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Twisted Peaks Frozen Yogurt

40-1114 Baker St Cranbrook BC V1C 1A8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Twisted Peaks Frozen Yogurt has been inspected 5 times by Interior Health Authority since May 10, 2021. The most recent inspection, on April 30, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 April 30, 2026. For example: 7 Are foods protected from contamination?

  • 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 April 30, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 April 25, 2022. 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 2 times across 2 separate inspections, most recently on February 10, 2025. 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.

5 inspections

  1. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): It was observed that the ice-cream scoops were washed with only water between use and kept beside the sink.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The chlorine sanitizer in spray bottle was tested to be at 0ppm. The bottle was almost empty at the time of inspection and needed refilling. Operator ran out of bleach but has QUATs on site.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Daily temperature charting of coolers required.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: Chlorine sanitizer test strips on site have expired. Corrective Action: Have non-expired chlorine test strips available on site.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  4. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Food in back fridge measured at 6°C. Potentially hazardous foods must be kept at 4°C or below to prevent the growth of harmful microbes. Turn down the fridge so that it holds food at no more than 4°C.
  5. Monitoring

    0 infractions

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