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Lost Boys Cafe

5339 Fernie Ski Hill Rd Fernie BC V0B 1M0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Lost Boys Cafe has been inspected 8 times by Interior Health Authority since March 7, 2013. The most recent inspection, on March 14, 2025, recorded 3 infractions.

None of the 8 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 4 times across 3 separate inspections, most recently on February 15, 2018. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 March 21, 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 once on March 14, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 March 21, 2023. For example: 2 Are proper pest control measures in place on the premises?

  • 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 3 times across 2 separate inspections, most recently on February 26, 2019. 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.

8 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Facility uses a QUAT sanitizer for food contact surfaces. No QUAT sanitizer test strips were able to be located during the inspection.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Facility uses spray bottles for surface sanitizer but is using reusable cloths to wipe surfaces. Reusable cloths may harbor potential pathogens if left damp.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): At least one employee on site must have a valid foodsafe certificate in the absence of the operator.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: No "Quats" test strips were available on site to test sanitizer concentrations. Corrective Action: Have non-expired "Quats" test strips available on site.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Observation: Mouse droppings were observed near mouse trap located close to facility entrance. Corrective Action: Clean up droppings from area. Observation: When main front doors are closed there is a large gap that may allow for the entry of pests. Corrective Action: Install weather stripping on doors to cover gaps and to prevent the entry of pests. Notes: • Ensure all food products are covered securely • Check food products regularly for rodent damage; discard damaged products • Eliminate all materials that can be used for rodent nesting, such as Styrofoam and paper products • Store items 15 cm (6 inches) off the floor
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observation: "Quats" based sanitizer solution in spray bottle measured above 500 ppm. The original sanitizer container states that a concentration of 200-400 ppm is to be used for food contact surfaces. Corrected During Inspection: "Quats" based sanitizer solution was prepared in a spray bottle that measured 200-400 ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. 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 sanitizer spray bottle measured at 400ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan not available at the time of inspection.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
  4. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Line cooler containing potentially hazardous foods was measured at 6 - 8 C at the time of inspection. Facility was very busy and unit was frequently being opened and closed. On site staff agreed to monitor cooler to ensure it gets below 4 C within 2 hours. Temperature logs indicate cooler is consistently at or below 4 C.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
  5. Monitoring

    3 infractions

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Raw wood and foam insulation was observed in the walk in cooler. The light was also uncovered. Ensure all surfaces are repaired so they are smooth, easily cleanable and impervious to moisture (i.e. paint) and the light is covered or a shatterproof bulb is used. (Originally found out of compliance on Jan 22, 2016)
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No food safety plan noted to be on site at the time of inspection.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No sanitation plan noted to be on site at the time of inspection.
  6. Monitoring

    3 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): Chili was observed to be 50 C at the time of inspection. Upon discussion it was determined that it was in the reheating process from frozen for 2 hours.
      • 1.2 - Potentially hazardous foods must be rapidly reheated to 74°C or hotter within 2 hours.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. The walk in cooler in the basement containing potentially hazardous foods was observed to be 6 C. 2. No thermometer was available in cooler. Unit was not being temperature monitored.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Raw wood and foam insulation was observed in the walk in cooler. The light was also uncovered. Ensure all surfaces are repaired so they are smooth, easily cleanable and impervious to moisture (i.e. paint) and the light is covered or a shatterproof bulb is used.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  7. Monitoring

    1 infraction

    • 15.1 - Are accurate thermometers available to monitor temperatures?
      • Observation(s): Thermometer in the milk fridge had bubbles in it and did not appear to work. A different thermometer was located at the time of inspection that was accurate for use in the milk fridge.
      • 1 Observation, Low Severity of Consequences : Accurate thermometers must be provided to monitor all refrigeration and hot holding equipment in the serving or dining area.
  8. Monitoring

    1 infraction

    • 13.3 - Are food contact surfaces properly cleaned and sanitized?
      • Observation(s): Chemical dishwasher was found to have a final rinse of 0 ppm chlorine sanitizer. It was discovered that the sanitizer bottle was low and it was replaced. Subsequent testing of the chemical dishwasher showed a final rinse of 50 ppm chlorine sanitizer. Be sure to regularly check sanitizer levels for the chemical dishwasher so that it is able to dispense at least 50 ppm chlorine at all times of operation.
      • 1 Observation, Moderate Severity of Consequences : Utensils and food contact surfaces must be washed and sanitized in a manner that removes contamination.

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