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Ktunaxa Nation Street Angel

46 17 Ave S Cranbrook BC V1C 5A8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Ktunaxa Nation Street Angel has been inspected 12 times by Interior Health Authority since October 19, 2016. The most recent inspection, on February 3, 2026, found no infractions.

5 of 12 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: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 5, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on September 13, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 August 27, 2019. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on March 8, 2017. For example: 5 - Are foods from approved sources?

  • 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 4 times across 2 separate inspections, most recently on March 15, 2023. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

12 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): White Fridge 7C must be 4.4C or lower Stainless Steel Fridge 8C must be 4.4 C or lower
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observation: Bleach/chlorine food contact sanitizer measured above 200 ppm. Corrected During Inspection: Sanitizer solution was diluted to 200 ppm.
  7. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: Thermometer in fridge was not functional. Corrective Action: Install new thermometer in fridge. Chlorine sanitizer test strips are available.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Observation: No Food Safety Plan was available on site. Corrective Action: Develop a current Food Safety Plan and have available on site. Note: Operator will be provided with a template.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Observation: No Sanitation Plan was available on site. Corrective Action: Develop a current Sanitation Plan and have available on site. Note: Operator will be provided with a template.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  8. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): [1] EP50 in use; concentration not assessed. Technician service in place to monitor at intervals. Please ensure this sanitizer is in use at 500 ppm concentration at all times through the use of sanitizer test strips. Such test strips may be sourced from chemical and kitchen suppliers or from food wholesalers. [2] Recommend using maximum registering thermometer or thermal-paper to monitor that there is a kill-step achieved by the dishwashers by reaching 71 C at the plate level.
      • 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.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Still half-frozen raw chicken thawing at room temperature. Please ensure that potentially hazardous food is thawed under refrigeration at no higher than 4 C (may require planning ahead); small portions may be thawed under running cold water or foods may be thawed as part of the cooking process. Remember that room temperature is the Temperature Danger Zone and foods spending at room temperature need to be minimized to prevent from foodborne illness.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Some raw wood is observed on shelving surfaces now. Porous wood doesn't facilitate proper cleaning and sanitation. Please coat/seal such surfaces to ensure they are smooth and impervious to moisture. Staff noted that facelift is being planned for the kitchen surfaces.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): All three bleach sanitizer bottle tested noted to be at >200 ppm. Ensure that only 1 tsp bleach / litre of water is added to make a solution of 200 ppm. Dishwasher not tested at the time of inspection due to long wash cycle. Ensure that dishwasher is tested on a consistent basis to ensure that it reaches a temperature of 71 degrees C at the dishes.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
  11. Monitoring

    2 infractions

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Bucket of rice in food grade container was open. Employee placed a lid on the container at the time of inspection.
    • F2.5 - Are foods from approved sources?
      • Observation(s): Elk meat packaged and stored in the freezer adjacent to the back door exit. Employee stated meat is processed at approved cut and wrap facilities. However, slaughter establishment needs to be confirmed to be from an approved source.
  12. Monitoring

    3 infractions

    • Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1) 200ppm QUATS solution used to sanitize food contact surfaces- Good 2) No monitoring procedure is in place to ensure dishwasher reaches 71 degrees C or higher at the dishes
    • Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please complete food safety plan by the mentioned date. Resources have been provided to operator.
    • Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please complete sanitation plan by the mentioned date. Resources have been provided to operator.

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