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Marble Slab Creamery

B4-1833 Cranbrook St N Cranbrook BC V1C 3S9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Marble Slab Creamery has been inspected 2 times by Interior Health Authority since April 9, 2025. The most recent inspection, on April 15, 2026, recorded 3 infractions.

None of the 2 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: Cleaning and sanitizing and Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on April 15, 2026. 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 April 9, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 April 15, 2026. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 once on April 15, 2026. 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.

2 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Facility is using bleach as sanitizer for food contact surfaces and dishwashing. Chlorine test strips were not able to be located during the inspection. Please purchase chlorine test strips to verify that the sanitizer solution is kept within 100-200ppm at all times. Confirm with EHO once completed.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Facility is using a bleach/water solution to sanitize food contact surfaces. Facility uses sanitizer buckets with wiping cloths submerged in sanitizer solution; however, the sanitizer solution for both buckets on site measured 0ppm chlorine. The employee on site prepared a new sanitizer solution which recorded at 200ppm as verified by EHO test strips.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): One employee was working at the time of the inspection and said that they had not taken a food safety course (e.g. FOODSAFE or equivalent) as they were recently hired on. In the absence of the operator, at least one employee on site must have a valid FOODSAFE certificate or equivalent. Ensure that all employees who have not yet taken a food safety course and may be working alone have valid foodsafe certificates. Information about food safety courses will be provided with the inspection report.
      • 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

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Facility is now using a bleach/water solution rather than a QUAT sanitizer solution for food contact surfaces. Facility is exhibiting good practices by using buckets with wiping cloths submerged in sanitizer solution; however, the sanitizer solution for both buckets on site measured 0ppm chlorine.
      • 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): A large, circular hole in the floor was observed in front of the 3 compartment sink with what looks to be a piece of metal equipment sticking half out of it. An accumulation of filth was in the crevices surrounding the hole indicating that the floor cannot be properly cleaned.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.

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