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Safeway #4974 - Starbucks

1200 Baker St Cranbrook BC V1C 1A8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Safeway #4974 - Starbucks has been inspected 13 times by Interior Health Authority since February 1, 2013. The most recent inspection, on March 3, 2026, found no infractions.

10 of 13 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 Food temperature control.

The last 5 inspections in a row found no infractions. 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.

  • 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 3 times across 3 separate inspections, most recently on January 22, 2020. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 January 3, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

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.

13 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer measured at 200 ppm for manual dishwashing, but temperature of water was at 25°C. Ensure that Quat sanitizer solution is between 200-250 ppm with a water temperature of 45°C for effective sanitization. Effective sanitization procedures destroy organisms of public health importance that may be present on food contact surfaces. Issues with water pressure causing water to not be hot enough for effective sanitization.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Quat sanitizing container near the coffee machine measured at 50ppm.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
  9. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1) Small bar fridge measured at 2 degrees C, larger bar fridge noted to be at 3.4 degrees C. Temperature logs are being kept. 2) Jug of creamer by the self serve counter was noted to be at 13 degrees C using a probe thermometer. Operator discarded the cream and replaced it with a new jug. This was corrected during inspection.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): QUAT sanitizer detected at 50ppm in a sanitizer container for wiping cloths by the service counter. Employee changed it with new sanitizer. This was corrected during inspection.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

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