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Vale Coffee

Suite A - 940 Main Street, Valemount, V0E 2Z0 · Restaurant

Official record from Northern Health →

Inspection summary

Vale Coffee has been inspected 3 times by Northern Health Authority since September 29, 2022. The most recent inspection, on June 13, 2025, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Pests.

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 2 times across 2 separate inspections, most recently on October 12, 2023. For example: 204 - Critical Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • 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 29, 2022. For example: 209 - Food not protected from contamination [s. 12(a)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 29, 2022. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on June 13, 2025. For example: 314 - Operator has not provided acceptable written sanitation procedures [s. 24]

About this data

These results come from Northern 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.

3 inspections

  1. Routine Inspection

    1 infraction

    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: (CORRECTED DURING INSPECTION) Sanitizer solutions used for cleaning clothes bucket was not maintained at adequate concentrations and tested below 50 ppm of chlorine. *A commercial food establishment, all equipment and utensils in it and all surfaces in it with which food comes into contact must be maintained in a sanitary condition and, without limiting the foregoing, must be washed and sanitized in a manner that removes contamination
      • Corrective Action: Staff changed the solution and it was tested as 100 ppm of chlorine. Ensure sanitizer bucket solution must be changed every two hours or sooner if it becomes visibly dirty.
  2. Routine Inspection

    1 infraction

    • 204 - Critical Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation: (CORRECTED DURING INSPECTION) Soup were reheated to 71°C and transferred to the hot holding units. Failure to reheat foods to 74°C may cause bacterial growth which may lead to foodborne illnesses when consumed by the public.
      • Corrective Action: Potentially hazardous foods that have been cooked then cooled to 4°C (40°F) should, if intended for hot holding, be reheated to 74°C (165°F) or higher with the total time between 4°C and 74°C (40°F and 165°F) not to exceed 2 hours. The food must be stirred, covered, and allowed to stand covered for 2 minutes after reheating.
  3. Routine Inspection

    3 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Apple sauce was seen in a large container inside a refrigerator and was measured at 11°C with probe thermometer.
      • Corrective Action: Operator was told to cool the foods properly before transfering them into the refrigerator. Operator to use shallow containers to portion the food and cool them. Cooked foods must be cooled in an ice bath or in shallow containers less than 10 cm deep. It must cool to 20°C within 2 hours and then refrigerated.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Scoop used for flour is stored in a manner that may contaminate the food. Scoop was seen placed on the table in an unsanitary manner.
      • Corrective Action: Operator to store the scoop in a clean and sanitized container.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Kitchen backdoor was kept open during the time of inspection. Operator mentioned there was an issue with the lock. This will allows the entry of pests into the kitchen.
      • Corrective Action: Backdoor must be kept closed at all times or have an insect screen to restrict the entry of pests into the kitchen.

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