3.2 - Is the contact information the same?
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash sink near the main kitchen dry storage area does not have running cold water.
      • F3.5A - Handwashing station must be supplied with hot and cold running water.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No food safety plan available on site.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
  10. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Visibly dirty wiping cloths were seen out on food contact surfaces. Operator agreed to use sanitizer buckets as a means to keep wiping cloths sanitary until they are thrown out to be washed. This was corrected during inspection.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towels by the handwash station in the prep area adjacent to the walk in cooler was absent. This was corrected during inspection.
  11. Monitoring

    0 infractions

  12. Monitoring

    1 infraction

    • 14.8 - Are tables and counters being maintained in a sanitary manner?
      • Observation(s): Several bottles of quat sanitizer in the prep room measured only 100 ppm. As discussed, the required concentration for quat sanitizer is 200 ppm. Please change the sanitizer solution more frequently (as sanitizer strength dissipates over time) and monitor the solution with the quat test strips that is available in the kitchen to ensure 200 ppm is available at all times. This was corrected at the time of inspection.
  13. Monitoring

    0 infractions

  14. Monitoring

    0 infractions

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