Skip to content
Loading map…

Rail Trail Cafe & Market

13904 Kalamalka Rd Coldstream BC V1B 1Y9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Rail Trail Cafe & Market has been inspected 5 times by Interior Health Authority since November 2, 2022. The most recent inspection, on May 13, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 4 separate inspections, most recently on May 13, 2026. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 4 times across 4 separate inspections, most recently on May 13, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 May 13, 2026. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 3 times across 3 separate inspections, most recently on September 16, 2025. 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 2 times across 2 separate inspections, most recently on January 25, 2024. For example: 4 Are written sanitation procedures (Sanitation 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.

5 inspections

  1. Monitoring

    3 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3: Pre-cooked and cooled cream soups are reheated twice (reheated, hot-held, cooled, reheated again). Unsafe practice. Corrective Action: Reheat all soups one time only. Discard any soup remaining in the hot holding unit at the end of each day. Control volume to reduce wastage. Reheat to ≥74°C using separate equipment (e.g. microwave, saucepan on burner) before hot holding.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5: Inadequate handwashing technique. Corrective Action: Lather with soap for 15 seconds. Use paper towel to shut off the tap. Do not touch the sink basin after rinsing hands.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D: Sanitizer solution from the dispenser was tested at 100 ppm Quat residual. Corrective Action: Have the dispenser serviced so it provides sanitizer solution at 200 ppm Quat. Use an alternate sanitizer in the meantime.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: A thermometer is not present in Fridge #4. Corrective Action: Provide an NSF-certified refrigerator thermometer for this unit.
      • 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): F2.3D: Sanitizer solution in one wiping cloth bin was measured at 100 ppm Quat residual. Corrective Action: Dispense new sanitizer solution at 200 ppm Quat. Replace the cloths and solution every 2 hours or when tested below 200 ppm. Operator to provide a separate sanitizer bin for the barista area. Cloths saturated with sanitizer will be maintained at the espresso machines and refreshed by immersion in bulk solution at 200 ppm Quat residual every 30 minutes or as needed. The dishwasher sanitizing rinse concentration (minimum 50 ppm chlorine) should be regularly tested and recorded.
      • 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): F2.5A: Observed an adhesive label affixed to one utensil. Corrective Action: Remove any labels. Do not apply foreign material to food contact equipment. To differentiate utensils for allergen separation or other purposes, purchase cleanable items colour-coded by the manufacturer, store in distinctive containers, or mark in a safe manner (e.g. light engraving). F2.5K: The ice scoop container is kept on the floor near the ice machine. Corrective Action: Store the ice scoop inside its container on a clean surface off the floor.
      • 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.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7B: Soap is not available at the hand sink near the display cooler. Corrective Action: Refill the dispenser.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  3. Monitoring

