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The Colander

1475 Cedar Ave Trail BC V1R 4C5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Colander has been inspected 13 times by Interior Health Authority since March 28, 2013. The most recent inspection, on October 13, 2026, recorded 3 infractions.

9 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 October 13, 2026. 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 3 times across 3 separate inspections, most recently on February 21, 2018. For example: 4 - Are foods handled in a sanitary manner and protected from 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 October 13, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 October 13, 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.

13 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed meatballs cooling in kitchen area (23.5°C) at time of inspection. Must be cooled from 60°C to 20°C within two hours and from 20°C to 4°C within four hours. Please keep cooling log for this item to ensure they do not remain the the "danger zone". Cut vegetables observed sitting at room temperature. Cut veggies are treated as potentially hazardous food, as cutting breaks the protective skin and these have been linked to outbreaks (salmonella, e. coli, etc.). These should not sit in the danger zone for >2 hours. Ranch and Caesar dressing observed sitting at room temperature. These are typically shelf stable until opened. Refrigeration is necessary for both quality and safety.
      • 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): Please purchase test strips to verify concentration of chlorine (bleach) based sanitizer. Also, recommend routinely testing dishwasher with dishwasher safe thermometer or dishwasher temperature test strips to ensure it is reaching required temperature for sanitizing action.
      • 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): Bleach solution initially tested at 10-15ppm. Must be kept at 100-200ppm for adequate sanitizing action. Employee remade during inspection.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): There are some food items on trays in the walk in cooler that are covered by non food grade plastic.
      • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
  10. Monitoring

    1 infraction

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): There is raw meat stored above vegetables in the walk-in cooler.
      • F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
  11. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer readily available for clean-in-place.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Some recently made meatballs in walk-in cooler are not covered to prevent contamination.
  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

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