Skip to content
Loading map…

Wolfies Dinette

931 7 Ave Fernie BC V0B 1M5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Wolfies Dinette has been inspected 14 times by Interior Health Authority since March 4, 2013. The most recent inspection, on November 5, 2025, found no infractions.

7 of 14 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 February 6, 2019. 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 2 times on March 4, 2013. For example: 1 - Are potentially hazardous foods stored so food is maintained below 4°C?

  • 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 10, 2025. 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 November 29, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 4 times across 3 separate inspections, most recently on January 10, 2017. For example: 8 - Are the sanitation procedures (Sanitation Plan) current and available on site?

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.

14 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Visible debris is noted throughout the facility (not on food contact surfaces). A deep clean and reorganization of the facility is required.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. QUATs sanitizer test strips not on site. Operator has ordered test strips. Please provide verification to EHO once on site. 2. Thermometers missing from some refrigerators and freezers. Operator has ordered thermometers. Please provide verification to EHO once on site.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The handwashing station in the 'front of house' area was note equipped with paper towel in a dispenser as required. Please resolve this and send verification to the EHO for review.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  6. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips for sanitizers not available on site. Please locate test strips and inform Interior Health once located. Please use test strips to check sanitizer concentrations on a routine basis.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): FoodSafe certificate of the operator has expired (more than 5 years old). Please take a course and send the certificate to Interior Health for your facility file.
      • 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.
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quat sanitizing spray bottle measured at 100ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  9. Monitoring

    0 infractions

  10. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Visible debris noted on handles of stand up cooler in kitchen, pop nozzles in serving area and behind deep freezers in basement. Ensure these area are cleaned in a manner that removes contamination.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): A gap approximately 1 cm in height was noted under the back external door. Repair this gap to ensure that pests cannot enter premise.
      • F3.4L - The premises must be protected against entry of pests.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan was partially done at the time of inspection. Operator completed document during inspection. A copy of this document will be kept on site.
  11. Monitoring

    2 infractions

    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan not available on site and actively used by staff.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan not available on site and actively used by staff.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

  14. Monitoring

    3 infractions

    • 12.1 - Are potentially hazardous foods stored so food is maintained below 4°C?
      • Observation(s): Packaged tofu that was labeled to be refrigerated was found on trays on the floor due to a cooler malfunction. Tofu was placed on ice until the recently repaired cooler is able to maintain 4'C or less.
      • 1 Observation, Moderate Severity of Consequences : Potentially hazardous foods must be stored or displayed at a temperature of 4°C or colder.
    • 13.5 - Are foods stored or displayed at proper temperatures?
      • Observation(s): Foods in hot holding unit were found to be 12'C. Foods for hot holding MUST be heated to 74'C before placing in the hot holding unit. DISCONTINUE THIS PRACTICE IMMEDIATELY. Potentially hazardous foods held between 4'C and 60'C for more than 2 hours can allow pathogens to grow and/or the formation of toxins. Food from the hot holding unit was in the unit for less than 2 hours and was subsequently heated to 74'C before placing back into the hot holding unit at the time of inspection. The hot holding unit was also turned ON.
      • 1 Observation, Moderate Severity of Consequences : Potentially hazardous foods must be stored or displayed at a temperature of 60°C or hotter.
    • 17.1 - Do processes match the written food safety plan
      • Observation(s): Potentially hazardous foods in hot holding unit were not heated to 74'C before being placed in hot holding unit. DISCONTINUE THIS PRACTICE IMMEDIATELY. Potentially hazardous foods held between 4'C and 60'C for more than 2 hours can allow pathogens to grow and/or the formation of toxins. Instruct staff to follow food safety procedures which are outlined in your Food Safety Plan.

Nearby inspected facilities

Own this business? Add a badge to your website