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Loaf Italian Restaurant

641 2 Ave Fernie BC V0B 1M0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Loaf Italian Restaurant has been inspected 4 times by Interior Health Authority since February 15, 2024. The most recent inspection, on February 5, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 5 times across 4 separate inspections, most recently on February 5, 2026. 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 2 times across 2 separate inspections, most recently on February 5, 2026. 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 February 5, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on February 15, 2024. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

  • 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 February 20, 2025. 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.

4 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. The line cooler containing cooked pasta and sauces was measuring at 14 C. Food products were verified to be 12 - 14 C. An employee immediately worked to reduce the temperature of the line cooler and potentially hazardous food products were moved to a cooler at 4 C or lower. As discussed, the operator is to monitor and confirm the line cooler is at 4 C or lower consistently and inform EHO of actions taken. If the line cooler is not working properly, a repair company will need to be called. 2. Pesto in a small container was being stored at room temperature. Employee moved the item at time of inspection into an ice bath as required.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Debris was noted on the kitchen ceiling and throughout the walk in cooler. Cleaning and sanitation of hard to reach areas is required. Please come up with a timeline for when these areas can be deep cleaned and inform the EHO.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Outstanding infraction: Hot water tap in the prep area adjacent to the dishwashing area is not functional. There are 4 other sinks in the facility. 3 of the 4 sinks have been equipped with soap and paper towel to encourage handwashing.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometer missing from cooler in the area near the dishwasher. As discussed, having a designated place for the thermometers in each piece of equipment is recommended. Staff should be trained on locations of thermometers.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Outstanding infraction: Hot water tap in the prep area adjacent to the dishwashing area is not functional. There are 4 other sinks in the facility. 3 of the 4 sinks have been equipped with soap and paper towel to encourage handwashing.
  3. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): On the cook line, the following was observed; cooked mushrooms at 22 C, large container of tomato sauce at 25 C, pesto at 21 C. Salad dressings were observed at 14 - 16 C. Upon discussion it was learned that these items were made approximately 3 - 4 hours earlier and were not be stored at 4 C or lower. As discussed, all potentially hazardous foods must be stored at 4 C or lower. This includes the observed items and any other item that requires refrigeration. Items were removed from service as necessary. Moving forward, these products must be stored at or below 4 C, either in a refrigerator or short term during meal service in an ice bath.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): In the walk in cooler and the prep cooler in the kitchen behind the line, raw meats were observed stored above ready to eat food products such as cooked lasagna, polenta and mashed potatoes.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No thermometers were available on site for refrigerators and freezers other than a few units with digital displays that were inaccurate. All units must be equipped with thermometers. Further to this, temperature logs must be used on a daily basis.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Front of house staff are not using sanitizer as required for food contact surfaces (only soapy water was being used). As discussed, 200 ppm QUATs or 100 ppm chlorine can be used as a sanitizer as is occurring in other parts of the facility.
      • 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): Outstanding infraction: Hot water tap in the prep area adjacent to the dishwashing area is not functional. There are 4 other sinks in the facility. 3 of the 4 sinks have been equipped with soap and paper towel to encourage handwashing.
  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): Hot water tap on kitchen hand sink broke again. Operator has added paper towel and liquid soap to a nearby ware washing sink while awaiting repairs of sink tap. Other handwashing sinks available on site.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Sneeze guards for salad bar must be installed. Salad bar not in operation until the sneeze guards are installed.

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