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Modern Olive

1019 Cranbrook St N Cranbrook BC V1C 3S4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Modern Olive has been inspected 6 times by Interior Health Authority since April 5, 2023. The most recent inspection, on April 8, 2026, recorded 3 infractions.

4 of 6 inspections on record found no infractions at all. 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.

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.

  • 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 April 8, 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 8, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 on April 5, 2023. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 April 5, 2023. 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 once on April 8, 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.

6 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: chlorine and QUAT sanitizer test strips on site. Thermometers present in coolers and freezers, and probe thermometer on site. Infraction: Facility has an iodine glass dishwasher on site, but iodine test strips were not able to be located during the inspection. The operator informed EHO that test strips would be obtained following the conclusion of the inspection. Please ensure the glass dishwasher dispenses a concentration of iodine between 12.5-25mg/L or per manufacturer's instructions.
      • 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): Glass dishwasher dispensed 0ppm iodine during the inspection. The iodine sanitizer was full and connected to the machine during the inspection, but sanitizer was not being pulled through the lines. Troubleshoot the issue or contact a technician so that the sanitizer can be pulled through the lines and adequately sanitize the glassware at a concentration between 12.5-25mg/L or per manufacturer's instructions. In the interim, glassware must be washed and sanitized in the high temperature dishwasher located in the kitchen. Confirm with EHO once the glasswasher has been fixed and sanitizer is being pulled through the lines by sending a photo of the test strip with the indicator line at the appropriate concentration.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Facility is using sanitizer in a spray bottle, and wiping food contact surfaces with reusable wiping cloths. Reusable wiping cloths that are damp and left at ambient temperature may allow for pathogens to grow which may be transferred to food contact surfaces. It is recommended that is using reusable wiping cloths, that they are stored submerged in a sanitizer solution (e.g. in a shallow bucket) when not in use. Other options include using single use wiping cloths (e.g. paper towel) on food contact surfaces.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    4 infractions

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Require Licensing inspection
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Floor plan is to be submitted
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan required to be submitted to this office
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan is to be submitted to this office

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