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Remax Bluesky Lounge

2-1777 2 St N Cranbrook BC V1C 7G9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Remax Bluesky Lounge has been inspected 5 times by Interior Health Authority since December 8, 2021. The most recent inspection, on December 12, 2025, recorded 2 infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, 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.

  • 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 December 12, 2025. 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 once on December 14, 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 December 14, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on December 12, 2025. 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.

5 inspections

  1. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Gravy 57 C
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Glass Washer No Test Strips
  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: Iodine and non-expired QUAT test strips were not available on site. Corrective Action: Ensure that sanitizer test strips are available for each type of chemical sanitizer used on the premises.
      • 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): Observation: One automatic QUAT dispenser was releasing QUAT sanitizer at a concentration higher than 400 ppm. The sanitizer label notes that a concentration of 200-400 ppm is to be used on food contact surfaces. Corrective Action: Ensure that if automatic dispenser is not adjusted that QUAT sanitizer concentration is manually adjusted to be between 200-400 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: Meat slicer handle/knobs were observed to have food debris on them. Corrective Action: Ensure that meat slicer is fully cleaned and sanitized after use including high touch surfaces such as handles and knobs. After use the meat slicer should be cleaned and sanitized every four hours (completely disassembled). Observation: Knife in knife rack was observed to have food debris left behind on surface. Corrective Action: Ensure knives are fully cleaned and sanitized after 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

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