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Rise & Grind Coffee House

12-575 B Alder Ave 100 Mile House BC V0K 2E0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Rise & Grind Coffee House has been inspected 5 times by Interior Health Authority since October 4, 2017. The most recent inspection, on June 26, 2025, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on June 26, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 June 26, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on March 15, 2024. 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 once on March 15, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 across 2 separate inspections, most recently on March 15, 2024. 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.

5 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Kitchen - Whirlpool 2 door side by side fridge: 49.4 °F; Concept II fridge: 3 °C; Back storage - Haier fridge: 4.2 °C Service area - display cooler: 12 °C; sandwich prep cooler: 6.6 °C; Hamilton Beach fridge: 7.8 C (only used for small quantity of dairy product and is generally used up within 2 hours). *Use accurate, calibrated probe thermometers to assess food temperatures. Don't rely only on display thermometers*
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ventilation covers in kitchen need thorough cleaning and should be cleaned routinely. Replace burned out light bulbs in kitchen area. Remove equipment and supplies not used in routine operation.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
  2. Monitoring

    6 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No quaternary ammonium test strips available on site to test sanitizing solution. Thermometers missing in two of the fridges used to hold food / milk.
      • 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): Quat sanitizing solution observed between 400-500ppm. Solution too strong (should be 200ppm). Asked operator to dilute.
      • 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): Scoop storage is an issue. Scoop should ideally stored outside of product and must have a handle to prevent contamination. Chest freezers in back area require cleaning on bottom. Observed build up of dirt and debris.
      • 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): Handwash station must remain accessible at all times. It can not be used for dishwashing or utensil storage. You must have one sink used as a dedicated handwashing sink. Soap must be available in a dispenser, Bar soap is not appropriate for use.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator on site unable to produce a written Food Safety Plan. Please email photos of this asap.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator on site unable to produce written Sanitation Plan. Please email photos of this asap.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Dishwasher was not maintaining sanitizer at appropriate levels (bleach sanitizer in bottle had lost strength). Corrected during inspection - bleach bottle changed and line primed. Ensure the sanitizer is checked and logged daily so that critical levels of sanitizer are maintained in the dishwasher.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Temperature logs required at least 1x daily for all coolers, freezers and hot holding (if soup is held > 2 hours at simmer). • Ensure dishwasher sanitizer concentration is logged daily to ensure it is maintaining sanitizer concentration. Please scan/email me a copy of the logs on the date noted above
  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Display cooler too warm at 12°C, must be ≤4°C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Dishwasher temperature gauge not working, must be replaced/repaired.
      • 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.
  5. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Display refrigerator too warm at 7° to 10° C. Must be ≤4°C. "Haeir" Dairy Cooler to warm at 8°C.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Temperature gauge on dishwasher must be replaced.
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.

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