Skip to content
Loading map…

Wild Oak Cafe

2539 Pleasant Valley Blvd Armstrong BC V0E 1B1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Wild Oak Cafe has been inspected 5 times by Interior Health Authority since November 17, 2022. The most recent inspection, on March 19, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Food source, labelling and allergens.

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 3 times across 3 separate inspections, most recently on October 7, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 7, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on October 17, 2023. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 October 17, 2023. 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 once on November 17, 2022. 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.

5 inspections

  1. Monitoring

    2 infractions

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): The food permit is still not publicly posted. It would have Interior Health name and logo (not City of Armstrong).
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please keep a copy of food safety plans available onsite.
  2. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - front display cooler at 7 to 8C - Front espresso station coolers (2) at 8 to 10C - Back Habco upright cooler at 8C - no cooler thermometers observed, and no daily temperature log Please adjust or service the coolers as needed to ensure that they are all below 4C. They should have a fast recovery so that foods are not in the danger zone (4C to 60C) for too long.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please ensure that cooler/freezer temperatures, food contact surface sanitizer and dishwasher sanitizer are tested and recorded on a daily basis.
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - floor around back cooler in disrepair. The floors must be maintained so that they are smooth, washable and nonabsorbent to enable proper cleaning. - front service area's cabinets and freezer too full. Please declutter, clean, and better organize. - dry storage closet also too full resulting in storage on floor (including flour bags on floor in front of back cooler). Please declutter, clean, and better organize.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): There was no food permit located onsite. This is a repeat infraction, please locate and post with current decal or order a new permit from our office by calling 250-833-4106.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): The owner's foodsafe has expired and neither of the 2 staff onsite have a foodsafe certificate.
      • 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.
  3. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - ice machine was spraying water out and scoop stored in ice - domestic exhaust needs a thorough cleaning. The filters should be included in routine cleaning schedule, suggest quarterly. The duct may also need to be professionally cleaned periodically to prevent grease and dust build-up.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  4. Monitoring

    2 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Homemade syrups left at room temperature. Shelf stability has not been confirmed. Shelf stability must be confirmed through an accredited lab or product must be stored at ≤4°C.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Corrected during inspection: No surface sanitizer available. 200ppm bleach sanitizer was made up during inspection. Sanitizer solution must be available at all times.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  5. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observation: Multiple cooler units (front display and prep coolers) were holding potentially hazardous foods at temperatures between 5-7 °C. Corrective Action: Ensure that potentially hazardous foods in cooler units are stored or displayed at a temperature of 4°C of colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Observation: Insects were noted in one of the food handling areas where the oven is located. Corrective Action: Install a fly trap in the area to help keep the premises free of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observation: Sanitizer cloths were left on the counter. Corrective Action: Please leave wiping cloths submerged in a sanitizer solution when not in use or replace cloths every 2 hours.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.

Nearby inspected facilities

Own this business? Add a badge to your website