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The Tracks Cafe

209 Van Horne St S Cranbrook BC V1C 1Y7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Tracks Cafe has been inspected 2 times by Interior Health Authority since July 16, 2025. The most recent inspection, on August 12, 2026, recorded 3 infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Handwashing and staff hygiene.

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 once on August 12, 2026. 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 August 12, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on August 12, 2026. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

2 inspections

  1. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chemical dishwasher dispensed a maximum concentration of 25ppm of chlorine during multiple cycles, which is lower than the legislative requirement of 50-100ppm. Operator was informed that all utensils and dishes would need to be taken to the hotel's larger kitchen to be washed and sanitized until the unit can be repaired by a technician.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): The facility is equipped with a single-compartment warewashing sink and a chemical dishwasher. Since the previous inspection, the volume of utensils used for food preparation has increased. The single compartment sink does not provide adequate space to properly wash and rinse utensils prior to placing them in the chemical dishwasher. In addition, the chemical dishwasher was not dispensing the minimum required concentration of chlorine for effective sanitization at the time of inspection. As a result, utensils must be manually washed and rinsed; however, the existing single-compartment sink is inadequate to accommodate the increased volume of utensils and allow for proper washing and rinsing procedures.
      • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 1. The liquid soap dispenser at the primary handwashing sink was empty at the time of inspection. 2. Paper towels for hand drying were placed on the countertop in the service area adjacent to the handwashing sink, rather than being readily accessible at the handwashing station. The paper towel was placed directly on the counter, which may allow for potential contamination.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    0 infractions

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