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Slopeside Coffee and Deli

5339 Fernie Ski Hill Rd Fernie BC V0B 1M0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Slopeside Coffee and Deli has been inspected 12 times by Interior Health Authority since January 15, 2013. The most recent inspection, on December 11, 2025, found no infractions.

5 of 12 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: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 5 times across 4 separate inspections, most recently on January 13, 2025. 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 5 times across 5 separate inspections, most recently on January 13, 2025. 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 January 13, 2025. 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 February 6, 2020. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on January 22, 2016. For example: 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?

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.

12 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Soup 40 C must be 60 C or higher. Ensure all Hoy holding items are at 60 c or higher are place in Hot Holding units.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Daily temperature charting required for coolers
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Mechanical Dish Washer 0ppm Cl must be 50-100 ppm
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Remove M ops and Brooms from Hand Wash station.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Multiple fridges holding potentially hazardous food found to be above 4°C; left display fridge: 14°C, dairy fridge: 9°C, and salad prep cooler: 8°C. All potentially hazardous food must be stored at a temperature of 4°C or less to help prevent the growth of pathogens.
      • 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): Mechanical dishwasher sanitizing concentrations were measured at 0 ppm. Chlorine sanitizer concentrations should be a minimum 50ppm, recommended 100-200 ppm. Effective sanitization procedures destroy organisms of public health importance that may be present on food contact surfaces. Employees are manually sanitizing in two compartment sink until dishwasher sanitizing concentrations are addressed.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan was not available on site at the time of inspection. A Food Safety Plan must be available to all employees and on site to address the use of time as a control in place. It must include food handling process for potentially hazardous foods (PHFs), critical control points, critical limits, and the actions to be taken if critical limits are not adhered to.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan was not available at the time of inspection. A Sanitation Plan must be available to all employees and on site to provide reasonable assurance that the food premises is being cleaned and sanitized effectively and consistently.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  6. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Sandwich cooler measured at 10 degrees C.
      • 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): Quat sanitizer spray bottle measured at 300ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  7. Monitoring

    1 infraction

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): Soup station contained two different pots of soup, one measure being held at 40 C, the other 60 C. Ensure that soups are cooked to 74 C and hot held at of below 60 C. This was discussed and corrected at the time of inspection.
      • F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
  8. Monitoring

    0 infractions

  9. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer was not of adequate strength. As discussed ensure solution is changed before weekly operations. Test strips can be used to ensure concentration is adequate.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): When the operator is not on site, at least one employee must have FoodSafe.
      • 16.2 - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  10. Monitoring

    0 infractions

  11. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Spray bottles of QUATs sanitized were observed to be 100 ppm. Employees refilled bottle to ensure 200 ppm concentration. Employees will not be using a log to ensure sanitizer is changed weekly.
      • 1 Observation, Moderate Severity of Consequences : Equipment must be operated in a manner that ensures the safe and sanitary handling of food.
  12. Monitoring

    1 infraction

    • Are signs posted to remind staff to wash hands?
      • Observation(s): Hand wash signs given at the time of inspection.
      • Signs should be posted at handwashing stations to remind staff to wash hands.

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