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Urban Cafe - Processing

91-111 Chartrand Ave Logan Lake BC V0K 0B9 · Food Manufacturing - Food Processing

Official record from Interior Health →

Inspection summary

Urban Cafe - Processing has been inspected 2 times by Interior Health Authority since January 15, 2026. The most recent inspection, on September 28, 2026, recorded 5 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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 2 times across 2 separate inspections, most recently on September 28, 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 once on September 28, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 September 28, 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 September 28, 2026. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 September 28, 2026. 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.

2 inspections

  1. Monitoring

    5 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Fry slicers have a build of of old food debris • Sanitizer in spray bottle measured 25ppm Corrective Action: • All clean in place equipment should be disassembled, cleaned, and sanitized at least every four hours, and at the end of use each day. Clean and sanitizer the fry slicers prior to using, and as instructed afterwards • Chlorine sanitizer solution must be 200ppm. Solution was remade and measured 200ppm using test strips. (CDI)
      • F2.3C Clean in place warewashing procedures 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Build up of grease and food debris observed in harder to reach areas of the kitchen. This can attract pests, and create a reservoir for contamination. • Inside coolers and freezers has a build up of food debris and spills • Older cutting boards with damaged edges and surfaces can create a contamination risk if used. Corrective Action: • Deep clear harder to reach areas of the kitchen including under and behind equipment. Include these areas as part of regular sanitation • Clean and sanitize interior of fridges and coolers. Include this as part of regular sanitation. • Discard broken and damaged cutting boards
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Hood vent and fire suppression system is overdue for service. This is a fire hazard. Corrective Action: Schedule service of the hood vent and fire suppression system.
      • F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Front handwashing sink was not equipped with liquid soap. Operator placed soap at the sink • Main kitchen hand was sink was obstructed with equipment. Operator removed equipment from sink • Handwash sink in rear prep area obstructed with janitorial equipment, and was not equipped with soap. Operator removed obstructions and equipped with liquid soap. Ensure hand wash sinks remain unobstructed at all times, and are equipped with liquid soap in a dispenser, and single service paper products for drying hands.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Employee working alone does not have FoodSafe certification. There must be at least one person on site with valid FoodSafe or equivalent at all times when the facility is open. Corrective Action: Ensure any employees working alone have valid FoodSafe certification.
      • 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.
  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Mechanical dishwasher delivering only 25ppm chlorine in final rinse cycle after several cycles. Sanitizer concentration must be a minimum of 50ppm chlorine. • Bucket of sanitizer for wiping cloths measure at 25ppm chlorine. Solution was adjusted to 200pm at time of inspection (CDI) Corrective Action: • Have the dishwasher serviced to deliver the correct concentration of sanitizer in the final rinse cycle. Monitor the concentration daily using test strips. Until the dishwasher is fixed, all dishes must be sanitized in the sink and then air dried.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3B Manual dishwashing procedure 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.

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