Skip to content
Loading map…

Le Grand Fromage Cheese Shop

E-672 2 Ave Fernie BC V0B 1M0 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Le Grand Fromage Cheese Shop has been inspected 9 times by Interior Health Authority since January 7, 2014. The most recent inspection, on April 9, 2026, found no infractions.

5 of 9 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 and Food source, labelling and allergens.

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 once on January 25, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 April 10, 2018. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 April 10, 2018. For example: 7 - Are written food handling procedures (Food Safety Plan) current and available on site?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on October 17, 2019. For example: 6 Are the FOODSAFE training requirements being met?

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

    0 infractions

  2. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Gherkins from a commercial source were observed repackaged and unrefrigerated. Once the original packaging has been opened for this type of product, refrigeration is required. Employee moved items to the refrigerators which was observed below 4 C. If you would like to store these products at room temperature, third party laboratory testing is required to ensure shelf stability. Please contact Interior Health if you would like to explore this option.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): As discussed, please located operator's FoodSafe certificate to look up expiry date. If certificate was issued prior to 2014 it will be considered expired and a new certificate will need to be obtained. Please visit www.foodsafe.ca for information on available courses.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    2 infractions

    • F2.5 - Are foods from approved sources?
      • Observation(s): Home prepared cheesecakes were being offered for sale at time of inspection. Foods not prepared in an approved food premise must not be sold to the public.
      • F2.5A - All foods on the premises must be from an approved source.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please update the food safety plan to include where the cheesecakes are going to be produced and how they are going to be transported between stores.
      • F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
  7. Monitoring

    3 infractions

    • F3.1 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Facility has been incorrectly categorized in the IH computer system. The facility should be a "food service establishment" rather than a "food retailer" as foods (grilled cheese) are being prepared and sold for immediate consumption. Owner will be contacted in conjunction with this inspection report to make the necessary application.
      • F3.1A - Operator must have a valid permit to operate or approval to operate.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): The food safety plan was not on site at the time of inspection as required.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The sanitation plan was not on site at the time of inspection as required.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website