    4 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3A: Some entries in the temperature records indicate unsafe cooling practices. Corrective Action: Retrain staff as required. Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Discard the food if either standard is not met. The cooling rate can be increased by dividing food into smaller batches, stirring often, or placing food containers over a 50-50 ice-water bath.
      • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A: The white bin used to store the scoop at the back ice machine is cleaned and sanitized once per week. Insufficient frequency. Corrective Action: Clean and sanitize the ice scoop and its storage bin once daily, or more often as needed.
      • 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): F2.5B: The flooring at the display cooler is in poor condition. Corrective Action: Refinish or replace the floor so it is intact, smooth, seamless, non-absorbent, washable, and anti-slip. F2.5K: Mats used to line the clean item storage rack at the 3-basin sink are heavily textured and difficult to clean. Corrective Action: Remove the mats. Store sanitized items on smooth, easy-to-clean surfaces that are suitable for the intended use (e.g. plastic trays, durable commercial shelf liners, store directly on the rack).
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): F3.2A: The construction of an additional food preparation area is in progress. The changes were not reported or approved. Corrective Action: Submit a floorplan to depict the intended changes; include the new space and any existing areas to be modified. Notify the health officer in advance of any further construction or other significant changes to facility structure and operations.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Some dairy products in the bar cooler were measured at 10°C. Corrective Action: Transfer the products to an interior shelf of the cooler so they are held at 4°C or colder. Avoid storing perishable food on the cooler door, unless it is consistently maintained at 4°C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5: Observed an employee contact the taps and sink basin after handwashing. This can re-contaminate hands. Corrective Action: Retrain staff as needed. Use proper handwashing technique. Do not touch the sink or other unclean surfaces afterwards. • Wet hands with warm water • Lather with soap for 15 seconds • Rinse thoroughly • Leave the water running; dry hands with paper towel • Turn off the taps using paper towel
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Minor sanitation issues observed: • Door tracks and interior of the pastry display cooler • Evaporator fan covers in the walk-in cooler Corrective Action: Clean the areas identified. F2.5G: Some baked goods are displayed uncovered at the service counter. Corrective Action: Cover the displayed products to prevent contamination. All ready-to-eat foods should be adequately contained. F2.5K(1): Shelf liners are present on the rack near the warewashing sink. Food debris is visible on one liner used for clean glassware storage. Corrective Action: Wash and sanitize the stored glassware and shelf liner. Inspect the liner material often and clean as needed. F2.5K(2): Sticky fly traps are suspended above clean items. Corrective Action: Relocate or discard the traps. Keep them away from food preparation areas and clean item storage.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: Some content in the Sanitation Plan is no longer relevant. Corrective Action: Update or develop a new Sanitation Plan.
  5. Monitoring

    5 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): F1.1A: Sausage rolls are cooked to an internal temperature of 65°C. Inadequate cook step. Corrective Action: Cook sausage rolls to an internal temperature of 74°C (165°F). Verify with a sanitized probe thermometer. Record temperature data.
      • F1.1A Potentially hazardous food must be cooked to appropriate internal temperature.
    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2A: The internal temperature of soup in one hot holding unit was measured at 49°C. Holding time exceeds 2 hours. The product is unfit for consumption. The unit did not contain water. Corrective Action: Discard the soup. Add water and preheat the hot holding unit. Reheat soup to 74°C or hotter within 2 hours (see infraction F1.3C), then hold at 60°C or hotter. Verify and record the holding temperature. F1.2B: Food stored in Fridge #2 was measured at 6°C. Products are low risk. Corrective Action: Adjust, repair or replace the cooler so food is maintained at 4°C or colder. Continue to keep only shelf stable products in the cooler until this occurs.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3A: The time-temperature condition of potentially hazardous food is not monitored on a consistent basis during the cooling process. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Discard food if either standard is not met. Monitor using a timer and sanitized probe thermometer. Record data. Use any of the following methods to increase the cooling rate: • Divide food into smaller batches • Place food in wide, shallow trays • Stir frequently • Place food container over an ice bath (equal parts ice and water) F1.3C: Soup is placed in the hot holding unit without a prior reheat step. Corrective Action: Reheat food intended for hot holding to an internal temperature of 74°C (165°F) or hotter prior to holding. Record temperature data. Re-train staff as needed on cooking, cooling, reheating, and holding requirements for potentially hazardous food. Signage is recommended.
      • 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.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: One of two refrigerator thermometers in the glass-door reach-in cooler is inaccurate. Corrective Action: Discard the broken thermometer. Avoid storing probe thermometers in hard-to-clean areas. Keep in a clean container or other accessible, sanitary location.
      • 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): F2.3D: Wiping cloth for the espresso machine steam wand is not immersed in a sanitizer solution. Staff apply solution to the cloth periodically. Corrective Action: Immerse the cloth in sanitizer solution at 200 ppm Quat residual. Soak for at least 30 seconds between uses. Check concentration with test strips. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration; OR saturate the cloth with sanitizer before use, and change the cloth every 2 hours. Continuous immersion is the most effective approach to reduce pathogen load on stored cloths.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.

Nearby inspected facilities

Own this business? Add a badge to your website