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Tamarack Cottage

2005 5th Street N Cranbrook BC V1C 4Y2 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Tamarack Cottage has been inspected 10 times by Interior Health Authority since October 23, 2013. The most recent inspection, on January 16, 2026, recorded 1 infraction.

4 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 January 16, 2025. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 November 23, 2018. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 September 25, 2017. For example: 4 - Are foods handled in a sanitary manner and protected from contamination?

  • 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 4 times across 2 separate inspections, most recently on November 23, 2018. 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 June 27, 2023. For example: 5 Are the FOODSAFE training requirements being met?

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.

10 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Unable to find test strips for disinfectant.
  2. Monitoring

    1 infraction

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Whirlpool Fridge 11 C must be 4.4 C or less.
  3. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Observation: Soups are being cooled before being placed in refrigeration units, however the soups should be cooled to at least room temperature before being placed inside the refrigerator. Warm foods placed in the refrigerator may cause nearby foods in the fridge to enter temperature ranges where bacteria is able to grow and require the cooling unit to work harder. Corrective Actions: -Ensure potentially hazardous foods are cooled using appropriate methods (e.g. Divide soup into smaller containers and stir frequently, stir using an ice wand, or use an ice-bath cooling method) -Ensure cooling processes are recorded/monitored to ensure that soups are cooled from 60°C to 20°C within 2 hours, and from 20°C to 4°C within 4 hours. Note: Cooling logs will be provided
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Observation: FOODSAFE training for staff on site has expired. In the absence of the operator at least one employee must have valid FOODSAFE or equivalent training on site. Corrective Action: Ensure at least one employee on site has valid FOODSAFE training when the operator is not present.
      • F3.6A Operator must have 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.
  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): 2 eggs seen sitting at room temperature; measured at 20 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): 1. No sanitizer present. Staff mentioned that kitchen counters are cleaned with an Every Day disinfectant. No spray bottle or small bucket available to make a sanitizer. 2. Domestic dishwasher could not be tested during inspection due to its long cycle. There is also no temperature log to verify the temperature of the dishwasher. Dishwasher temperature test strips was left with staff.
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan not available at the time of inspection.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan not available at the time of inspection.
  6. Monitoring

    4 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher is in disrepair. Operator states that a part is on order. In the meantime, ensure that equipment and utensils are washed and sanitized using the sinks (wash in warm soapy water, rinse with warm water, soak in 1tsp bleach/ litre of warm water for at least 2 minutes and let air dry)
      • F2.3B - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Two containers of cottage cheese seen in the dry storage area on a shelf by canned sauces. Temperature of contents noted to be at room temperature. Operator stated it was on its way to be discarded. This was corrected during inspection.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan not on site at the time of inspection.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan not on site at the time of inspection.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  7. Monitoring

    1 infraction

    • Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher is an NSF certified domestic dishwasher and could not be tested during inspection because of its long wash cycle. There should be regular checks done to ensure that utensils reach a minimum of 71 degrees C / 160 degrees F. Dish test strips or an equivalent is needed.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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