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Max's Place

21 10 Ave S Cranbrook BC V1C 2M9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Max's Place has been inspected 18 times by Interior Health Authority since June 18, 2013. The most recent inspection, on June 3, 2026, recorded 1 infraction.

8 of 18 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination 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 3 times across 3 separate inspections, most recently on June 3, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on February 14, 2019. For example: 7 Are foods protected from contamination?

  • 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 14, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 February 14, 2019. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on April 17, 2018. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

18 inspections

  1. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Display Cooler 10 C Tall double Door Cooler 10 C
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Daily Temperature charting of coolers required.
  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Daily Temperature Charting required.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: Some cooling units are missing thermometers. Corrective Action: Install thermometers in cooling units containing potentially hazardous foods.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  8. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Daily temperature required
  9. Monitoring

    3 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Soup in walk in cooler was measured at 40°C and had been prepared just under 2 hours prior. Potentially hazardous food must be cooled from 60°C to 20°C in 2 hours, and from 20°C to 4°C in 4 hours in order to prevent the growth of pathogens. Utilize methods such as ice wands or smaller batches to ensure this cooling curve is being followed.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No quats test strips were found on site. Monitoring test strips are required to ensure sanitizers are used at the correct concentrations between 200-250 ppm. Obtain quats test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): The operator and employees did not have a valid FOODSAFE certificate or equivalent training. The operator must have a valid FOODSAFE or equivalent training, and in their absence at least one employee must have a valid FOODSAFE or equivalent training to ensure safe food handling practices are being followed at all times. Operator and the staff working in the absence of the operator must obtain a valid FOODSAFE or equivalent training.
      • 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.
  10. Monitoring

    0 infractions

  11. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): At time of inspection a display fridge holding sandwiches, quiches, and pasta salad was measured at 7 °C. All potentially hazardous food must be stored at a temperature of 4°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): Thermometers missing from two fridges: front display cooler in service area and double sliding glass cooler in kitchen. 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.
  12. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Tray of puff wheat is placed inside a garbage bag.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quat sanitizing bucket in the front service area measured at 0ppm.
      • 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.
      • F3.3C Written food handling procedures must identify all critical control points.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan not available at the time of inspection.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  13. Monitoring

    2 infractions

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Staff mentioned they were re-using disposable hand gloves.
      • F2.4C - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Light covers were missing throughout the kitchen. 2. The racks in the stand up cooler across from the big prep table is very rusty.
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
  14. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher noted to reach a maximum of 65 degrees C after three consecutive runs at the dishes.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Large walk in cooler by the exit door at the back of the premise has a non functioning light.
  15. Monitoring

    0 infractions

  16. Monitoring

    0 infractions

  17. Monitoring

    0 infractions

  18. Monitoring

    0 infractions

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