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Ashton Creek General Store

895 Enderby Mabel Lake Rd Enderby BC V0E 1V4 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
5.0 / 5 (4)

Opening hours

  • Friday6 AM–10 PM
  • Monday6 AM–10 PM
  • Saturday6 AM–10 PM
  • Sunday6 AM–10 PM
  • Thursday6 AM–10 PM
  • Tuesday6 AM–10 PM
  • Wednesday6 AM–10 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Ashton Creek General Store has been inspected 10 times by Interior Health Authority since April 25, 2013. The most recent inspection, on April 14, 2026, recorded 6 infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

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.

  • 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 4 times across 4 separate inspections, most recently on April 14, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 21, 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 3 times across 3 separate inspections, most recently on November 28, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 April 14, 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 October 21, 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.

10 inspections

  1. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - upright fridge was 6.5C in lower half but below 4C in upper (freezer) area Please remove all perishables from the lower part of fridge.
    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): The water system was being properly maintained and operated by Clear Water Solutions, but UV lamp failed in March and the operator posted their faucets with with a boil water advisory.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - chlorine test paper expired
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - they had a vinegar solution available but no bleach solution made-up and the owner was unclear on how to mix it or proper concentration
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please ensure that you have these available for next inspection.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please ensure that you have these available for next inspection.
  2. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The upright cooler was at 8C, please adjust, repair or replace immediately to ensure cooler is below 4C.
    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): The water system is not being properly operated, please see inspection report for water system. As per my letter of August 2025, potable water is a requirement for operating a food premises. REPEAT INFRACTION
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): There was no evidence of a pest infestation inside, but the exterior perimeter of the building needs garbage to be removed and should also have grass and brush cleared from around the perimeter of the building.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - wall has been framed but not drywalled, mudded or painted yet - ceiling had paneling installed but seams are not sealed and screws are exposed. This may also be required to have a fire rating, please verify with fire inspector. REPEAT INFRACTION
  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): They have built a wall reducing the size of the kitchen. The new wall is unfinished and the ceiling drywall is also unfinished. The walls and ceilings must be finished in a smooth, washable and nonabsorbent finish.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): There is a large commercial 3 compartment sink. This may be used for ware washing and hand washing; but one compartment must be dedicated for handwashing and equipped with liquid soap and paper towels (missing).
  4. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Refrigerator measured ~7°C during inspection. All foods must be maintained at ≤4°C, refrigerator dial was adjusted during inspection. Please confirm that refrigerator is able to maintain ≤4°C. Hot holding unit at front counter measured 50°C. All foods must be hot held at a minimum of 60°C. Hot holding unit was adjusted during inspection.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): NSF certified thermometer must be available to monitor hot holding unit - thermometer must be placed inside unit to ensure it is maintaining 60°C.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Clutter accumulation in kitchen must be removed to prevent pest harborage
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Facility is operating following ownership change without approval or relevant permits. An application must be submitted for change of ownership as soon as possible.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Staff on shift during inspection was unaware if Food Safety Plan was available. All staff must know the location of Food Safety Plan. Confirm if Food Safety Plan is available.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Staff on shift during inspection was unaware if Sanitation Plan was available. All staff must know the location of Sanitation Plan. Confirm if Sanitation plan is available.
  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): F2.4B: Various food items were being thawed at room temperature (sausage rolls, wraps), operator stated they are left on the counter until they are thawed enough to wrap up. Improper thawing at room temperature can allow the outside of the chicken to rise above 4°C for prolonged periods of time, which can allow pathogens to grow and multiply to infectious numbers CORRECTIVE ACTION: Thaw potentially hazardous foods using an appropriate method: • Thaw in the cooler at or below 4°C • Under cold running water (in a water proof package)
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  7. Monitoring

    6 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Bleach sanitizer in spray bottle has too high chlorine concentration.
      • 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): 1. The kitchen requires maintenance and upgrades - bare wood in places, ceiling tiles are discolored and drooping from previous water damage, fan needs cleaning, 2. Lights in the kitchen require shatterproof shields 3. Residential dishwasher not used - should be removed from the facility (does not have the proper certification to be used in a food facility)
      • 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.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • 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): 1. The facility has 2 regular sized kitchen sinks and a smaller sink in the middle. Larger capacity sink required for sanitizing the the larger items used in the kitchen. Make plans for upgrades in the future. For now, ensure you have a larger sized bin that can be used for sanitizing dishes, cooking equipment. 2. Part of the kitchen appears to be used as office space. Non food related activities should not take place in the kitchen.
      • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 1. Cook using cloth towel for wiping hands while doing food prep. Cloth towels must not be used in the kitchen. Hands must always be dried with disposable paper towel. 2. Using dishwashing soap for hands. Paper towels located on another counter. Ensure liquid hand soap and paper towel dispenser are installed by the kitchen sink which is used for hand washing.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No sanitation plan seen. Please complete and forward to me for review - template attached. Make sure to include mixing directions for the sanitizer and instructions for 3-compartment sink dishwashing
      • 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.
  8. Monitoring

    3 infractions

    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Please obtain a bottle with a pump for the hand soap
      • 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A few changes/updates required for further clarification for the food safety plan
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A few changes/updates required for further clarification for sanitation plan
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Kevin Slade
  • Ashton Creek
  • Kevin Slade
  • Ashton Creek
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