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Ashton Creek General Store

895 Enderby Mabel Lake Rd Enderby BC V0E 1V5 · Food Retailer - Food Store

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 March 21, 2013. The most recent inspection, on April 14, 2026, recorded 2 infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Pests.

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 5 times across 5 separate inspections, most recently on October 21, 2025. 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 April 14, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on April 14, 2026. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

  • 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 December 14, 2023. For example: 1 Does the operator have a valid operating permit or approval to operate?

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

    2 infractions

    • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): They have started repairing the grocery floor, and are about half done.
  2. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The large walk-in cooler was again running warm with a temperature of 10C on liquor side, and 8C on food side (near entry). This cooler has two refrigeration units and the staff member advised that one is down. Upon arrival, I also observed that two glass display doors were ajar. Upon checking all of the doors, it was found that 6 of 10 (liquor side) were difficult to close and needed repairs. REPEAT INFRACTION
    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): The water supply is not being properly operated, please see water system inspection report.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): There was no evidence of a pest problem inside, but the garbage piled up next to the building behind the garbage bin has not been removed. It is also recommended that the grass and brush be cleared away from the perimeter of the building. REPEAT INFRACTION
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The grocery floor throughout has begun to deteriorate with missing and cracked tiles. REPEAT INFRACTION
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The walk-in cooler was a shared liquor and food cooler. The food was kept near the door, and at this end the cooler was 10C. The other end where liquor was stored measured 4C. Please move all food to the cold side of the refrigerator until the cooler can be repaired.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): The exterior perimeter of the building needs to be cleared of weeds, brush, leaves and garbage to prevent attraction and entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The floor tiles are cracked and missing in some areas on retail area and in receiving area. I would suggest that you have a flooring professional in to make some recommendations about improving floor durability.
  4. Monitoring

    1 infraction

    • 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.
  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: The open display cooler had an ambient temperature of 10°C on the bottom shelf on the outside of the cooler. The cooler was observed to be on a defrost cycle CORRECTIVE ACTION: • Check cooler after the defrost cycle to ensure it drops to or below 4°C. Adjust cooler if above 4°C
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  7. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. The sandwich cooler had temperatures of 11.6°C on the bottom shelf. The shelf 2nd from the bottom had temperatures of 5.6°C The shelf 3rd from the bottom had temperatures of 5.1°C Instructed staff to move everything from the bottom shelf to a proper functioning cooler. Staff indicated they were having some issues with the coolers. 2. The produce cooler was approximately 7.0°C Both these coolers need to be turned down or repaired so they can keep the food at ≤4°C at ALL times.
      • 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): Coolers do not have thermometers in the units. Ensure thermometers are placed in each unit. Thermometers should be placed in the warmest area of the cooler.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • 6.1 - Are potentially hazardous foods stored so food is maintained below 4°C?
      • Observation(s): Cinanmon Buns with cream cheese icing were being stored at room temperature at time of inspection. Discussed with clerk these should be refrigerated at cream cheese icing is a potentially hazardous food and is perishable. These were moved into a cooler at time of inspection
      • 1 Observation, Moderate Severity of Consequences : Potentially hazardous foods must be stored or displayed at a temperature of 4°C or colder.

Nearby inspected facilities

Reviews

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