Polar Boler Ice Cream
7298 Monroe Lake Rd Cranbrook BC V1C 6X5 · Mobile Vendor Type B – Food Service
Inspection summary
Polar Boler Ice Cream has been inspected 4 times by Interior Health Authority since August 21, 2023. The most recent inspection, on August 27, 2026, found no infractions.
3 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.
The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
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 August 21, 2023. 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 August 21, 2023. For example:
5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
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.
4 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observation: Concentration of bleach/chlorine in spray bottle measured above 200 ppm. High concentrations of bleach/chlorine sanitizer can leave a chemical residue behind on food contact surfaces that would require a potable water rinse after application. Corrected During Inspection: Concentration of bleach/chlorine solution in spray bottle was adjusted to between 100-200 ppm.
- 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): Observation: Operator noted that a used wiping cloth would occasionally be left on a counter after use on equipment. If a moist/used cloth is left at room temperature for long periods (e.g. 2+ hours) pathogens have the opportunity to grow on the surface of the cloth. After long periods, if the same cloth is used again pathogens may be spread onto other surfaces. Corrected During Inspection: Operator was provided options for using/storing wiping cloths going forward. Option 1: Use disposable cloths and throw them away after after each use (e.g. paper towels) Option 2: If using reusable cloths to wipe down equipment, the cloth should be stored inside of a sanitizer solution (e.g. bucket with chlorine solution, 100-200 ppm). The sanitizer solution should be replaced at least every 2 hours or when necessary (e.g. solution appears cloudy/dirty).
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?