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Bluebird Market

2-3250 Village Way Sun Peaks BC V0E 5N0 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Bluebird Market has been inspected 7 times by Interior Health Authority since July 14, 2015. The most recent inspection, on November 4, 2025, found no infractions.

3 of 7 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: Handwashing and staff hygiene, Protecting food from contamination and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 5 times across 3 separate inspections, most recently on September 18, 2018. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 separate inspections, most recently on December 19, 2023. For example: 7 Are foods protected from contamination?

  • 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 August 9, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 August 9, 2016. For example: 10 - Are foods from approved sources?

  • 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 3 times across 2 separate inspections, most recently on December 19, 2023. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Back receiving area is close to 3 compartment sink which is for food related purposes. Staff were storing recycling, dirty mops, salt for sidewalks in the sink compartment while other staff were trying to use sinks for rinsing vegetables, filling up containers of water for herbs etc. Hand washing should also be available so area is to be kept sanitized. Store has expanded beyond original approvals so space usage will need to be re considered or reduce amount of items sold.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): See above
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Provide liquid soap in dispensers at all hand wash sinks
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  5. Monitoring

    2 infractions

    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Sink in the packaging room lacking water for handwashing Owner to repair as soon as possible.
      • F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • F3.5A - Handwashing station must be supplied with hot and cold running water.
  6. Monitoring

    8 infractions

    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Employees must wash hands prior to food handling. Wearing a glove is not an acceptable alternative to hand washing. Gloves should be removed and changed between duties.
      • 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
    • 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Hot water not available at any of the taps including washrooms.
      • 6.1 - Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Food such as baked goods and vegetables are being re packaged in a side room that also serves as a staff room and open to the public. Unclear what staff are using to sanitize surfaces and work is being done on the top of a deep freeze.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1. Re packaging of food should be done in a place that is set up for this purpose. If you wish to have a re packaging room, submit drawings on how you propose to have an area that provides adequate hand washing, adequate food contact surfaces, floors/walls/ceilings that are smooth , tight , non absorbent and easily cleanable 2. Re packaging and selling ice. Scoop for ice not protected. Must be stored in a container that can be washed and sanitized.
    • 10 - Are foods from approved sources?
      • Observation(s): Packaged frozen meat products and sausage being offered for sale. Unclear the source of the meat, Staff did not know where owner gets it from
      • 10.1 - All foods on the premises must be from an approved source.
    • 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): If you wish to continue your re packaging portion of the business, submit plans to how you will create and area which is sanitary and separated from other uses.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • 14.7 - Food premises operations must be separated from incompatible areas and activities.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): All hand washing sinks including washrooms must have readily available hot and cold running water.
      • 15.1 - Handwashing station must be supplied with hot and cold running water.
  7. Monitoring

    0 infractions

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