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Max's Care Cafe

13 24 Ave N Cranbrook BC V1C 3H9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Max's Care Cafe has been inspected 13 times by Interior Health Authority since September 6, 2013. The most recent inspection, on December 23, 2025, recorded 1 infraction.

6 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

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 5 times across 5 separate inspections, most recently on April 29, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on December 23, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on September 10, 2015. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on May 18, 2023. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 2 times on August 2, 2017. For example: 7 - 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.

13 inspections

  1. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand wash sink with empty milk containers
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: No chlorine or QUATs based test strips could be located by staff during inspection. Corrective Action: Ensure test strips are available on site. Observation: Some cooling units with potentially hazardous foods were not equipped with thermometers. Corrective Action: Ensure cooling units containing potentially hazardous foods are equipped with thermometers. Note: A small amount of chlorine sanitizer test strips were provided to staff.
      • 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.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Observation: Employee on site did not have valid FOODSAFE or equivalent training. Corrective Action: In the absence of the operator at least one employee present in the establishment must have valid FOODSAFE 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.
  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Food in sandwich cooler measured at 9°C. All hazardous foods must be stored at 4°C in order to prevent the growth of harmful bacteria. Fix or adjust the coolers so that the food is being stored at 4°C or below.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Employee's FoodSafe certificate was expired. At least one employee in the establishment must have a valid FoodSafe certificate in the absence of the operator. Ensure the employee obtains a valid FoodSafe certificate.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Fridge holding sandwiches and rolls were measured at 8 degrees C. All potentially hazardous food must be stored at a temperature of 4 degrees C or less to help prevent the growth of pathogens.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometer was missing in one of display fridges holding sandwiches and other potentially hazardous foods. Thermometer is required to monitor that fridge temperatures are below 4 degrees C to ensure prevention of pathogen growth.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing sink was obstructed with items at the time of inspection. Effective handwashing by food handlers protects them and others against the spread of communicable diseases. Ensure that handwashing station remains accessible at all times.
      • F2.7E Handwashing stations must remain accessible at all times.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Display cooler noted to be at 3.8 degrees C on the bottom shelf, 8 degrees C on the middle shelf and 15 degrees C on the top shelf. Operator indicated the case had been opened and closed frequently throughout the day. External digital display indicated it was between 3-4 degrees C. Operator was instructed to not place any foods on the top two shelves until it can be verified that the temperature on the two shelves reaches 4 degrees C or below and to move the food to a fridge that can keep temperature at 4 degrees C or below. If foods are placed there before the temperature can be verified it should be for display only. The external digital display is not sufficient to verify this temperature as it appears that the reading is taken near the bottom of the unit.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan not on site at the time of inspection. Resources left with operator.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan not on site at the time of inspection. Resources left with operator.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  10. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1) Bar type fridge on the left below the coffee machine holding potentially hazardous food including milk was found to be at a temperature of 6.5 degrees C. Operator turned up the cooling setting and agreed to monitor the temperature to ensure it reaches 4 degrees C or below within two hours. 2) Thermometers could not be located in the two bar type fridges located below the coffee machine
  11. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Cooler storing sandwiches and quiche was measured between 5-8C at the time of inspection. Thermometers are available to monitor temperatures and temperature logs are maintained on a daily basis.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1) Staff indicated that manual dishwashing is performed by washing with warm water, soap, and bleach, then rinsed with hot water and air dried. 2) Wiping cloth observed to be stored on counter tops. No sanitizer observed to be available in buckets or spray bottles.
      • 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

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