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Blind Bay Village Grocer (Deli)

2798 Balmoral Rd Blind Bay BC V0E 1H1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Blind Bay Village Grocer (Deli) has been inspected 6 times by Interior Health Authority since February 10, 2022. The most recent inspection, on November 18, 2025, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 November 18, 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 once on December 18, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 December 12, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

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

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Central cheese display measured approx. 9°C when inspection was first conducted, temperature came down to 4°C by end of inspection. Please ensure this cooler is monitored closely. Thermometers were placed in the cooler at time of inspection. Refrigeration temperatures are monitored and recorded twice daily.
      • F1.2D Potentially hazardous foods must be transported at a temperature of 4 °C (40 °F) or colder.
  2. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Inadequate temperature maintenance for foods in Chinese food side of the display cooler. Temperatures noted - chow mein: 5.6 °C; rice: 6.8 °C; greek salad: 5.8 °C. Also, refrigerated portion of soft serve ice cream unit needs to be adjusted colder. Dairy product temp was noted at 6.9 °C. Please ensure staff are aware of food safety plan details regarding corrective actions for food temperatures and routinely take action, as required. Deli meat display cooler, cake display cooler, walk in freezer and walk in cooler were all at appropriate temperatures.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  3. Monitoring

    1 infraction

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): There was a lot of food being prepared, and there was cooked, diced chicken and beef pot pie filling sitting out at room temperature. Chicken measured 18C, and beef filling was at 35C. Please ensure that prep time for perishables at room temperature is within the 2 hour window, and then either cooked, reheated, cooled or held hot. Staff were not sure how long things had been out at room temperature, please implement a tracking system for this (e.g., stickers or wax pencil to note time).
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - floors could be cleaner throughout this area - floors under and behind equipment especially need cleaning There should be a DEEP CLEAN of food processing areas (i.e., deli, bakery, meat and produce) in particular on at least a QUARTERLY basis.
  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Deli hot display unit at 50C (chickens).
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The deli meat slicers are wiped with sanitizer throughout day, but only broken down at end of day. Please breakdown, clean and sanitize at least every 4 hours.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
  6. Monitoring

    0 infractions

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