Skip to content
Loading map…

Sincero Cafe

411 1 St W Revelstoke BC V0E 2S0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sincero Cafe has been inspected 6 times by Interior Health Authority since October 6, 2022. The most recent inspection, on June 22, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 4 times across 4 separate inspections, most recently on March 28, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on March 31, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 31, 2023. 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 June 22, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 3 times across 3 separate inspections, most recently on June 22, 2026. 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.

6 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): QUATS test strips on site. During inspection, no thermometers were notice in any cold storage units, and the temperatures of cold storage units were not being regularly checked. • Ensure all cold storage units are equipped with thermometers. Consider recording temperatures of all cold storage units to monitor their effectiveness, proactively address ineffective cold storage units and prevent issues with food temperatures during storage. These logs are also a good written record of past food temperatures, and proof that food temperatures are being effectively monitored with frequent temperature checks.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing station in front prep area observed to be out of service. Handwashing stations must be adequate in number and location to support frequent handwashing by all staff. Since the staff in the front servery area handles payment as well as beverages, which are ready-to-eat products, they must have a handwashing station convenient and readily available to them at all times. • Arrange for repair or replacement of handwashing station in front servery area.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Repeat Infraction: Wiping cloths were stored on counters. To prevent the growth of pathogens on wiping cloths and limit transfer to food contact surfaces, wiping cloths must be stored in sanitizer solution. Store wiping cloths for continuous use in a bucket of approved sanitizer and change the solution every 2 hours.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quats test strips were expired. Expired test strips may be inaccurate; therefore, new strips must be used to verify that the sanitizer concentration is adequate for sanitizing dishes and food contact surfaces. Obtain new Quats test strips and routinely test the sanitizer concentration.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Wiping cloths were stored on counters. To prevent the growth of pathogens on wiping cloths and limit transfer to food contact surfaces, wiping cloths must be stored in sanitizer solution. Store wiping cloths for continuous use in a bucket of approved sanitizer and change the solution every 2 hours.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - exhaust canopy due for cleaning in Oct 2023 - kitchen handsink had no hot water (tap broken)
  5. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The front service area's cooler was 10C, but low risk foods and beverages. Please reduce to below 4C.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The dishwasher is a low temp chlorine sanitizer machine, and they have chlorine test paper (50 to 100 ppm) but were not testing daily nor keeping a log. They also have a QUATS (200 ppm) auto dispenser but no test paper nor log.
      • 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): The dishwasher and sanitizer bottles had no sanitizer in them. WARNING: It has been noted that this is a repeat violation that will result in enforcement if it happens again.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • 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): - ice machine was unclean, and should be cleaned, descaled and sanitized regularly - exhaust hood filters unclean, and reportedly cleaned quarterly. Please increase frequency of cleaning to monthly. - exhaust hood and ductwork should also be professionally cleaned at least annually. - meat slicer was stored unclean. Please clean and sanitize this machine AFTER each use. - jacket was hanging in front food service/storage area, these are to be stored in a designated area away from food storage and preparation
      • 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.
  6. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Homemade sauces made of fish sauce, sugar, lime juice, and garlic were being stored at room temperature. Unknown if sauce shelf stable. Must be kept a 4 degree Celsius until evidence can be provided that it is shelf stable. To do this the sauces would have to be sent away to be tested by an accredited lab to see if the pH is less then 4.6 or the Aw level is less then 0.85. Please send back picture that this has been done.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ensure the sanitizer concentration of the dishwasher is measuring 100ppm. This should be tested at least once per week to confirm.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.

Nearby inspected facilities

Own this business? Add a badge to your website