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Rooftop Coffee Roaster Ltd

A-492 2nd Ave Fernie BC V0B 1M9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Rooftop Coffee Roaster Ltd has been inspected 6 times by Interior Health Authority since December 18, 2019. The most recent inspection, on May 13, 2025, found no infractions.

2 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Pests and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 3 separate inspections, most recently on December 14, 2023. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on December 14, 2023. For example: 2 Are proper pest control measures in place on the premises?

  • 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 January 17, 2020. For example: 7 Are foods protected from contamination?

  • 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 January 17, 2020. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on March 25, 2021. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Staff member was observed sitting in the common area then entered the food service area and began to prepare beverages without washing their hands. Proper hand hygiene must occur prior to food handling.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Mouse droppings present throughout the basement. Mouse droppings must be removed and the areas must be cleaned and sanitized. Control devices must be monitored daily and if the location of entry can be located, it must be sealed. Resource information will be provided with this inspection report.
      • F2.2C The premises must be maintained free of pests.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Single service product such as paper towel (or multiple reusable cloths that are only used 1 time) were not available at either hand sink as required.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): QUATs sanitizer test strips are required onsite to verify that the concentration of the QUATs sanitizer is 200 ppm. At the time of the inspection, the sanitizer was measured at roughly 600 ppm by the EHO and the solution was diluted.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Food preparation is occurring in the basement. This area is equipped with a sink, however no paper towel or soap was present at the sink. If food preparation is to occur in the basement, the sink must be stocked with soap and paper towel to ensure there is accessible handwashing.
  4. Monitoring

    1 infraction

    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Updated layout required for roasting area.
  5. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): "Day old" baked items were observed uncovered and accessible to the public. Please ensure all foods are protected from possible contamination at all times.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Staff observed wiping counters with only water and were unaware of location of sanitizer. Please ensure all staff are trained to use sanitizer on food contact surfaces.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towel or single service product was available at the time of inspection for drying hands as required. Please ensure paper towel or equivalent is readily available and staff are aware where supplies are kept if holder becomes empty.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): No staff on site had a valid FoodSafe Level 1 certificate. Please ensure in the absesnce of the operator, at least one employee present has a valid FoodSafe certificate or equivalent 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.
  6. Monitoring

    0 infractions

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