Mrs. Noah's Berries and Cream
4955 Camp Creek Rd Revelstoke BC V0E 2J0 · Restaurant - Food Service
Inspection summary
Mrs. Noah's Berries and Cream has been inspected 10 times by Interior Health Authority since July 24, 2013. The most recent inspection, on July 28, 2026, recorded 6 infractions.
2 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Protecting food from contamination.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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.
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 3 times across 3 separate inspections, most recently on July 28, 2026. 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 3 times across 3 separate inspections, most recently on August 20, 2025. 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 2 times across 2 separate inspections, most recently on July 28, 2026. For example:
5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
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 once on July 4, 2017. For example:
4 - Are proper refrigeration, freezing and thawing procedures followed?
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 7 times across 5 separate inspections, most recently on July 28, 2026. 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.
10 inspections
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Acquire chlorine test strips to check sanitizer solution concentrations • Acquire a thermometer to monitor food temperatures Consider using a temperature log to record temperatures daily, to monitor trends and provide information in the event of a case of foodborne illness. Consider dating foods and times soft serve machines have been cleaned.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): During inspection, prep cooler with ice cream toppings observed to be leaking. This can provide an attractant for pests. • Arrange for a service technician to repair the prep cooler. Replace this cold storage unit if it cannot be repaired. One fluorescent light in the yogurt room observed to be missing a protective cover. In the event this light bulb shatters, this can lead to contamination of food. • Install a cover on this light fixture, or replace the light fixture to mitigate this hazard. Single-use yogurt bowls stored on a shelf near the floor. • Ensure single-use bowls are stored at least 6 inches off the floor to protect them from contamination. Consider only putting out only a small stack of bowls at a time for customer use.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 2-compartment sink in the yogurt room not equipped with liquid soap. This sink must be equipped with all the supplies needed to support frequent, effective handwashing amongst food handlers. • Install a liquid soap dispenser on the wall near the 2-compartment sink to support handwashing. During inspection, washroom not equipped with single-use paper towel. • Ensure washroom is always equipped with single-use paper towel to support handwashing. The yogurt room, where soft serve is prepared, should be equipped with a separate handwashing sink to support handwashing even when the 2-compartment sink is full of dishes.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No Food Safety Plan on file.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No Sanitation Plan on file. Resources provided for creating a sanitation plan. When sanitation plan/cleaning checklist has been completed, please share it with Interior Health.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Food handlers must have food safe 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Incorporate a sanitizing step into the manual dishwashing procedure.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): The facility does not have a valid permit to operate. The operator must pay any outstanding permit fees.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine test strips were available. Test strips must be utilized to ensure that the sanitizer concentration is adequate for sanitizing dishes and reducing the microbial load on food contact surfaces. Obtain new chlorine test strips and routinely test sanitizer concentration.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - floor in back area needed cleaning - storage in back should be improved - bathroom renovation obstructing janitorial basin
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - kitchen sink and bathroom sink lacked handsoap
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A - No thermometer to monitor temperature of frozen yogurt mixture Corrective action: Acquire an NSF certified thermometer to monitor frozen yogurt liquid (infrared thermometer or probe thermometer) F2.1B - No test strips for chlorine sanitizer Corrective action: Acquire test strips, ensure chlorine sanitizer is maintained at 100-200ppm
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3C - Ice cream machines are only washed with soap and water. This machine requires sanitizing. Corrective action: Include cleaning and sanitizing procedures in the sanitation plan, follow manufacturers instructions for sanitizing
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7C - No paper towel at either hand sink (washroom or two compartment ware washing sink) Corrective action: Supply all hand sinks with single use paper towel
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No Food Safety Plan
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No Sanitation Plan
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No sanitation plan - template provided.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Temperature of line cooler storing cut up fruits was measured at between 6C and 8C. Temperature of cut up fruits was measured at ~6.8C with a probe thermometer. Requested operator to monitor the temperature closely.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Scented Lysol is used for food contact surfaces. Please ensure approved sanitizer (e.g. chlorine at 200ppm and Quaternary Ammonium (Quats) at 200ppm) is used to properly sanitize food contact surfaces. Note: - 200ppm of chlorine can be made by adding 5 mL of non-scented household bleach to 1 L of water - 200ppm of Quats should be made according to manufacturer's instructions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
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