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The Annex

202 1 St W Revelstoke BC V0E 2S0 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

The Annex has been inspected 4 times by Interior Health Authority since July 11, 2017. The most recent inspection, on July 22, 2024, found no infractions.

2 of 4 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: Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 once on November 20, 2019. 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 once on July 11, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on July 11, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 once on November 20, 2019. 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.

4 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cupcakes in display fridge measured at 7°C. Please re-orient thermometer placement as discussed and ensure food is maintained at 4°C or colder. Please send picture of thermometer reading(s) once issue is resolved.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips are to be available to assess for 100-200ppm bleach. Please send photo of test strips once they are available. Ensure sanitizer is made fresh daily.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  4. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. All take-away storage containers are to be stored in a manner that prevents contamination (eg. facedown on clean tray or in original packaging bag). Please do not store face-up on the unfinished undercounter shelves. 2. Cookie scoop was being stored in cookie jar along with food. A pair of tongs was being stored on take-away paper bags on top of the display cooler where it is vulnerable to contamination. Please store tools in a sanitary location as per our discussion. Both tools were removed for cleaning and sanitizing prior to relocation. Note: it is preferable to utilized a 1/2tsp bleach solution to 1 litre of water. 1/4 teaspoon dilution ratio used is just meeting 100ppm minimum requirement and leaves no buffer for sanitizer degradation.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Install shelving so that food related packaging/boxes etc. can be stored in a more organized manner and elevated off the floor. 2. A drying rack for wares is required. 3. Install mount for paper towel.

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