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Wild Flour Cafe

343 Clearwater Valley Rd Clearwater BC V0E 1N1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Wild Flour Cafe has been inspected 6 times by Interior Health Authority since June 24, 2022. The most recent inspection, on April 1, 2026, recorded 3 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene 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 7 times across 5 separate inspections, most recently on April 1, 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 4 times across 4 separate inspections, most recently on April 1, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 3 times across 3 separate inspections, most recently on March 27, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 March 27, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on August 27, 2025. For example: 2 Are proper pest control measures in place on the premises?

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.

6 inspections

  1. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Defrost freezers - ice build up noted. • Staff instructed on wiping cloths - if using cotton cloths, keep in sanitizer solution of 100-200ppm when not in use, alternately you can use single use paper towel with the spray bottle. • Ongoing - 1x display fridge not maintaining temps at the time of inspection (staff aware/no potentially hazardous foods stored in unit). • Note: provide free hanging or magnetic knife rack, do not store between equipment. • Resolved - cleaning undertaken, thank you. Please ensure routine cleaning is kept up for hard to reach areas.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • Longer term (next year to allow for budgeting - floor tiles to be reinstated in the kitchen to allow for adequate cleaning and sanitizing (smooth, easy to clean surfaces). Health Officer has put 6 month follow up/next routine to further discuss if not already completed. Noted prior inspections: • Facility lacks sufficient refrigerated storage capacity for the volume of food onsite. More refrigeration required and/or menu to be modified or downsized to allow food items to be stored safe.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Paper towel dispenser/roll holder required for hand sink.
  2. Monitoring

    8 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Cartons/pallets of eggs stored at room temperature at the time of inspection. Staff member advised to put eggs into the fridge during inspection as eggs are potentially hazardous food items and must be kept refrigerated (<4C). If space concerns are preventing food items from being stored in a safe manner, lower volume of items must be purchased to ensure that they are stored appropriately using food safe practices. Final warning re: storage of eggs at room temperature. • Vegan and beef patties stored in a fridge not maintaining <4C. Moved at the time of inspection. Fridge to be repaired if used to hold potentially hazardous foods.
    • F1.7 Are foods protected from contamination?
      • Observation(s): • Dishwasher was not sanitizing with bleach sanitizer at the time of inspection.
      • 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): • As per F1.7 above, dishwasher not maintaining sanitizer concentration at the time of inspection. Must be repaired before reopening of facility. • Sanitizer (bleach) in spray bottle was too strong at the time of inspection. Diluted - CDI. Use test strips to verify 100-200ppm.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Thorough cleaning needed for entire kitchen and storage area. These items were identified in prior inspections and have not been satisfactorily addressed. Full kitchen cleaning required before reopening. • Wiping cloths must be maintained in sanitizer when not in use. Health Officer to send infographic on proper wiping cloth storage/paper towel usage. • 1x display fridge >4C - do not store PHFs in this unit until it can maintain 4C or less.
      • 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.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • Noted from prior: Facility lacks sufficient refrigerated storage capacity for the volume of food onsite. More refrigeration required and/or menu to be modified or downsized to allow food items to be stored safe.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Provide a dispenser or roll for paper towel (currently not on a dispenser).
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • No temperature logs being maintained for coolers/freezers/cooling, logs to be started immediately and maintained daily at a minimum, this is a requirement of the Health Officer. • Staff did not know what/where FSP was. Located at the time of inspection - CDI.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • No daily logging of dishwasher chlorine levels - dishwasher was not adequately sanitizing at the time of inspection. Begin 1x daily logging of chlorine levels for dishwasher once repaired, this is a requirement of the Health Officer. Health Officer will send logs. • Staff did not know what/where FSP was. Located at the time of inspection - CDI.
  3. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Glass three door cooler: 5.4 C; Sandwich prep cooler: 6.8 C (bottom), 10 C (top) ; cake display cooler: 10 C. Freezers were satisfactory. Flats of eggs were stored at room temperature. There is insufficient cold storage space to keep these under refrigeration. Do not use top of sandwich prep cooler for storage of perishables for >2 hrs unless proper temperature can be consistently maintained. Provide additional refrigerated storage capacity to ensure all potentially hazardous foods can be maintained below 4 C. Previous inspection notes indicate lack of cold storage capacity and to reduce food volumes purchased - this is not being practised.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Lack of storage and prep space increases risk of cross-contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Fly infestation noted in kitchen. Fly strips need to be replaced. More thorough cleaning of kitchen and storage is needed to remove food spills and accumulated debris, compost bucket needs to be covered or removed from area, food containers need to be closed/sealed, entry door should be kept closed/screened.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Low temp dishwasher wash noted at ~ 50 C but no chlorine at final rinse cycle. Operator was unable to correct this during inspection. Chlorine available in spray bottle (~200ppm) for clean-in-place.
      • F2.3A Mechanical dishwasher/glasswasher 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): Thorough cleaning needed for entire kitchen and storage area. Cutting board at sandwich cooler needs resurfacing. These items were identified in prior inspections and have not been satisfactorily addressed.
      • 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.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Facility lacks sufficient refrigerated storage capacity for the volume of food onsite.
      • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand sink must be kept clear of food and equipment to ensure it remains available for use at all times. Do not use sink for temporary storage of milk jugs.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
  4. Monitoring

    0 infractions

  5. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Cartons/pallets of eggs stored at room temperature at the time of inspection. Staff member advised to put eggs into the fridge during inspection as eggs are potentially hazardous food items and must be kept refrigerated (<4C). If space concerns are preventing food items from being stored in a safe manner, lower volume of items must be purchased to ensure that they are stored appropriately using food safe practices. Discussed and corrected during inspection.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Chlorine sanitizing test strips required for verification of sanitizer solution and final sanitizing dishwasher rinse. Can be purchased through your chemical supplier. • Fridges and freezers that do not have in unit thermometers must be equipped with in unit thermometers.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • Hanging fly strip located in an inappropriate location in kitchen (above food preparation equipment).
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Continued from June 24, 2022: • Cutting boards contain deep grooves. They must be repaired or replaced to prevent any potential contamination as deep scores and grooves cannot be adequately cleaned and sanitized. Repair, re-plane or replace sandwich cooler cutting board. New: • Kitchen required deep "spring cleaning" in all hard to reach areas, walls/floors/shelving/equipment/under equipment/inside and outside of coolers/drawers etc. to remove food/liquid debris and stains. • Shatter proof light cover or shatterproof light bulb required in back storage cove, currently glass bulb with no cover.
      • 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.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • Area adjacent/behind the single sink and dishwasher: repair holes in walls (must be smooth, easy to clean, light coloured and water resistant), re-caulk the sink to the wall (water proof backsplash required as well) behind the sink, hand sink to be re-caulked to the counter. • Some shelving and wall surfaces are raw wood - wood must be laminated/sealed/painted to ensure it is smooth, easy to clean and water resistant - can use light coloured paint or laminate with water proof clear coat.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Food safety plan could not be located - please ensure food safety plan is kept onsite for staff viewing. If you need to create a new plan, Health Officer can email template and supplemental information.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Sanitation Plan could not be located - please ensure sanitation plan is kept onsite for staff viewing. If you need to create a new plan, Health Officer can email template and supplemental information.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  6. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Cutting boards contain deep groves. They must be repaired or replaced to prevent any potential contamination.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Hot water tap on the hand wash sink was missing. Operator must replace the tap to ensure hot water is easily accessible for staff.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): • Operator was unable to locate operating permit. Operator is to call Kamloops Public Health Protection office at 250-851-7340 to request a replacement.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.

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